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The Fundamental Foundations Series 201 – Week 2

Week 2 – April 10th:  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? 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 Crème

This class is part of a 4-Week Series and tickets can be purchased on Week 1, April 3rd.