For thousands of years herbs and spices have served as currency, medicine and the geographical “flavor print” of cuisine. See how a simple salad, flatbread, rice and vegan ice cream transform through the use of herbs and spices into distinct ethnic variations. On the menu: Homemade flatbread with Middle Eastern Za’atar paired with Moroccan Cinnamon and Rose Martini; French Green Salad with Tarragon-Mustard Vinaigrette paired with a Thai Lemon Basil Cocktail; Grilled Tempeh in Thai Basil-Cilantro Chile served with Lemon and Saffron Spiked Spanish Style Rice and paired with a Spicy Bloody Maria. For dessert, Persian Ice Cream with Mint and Pistachios and a Cinnamon Ginger Snap Cocktail.
Cooking with Herbs and Spices
Fri, 04/11/2014 - 6:30pm to 9:00pm