For Immediate Release
Contact: Andrew Alt, Publicist (616) 949-2247
e-mail: andrewa@showspan.com
Mike Wilbraham, Show Producer
Carolyn P. Alt, Show Manager
(616) 447-2860 // www.GRHomeShow.com
Campbell’s Soups Take Center Stage
“Comfort Food” may be an overused term, describing everything from pot roast to oatmeal – anything we eat that seems familiar, is hearty, and tastes delicious. But there is one culinary category that truly defines the phrase, and the original Comfort Food is in the spotlight on this year’s Standard Kitchens Cooking Stage.
“Homemade soups get overlooked far too often when people are deciding what to prepare for their families or serve at get-togethers,” says Chef Angus Campbell. “Soups are one of the most versatile dishes you can make, running the gamut from appetizer to a full meal in a bowl, and many of them are really very easy to make.”
Campbell, Chef Instructor at GRCC’s Secchia Institute of Culinary Education, will share his stockpot secrets throughout the weekend, taking guests on an international tour as he teaches them to create four different soups.
Italian Wedding Soup is a happy marriage of tiny meatballs and torn spinach or escarole in a savory broth. Add acini de pepe (tiny, peppercorn shaped pasta) or orzo pasta, carrots, and fresh grated parmesan cheese for a bowl that will make anyone’s spouse smile.
Who knew earthiness could be this sublime? The chef’s German Brie and Mushroom Cream Soup is surprisingly easy to prepare, with rich and complex flavors from the nutty brie, chanterelle and button mushrooms, and cream sherry.
Classic French Onion Soup rounds out the Continental tour with a proven restaurant favorite that Campbell says everyone should make for themselves. Golden brown onions steep in a concentrated broth that includes red wine, dark beer, and hearty stock. Topped with a crusty gruyere crouton, this is peasant living at its best.
Finally, Campbell arrives in America for New England-style Clam Chowder. Crisp bacon pieces and a dash of hot sauce give this traditional cream-based chowder some added zip and interest to an old, dear friend.
In addition to being easy, many soups are quite economical. Campbell notes they are a great way to use up odds and ends – the stray carrot or celery stalk, or a few uncooked noodles – and making your own stock is a simple and effective way to virtually eliminate wasted meat.
“Take your ham, steak or chicken bones, or a whole chicken carcass and throw them into a large pot with water, a chunk of onion or celery stalk, some herbs, whatever you like,” Campbell says. “Just let it simmer for a few hours. You’ll come out with your own terrific homemade stock that’s virtually free and tastes so much better than canned.”
Plus, most soups freeze very well so there’s no need to throw out leftovers. And whether they’re stored as single-serving or family-sized portions, frozen soups make a quick and easy meal for busy folks.
So be sure to stop by the Standard Kitchens Cooking Stage, because especially this time of year, soup truly is a comforting food. “We’ve had a real winter this year, haven’t we?” Campbell asks. “Everyone is anxious for spring, but I think we still have some good soup weather ahead of us.”
Discounted tickets are available at all Home Depot locations. Discount weekday adult admission coupons are available online at www.GRHomeShow.com and at participating Wendy's.
Dates & Times Admission
Thursday, March 5 3 pm - 9:30pm Adults: $9.00
Friday, March 6 Noon - 9:30pm Children (6-14): $4.00
Saturday, March 7 10 am - 9:30pm 5 & Under: Free
Sunday, March 8 11 am - 6pm
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