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Post by Troy on Feb 22, 2012 15:42:41 GMT -5
I'm doing a 90 minute class on cooking with herbs.
It costs $5 a person and there are 45 people preregistered, so I am expecting around 60.
If you were in a class this size, and paid $5 for the class, what would you expect to hear?
What would you feel cheated if it were left out?
I need input.
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Post by iris on Feb 22, 2012 15:49:26 GMT -5
It's probably a little late in the game for this suggestion, but samples are always nice. I'll go to a tupperware party just to get those little key chain trinkets they hand out.
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Post by Suluby on Feb 22, 2012 16:27:40 GMT -5
I'd like - if I was attending - a pinch or two of the rarer herbs to try in a recipe.
But ..... now that I think on it ..... giving your students a small baggie with dried herbs, probably crushed, could be a bit dangerous!
It's only the last 2 years that I've used cilantro ..... and then only for guacamole. And I have only one recipe that calls for chopped sage.
I'd like some different recipes highlighting infrequently used herbs like that, maybe as handouts. You could put your logo and business # ...... for repeat customers! Walking out with something, if only a few sheets of paper, in my hand always makes me feel that I came away with something.
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Post by Becca on Feb 23, 2012 20:16:42 GMT -5
Some type of sample to try like a dip on a cracker with a certain herb in it. Nothing big but something that lets them get a taste of what that certain herb can do.
How to store them and what containers to use. Something that is rare or harder to find or maybe just something I haven't tried before would be cool.
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Post by Troy on Feb 23, 2012 22:58:45 GMT -5
I generally set up a table in the back and have samples of my own products, along with all my products for sale.
I'm thinking of showing some different fresh herbs, how to cut, bruise, mash, chop or whatever you do with each to maximize flavor.
I think I'll pass around about 10 little numbered bottles/baggies, with dried, crushed herbs, and give a prize to enyone who can identify all 10 accurately.
Will talk about the differences e between fresh, dried, frozen, and how to substitute them in cooking
and then maybe throw in a few recipes,
This is part two of a four part series.
#1 was about how to grow herbs.
This one is Cooking With Herbs
#3 is about harvesting, and preserving
and #4 is entitled "Unusual Herbs" and everyone who comes to that one will walk out with a live plant. One of my collection of herbs that many people have never heard of...
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Post by Suluby on Feb 24, 2012 7:49:57 GMT -5
That sounds great!!
If it wasn't that the commute was so tough, I would attend!!
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Post by Becca on Feb 24, 2012 8:39:05 GMT -5
That sounds great Troy I would go to your class and be very happy.
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Post by iqof37 on Feb 24, 2012 15:31:26 GMT -5
Are you going to use Sativa or Indica?
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Post by Troy on Feb 27, 2012 3:08:44 GMT -5
Are you going to use Sativa or Indica? I dont have those on my agenda, I may use Stevia... does that count? |
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Post by Troy on Mar 6, 2012 23:58:26 GMT -5
Todays class went great!
I wish I had the techno-know-how to turn my slides into a video so I could share.
The lecture was well received, I gave some samples, sold some product, took pre-orders for about 150 live plants to be delivered at the final class in May, and we had a great time.
In my opinion, any time a group from the class follows me to my truck, and they all want to talk, and not throw things, that means the class was a success. I finally had to explain to the group that I really was almost an hour late for my next appointment before they would let me drive away.
Looking forward to next month, Harvesting and Preserving Herbs.
Thanks everyone for your input, I used your suggestions and ideas to draw up my outline.
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