COOKING LIKE A CHEF - Edible Flowers & Herbs

Tuesday, May 30th - 10am to 1pm     $ 105 plus processing fee & tax

Expand your culinary creativity by getting to eat and cook with edible flowers.

Menu: Nasturtium Flower Salad, Orchid Vinaigrette - Wild Salmon Cake, Begonia Crème-Fraiche - Red Wine Poached Pears and Pansies - Vinegar and Oils with Fresh Herbs