“Baking with Herbs” Cooking Class with Chefs Liz Thompson and Tasha Powell
Join us to create Garden to Table Dishes!
Learn to make Herb-infused sugars, syrups, scones, shortbread cookies,
crème brûlée, caramels, and compound butters!
Sun, January 24, 2021
4:00 PM – 5:30 PM PST
Baking with Herbs
Baking with the natural flavor of fresh herbs creates a unique taste experience. Take any basic recipe, infuse it with fresh herbs, and create different levels of flavor intensity with very little additional work.
Imagine going into your garden and grabbing a handful of fresh basil, lemongrass, lavender, and even rose petals to transform your already fabulous crème brûlée, into something even better!. The same goes for ice cream, cookies, chocolates, and of course, cocktails:
Example: How about a Rose Petal and Lime Cosmopolitan in a glass rimmed with Rose Sugar? (see below)
Dive into the world of Baking with Herbs with us. This technique has been in existence going back 2000 years ago to the ‘Spice Trade” when herbs were more valuable than gold.
You will learn which ingredient to infuse depending on the recipe, be it heavy cream, sugar, or butter — and the differences in the methods of doing so.
About this Event:
Learn to use fresh herbs and flowers from your garden to infuse sugar, heavy cream, and butter to make custards, baked goods, chocolate confections, compound butters, and cocktails syrups!
Using basil, lavender, rose petals, lemongrass, Tahitian vanilla, a variety of citrus, and other herbs, we will show you how to totally change up your favorite recipes.
We will create the following simple recipes that will awaken both your sense of taste and smell!
• Lemongrass Crème Brûlée
• 3 Different Versions of Shortbread: Rose, Lavender and Basil
• 3 Different Versions of Scones:
Basil & Dark Chocolate
Rose Petal with Dried Apricot
Lavender with Crystallized Ginger
• Compound Butters using Fresh Herbs, Zest, Spices Seasoning, Wine & Dried Fruit
• Chocolate Truffles using herbs, zest
• Star Anise Caramel Sauce
• And, of course, Herb-Infused Cocktails with ingredients you can always keep on hand!
Your TO-DO List!
Prepare your mis-en-place (your ingredients, measured) ahead of the session,
—Grab your favorite alcohol (Vodka will work best for our herb-infused Cosmopolitans) and get ready to join a fun virtual cooking party!
An ingredient list, prep list, and recipes will be emailed to you on the Thursday prior to the class.
Please note our class begins at 4 PM Pacific/ 7:00 PM Eastern on January 24.
—Once you register for your class you will receive the Zoom sign-in instructions.
All events can be found at https://www.cheftasha.com/events
OR go direct to Eventbrite at this link: https://www.eventbrite.com/
Bio of Chef Tasha!
Chef Tasha Powell of Pitcher & Powell Cuisine & Culture is a food stylist, writer, and culinary tour developer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks, and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist.
Since July 2020, Tasha has offered themed Zoom cooking classes influenced by her travels in France, Italy, and Morocco.
Here are a few:
• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast & Chocolate and Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Roll-ups, Roasted Leek Salad & Chocolate Lava Cakes
Website: https://www.cheftasha.com/
Follow Chef Tasha on these social media channels:
Faceb00k: https://www.facebook.com/tashaanne.powell
Instagram:
@tashaannepowell,
@pitcherandpowell
Bio on Liz Thompson:
Chef Liz Thompson, a native New Yorker, started her first career in Advertising and Product Management after receiving her MBA in Marketing and Finance from Fordham University before she switched gears and attended the French Culinary Institute to become a pastry chef which has been her career path for the last 25 years. She worked in restaurants in New York for a few years before moving to Los Angeles to do an internship with Chef Michel Richard at Citrus Restaurant.
After that, Liz did a quick stint with Food & Wines from France doing wine and food pairings, worked at Tryst Restaurant then moved to Checkers Hotel, a 5-star hotel, as pastry chef, for 5 years. She then went out on her own and opened “The Pig, Memphis Style BBQ” in West L.A. and Universal City Walk as co-owner which received accolades in The New York Times, Newsweek, Bon Appetit, Gourmet and was named “Best BBQ in Los Angeles” by Los Angeles Magazine 3 years in a row.
Liz then taught pastry and restaurant management at The Art Institute of California for 4 years before moving on to Recipe Formulation and New Product Development which has become her passion. She loves to hyper-focus on one ingredient and to create countless different recipes which allow her head to spin creatively which is another area of her expertise.
In addition to that, Liz is working on one of her career highlights, co-writing and testing recipes for “The Sweet Lady Jane Cookbook”.
Contact Liz at liz@lizthompsonmarketing.com
Website: www.lizthompsonmarketing.com
Follow Liz Thompson on these social media channels:
Instagram: @realdesserts
Facebook: https://www.facebook.com/lizthompsonmarketing/
Stevie Wilson
LA-Story.com
Want to leave a comment or ask a question? Please send an email to stevie.wilson@LA-Story.com
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