Summer is in full swing and our herb gardens are overflowing with fragrant and glorious herbs and spices! Now is the time to learn all the tricks to incorporate these delicious garden delights into your everyday menu.  Chef Kathleen will guide you through this vegetarian class and provide many tips on herb growing, harvesting, and storing for year-round use!

Menu:
Ricotta Fritters with Cilantro Chutney
Herb Tattoo Potatoes
Pasta with Compound Herb Butters: Rosemary Lemon, Chipotle Cilantro, and Lemon Garlic Parsley
Savory Grilled Portobellos with Fennel Slaw with Parsley and Lemon
Herb Slow Roasted Tomatoes over Penne
Minted Sugar Muddle: perfect for tea, water, lemonade, or Mojitos
Lavender Walnut Shortbreads