Have you ever come home from shopping with gorgeous bunches of herbs, only to suffer disappointment (and, let’s face it, nagging guilt) upon finding them later, rotted in your fridge? Nissa Pierson is here to help! She’ll teach you to choose, store & cut fresh herbs, then use them in your everyday cooking, including this Indonesian-inspired satay menu.
Lemon, red and Thai basils, mint, lemongrass, makrut lime leaves, cilantro, parsley, chives and edible flowers are common threads woven throughout Indonesian cuisine, and they’re at their summer best. We’ll use a variety of tools - mortar and pestle and mezzaluna, ordinary kitchen knives and scissors - to prepare herbs for fiery satay, ravishing relishes and sauces to help get you acquainted with these flavor-packed ingredients.
Menu | Recipes
About the teacher
Nissa Pierson is a noted herb expert and founder of Ger-Nis Culinary & Herb Center. A cooking instructor, food writer and recipe developer with over 20 years experience, she specializes in sustainable, organic, fair-trade and local produce.
Though mostly self-trained as a chef, Nissa has also been taught by women in rural kitchens all over the globe. Originally from Central America, she travels in search of food and cultural knowledge, working worldwide with small growers and produce markets in her daily parallel career in organic agriculture. Her international consulting business and culinary artistry emphasize farmers and the communities in which food is produced.
Fresh herbs have become a staple of Nissa’s cooking endeavors and a symbol of her creative spirit. This creativity in the kitchen is a direct result of the openness with which she approaches the world. She puts a great deal of time and attention towards teaching children to cook and has developed a kid-centric curriculum fueled by ease and joy.
In addition to traveling the world seeking fresh herb conversations, her current focus is on consumer culinary education for organic mangoes. Find her Under The Mango Tree.