Summer Infusions for Cooking

image courtesy Four Pounds Flour
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Taught by Sarah Lohman

Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of American food as a way to access stories of women, immigrants, and people of color, and to address issues of racism, sexism, and xenophobia. Her work has been featured inTheWall Street Journal andThe New York Times, as well as onAll Things Considered; and she has presented across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California. She is also 1/2 of the Masters of Social Gastronomy, a monthly food science and history talk at Caveat NYC, with Brainery co-founder Jonathan Soma. 



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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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