Discover the versatility and flavor of fresh garden herbs in this engaging culinary demonstration and luncheon led by Chef Christopher Hawver. Through a variety of techniques—including infused oils, syrups, sauces, purées, coulis, and herb-infused coatings—guests will learn how to incorporate herbs into everyday cooking while enjoying a thoughtfully prepared seasonal meal.

Menu (Lunch included in ticket price)

• Sparkling wine with thyme syrup and roasted grapes

• Roasted squash boats filled with tofu, thyme ricotta, and goat cheese, finished with marjoram and served on a roasted red pepper and parsley coulis

• Parmesan and sage-crusted chicken breast with rosemary and black olive polenta, accompanied by an herb-infused tomato sauce and fresh arugula