Cooking with Herbs

Cooking with Herbs

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Class ID: CFA-322736
Cooking with Herbs
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What you will learn
Menu: Radish and Watercress Salad with Creamy Tarragon-Chive Vinaigrette - Provençal Chicken Skewers with Rosemary, Thyme and Lemon - Grilled Salmon with Argentinian Herb Sauce (Oregano, Parsley and Cilantro) - Poached Peaches in Basil-White Wine Syrup

Class Description: If you’re intrigued by the wide variety of fresh herbs but aren’t sure where to begin, this is the class for you. Our instructor will introduce you to common culinary herbs and share secrets for identifying them. We’ll walk you through techniques for prepping fresh herbs and incorporating them into homemade vinaigrettes, marinades and sauces. Plus, you’ll enjoy working alongside classmates as you practice grilling fish, cooking chicken to perfection, poaching pears and more. Join us and discover how simple it can be to amp up the flavor of your favorite dishes.

What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • You will work with other students in groups of 4
  • Hands-on classes are limited to 16 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 10% off in-store purchases the day of class

Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.
Cooking with Herbs