Farm To Table: April’s Harvest
|
|
Start Date: Apr. 26, 2012
Time: 10:00 AM
|
Farm To Table: April’s Harvest
Winthrop Rockefeller Institute
This culinary class will focus on Arkansas produced foods, how to prepare them in the season, and how to preserve them to enjoy out of season. Specific emphasis will be placed on the seasonal products available in the Winthrop Rockefeller Institute’s garden. Classes are from 10 a.m. to noon and cost $35 per person. To register for a class visit the website at www.livethelegacy.org, or for more information contact Robert Hall, CEC, Executive Chef/Culinary Director at the Winthrop Rockefeller Institute at 501-727-5435.
