James Beard award-winner Caprial Pence will teach us the dos and don'ts of soufflé making on December 14th at 5pm. We will discover how easy it is to make this spectacular dessert that will make mouths water this season.

Pull out all the stops for your small gatherings this year! To finish our beautiful soufflé, we will learn how to make a caramel sauce. Caprial will also take your questions about holiday entertaining and give you tips and tricks for an effortless celebration.

About Caprial Pence: Caprial graduated from the Culinary Institute of America and in 1986 began working at Fullers Restaurant at the Seattle Sheraton Hotel. Under Caprial's direction, Fullers was a leader in Seattle's nouvelle cuisine, and in 1990 the young chef was honored with the James Beard Award for Best Chef in the Northwest. In order to be closer to her family, Caprial and her husband John, also a chef, moved to Portland in 1992 and opened their own small neighborhood restaurant, now called Caprial's Bistro, acclaimed for its eclectic Northwest cuisine.

Caprial and John Pence, award-winning restaurateurs, purchased Madison Kitchen in September of 2019 from Founder Jim Goodall. They bring their decades of restaurant experience to the Kitchen.