Salem Museum Herb Faire
Saturday, April 28, 2012
10 a.m. - 5 p.m.
Here's the class schedule although I don't have descriptions for the Master Gardener classes.
9:00 a.m. – 9:30 a.m. Planting Techniques for Herbs
10:00 a.m. – 10:30 a.m. Herb Pastes and Butters
Learn
why herb pastes and butters are the best way of preserving delicate and quickly
lost herb flavors. Perfect for common
culinary herbs, pastes and butters are wonderful to spread on meat, poultry and
seafood, add to soups and sauces, and flavor mayonnaise and spreads. Come learn with Rebecca Shannon how to make,
freeze and use these great additions to your pantry!
11:00 a.m. – 11:30 a.m. Fresh Herb Salads/Vinaigrettes
Fresh
herb vinaigrette salad dressings are a simple, delicious and inexpensive way to
capture summer's lively flavors in each mouthful of greens, as well as perk up familiar
family-favorite salads. Join Maxine Fraade and
learn how to make several kinds of herb vinaigrettes to use on your
mixed salads and add new tastes to traditional potato, tuna and chicken salads.
12:00 p.m. – 12:30 p.m. Cooking with Fresh Herbs
Hard
to say which is better, the wonderful taste of summer fresh herbs add to your
cooking or the amazing fragrance they'll add to your kitchen as you use them in
soups, stews, vegetable dishes pastas and more!
Let's find out as Maxine Fraade makes several quick dishes incorporating
fresh herbs as an ingredient.
1:00 p.m. – 1:30 p.m. How to Dry Herbs
Come
learn with Master Food Preserver Rebecca Shannon how to dry herbs by hanging,
microwaving, oven-drying, and using a dehydrator. We'll learn which
technique to use for different
situations and taste tomatoes tossed with an Italian herb blend made with Rebecca's own
home-grown and home-dried herbs from her garden!
1:30 p.m. – 2:00 p.m. Ways to Grow Herbs
Maxine Fraade is
among the most popular instructors for Roanoke County Parks and Recreation
programs where her cooking classes on international cuisine are frequently
full. She has studied at the Institute
for Culinary Education (ICE) in New York City, as well as other culinary
schools across the United States, Europe and Asia. Maxine is a graduate of the
first group of the Virginia Cooperative Extension Master Food Volunteers. Her
website, The Roanoke International Cooking Experience (RICE), is found at http://www.binaryspark.com/asian/
that sounds like a lot of fun.
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