Cooking with Fresh Herbs
Thursday, March 4th 2010 – 6:30pm
$75 per person

Instructor: Tony Thomas
Class Style: Demonstration
Wine: Yes

By request! An entire class devoted to the proper use of fresh herbs & spices! We will discuss and demonstrate the differences between using dried vs. fresh herbs, how and when to select either, and the proper care and storage of fresh herbs for longer life and freshness. Plus you’ll enjoy Chef Tony’s recipes for a delicious dinner you’ll make again and again. If you’ve ever wanted to learn about cooking with herbs, this is your chance!

* Our Menu *

• Spring Salad with Beets, Avocado, Pomegranate Seeds, Candied Pecans with Fresh Herb Vinaigrette
• Velvety Asparagus Tarragon Soup
• Lamb Racks with Herbs de Provence and Brandy Mustard Cream Sauce
• Parsley, Scallion, and Pine Nut Rice Pilaf
• Strawberry Basil Sorbet