Chef: Cooking School Staff
Description: The garden has perked up and is coming back to life. Before you know it, you will have more herbs than you know what to do with. Join us for an evening of ideas for your summer bounty. Learn how to stretch these out so that you can keep a little summer going into winter.
Menu: Basic Basil; Spring Pea Pesto Crostini; Sage and Pistachio on Whole Wheat Penne with Roasted Tomatoes; Roasted Potatoes with Sun Dried Tomato Pesto; Kale and Walnut Pesto Toast with Fried Egg; Sweet Mint and Almond Pesto Over Vanilla Ice Cream