Next Stage Cooks: Cooking with Herbs

In this class you will learn all about cooking with herbs. You will get to smell and taste many varieties, as well as learn how to choose which herb to use, how to convert recipes from fresh to dried herbs, and much more. After a lively discussion, we will head to the kitchen to make delicious dishes using a variety of herbs. MENU ~ Vichyssoise ~ Shrimp in Herbed Oil ~ Asparagus with either Pistachio-orange-basil sauce or Mixed Herbal Green Sauce ~ Pasta with either Arugula and Basil Pesto or Mint Pesto ~ Carrots with Dill, Capers and Creme Fraiche ~ Spring Salad with Edible Flowers and Herbs ~ Cherry Thyme Clafoutis ~ Fruit Basil Galette Let us know if you have any dietary restrictions or allergies. The classes will dine together and wine will be included. Instructor Linda Stavely has been the premier caterer in the Monadnock area as well as operating several culinary businesses in the last 40 years in the region. Linda has traveled and studied in France, Italy, Mexico, the Middle East and the Caribbean, as well as studying at the Vermont Culinary Center. She has worked with Julia Child when she visited Dublin in the 90’s! She is currently writing her first book on her food, travel and catering adventures. Linda helped start the Common Ground restaurant in Brattleboro, started and ran The Portable Feast at the Colony Mill Marketplace in Keene, and has been teaching cooking classes in the Keene area for many years. Her classes are fun and informative!