A four-course banquet made with garden-to-table fixings is on this fresh and filling menu.
Garden-fresh flavors take center table in this hands-on cooking class with Chef Megan. Learn to prepare an unforgettable meal brimming with wholesome goodness from the bounty of the earth.
You’ll create a zesty garden caprese salad with sweet balsamic and earthy basil, lamb meatballs enrobed in tzatziki sauce, served with baby spinach, cucumber and fresh herbs and sweet potatoes grilled to tender golden perfection. And dessert becomes a celebration of sweetness with homemade banana ice cream topped with a sprinkling of toasted pecans.
Garden Caprese Salad
With tomatoes, sliced mozzarella, balsamic and basil
Lamb Meatballs With Tzatziki Sauce
With fresh baby spinach, parsley, cumin, cucumber, garlic, yogurt and lemon
Grilled Sweet Potatoes
Banana Ice Cream
With toasted pecans