Skip to main content

Cooking with Fresh Herbs

Course number : 2527   
« back to classes page

Many of us are familiar with using dry herbs in cooking, but spring brings about a great opportunity to enjoy fresh herbs in your everyday meals. This class will focus on selection, uses, and storage of fresh herbs and will include the following recipes: Pan Cooked Pork Chops with Lemon Grass and Cilantro, Chicken Caprese Salad with Herb Vinaigrette, Triple Herb Crusted Salmon, and Middle Eastern Tabouli. This is a hands-on cooking class, so please bring your chef’s knife, cutting board and apron with you and of course, your appetite, as we will be sampling all the dishes prepared! Materials: $15 at class.

Class Details

1 Sessions

Roseville Center

Mayumi Tavalero 



Please read:  This is a hands-on class so please bring your chef's knife, cutting board, and apron with you to class.

Class Fee: 


Material Fee:


Schedule Information

Date(s) Class Days Times Location Instructor(s)
6/13/2019 Thu 6:30 PM - 8:30 PM Roseville, Roseville Center  Map, Room: RVC-255 Mayumi Tavalero