Thursday, August 6th, 6pm-8pm
Herbs: Fresh vs. Dry with Cortney - $55 per person
Customer Request! This class was requested by several of our students. Do you know when to use fresh versus dry herbs? Or how to substitute one for the other? Also, how long should you keep them, how should you keep them and just when is it best to cook with dry and when is it best to cook with fresh? SO MANY QUESTIONS – all answered in one great class. This is a hands-on class.
On the menu:
- Fresh Herb & Peach Panzanella Salad
- Pan-Seared Chicken Breasts with Lemon-Basil Buerre Blanc
- Lamb Stew with Chickpeas
- Classic Red Sauce with Fresh & Dry Herbs