As the dark days of winter are coming to a close, it’s time to say goodbye to long braises and wintry stews and hello to the fresh, bright flavors of spring. At Milk Street, that means making fresh herbs—whether bitter, pungent, sweet or fresh—the star of the show.
DurationAs the dark days of winter are coming to a close, it’s time to say goodbye to long braises and wintry stews and hello to the fresh, bright flavors of spring. At Milk Street, that means making fresh herbs—whether bitter, pungent, sweet or fresh—the star of the show.
Join us for an interactive class all about choosing, using and transforming fresh herbs. First, you’ll learn one transformative technique that will change the way you use herbs in your cooking: herb pastes.
We'll make our Herb and Pistachio Couscous, a side dish with bold herb flavor and endless potential for variation. Then, we'll use that same herb paste to throw together a versatile salad dressing and quick, vibrant dip.
Along the way, we'll talk about best practices for cleaning, keeping and preparing herbs, so that you never again need to fear black basil or limp mint. Changing the way you think about herbs is guaranteed to transform the way you cook.
Cooking from the heart runs deep in my family where food is homemade, fresh, and made with plenty of love. I bring this philosophy to everything I create so naming my business Amore Kitchen was the obvious choice!
We specialize in cooking classes - with my background as a school teacher for many years, I find teaching kids and adults to cook very gratifying! We also offer personalized meal delivery, boutique catering, and customized virtual cooking events for adults and teams.
This new class is a vegan spin on our most popular class, Buttercream Basics, but with vegan cake and vegan frosting! It is a great precursor for all of the other classes we offer. Among other things, you will learn how to: make our vegan frosting, level, fill, stack, crumb-coat, frost, and decorat...
As we continue our exploration of Joshua McFadden’s resource guide on the six growing/harvesting seasons, we will focus on some recipes of summer. Roasted beet, avocado and sunflower seed salad, beef and broccoli with caper vinaigrette
Breakfast holds a special place in our hearts and I'm sure in yours! Learn some old-time favorites as well as new recipes.
Upscale Rustic Cooking class is offered by Cooking By Ivette. Savory Pork Sliders, Caramelized Onions, Mixed Green Salad with Stone Fruit, Strawberry Cucumber Gimlet & Blueberry Buckle for Dessert.
Load your plate with anti-oxidants' rich colors: reds, purples, yellows... and yes, even chocolate! We are so excited to host you in our Powerhouse of Nutrition! Book your spot in our upcoming Cooking Classes - we promise they will be chock full of fun and yum!
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