In this two-night core class you will learn the differences between herbs and spices, how to buy and store herbs and spices, and when to use fresh versus dry herbs. You will make spice blends and fresh herb marinades for a variety of dishes. You will have the opportunity to taste and handle some of the lesser-used herbs and spices that you can add to your recipes at home! Note: CAP Core. Prerequisite: Tools of the Trade: Culinary Arts. Menu includes: Parmesan Herb Butter on Baguette, Fresh Herb Roasted Chicken, Tortellini with Vegetables and Fresh Herbs, Vegetable Fritatta, Minted Peas, Rosemary and Garlic Grilled Pork, BBQ Rubbed Roasted Chicken, Grilled Beef Fajitas, Tokyo Tuna, Mango Curry Chicken and Rice and Wilted Spinach with Nutmeg.