Weds, April 15: How To Use Herbs Like A Chef, 6pm-8:30pm

Wednesday, April 15th, 6pm-8:30pm 

How To: Use Herbs Like A Chef with Cortney - $79 per person 

In this second of our How To Like A Chef Series we step into spring and learn how to cook with herbs like a chef. If you’ve already taken our How To Season Like A Chef class, this is the perfect step in your culinary journey.  Didn’t get to take that class?  No worries – this is also a great place to start! In this hands-on class, you’ll discover how to use both fresh and dried herbs to build flavor, when to add them for the best impact, and how to balance them so they enhance rather than overpower a dish. We’ll cover techniques like herb-forward marinades, sauces, and finishing touches that bring brightness and depth to everyday cooking. You’ll leave with the confidence to mix, match, and store herbs properly, plus a better understanding of how to let seasonal flavors shine. Perfect for anyone ready to move beyond “a sprinkle of parsley” and truly cook with herbs. This is a hands-on class taught in our 2 x 4 format where each group of 2 makes a different recipe and then we all share a family style feast! 

On The Menu: 

Crispy Pan-Fried Orange Roughy with Preserved Lemon Gremolata 

Kuku Sabzi with Salad Shirazi 

Herb Roasted Pork Chops with Compound Butters 

Grilled Chicken with Grapefruit Chimichurri and Taboulleh Salad