Bisque and Biscuits

Bisque is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup.Julia Child even remarked, “Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don’t want any marvelous tidbits of flavor losing themselves down the drain.”Bisques are thickened with rice, which can either be strained out, leaving behind the starch, or pureed during the final stages. Come join Chef Jake and Chef Maybel in learning the basics of soup-making as they teach you how to craft these delicious recipes. This class is great for beginners or those that want to add a couple of new recipes to their soup arsenal.

Lobster Bisque
Cheddar and Chive Biscuits
Garlic Butter Roasted Vegetables

Seats are priced per person.

Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins. Please contact the school at or 801-928-2635 with any questions.


What to expect in a hands-on Harmons Cooking School class:

*You’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.
*You will be working in small groups, sharing workstations and equipment.
*Classes are 2 to 2 1/2 hours unless otherwise noted above.
*You will be standing, cooking, and working for most of the class. Please wear comfortable, closed-toe shoes and have long hair tied back.

May 2 @ 6:00 pm
6:00 pm — 8:00 pm (2h)

Station Park

Chef Jake Driffill, Harmons Chef

Price: $80

16 seats available

If you are buying this class for someone else, please enter their information here.