What’s Happening for June 26, 2014 _lowres

Photo provided by Mizado Cocina -- Atun Tiradito is a sashima-sliced Gulf tuna dish offered by New Orleans restaurant Mzado Cocina for Ceviche Week.

Red Stick Spice offers herb cooking classes

Culinary herbalist Sarah Liberta will teach two classes on cooking with fresh herbs in July at Red Stick Spice Co., 7970 Jefferson Highway, Baton Rouge

Liberta will present “Favorite Herbs for Creole and Cajun Cooking” on Tuesday, July 8. The program scheduled July 15 will include two topics — “Chillin’ Out With Mints” and “Basil, King of the Summer Garden.” Both classes will be held from 1 p.m. to 3 p.m.

Each class will include cooking demonstrations and tasting samples. Participants will receive recipes and an herb plant. Cost is $35 for each class. To register with a credit card, go to herbsbysarah.com.

Chefs to lead summer cooking series at NOMA

Chefs of the Ralph Brennan Restaurant Group will be participating in Café NOMA’s “Artful Palate,” the third annual summer cooking series at the New Orleans Museum of Art, beginning Friday.

The cooking series, held at 6:30 p.m. on alternating Fridays through mid-September, is free, with no museum admission required.

In conjunction with NOMA’s special exhibition “Behind Closed Doors: Art in the Spanish American Home, 1492–1898,” the chefs will share their vision inspired by the theme of the Spanish elite in the New World, as revealed by paintings, sculptures, prints, textiles and decorative art objects.

Chris Montero, executive chef of Café NOMA and café b in Metairie whose family settled in New Orleans from Spain more than two centuries ago, will launch the summer series Friday with a program called “Beans, Peppers & Rice: The Spanish influence on Creole Cuisine.” In later programs, his culinary colleagues will explore the impact of other cultures on New Orleans’ international cooking style.

The New Orleans Museum of Art is located at One Collins C. Diboll Circle, City Park. Call (504) 482-1264.

Compiled by Advocate staff