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GARDEN TO TABLE
Culinary Herbs

Join herb expert Mark Ragland for a discussion about herb varieties, flavors, how to harvest and preservation tips. Learn which herbs go best with certain proteins and vegetables as well as advice for using fresh versus dried. Then, discover how to bring your garden to your plate with Executive Chef Anne Maury Haapala as she demonstrates how to create delicious dishes showcasing herbs. Enjoy a delicious lunch highlighting the featured recipes.

Note: If you have food allergies or dietary restrictions, please register more than one week before the program date.  Menus are set 1 week in advance and additional restrictions cannot be accommodated after that time.  

 

Our Garden continues to follow CDC recommendations and state guidelines for preventing the spread of COVID-19. Properly worn masks are strongly encouraged for indoor class participants regardless of vaccination status. The Garden reserves the right to implement additional safety measures. Any updates will be communicated prior to class, if possible.

Register Member $66

Register Non-Member $79

Date:
Wednesday, August 24, 2022
Time:
11:00 am - 1:30 pm
Event Details

Garden to Table: Culinary Herbs with Mark Ragland and Anne Maury HaapalaAbout the instructors

Chef Anne Maury Haapala is the Executive Chef and Director of Dining Services for the Garden’s caterer, Restaurant Associated. She has a degree in hospitality and tourism from Virginia Tech and studied Culinary Arts at Johnson and Wales University in Charlotte, North Carolina.

Mark Ragland is past chairman of the Virginia Commonwealth Unit of the Herb Society of America, an avid photographer, lifelong traveler and self-proclaimed foodie. Gardening since age 12, the gardens at his home in southern Virginia were featured on PBS and in Country Gardens. He presents regularly across Virginia on such topics as herbs, vegetables, garden design, photography and tea.

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