We all love the freshness and depth herbs bring to our dishes, but do we know how to use them to their fullest potential? Join Chef Bruce Wood at Hendrick Farm as he teaches us classic herb pairings like rosemary-brined chicken with pan jus, as well as more adventurous, out-of-the-box pairings like tomato & dill soup with chèvre cream; thyme, kale & herb pesto; or trout paired with radishes, beurre noisette & white wine with soft polenta.
In this new selection of workshops, Bruce will prepare these incredible dishes, with a little bit of help from you, using herbs and fresh produce from Hendrick Farm’s gardens. This will be followed by a sit-down meal where you can enjoy the fruits of your labours!
SPACE IS LIMITED!