As the weather turns crisp, warm up with a collection of hearty soups, stews, and comforting favorites in a charming historic colonial home in Connecticut. This class features Chicken Pot Pie, Bœuf Bourguignon (Beef Red Wine Stew), Singapore-Style Bak Kut Teh (Pork Bone Soup), Angel Biscuits, Collard Greens with Ham, and Fall Apple Crumble.

You’ll prepare, cook, and enjoy everything the same day, with recipes provided to recreate at home.

Enjoy complimentary tea, snacks, water, and free parking. A light lunch will also be served.

Led by Southbury native Ian Chin, a culinary professional since 2012 with over 14 years of teaching experience and professional experience in bakeries and kitchens across New York City, Connecticut, and Indonesia.

Come hungry and cozy up to some serious fall comfort food!