Cooking with Herbs, 7.18.24. 7-9 p.m., $100 per person. BYO beverages.
Continuing our exploration of cooking with the herbs and produce of our gardens, this peak summer class will bring more fresh salads, sides, sauces and main dishes to your summer repertoire! Join us as we make a gorgeous grilled vegetable salad; chicken stuffed with zucchini , ricotta and marjoram; salmon with mustard, maple and cilantro; lamb with dill, parsley and mint; braised scallops with herbs and flowers; tapenade, pesto, and, finally, rosemary olive oil cake with grilled peaches, and of course, we will enjoy the upcoming tomatoes!!
Join Chef Laura Weinman in Tim’s Kitchen as we make and enjoy an array of bite-sized proteins, including: salmon, veggies, scallops, lamb and more — all featuring parsley, mint, cilantro, oregano, rosemary, tarragon, thyme in multi cultural combinations or shining on their own. This is our mid-summer adventure and we will use as many herbs from our Farm garden as possible. (Stay tuned for the late summer/fall flavors class!).
On the Menu
Join us as we make a gorgeous grilled vegetable salad; chicken stuffed under the skin with zucchini , ricotta and marjoram; salmon with mustard, maple and cilantro; lamb with dill, parsley and mint; braised scallops with herbs and flowers; tapenade, pesto, and, finally, rosemary olive oil cake with grilled peaches, and of course, we will enjoy the upcoming tomatoes!!