Culinary seminars make return
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Since the spring of 2005, hundreds of guests have visited the gardens of Chef John Folse’s White Oak Plantation, 17660 George O’Neal Road, for a series of culinary garden seminars focusing on growing and cooking with herbs.
Folse participates as often as his schedule permits, sharing cooking techniques and stories of his culinary experiences around the globe. In his absence, White Oak’s Executive Chef Daniel Thompson fills in.
Each seminar includes a tour of White Oak’s Culinary Gardens, a discussion of selected plants, a multicourse gourmet lunch and a cooking demonstration. Each guest receives complimentary recipes, an herb plant and a copy of “Louisiana Cookin’” magazine.
In addition to the monthly programs on Wednesday mornings, a Sunday afternoon summer session on grilling with fresh herbs and garden produce is in the works. For more information, visit http://www.jfolse.com.
Call White Oak at (225) 751-1882 to register. Cost is $50 each session, except for the extended program in May, which is $60.
March 12
- An Herbal Tea Party. 11 a.m.-2 p.m. The program will cover the history, sources and rituals for preparing and serving tea. In addition, guests will have the opportunity to create their own herbal blends, explore foods that pair well with tea and enjoy lunch based on a traditional English afternoon tea party.
- Nature’s Memories: Pressed Herbs and Flowers. 11 a.m.-2 p.m.Guest speaker: Alice Lauve, Flower Child Botanicals, will demonstrate the art of pressing herbs and flowers and will lead participants in making a pressed-flower project.
- National Herb Week Celebration, Curious Herbal Libations: From Tonics to Cordials. 10 a.m.-3 p.m. Guest speaker: Katherine Schlosser, editor, “The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs.” This program explores beverages from the curious to the sublime, with an opportunity to taste a few and learn how to make your own.
