FUN WITH FOOD

 

Mark Nightengale, former chef at Whole Foods Market, led the classes, planned the menus, gave demonstrations and involved all the participants.

 

Aprons on and ready to work on various parts of the meal.

Roasted fall squash seasoned with sage leaves, cinnamon, allspice and nutmeg was yummy.

Completed dishes were arranged buffet style so everyone could see the finished foods before filling their plates.

The final test is the taste. Everyone shared their experiences and opinions.

 

Herb Garden - Four inches of snow on October 9 and 10 covered the herb garden. A few may survive to be used this fall. Sage, lemon balm, stevia, and tarragon were harvested to be dried. Fast forward in time to plan a garden visit in July or later 2010. In the meantime, we will continue to use herbs in foods when you dine at Harrisdale Homestead.