What is the meeting point for the class?

Check-in is at Peter Paul College on the University of New Hampshire campus; the street address is 10 Garrison Ave, Durham, NH 03824, USA.

How long is the workshop?

This is a four-hour, hands-on class designed to cover multiple recipes and techniques.

Is the class suitable for beginners?

Yes — the workshop is aimed at home cooks; basic knife skills and comfort with stovetop work are helpful.

Are recipes and equipment provided?

Yes — recipes and all necessary cooking equipment are included, but aprons are not provided.

What is the minimum age to participate?

Participants must be at least 16 years old; the class accepts students up to age 100.

Can dietary restrictions be accommodated?

Contact the organizer ahead of time to discuss substitutions; the class can suggest swaps but may not accommodate all requests on short notice.

Purees, Bisques, and Broths: Hands-On Soup & Sauce Workshop in Durham

At 10 Garrison Ave in Durham, New Hampshire, Modern Techniques for Soups and Sauces: Purees, Bisques, and Broth Soups invites home cooks and food-loving travelers to a focused four-hour workshop on the University of New Hampshire campus. Meeting at Peter Paul College UNH Campus, this hands-on class walks students through silky cauliflower bisque with sautéed wild mushrooms, a sweet butternut squash puree topped with toasted pumpkin seeds and dried apple crisps, a spicy mulligatawny studded with eggplant, and smoky grilled vegetables transformed into a layered broth. The setting is accessible and welcoming: the session is wheelchair accessible, open to cooks aged 16–100, and capped at small groups for individualized attention.

What makes this experience special for the Durham outdoor and food traveler is its blend of technique and regional sensibility. The instructor concentrates on building flavor from whole vegetables and smart sauce-making methods rather than heavy creams, so the plates reflect New England’s seasonal harvests without obscuring bright, clean tastes. You’ll practice pureeing to the right silkiness, reduce broths without losing brightness, and finish bisques so they hold texture and aroma. Recipes are provided, and all cooking equipment is included; participants only need to bring an apron.

This class doubles as a short, practical culinary residency in a university town where local markets and farms feed the table. After class, attendees can explore Durham’s nearby farm stands or the university grounds, carrying new skills back to kitchens and campsites alike. Its accessibility and clear focus make it a rare practical workshop amid outdoor activities: think of it as a way to boost your camp-cooking repertoire or refine dinner-party staples with techniques you can replicate anywhere.

Practical details matter: expect hands-on stations, knife work at a basic-to-intermediate level, and steady pacing designed for home cooks. The instructor emphasizes tidy mise en place, efficient use of heat, and seasoning cues that help you trust your palate. The class notes do suggest bringing your own apron, and admission limits make advance booking wise for travelers visiting Durham.

Whether you’re a weekend camper who wants richer soups for cold nights or a food traveler eager to learn method-driven recipes, this four-hour workshop on the UNH campus delivers technique, taste, and a clear path to reproducing memorable soups and sauces at home.

Expect an interactive rhythm: short demos, followed by supervised practice where instructors circulate to correct seasoning, texture, and technique. Participants receive printed recipes and troubleshooting notes to take home, plus tips for scaling soups for groups or adapting textures for camping stoves. If you have dietary restrictions, contact the organizer ahead of time; the class can suggest ingredient swaps but may not accommodate all requests on short notice. Bring enthusiasm and a notebook.

Purees, Bisques, and Broths: Hands-On Soup & Sauce Workshop in Durham

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