Cooking with herbs elevates your food to the next level with their fresh, bright
flavors! Join Le Chat Gourmet for this workshop that will walk you through the
herb garden…literally! We begin class outside in Le Chat’s culinary gardens
for herb identification and tasting. We’ll also discuss pairing herbs with food,
plus growing, storing and cooking. Back in the kitchen we’ll create a delicious
menu featuring fresh thyme, rosemary, tarragon, basil, chives, parsley,
mint, oregano, loveage, edible flowers, fennel and more.

“There is no better classroom for a cook than the garden,
no matter how modest.” — Paul Bertolli

Saturday, May 11th
10 AM – 3 PM

Skills & Techniques:
Herb Identification I Edible Flowers
Growing, Harvesting & Cooking with Herbs
Recipes to Get the Most Out of Your Herb Garden

Recipes include:

CHICKEN in an HERB GARDEN
– fresh herb brined chicken thighs,
char grilled chicken thighs smothered in
fresh herbs, garlic and olive oil
(Basil, Italian Parsley, Oregano, Thyme)

FRESH HERB BRINE
– 20% or more of a meat’s moisture can be
lost in cooking, thus we’ll brine our chicken for
optimum tenderness and juiciness while enhancing
flavor with the addition of fresh herbs

HERB GARDEN STUFFING with BRIE
– oven bake country white bread stuffing
combined with a trio of fresh sages,
chicken broth and dotted with gooey
cubes of triple cream brie cheese!
(purple sage, garden sage, tri color sage)

EMERALD GARDEN HERB OIL
– learn to make flavored herb oils by gently
steeping fresh herbs with extra virgin olive oil,
herb oils are a versatile oil that can be used from
making a vinaigrette, drizzling on roasted vegetables,
pasta, grilled meats, soup to dipping warm bread

ULTIMATE HERB GARDEN SALAD
– this salad is not only fresh and delicious, it is stunning to behold!,
organic baby lettuces, avocado, ruby grapefruit supremes,
nasturtium leaves, edible flowers, shaved radishes, fine herbs
and creamy homemade green goddess dressing
(Fennel Fronds, Edible Flowers)

GREEN GODDESS DRESSING
– a creamy buttermilk dressing
loaded with fresh herbs
(Tarragon, Onion Chives, Italian Parsley, Garlic Chives)

HERB GARDEN ICE CREAM
– we’ll steep loveage with our homemade custard base
to create a unique and delicious ice cream flavor,
then churn and serve with Michigan spring rhubarb sauce!
(Loveage)

$145 per person

“This is one of my favorite classes to teach, combining my inner
cook and gardener. Cooking for friends and family is a joy,
but cooking with what you’ve grown is the ultimate dining
experience bringing ‘garden to table’ full circle.” – Chef Vincent