Summer brings a bonanza of fresh vegetables, and so little time to enjoy them all! But with a knife in hand and cutting board at the ready, you'll be ready to tackle the summer's harvest.

IN THIS ISSUE, we're slicing and dicing a few new summer salads! With fresh herbs and garden produce taking on the starring role, the season's table becomes vibrant with flavor. You'll want to try each of this issue's featured salads: Grilled Potato Salad with Bacon, Cauliflower Salad with Yogurt & Chickpeas, and Tomato & Pickled Green Bean Salad with Whipped Feta. All deliciously satisfying!

Thursday, Jun 11 - 6:30pm, OR

Friday, Jun 12 - 11:00am

KNIFE SKILLS

with Culinary Director Damon Lee Fowler - $25

Maximum 10 participants per class

Our knife skills classes are now being taught by our own culinary director, a seasoned cooking teacher and author of eight nationally published cookbooks. Damon is putting a new emphasis on skills and techniques. You will be taking a knife into your own hands and learn not only the best way to hold it, but how to master the essential skills for wielding it in your kitchen like a professional, including:

The basic rocking slice (the foundation of almost all knife techniques)
How to safely and quickly julienne, dice, and chop
Dealing with hard fruits and vegetables
Proper carving techniques
Simple Garnishing
Basic care, safe cleaning, and storing

Thursday, Jun 18 - 6:30pm

SUMMER SUPPER ON THE PATIO

with Chef Meredith Hinely - $45

Chef Meredith's first visit with us was so spectacular that Damon booked her return before the class was over! We're so pleased to welcome this talented chef back with a new, fresh, early summer menu:

Chilled Zucchini Soup
Pan-Seared London Broil with Soy Citrus Mayonnaise
Summer Tomatoes, with malt vinegar, olive oil, and green onions
Grilled Country Bread
Blueberry Sorbet, one of Meredith's signature dishes, a surprisingly simple recipe that is whipped together in the blender.

Saturday, Jun 20 - 11:00am - 4:00pm

KNIFE SHARPENING FOR CHARITY

Bring in up to five knives (except serrated) per household and let us give them a razor sharp factory edge while helping one of our favorite charities. Every dollar you spend on sharpening will be donated to Ronald McDonald House, the home-away-from-home for families of children who are hospitalized with life-threatenting illnesses. The minimum donations is $3.00 per knife, but you may give any amount over that, and we hope you will be generous!

At the market, in the garden, and on the kitchen table, savor the aromas and flavors of summer's herbs and vegetables.