Parsley, sage, rosemary and thyme. Now what do you do with them? Spices and herbs are what give your recipes pizzazz, punch, flavor! It is what transports one dish from Southeast Asia to Africa, to South America, to home. But how to use them? Which ones should you have? What are those funny new ones I keep hearing about?
In this class we will cover this and more! We will talk about toasting and grinding your own, the difference between using for background or for emphasis in a dish, which essential ones to always have on hand and which new ones to try, and of course how to transport your plate to far-away lands or create your own signature dish through the magic of spices and herbs. And as always we will be tasting and eat our whole way through.
Learning how to cook is a lifelong process that is rewarding and challenging! Learning the cooking basics will help you build a good solid base in hopes that you will realize your love of cooking. We will explore the cooking basics of the professionals and instill the right foundational knowledge for you to begin your journey!
In class, we will work together as a team to really examine each topic Take one, take them all. This series is great for novices and experienced cooks alike.
WHEN: Wednesday, May 30
TIME: 5:30-8 p.m.
INSTRUCTOR: Lindsay Smith
COST: $20 Member; $40 Non-member