Hearty Soups from around the World ~ Chef Malcolm Jessop (12/27/17)


Perhaps there is no better comfort food than a hearty soup, especially when there is a little chill in the air. What could be more practical than a one pot meal that just gets better for days, as the flavors meld together.
Some soups to excite, some to console…

– Butternut squash soup with fried sage and Parmesan ciabatta
– Cocido lebaniego, a Cantabrian meat soup from northern Spain, with chick peas and chorizo
– From S.W. France, a Perigord soup with barley, root vegetables, and duck confit
– Dutch split pea soup with Gouda and sausage toasts
– Indian red lentil soup, with spiced oil and roasted cauliflower
– An English Stilton soup with bacon and celery leaves
– Cacciucco, an Italian fishermans soup from Livorno


*Guests will receive recipes for all of the mentioned soups and depending on class size, may or may not experience the preparation all of the recipes that evening.

12 in stock

Product Description

Hands-on cooking class, 5-8pm, $140 includes a logo apron & recipes to take home, 14 person max

Malcolm Jessop comes to the Silverado Cooking School with over 30 years of experience in fine dining restaurants and hotels. A graduate of Westminster Culinary School, he completed a 4-year apprenticeship at London’s Grosvenor House. It was in his two-year stay in France that he truly learned to appreciate cooking with the freshest seasonal ingredients from local farmers markets. He has moved here from Chicago with experience in food development, teaching cooking, and catering private events. He is a wonderful addition to the Silverado Cooking School.



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