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Czech Soups III: Broccoli and Potato Soup

This class is a continuation of the two previous Czech soup classes. This time we are going to learn how to prepare delicious creamy broccoli soup and earthy potato soup with sautéed mushrooms.

Note: Suitable for vegetarians. Substitute chicken broth with vegetable broth. Gluten free class.

Our popular virtual cooking classes continue! Cook and eat an authentic Czech and Slovak dish from the comfort of your home. Join us on Zoom and learn from Czech-born Chef Tom Slepicka in these hands-on, interactive classes.

Slepicka graduated from culinary school in his hometown, Brno, located in the Czech Republic. While still in school, he established a successful full-service catering company, which operated in the Czech Republic, Slovak Republic, and Austria. Slepicka moved to the U.S. with his wife in 2014. From 2015-16, he operated the Czech Deli at the NewBo City Market. The goal of his courses is to make tasty and high-quality meals accessible to everyone.

Cost per class:
$25/ member household
$30/non-member household

Special Offer (with free gifts!) to purchase a bundle of the entire series:
$100/ member household
$120/ non-member household
By purchasing the 5-class bundle, you get one class free + $20 worth of gift cards ($10 to spend in the Museum Store and $10 to spend at the Cookery Store).

Sponsored by GreatAmerica Financial Services

After registering, you will receive a confirmation email containing information about how to access the class. Participants will need high-speed internet and a computer, tablet, or smartphone to access the course content. You will need a webcam and microphone to interact with the chef during the class. The recipe, tools needed, and any prep you might need to do ahead of time will be emailed a week before each class. You will purchase the ingredients and cook along with the chef during the class.

For additional information, need assistance, or an accommodation for any ticketed programs or RSVP events, please contact Sarah Henderson at: 319-362-8500 ext. 231 or email shenderson@ncsml.org.

Details

Date:
May 19
Time:
6:00 PM - 8:30 PM
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