From Garden to Table: Cooking with Fresh Herbs

When the temperature rises and the afternoons and evenings turn balmy, we gravitate towards lighter fare. With the abundance and variety of fresh herbs, summer is the time these amazing plants become key ingredients in our cooking. Katherine Ballein will begin the evening with a refreshing Basil Tom Collins, a botanical twist on the classic cocktail. An appetizer of Roasted Zucchini enhanced with slightly sweet and peppery Thyme sits atop crispy Crostini with a schmear of tangy Goat Cheese. Local Tomato and Bread Salad will be perfumed with Chives in the Vinaigrette. Scallops will be seared for ultimate color and texture, and drizzled with a bright Minted Pea Purée. We'll finish with delicately floral Glazed Lavender Shortbread. This menu will be paired with wine. 

Menu

• Basil Tom Collings
• Roasted Zucchini with Thyme and Goat Cheese Crostini
• Tomato and Bread Salad with Chive Vinaigrette
• Glazed Lavender Shortbread