The purpose of our what’s in season classes is to get you excited and inspired to make the most of what the season has to offer and tap into the abundance of fresh goods available year- round at the farmer’s markets. This time around, there are no usual suspects here—we’re getting yolked up to our sleeves in farm fresh eggs. We all know how to scramble, fry, and crack an egg (we hope), so let’s get cracking and learn the rest! Learn to use these little devils in your cocktails, pickle them, use them to their optimal flavors in your fried rice dishes, and more. Get eggsited to make new use of an old staple, and sign up today!
Recipes:Pisco Sours, Beet Pickled Deviled Eggs, Eggs in Purgatory, Pesto Pasta Carbonara, Zucchini and Marjoram Quiche
Class Type: Series, hands-on cooking class
Class Notes:In this class, learn quick egg-squisite weeknight meals!
Noted Herb Expert and Managing Director of Ger-Nis international, Nissa Pierson, is an herbal enthusiast in the kitchen. In addition to traveling the world seeking fresh herb conversation for her business, she is a noted cooking instructor specializing in fresh herbs as well as passionate in proving that the art of eating & cooking well is a relatively simple process and just takes enthusiasm and some tid-bits of knowledge. Besides being a passionate teacher of fresh herbs, organics and Fair-trade, she enjoys, good conversation and debates, kickboxing, the ocean and surfing, and submerging herself in the food and culture of the world.