Class: Cooking 101: Herbs
Wine Pairing Included
Chef: Cooking School Staff
Description: The garden has been taken over by your mint and basil. Your freezer is full of pesto. Do you need some more ideas for what to do with your dill, basil, thyme, mint and parsley? Come to the cooking school and get the info on how to dry your herbs and some creative ideas to use them fresh.
Menu: Blackberry and Thyme Agua Fresca; Herbed Cream Cheese with Garlic Crostini and Roasted Red Peppers; Poached Salmon Salad with Lemon Dill Dressing; Cold Potato Salad with Basil Jalapeño Oil; Fresh Mint Ice Cream with Hot Fudge