About Stocks & Soups 101 with Slough Farm
Learn the basics of making stocks and broths from scratch to build better soups in this hands-on class!
Charlie, culinary director at Slough Farm, will walk participants through the steps of making bone broth and chicken stock, and discuss the differences between broths and stocks. This class includes basics on chopping, prepping, and ways to enhance flavors in soups and stews.
We will use our bases to create two delicious soups to enjoy in the farm kitchen or to take home!
Katama Farm is divided into two leases: educational and agricultural. The Farm Institute, part of The Trustees holds the educational lease with partner Slough Farm, while Morning Glory Farm holds the agricultural lease with a portion subleased to The Grey Barn & Farm. We are excited to collaborate with our partner Slough Farm in our teaching kitchen!
About Chef Charles Granquist, Culinary Director at Slough Farm
Charles Granquist grew up in New Haven, Connecticut and started his life in food working with a fishmonger on Martha’s Vineyard during his high school and college summers. After graduating from Bates College in Maine, he moved back to New York and worked for a year as personal assistant to a music executive, quickly realizing that the music industry was not where he wanted to be. Having always been interested in cooking, he trailed around NYC to get a feel for the restaurant industry before enrolling at ICE. Upon graduating from ICE, Charles cooked in several notable New York City kitchens including Savoy Restaurant and Fleur de Sel before settling down at Blue Hill NYC. It was at Blue Hill’s Greenwich Village restaurant and opening Blue Hill at the Stone Barns Center for Food and Agriculture that he developed his passion for local and sustainable food practices.
After restaurants Charles moved on to Food Network. He spent several years cooking, food styling and producing for various Food Network talent, before moving to new business development. As the network’s Director of Culinary Development he managed foodservice related projects including the creation, opening and operation of Food Network branded restaurants.
Upon leaving the Food Network, Charles worked at Dickson’s Farmstand Meats in Chelsea Market helping develop their prepared food offerings and charcuterie. He has also spent time at Artisan Meats in Charleston, South Carolina, studying under renowned charcutier Craig Diehl.
Before Leaving NYC and moving to Chilmark, Charles spent two and a half years as a culinary instructor at New York’s Institute of Culinary Education.
Pre-registration is required for all Farm Institute cooking classes. Please contact Lindsay with any allergy or food restriction questions at lbrown@thetrustees.org or if you’d like to join as a member and receive discounted programming. If you would like to attend but are unable to pay, please reach out to LBrown@thetrustees.org for more information.
Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact lbrown@thetrustees.org at least 7 days prior to the start of the program to receive a full refund or transfer to another date/class. Refunds and/or class transfers will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes.
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