Summer Infusions for Cooking

image courtesy Four Pounds Flour
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Taught by Sarah Lohman

Dubbed a “historic gastronomist,” Sarah Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, Four Pounds Flour, and her work has been featured in The New York Times and The Wall Street Journal. She appears on the Cooking Channel's Food: Fact or Fiction? and is 1/2 of the Masters of Social Gastronomy with co-founder Jonathan Soma.

Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as The American Museum of Natural History, The Museum of Science, Boston, and The Lower East Side Tenement Museum. Her first book, Eight Flavors: The Untold Story of American Cuisine, was published with Simon & Schuster in 2016. 


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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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