Dive deeper into your understanding of vanilla from a cultural and a culinary perspective. Did you know vanilla comes from an orchid? Or that the orchid is pollinated by hand? Learn more about one of the world’s most beloved spices and explore both savory and sweet applications of this exquisite ingredient through a delicious semi-hands-on making and tasting of crème brûlée and a savory sauce to top your favorite entree. To finish the class, students choose if they’re team sweet or team savory by making either Vanilla-Infused Sugar or Salt to take home to amplify the vanilla flavor in your own cooking.
Date: Saturday, March 14
Time: 2 – 4 p.m.
Fee: $55 (Member $50)
Instructor: Taylor Mead, Atlanta Botanical Garden
About Taylor
Taylor has always had a passion for food and nature that easily translated to a love for cooking. She is self taught and inspired by several cooks like Alice Waters, Edna Lewis, Julia Childs, and her homesteading Great Grandma. In her mission to educate and empower others to cook for themselves, she started a small business, Better Off Fed, where she sells spice blends. Her cooking focuses on local ingredients to highlight the beauty of each season. With an interest in food sovereignty, she keeps a small flock of backyard chickens, a seasonal vegetable garden, and a few fruiting perennials. She believes in the power and joy of nourishing ourselves, our communities, and our planet with good food and sustainable agricultural practices.