Cooking with Lavender - Beyond the Bouquet Workshop with Craig Wolfe - Saturday, April 5, 2025
Learn how to make your own lavender tincture and simple syrup, from the farm's recipe with instructor Craig Wolfe. You'll also get hands-on experience putting a lavender spin on 3 versatile condiments to highlight lavender's savory side - a cream cheese schmear for bread and bagels, a chimichurri for dipping and basting, and bruschetta/salsa for the summer months. Lavender focaccia and Herbes De Provence crostini will be provided to sample your creations. Along the way you'll learn a little about lavender's culinary history and other ways you can incorporate it into your cooking adventures.
Supplies Included:
- Tasting samples of lavender tincture, lavender simple syrup and culinary lavender.
- Culinary lavender, solvent and bottle for tincture.
- Simple syrup and bottle
- Make your own samples -
- Chimichurri
- Bruschetta
- Cream cheese schmear
- Lavender focaccia and Herbes de Provence Crostini to taste the samples.
Date: Saturday, April 5, 2025
Time: 9:30 a.m. - 11:00 a.m.
Price: $80
Guests are required to navigate stairs in order to attend this event.
