It’s peak herb growing season so this class will explore the versatility of fresh herbs in everyday cooking with lots of tips for storing and preserving fresh herbs whether you harvest them yourself or purchase them at a local market.
Menu
Herbed Roasted Tomatoes
Fennel, Parlsey and Lemon Slaw
Grilled Sirloin Steak with Compound Herb Butters
Herbed Lemon Chicken Paillard
Herb Tattoo Potatoes
Creamy Green Goddess Dressing
Ricotta Fritters with Cilantro Chutney
Minted Sugar Syrup
Lavender Walnut Shortbread