HERE’S WHATS ON THE MENU SATURDAY, JUNE 13, AT OUR NEXT GARDEN TO TABLE COOKING CLASS:
HOSTING A JULY 4TH GATHERING
GRILLED CHICKEN WITH PEACH BARBECUE GLAZE
Chicken Brined and Marinated, then Grilled with a Savory Peach Barbecue Glaze – Get Napkins Ready!
POTATO SALAD – TWO WAYS
Traditional: Brimming with Potatoes and Eggs, Briny with Dill Pickles and Dressed with Creamy Mayonnaise, Sour Cream, & Mustard
Greek: Let’s Get Crazy with Purple Potatoes, Feta Cheese, Pickled Red Onion & Oregano
GRILLED GARDEN VEGETABLES
How About Some Grilled Fennel, Sweet Onion, Colorful Peppers And Whatever Else Strikes Our Fance? Marinated first, but of course.
AND FOR DESSERT: RED, WHITE & BLUE CHEESECAKE
Graham Cracker Crust, Creamy Cheesecake Filling, and a Thick Blueberry Glaze. Keeping things Red, White, and Blue, we top with Whipped Cream and a Bright Red Cherry
WHAT YOU NEED TO KNOW:
Garden to Table Cooking Classes focus on cooking with fresh herbs, fruits and vegetables from your garden.
Classes are scheduled from 10:30 – 11:30 a.m. and are free. Complimentary samples of every recipe we feature are provided.
Classes are held at Farmington Gardens Nursery
21815 SW Farmington Road
Beaverton OR 97007
Registration is required: email@example.com