During this masterclass, you’ll learn how seaweed can become a key part of your cooking, a base for flavor, texture, and technique. You’ll explore how to make pigments from different types of seaweed using methods like blanching, freezing, and freeze-drying. These pigments are then used to create butters, emulsions, and other preparations that add depth, freshness, and balance to many kinds of dishes. You’ll work on recipes like an almost-butter made from codium and a freeze-dried pesto made with sea lettuce and sea spinach. It’s a way of working with seaweed that’s focused on flavor, purpose, and possibility.