Cooking with Herbs, 5.16.24. 7-9 p.m., $100 per person. BYO beverages.
The herbs in our gardens are a treasure trove of flavors to enhance all of our cooking. In this interactive class, we will learn to make sauces, marinades and accompaniments right from the garden to delight you in delicious new ways.
Join Chef Laura Weinman in Tim’s Kitchen as we make and enjoy an array of bite-sized proteins, including: grilled shrimp, skirt steak, salmon, chicken and salads — all featuring parsley, mint, cilantro, oregano, rosemary, tarragon, thyme in multi cultural combinations or shining on their own. This is our spring/early summer adventure and we will use as many herbs from our Farm garden as possible. (Stay tuned for the late summer/fall flavors class!).
On the Menu
Grilled Lemon Rosemary Shrimp with Mint Pesto
Little Gems with Tarragon Green Goddess
Mediterranean Salsa Verde with Salmon (and Roast Vegetables)
Skirt Steak with Hand-Chopped Chimichurri
Snap Pea and Bean Salad with Garlic, Mint and Goat Cheese
Cilantro and Lime Lightening Shrimp
Chicken Skewers with Chermoula