Kitchen 101: Springtime Soups
Ring in spring & the Easter season with fresh, bright tasting soups of the season! Menu: Potage Saint Germain (Parisian Green Pea & Mint) | Stracciatella | Smoked Asparagus Soup served with Mushroom + Lobster Flan
Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
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Washington, DC 20003