LLFW 226 - Cooking With Herbs

Not sure how to use summer's bounty to its best advantage? The secret's in the herb garden. The correct use of fresh herbs will leave your summer meals bursting with flavor, so join us in this hands-on class as we create and eat the following menu: tomato-cucumber-feta-and-basil salad, mushroom bruschetta, beef tenderloin kabobs with rosemary sauce, corn on the cob with lemon thyme butter, and grilled summer vegetables with fine herbs. We'll finish our meal with a triple-layer mint and chocolate cheesecake. Depending on what's new in the market, surprises may be added or substituted. Summer never tasted this good! Over 21? Feel free to bring the adult beverage of your choice. Arrive hungry!