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February Program: Soup Demo with Brandon Chrostowski

February 21 @ 2:00 pm - 3:00 pm

Watch from the comfort of your own home as the Founder of EDWINS Leadership & Restaurant Institute makes a French cuisine classic, Turtle Soup. You can try your hand at recreating the recipe yourself using the recipe below or make EDWINS your next stop for carryout.  We will miss our annual Soup Supper this year, but a cozy bowl of soup at home is the next best thing!

The program will not be taking place as a live event and has been pre-recorded specially for Dunham members. You can watch now here–

EDWINS is also offering more opportunities for virtual cooking classes which you can find here:

Brandon has also passed along his soup recipe to you. Enjoy!
Turtle Soup:
Yield: Approx: 1 ½ Gallon
Amount: Ingredient:
2 #. Turtle Meat, Cleaned & Small Diced
1 ½ C. Roux, Dark Browned
1 Gal. Vegetable Stock
1 C. Heavy Cream
4 Oz. White Wine
4 Oz. Sherry
2 Oz. Oil, (Anything But Extra Virgin Olive Oil)
1 C. Onion, Small Dice
½ C. Carrot, Small Dice
½ C. Celery, Small Dice
½ C. Red Bell Pepper, Small Dice
¾ C. Tomato, Diced Crushed (Fresh or Canned)
1 ½ Tbsp. Garlic, Minced
3 Ea. Bay Leaf
1 Sprig Thyme, Fresh
3 Tbsp. Salt, Kosher
1 Tbsp. F.G.B.P
¼ tsp. Cayenne Pepper Ground
1 Tbsp. Paprika, (Smoked Preferred)
1 Tbsp.Dry Oregano
2 Ea. Hard-Cooked Egg, Chopped
1 Ea. Lemon, Wedges
1 Tbsp. Parsley, Minced

-Clean/Trim & Small Dice Turtle Meat, Season With 1-1 ½ Tbsp. Kosher Salt
-Make Dark Brown Roux: Equal Parts A.P Flour to Butter: (Melt Butter, Whisk In Flour, Continue To Whisk Until Deep Dark Brown Colour is Achieved): *(1 ½ C. Yield of Brown Roux Needed to Thicken Approx. 1 Gallon Liquid)
-Prep/Cut All Vegetable & Reserve For Future Cooking
-Start With A Large Sauce Pot: Heat Oil Until Very Hot, Add: Diced Turtle Meat & Brown The Meat
-Add Vegetables, Herbs, Spices & Seasoning To The Mixture & Develop Colour
-Add/De-Glaze With: White Wine & Sherry Wine
-Cook Out Wine Until Nealy Dry
-Add Stock To Soup Base Until Completely Fully Covered
-Bring To A Steady Simmer For 1 Hour
-Add Dark Roux To Soup Base To Thicken Until Rich & Creamy
-*Stir Consistently As The Flour/Roux Tends To Clump & Stick On The Bottom Of Pot If Not Stirred Occasionally
-Simmer For An Additional 30 Minutes To An Hour or Until Turtle Meat Is Tender & Flavour Marries Together
-Check For Final Seasoning

*Garnish Turtle Soup With:
Fine Minced Fresh Parsley
Chopped Hard Boiled Egg
Fresh Lemon Wedges


February 21, 2021
2:00 pm - 3:00 pm


Dunham Tavern Museum
6709 Euclid Avenue, Cleveland, OH 44103 United States