From Garden to Table: Cooking with Fresh Herbs

Join us this evening to learn about both tender and woody herbs. Katherine will explain proper storage techniques and demonstrate creative ways to incorporate fresh herbs into everyday cooking. You'll enjoy the bouquet and taste of a variety of herbs and discover how different herbs are used in various cuisines. This menu will be paired with wine.

Menu

Basil Tom Collings
Roasted Zucchini with Thyme and Goat Cheese Crostini
Tomato and Bread Salad with Chive Vinaigrette
Glazed Lavender Shortbread

$110

Upcoming Class Times

June

Wednesday, June 11 | 6 p.m. - 8 p.m. | $110

Registration starts Thursday, May 15, at 9:30 a.m. EST

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About Katherine Ballein

Katherine, a native of Helena, Montana, attended culinary school in Scottsdale, Arizona. She has extensive culinary experience as chef and pastry chef in catering, pastry, and bread. Katherine's most recent culinary experience was developing menus for Wright-Patterson AFB. She enjoys sharing her love of food with others and is excited to join the culinary team at the Dorothy Lane Culinary Center. Katherine lives in Oakwood with her her husband, Colin, and her cat, Bean.

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