All About Herbs, Oils, Salt, and Vinegar Fri, Oct 2 11:00 AM

Class Details Friday, October 2 11:00 am - 1:00 pm with Chef Elizabeth Whitt What's Cooking in the Kitchen? This class is all about the finishing touches that make food shine. We’ll cook with fresh herbs, bold olive oils from Infuso Oils, good salt, and bright vinegars, learning how to layer flavor without overcomplicating things. The menu moves from tomato and cheese toasts with herbs and balsamic to roasted salmon finished with Infuso’s fragrant lemon oil, alongside grilled market vegetables tossed with pasta, a lively mixed herb salad, and ice cream topped with seasonal fruit and a drizzle of balsamic. Simple, vibrant dishes that show how a few great ingredients can do all the work. On the Menu Tomato and Cheese Toasts with Herbs & Balsamic Farmer’s Market Grilled Veggies with Pasta Roasted Salmon with Lemon Oil Mixed Herb Salad Ice Cream with Seasonal Fruit and Balsamic