The Kitchen Garden: Cooking with Herbs
Saturday, March 16
11:00 a.m. – 1:30 p.m.
Instructor: Jennifer HostetterOne of the easiest ways to enhance the flavor of your meals is with the addition of fresh herbs. Whether used as a garnish or a central component of a dish, herbs can dramatically elevate your cooking. What’s more, they’re colorful and packed with nutrition. In this class, we’ll prepare an assortment of sweet and savory dishes where herbs take center stage. Plus we’ll sip on herb-infused beverages while we cook. And as usual, we’ll use some ingredients picked right from our gardens.Adults of drinking age are welcome to bring their own alcoholic beverages to enjoy during the class, if desired. Suggested pairings: Sparkling wine, dry white wines, or light-bodied red wines.
Jennifer Hostetter is a classically-trained chef with 15 years of experience in the food industry. She received a Culinary Arts degree from Johnson and Wales, and a Master’s degree in Food Culture & Communications from the University of Gastronomic Sciences in Italy. She also has a Bachelor’s degree in History. Early in her career, she honed her skills working in restaurants and for caterers. More recently, Jennifer has worked as a recipe developer, food editor, and writer. Just this past year, she launched her own catering and personal chef business, where she enjoys cooking and teaching about foods from around the world.
Continuing Education Units (CEUs) are available to FNGLA Certified Professionals upon request.
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