Participants of “In Season: Cooking with Herbs” taught by cookbook authors Suzanne Breckenridge and Marge Snyder on August 23 will discover how to bring even more depth and flavor to late summer’s freshest seasonal ingredients by subtly incorporating herbs and spices into various dishes. While students sample Breckenridge’s and Synder’s herb-influenced menu, they will discuss fresh herbs versus dried herbs and share their thoughts on the importance of visual presentation in a meal. The cost for the course is $60 and includes wine pairings.
Suzanne Breckenridge, a food stylist, and Marge Snyder, a cooking instructor at Madison Area Technical College, are the co-authors of Wisconsin Country Gourmet, The Wisconsin Herb Cookbook, and The Michigan Herb Cookbook. Throughout the many years of their enduring partnership, they have catered together, written food columns for Wisconsin Trails, manufactured and sold herbal condiments, helped design Madison’s public herb gardens and demonstrated herb cooking techniques on local television. They currently teach cooking classes throughout the Midwest and run Food Matters, a food-consulting business.
For all the delicious details on The Washington Hotel Culinary School classes, please visit http://www.thewashingtonhotel.com or call 920.847.2169.