I Meant to Use That: Before It’s Too Late

Service Description

You open the refrigerator and see half a bunch of herbs, a head of cauliflower, odds and ends you meant to use, and ingredients that are getting close to their last good day — and think, I meant to use that. This hands-on class is about what happens next. Together, we’ll turn ingredients that often get forgotten, wilted, or pushed to the back of the refrigerator into flavorful, satisfying dishes you’ll actually want to make again. Along the way, you’ll learn how to look at what you already have, figure out what works together, build flavor, and make smarter, more confident decisions in the kitchen without relying on a recipe for every step. This class is not about making “scrap food.” It’s about becoming a more creative, resourceful cook — someone who can open the refrigerator, see possibility, and know where to begin. We’ll be working from recipes, but the recipes are only the starting point. As we cook, we’ll talk about why ingredients work together, how to adjust by taste, what you can substitute, and how to recognize when something is ready. The goal is not just to leave with four recipes — it’s to leave knowing more about how to cook. Menu: Roasted Cauliflower & Chickpeas with Herb Chimichurri Anything-Goes Herb Pesto with Pasta Warm Toast with Herb Compound Butter Rosemary Olive Oil Cake