Big Flavor, Small Leaves
Discover how fresh herbs and spices can elevate everyday cooking in this demo-style workshop. Learn about common culinary herbs that grow well in Central Oregon, including how to grow, purchase, store, and preserve them for year-round use. Explore cooking with fresh and dried herbs, including how to adjust recipe measurements when substituting between them.
Participants will also learn how to balance the six primary flavors—sweet, salty, sour, bitter, pungent, and umami—to create more delicious and satisfying meals. We’ll cover when and how to use herbs in soups, salads, entrées, and vegetable dishes, along with practical flavor-pairing principles that help every dish stand out.
When: September 22nd, 5:30pm – 8:30pm
Where: OSU Extension, 3800 SW, SE Airport Way, Building 3, Redmond
Ticket Options: $55, $60, and $65
Supplies Fee: $10
Number of Tickets: 18
Sold Out? Can’t Make the Date? Pre-Register!
Pre-registration is free; we only charge your credit card when we’re ready to schedule (and you say ok). When 12 people pre-register, we’ll set up the next workshop with your input on dates!
The Details
Grow Your Flavor Garden
Not all herbs are created equal when it comes to Central Oregon’s climate. Learn which culinary herbs thrive locally, where to find them, and how to keep a steady supply on hand for cooking throughout the year.
Preserve the Harvest
Fresh herbs are wonderful—but they don’t last forever. Discover simple preservation techniques that help you capture flavor at its peak, from drying and storing to practical tips that extend freshness and reduce waste.
Flavor That Works
The secret to great cooking isn’t just ingredients—it’s balance. Explore when to add herbs and spices to soups, salads, vegetable dishes, and entrees, while learning simple flavor-building principles that make meals more satisfying and delicious.
Community Potluck!
Nothing says community like a potluck. Breaking bread while building bridges, so to speak. This workshop will include a potluck, a chance to talk about what you are learning, share experiences, and get to know one another. We’ll supply the main protein. Please bring something along to share with your neighbors!
Workshop Leader
Suzanne Landry
Suzanne Landry is a wellness educator, celebrity chef, and author of The Passionate Vegetable and Fresh Food Matters. With more than 45 years of experience as a culinary instructor and industry consultant, Suzanne has helped countless people build healthier cooking habits and discover the joy of preparing fresh, flavorful meals. Her approachable teaching style makes complex culinary concepts easy to understand and apply at home.
Join school of ranch
Save 20% On This Workshop!
Join School of Ranch and get 20% off all workshops for a year. Your membership helps us cover our costs. Being non-profit doesn’t mean you can lose money! We need your support and nothing shows support as much as a membership.
frequently asked questions
What should I wear?
Dress comfortably for a classroom environment.
What should I bring?
Please bring a notebook and pen so you can capture recipes, flavor combinations, and plenty of kitchen tips.
Can kids attend?
Yes. Children ages 13 and older are welcome when accompanied by a registered adult. Please register each attendee separately.
Will there be food?
Yes, there will be a potluck! Bring something to share with your neighbors and enjoy connecting over great food and conversation.
Is this a hands-on workshop?
This is primarily a demonstration-style workshop, but you’ll leave with practical techniques, recipes, and flavor strategies you can immediately apply in your own kitchen.
What is School of Ranch?
School of Ranch is a Central Oregon based 501c3 nonprofit. At School of Ranch, neighbors teach heritage skills, live and in person. Our product is eduction, but our purpose is community. We create common among neighbors regardless of politics, age, background or beliefs.