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In this workshop, you’ll dive deep into dried herbs and spices. Learn the difference between them, when to use fresh versus dried, and proper storage for maximum potency. We’ll also explore two essential techniques: dry roasting and blooming, that bring out more complex flavors.
Through guided tastings, you’ll gain a better understanding of their nuance, learn how to pair with proteins and vegetables to build confidence in balancing flavor profiles. You’ll get to experiment with your new knowledge by creating four custom seasoning blends to take home in decorative spice jars. Choose from nine options, including your personal All-Purpose House Blend, Chicken Ramen Seasoning, Furikake, Oaxacan Style Taco Seasoning, Garam Masala, Burger Seasoning, Berbere, Rotisserie Chicken Spice Rub, and a Fall Dessert Blend.
Heather will bake chicken two ways so you can taste the difference in proper seasoning use during class. Participants will get to test their personal house blends on roasted potatoes and cauliflower so you can make adjustments to your blend before trying it out on your friends and family.
If necessary, please check your spam folder for communications about this class. Please contact Heather Bell if you have food allergies, dietary restrictions or questions and concerns regarding ingredients.
