Cooking with Herbs and Spices

Fri, 04/11/2014 -
6:30pm to 9:00pm
Class Type: 

For thousands of years herbs and spices have served as currency, medicine and the geographical “flavor print” of cuisine.  See how a simple salad, flatbread, rice and vegan ice cream transform through the use of herbs and spices into distinct ethnic variations.  On the menu:  Homemade flatbread with Middle Eastern Za’atar paired with Moroccan Cinnamon and Rose Martini; French Green Salad with Tarragon-Mustard Vinaigrette paired with a Thai Lemon Basil Cocktail; Grilled Tempeh in Thai Basil-Cilantro Chile served with Lemon and Saffron Spiked Spanish Style Rice and paired with a Spicy Bloody Maria.  For dessert, Persian Ice Cream with Mint and Pistachios and a Cinnamon Ginger Snap Cocktail.

Instructor: Tiazza Rose

As the second oldest of ten children, Tiazza started cooking at a very young age to help her mother, and eventually took over the task of cooking meals for her large family. Reflecting her roots Tiazza’s specialty is Moroccan cooking. Without any formal training she has learned many cooking techniques through host families as she traveled around the world. On top of it all Tiazza is a personal trainer, fitness instructor, belly dance teacher and sports nutritionist. For a little spice in life you can find her traveling the world to new places, enjoying the thrill of not knowing the language, customs or how to get around.

Check out Tiazza's website at