We are excited to announce our next cooking class will be focused on Culinary Lavender. There are many uses for this incredibly versatile herb, and we will explore them with our guest chef, Peggy Morris on July 16.
Did you know that lavender is edible? Lavender is a member of the mint family and is close to rosemary, sage, and thyme. The French have cooked with lavender for centuries with great success. Flowers and leaves can be used fresh, and buds and stems can be used dried.
Peggy will show us how to make an Herbes de Provence blend, which all class participants will be able to take home and use in their own cooking. This herb blend can be used as a grilling rub, in marinades and dressings. Recipes will be provided.
Additionally, in class we will make a Melon Gazpacho using Marisolio’s Persian Lime Extra Virgin Olive Oil, a Peach Lavender Cake, Lavender Marinated Goat Cheese, and Ratatouille dressed with Lavender Herb Vinaigrette. You will use these recipes all summer long and be the talk of the town for your creative and gourmet cooking!
Please contact the shop at 209 728 8853 for more information and to reserve a space in this very special class.