Herbs are not merely ingredients; they are characters in the grand opera of your kitchen. Too often cast as extras, these flavor powerhouses are ready for their close-up. In this class, we’ll unearth their secrets, exploring their personalities and surprising versatility.

• Fresh vs. Dried Herbs: A tale of transformation. We begin the class with a taste test of a wide assortment of fresh and dried herbs. Discover the nuance, the subtle yet profound shift between garden-picked vitality and pantry-shelf wisdom.

• Proper Handling: Treat fresh herbs with the reverence they deserve. Learn the art of washing, storing, and preserving their fleeting brilliance.

• Herbs as Main Ingredients: Picture parsley stealing the spotlight in a lemony salsa or dill taking center stage in a lentil salad that is more herb than legume. These are no longer mere supporting players.

• Soft vs. Hard Herbs: Know your stars. Tender, delicate basil requires a feather-light touch, while rosemary’s robustness demands a firm hand and clear vision.

• Using Stems and Leaves: Waste not, want not. Even the stems have stories to tell—earthy, complex, and full of flavor.

Recipes will emerge as canvases for your creativity—modular, flexible, and ready to adapt to your whims. 

MENU

Herb Oils: Five varieties, dill, mint, basil, parsley and mixed herb

Herb Spreads: A tangy salsa verde and a piquant chimichurri 

Roasted Vegetables with Herbs: Two varieties: one roasted with dried herbs and the other roasted and then mixed with fresh herbs.

French Lentil Salad with Mixed Herbs: A vibrant mix of parsley, dill, and tarragon with a pomegranate molasses vinaigrette. 

Herb-Infused Poached Seasonal Fruit: Two varieties of herbs, served with a dollop of Bi-Rite Creamery’s vanilla ice cream.