- Herb de Provence
- Creole seasoning
- Blackening spice
- “Everything” seasoning
- Fresh herb salad and dijon vinaigrette
- Herb de Provence roasted chicken
- Blackened fish with voodoo rice
- Ultimate avocado toast
New for 2023! Do you ever wonder what it means when a recipe says, “season to taste”? Wonder no longer! Just spend 3 hours or so with me in the French Kitchen Culinary Center, and we’ll shine some light on it. We will discuss and learn about the most basic of seasonings, salt, and all of its different permutations. That includes how, why, and when it’s used, as well as a little geeky food science to back it up. You can stop buying those overpriced seasoning blends and learn the science and craft behind custom-making them. If you’ve never really used them, fresh herbs will change your life. Once we’re done with the blends, we’ll cook up some delightful plates with them.
At the end of class, each student will enjoy their creations, as well as have some more food to bring home, and some seasoning blend samples.