Traditionally, a classic bisque described a shellfish-based soup, thickened with a puree of crustacean shells and rice. Today, the term generally applies to soups thickened by being fully or partially pureed. In this cooking class, we will go old school and make a traditional French bisque of crab and shrimp, garnished with herbs and croutons. Then we’ll jump ahead to more modern times and prepare a bisque of mushrooms and tomato. Finally, an improvised soup based on seasonal vegetables that Chef Mike will prepare from scratch and without a recipe.

Recipes contain: fish, milk, wheat, and shellfish.

Demonstration with limited hands-on opportunities.

Tips for class attendees:

• Close-toed shoes, clothes that are not baggy or bulky, and long hair that is restrained are always good choices in the kitchen.
• Out of consideration for other guests, refrain from wearing colognes, perfumes, or anything else that may carry a strong odor. You will be in very close proximity to your fellow classmates.
• Contact us to address any questions or concerns you may have regarding food allergies or restrictions well in advance of the day of class.
• Our classes have various levels of hands-on activity. Please refer to the specific class description.
• Instructors encourage guests to engage and ask questions; however, please avoid holding side conversations that disrupt the class for others.
• Arrive 5-10 minutes prior to the start of class to give yourself time to sign in and get settled before we begin.
• Feel free to contact us with any questions.

Class Refund Policy: Unless otherwise stated in the event description, registrations for events canceled by Willy Street Co-op will be fully refunded. Individuals wishing to cancel their registration for events must contact education@willystreet.coop at least 72 hours in advance to receive a full refund. No refunds will be issued for cancellations made within 72 hours of an event. To cover incurred costs, there are no exceptions to the refund policy.