Summer Infusions for Cooking
Taught by Sarah Lohman
Sarah Lohman is the author of Four Pounds Flour, a blog dedicated to uncovering the flavors of the past and using them to inspire contemporary cooking. Lohman is originally from Cleveland, Ohio, where she began working in a museum at the age of 16, cooking over a wood-burning stove. She graduated with a BFA from the Cleveland Institute of Art in 2005; for her undergraduate thesis she opened a temporary restaurant/installation that reinterpreted food of the Colonial era for a modern audience.
Lohman moved to New York in 2006 to work as Video Producer for New York Magazine's food blog, Grub Street. She currently works as an educator at the Lower East Side Tenement Museum and curates food-related events at museums around the city.
This class meets at our Court Street location
This time of year, the Greenmarket is bursting with ingredients-- but how do you best use that summer flavor? In this class, you'll learn to experiment with fresh herbs and more to make infusions that will add layers of flavor in your cooking.
I'll demonstrate how to make:
- Flavored oils, which are great for grilling or salads. We'll talk about what herbs and spices make great infused oil while munching on an olive oil snack I make in class.
- Infused vinegars, which we'll use to concoct a refreshing summer drink called a shrub.
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