The Pantry Staples series continues, teaching you how to curate your home pantry with the best ingredients and how to prepare creative dishes with these often-overlooked classics! In this class, Jay Guerrero will focus on the different types of herbs used in the kitchen: how they work, the flavor profiles of various varieties, and which herb to use when. You’ll learn how to make whipped bay leaf lardo with summer savory shortbread; beef carpaccio with tarragon mayonnaise and pepper cress; soupe au pistou with summer squash, leeks, and white beans; roasted fingerling potatos with radishes, flowering chives, and cider vinaigrette; and Thai basil ice cream with cilantro syrup.
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