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