All About Garden Herbs, July 16, 11:00-1:30
My first job as a teen was at a local family-owned farm market, and I was the unofficial "Herb Girl" on site!! I have always been amazed at how much a dish can be transformed by simply adding the right herb or herbs.
We will be creating a fragrant buffet of dishes - from appetizers, to desserts - using herbs in each recipe. Many of our herbs will be harvested from the Farmhouse garden! Our menu includes:
Cucumber-Parsley Agua Fresca
Herbed Chicken Meatballs with Rosemary-Pineapple Glaze
Brioche Crostini with Oregano-Blistered Tomatoes and Fresh Mozzarella
Watermelon-Feta Salad with Citrus-Mint Vinaigrette
Creamy Asparagus Basil Soup with Tarragon Pesto
Cucumber and Tomato Salad with Shaved Red Onions and Yogurt-Dill Dressing
Pearl Cous Cous Salad with Summer Vegetables, Toasted Almonds, Goat Cheese, and Chive Vinaigrette
Blueberry Lavender Shortcakes
Hands-on
Instructor: Chef Heather Escobar
My first job as a teen was at a local family-owned farm market, and I was the unofficial "Herb Girl" on site!! I have always been amazed at how much a dish can be transformed by simply adding the right herb or herbs.
We will be creating a fragrant buffet of dishes - from appetizers, to desserts - using herbs in each recipe. Many of our herbs will be harvested from the Farmhouse garden! Our menu includes:
Cucumber-Parsley Agua Fresca
Herbed Chicken Meatballs with Rosemary-Pineapple Glaze
Brioche Crostini with Oregano-Blistered Tomatoes and Fresh Mozzarella
Watermelon-Feta Salad with Citrus-Mint Vinaigrette
Creamy Asparagus Basil Soup with Tarragon Pesto
Cucumber and Tomato Salad with Shaved Red Onions and Yogurt-Dill Dressing
Pearl Cous Cous Salad with Summer Vegetables, Toasted Almonds, Goat Cheese, and Chive Vinaigrette
Blueberry Lavender Shortcakes
Hands-on
Instructor: Chef Heather Escobar
My first job as a teen was at a local family-owned farm market, and I was the unofficial "Herb Girl" on site!! I have always been amazed at how much a dish can be transformed by simply adding the right herb or herbs.
We will be creating a fragrant buffet of dishes - from appetizers, to desserts - using herbs in each recipe. Many of our herbs will be harvested from the Farmhouse garden! Our menu includes:
Cucumber-Parsley Agua Fresca
Herbed Chicken Meatballs with Rosemary-Pineapple Glaze
Brioche Crostini with Oregano-Blistered Tomatoes and Fresh Mozzarella
Watermelon-Feta Salad with Citrus-Mint Vinaigrette
Creamy Asparagus Basil Soup with Tarragon Pesto
Cucumber and Tomato Salad with Shaved Red Onions and Yogurt-Dill Dressing
Pearl Cous Cous Salad with Summer Vegetables, Toasted Almonds, Goat Cheese, and Chive Vinaigrette
Blueberry Lavender Shortcakes
Hands-on
Instructor: Chef Heather Escobar