This event is for ages 21+
Italians love using fresh ingredients from the local markets and fresh herbs and spices to enhance the flavors of their simple but eloquent dishes. In this class we will talk about how to grow and use seven of the most common herbs typically found in Tuscan home kitchens; basil, oregano, fennel, Italian parsley, rosemary, thyme, and sage.
From the seven herbs discussed and cooked with, participants will choose three and plant them during the class in a beautiful terracotta pot to be taken home, grown, and cooked with.
Cooking together and using the seven herbs, we’ll prepare, eat and discuss the following dishes:
Pesto in due modi
Pesto two ways (Basil & Parsley)
Finocchio alla Salvia
Baked Fennel with Sage
Fagioli Cannellini Con Origano, Pomodoro e Aglio
Cannellini Beans with Oregano, Tomato and Garlic
Arista alla Fiorentina
Roasted Pork Loin stuffed with Thyme, Rosemary & Garlic
A traditional Chianti wine will be served and a
Vinsanto del Chianti with the instructor’s homemade cantucci will provide final sweetness
- Registration will close on Wednesday, June 22nd at 4:30 pm.
- There is a $45 materials fee included in your tuition. $15 covers costs for the meal and $30 covers the cost of the herbs and terracotta pot that you will be taking home.
- To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
- Please click here for BARN's current COVID-19 health & safety protocols.
- BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.
Robert Ross is a landscape architect, garden designer, and committed home cook who has traveled to and worked in many places, absorbing local cultures, history, and terroir. A Loeb Fellow at Harvard’s Graduate School of Design, he spent a few years in North Africa working on a project that afforded opportunities to travel and explore Europe, eventually leading to a passionate connection with central Italy, its people, food, and gardens. He shares a unique perspective that blends simple Tuscan cooking, renaissance gardens, and ornamental terra cotta.