In this aromatic hands-on class, we will incorporate fresh herbs into our cooking and discuss local herbs and how to cultivate, feed, harvest and dry them. Guests will receive an herb plant to take home for cutting or replanting.
Menu: Rosemary Parmesan Sourdough Bread Sticks ; Herb Dip ; Herbed Compound Butter ; Herb Crusted Salmon ; Herb Studded Pork Tenderloin ; Cooling Mint Refreshment
Instructor: Kate Pearce
Class Type: Hands On