Cooking Class - Stock Up for Winter
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Chef Jonah shows you how easy it is to make your own succulent stocks.
In this hands-on class, Chef Jonah will instruct on how to brew your own stocks from scratch that are guaranteed to beat anything you buy in a store.
You will begin by learning how to break down a chicken and utilize the whole bird to make a blonde chicken stock. Then, you will learn what scraps work best to build a solid and balanced base of flavor for a simple vegetable stock. Both stocks will serve as the blank canvas for a myriad of winter soups, casseroles, and pilafs.
Guests are welcome to provide wine and beer to enjoy during the class.
- Minimum Guests 2
- Maximum Guests 8
- Meal Courses 2
- Event Duration 2 hours
- Labels Gourmet, Healthy, New American
Reviews guests left for other experiences with Chef Jonah
Mary
22 Jul 2018
Truly a one of a kind experience. Jonah is extremely knowledgeable about pretty much everything kitchen-related. He was great to talk to and walked us through all of the processes regarding every dish. Would HIGHLY recommend you book a meal with Jonah! Our Italian meal was incredible, but he said the lamb dish is his favorite. Thank you SO much, Jonah! We would welcome you back to our home any time.
Reviews Chef Jonah received outside of Cozymeal
Rebecca
30 Nov 2017
I learned so many new cooking skills from Chef Jonah. My favorite part was learning how to make sweet potato gnocchi and the brown sugar sauce on top! Jonah explained every process thoroughly, and all of the food was delicious!
With over 25 years of experience in the kitchen, Chef Jonah has worked hard to cultivate the skills and wisdom to host a variety of entertaining and enthusiastic cooking classes. A slew of apprenticeships working under and learning from renowned chefs took him from line cook to executive chef in just a short time. From Atlanta to Aspen, Chef Jonah has logged hours in kitchens of some of the country’s best eateries and establishments.
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Chef Jonah will travel to guests within Denver for this experience.
