Spring Soups & Salads with Professional Flair

In this demonstration-style class, Chef Paul Brown will show you how to layer flavor, balance texture, and present seasonal dishes with polish and confidence. Welcome the season with a beautiful spring menu built around light, refined soups and the kind of thoughtful finishing touches that elevate home cooking into something truly special.

From a chilled asparagus gazpacho brightened with lemon and sweet crab to the rustic charm of classic soup au pistou, this class explores how spring soups can be both comforting and sophisticated. Along the way, guests will enjoy a full menu of vibrant accompaniments and a silky, old-world dessert to finish the evening. As always, participants are encouraged to ask questions, take notes, and enjoy each course as it is served.

Menu:

• Chilled Asparagus Gazpacho – with marinated crab and lemon supremes

• Truffled Caesar Salad – with prosciutto, parm crisps, and balsamic

• Garlic-Parmesan Breadsticks

• Soup au Pistou – a Provençal vegetable soup finished with basil-garlic pistou

• Zabaglione with Madeira – served with lady fingers and amarena cherries

Techniques Taught:

• Building fresh spring soups with layered flavor

• Preparing and serving chilled soup with proper texture and balance

• Marinating seafood and using citrus to brighten a dish

• Making a truffled Caesar dressing from scratch

• Creating balsamic glaze and Parmesan crisps for garnish

• Baking savory garlic-Parmesan breadsticks

• Preparing classic pistou and using fresh herbs effectively

• Making zabaglione and other gently cooked custard-style desserts