A Chef’s Way With Herbs, with Serge Madikians

Fresh herbs are an integral part of every cuisine around the world. In this 90-minute demonstration class, Serge Madikians of Serevan Restaurant in Amenia, NY, will offer an overview of his favorite herbs and how they can transform a dish from mundane to spectacular. Serge draws on flavors from his heritage as an Armenian from Iran, and on from the farms of the Hudson Valley.

This event is part of a full day of collaborative festivities including classes on cooking with herbs next door at Tiny Hearts flower farm’s new workshop, and the Open Day garden tours and rare plant sale at the garden of Margaret Roach in nearby Copake Falls, NY. Click for all of the day’s details.

Learn how an accomplished chef uses fresh herbs to enhance the overall flavor spectrum of his culinary creations. Following his introduction to garden herbs, Serge will prepare two of his popular warm-weather dishes (a refreshing yogurt soup and cabbage and fruit salad) along with a classic Persian summer beverage, all of which rely on fresh herbs.

These surprising yet flavor-packed recipes will be ones you’ll want to make throughout the spring and summer. As kitchen herb gardens are planned and planted, this class will inspire you get the most out of your herbs.

The class will include:

Shredded White Cabbage with Cantaloupe, Fresh Herbs, Lemon and Olive Oil.
Refreshing Yogurt Soup with Cucumber, Fresh Herbs and Rose Petal
Traditional Persian Sweet and Sour Elixir with Fresh Mint

This Demonstration class is limited to 25 people.

About Serge Madikians:

Serge Madikians was born in Tehran Iran to Armenian parents. He came to the U.S. in 1978 with his brother to avoid the Iranian Revolution. He completed his undergraduate degree majoring in history and philosophy and later moved to New York and earned a master’s degree in public policy and economics at The New School. Madikians graduated from the French Culinary Institute in 1998. Upon graduating, he worked in the kitchen with a number of culinary masters – Jean-George Vongerichten and David Bouley to name a few. He now owns and runs Serevan Restaurant in Amenia, NY, where he expresses his passion for Middle Eastern flavors filtered through the lens of fresh Hudson Valley ingredients. Serge was a contributing chef to The Immigrant Cookbook: Recipes That Make America Great.

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.