Cooking with Herbs & Spices
Chicken, onions and peppers...is it Mexican? Indian? Chinese? It's all in the spice! Explore the use of spices and fresh herbs to "tasty-up" some quick family meals and company-pleasers.
This class has a maximum size of 10 (Ten) participants. Food prepared will be enjoyed during class.
PLEASE NOTE: If you have a special dietary need or restriction, please check with us at least 5 days in advance of the class date to see if it can be accommodated. Please understand that a lot of time and resources go into the advance preparation for a successful class. We can not make any adjustments or alterations to a class menu on the day of class.
By signing up for a cooking class at The Brick Kitchen, you agree to follow and comply with the below Requirements and Policies – PLEASE READ:
The Brick Kitchen Class Cancellation Policy
We understand that life happens and emergencies do occur. However, we also hope you understand our commitment to all of our students and the preparation that goes into creating a successful class. In the event you cannot attend a scheduled class that you have paid/registered for, you are welcome to transfer your registration to another guest of your choice. If this happens, please call ahead and notify us of the participant change.
Photography/Videography – The Brick Kitchen does plan on taking photos and video during most classes. By signing up for a class you or signing your minor up for a class, you acknowledge that The Brick Kitchen is allowed to record or photograph your (your minors) participation in the class. Recordings and photos may be used on social media, advertising or other promotional use with no compensation required for such use.
The Brick Kitchen reserves the right to cancel classes. In that event, we will notify you and provide a full refund or credit.
All classes are held in our store located at 330 1st Street East, Independence, Iowa 50644.
During Class (Demonstration or Hands-on):
When you arrive for class, please stop at the front counter for a staff member to check you in.
We will be sanitizing/ washing/ disinfecting all tools, workstations, seating areas and equipment before class and throughout class, as appropriate. The kitchen area will be blocked off until 10 minutes before class begins. We ask all participants to wash their hands before taking your place in class.
Additional information for classes noted as a "Hands-on" Class:
Please bring an apron from home if you wish to wear one. We will not have them available to borrow. Use effective hand-washing and sanitizing procedures: Hands must be washed for 20 seconds before any food is handled. Food safety gloves will be provided and must be worn when handling any food. Wear closed toe shoes for safety. If your hair is shoulder length or longer, it must be pulled back (hair must be secured firmly so no touching is needed).
| Skill Level: | Beginner |
| Skill Details: | This will be an interactive class, meaning you can elect to sit back and enjoy or volunteer to be hands-on. |
| Instructor: | Marjorie Finley |
| Instructor Bio: | Hi! I'm Marjorie Finley and I want to welcome you to our upcoming class. I'm a wife, mother, musician and have always loved to cook, but having a son who is a real live chef caused me to take my cooking more seriously. I always say I taught him everything I knew and sent him to culinary school so he could come back and teach me everything HE knows. I've work in his restaurant, cooking on the line as his sous-chef, and have helped develop new items for the ever-changing menu. With a degree in education, I began sharing my love for cooking by teaching others to create healthy meals at home. I have had private clients in Wisconsin, Illinois, Minnesota, Arizona and California, as well as in Iowa. One of my greatest cooking joys is getting a text from a student, telling me about the meal they created from start to finish, or a picture of the beautiful, lattice-topped pie, cooling on their counter. After sitting in many weight-loss group settings and hearing people say ?I?ve learned that if it looks good and tastes good, I can?t have it,? I have come to the realization that many people are simply afraid to cook. Perhaps they have burned one too many casseroles, or have seen too many recipes calling for smoked squab and truffle oil, or they have just bought into the idea that cooking good food is complicated and takes too much time. I?m here to show people that cooking is fun and rewarding. Let's get cookin'! |
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