This cooking class has passed. Classes Class Series The Fundamental Foundation 201 – Four Week Series – Week 2 – Stocks, Aromatics, Herbs & Spices January 17, 2022 6:00 pm - 8:30 pm + Add to Calendar+ Add to Google Cal+ Add to iCal Week 2 – January 17th – Stocks, Aromatics, Herbs & Spices What’s the difference between fresh and dried herbs? What the heck is mirepoix? What are the five spices in Chinese five-spice anyway? In this class we will look at ways of building, manipulating, and intensifying flavors using various herbs, spices, aromatics, and stock. We will learn about combinations and flavors that give different cuisines their “signature” tastes, and we will make some spice blends to use in class. You will create and enjoy a dinner of: Tikka Masala Chicken Saffron Rice Saag Paneer Chai Spice-Milk Chocolate Pot de Creme Share This Class Return to classes ⟶
This cooking class has passed. Classes Class Series The Fundamental Foundation 201 – Four Week Series – Week 2 – Stocks, Aromatics, Herbs & Spices January 17, 2022 6:00 pm - 8:30 pm + Add to Calendar+ Add to Google Cal+ Add to iCal Week 2 – January 17th – Stocks, Aromatics, Herbs & Spices What’s the difference between fresh and dried herbs? What the heck is mirepoix? What are the five spices in Chinese five-spice anyway? In this class we will look at ways of building, manipulating, and intensifying flavors using various herbs, spices, aromatics, and stock. We will learn about combinations and flavors that give different cuisines their “signature” tastes, and we will make some spice blends to use in class. You will create and enjoy a dinner of: Tikka Masala Chicken Saffron Rice Saag Paneer Chai Spice-Milk Chocolate Pot de Creme Share This Class Return to classes ⟶