I taught my first cooking classes in April 2015. It was a pretty exciting time to showcase in person how wonderful our herb and spice blends are to elevate flavor, even in the simplest of dishes. The menu of items to be cooked, including my Caprese Orzo Pasta, would showcase my spice blends in 2 separate, 1-1/2 hour cooking demonstrations. The menu consisted of an appetizer, 2 side-dishes, 2 entrees and 2 desserts. During the first cooking class, French bread was burned in the oven (rookie,) … [Read more...] about Caprese Orzo Pasta and lessons in the kitchen