Chef John Folse and culinary herbalist Sarah Liberta invite you to join us and occasional guest speakers for our
fifth year of culinary adventures in the kitchen gardens of Folse’s White Oak Plantation in Baton Rouge.
With program topics appropriate to the seasons, we will explore favorite herbs for Cajun and Creole cuisine,
what to plant where and when, how to maintain the garden with benign neglect, and when and how to harvest
for maximum aromatic and culinary pleasure. We will discuss and demonstrate growing and cooking with fresh herbs,
edible flowers, and the season’s bounty of homegrown fruits and vegetables. While each class will stand alone, persons
attending the entire series will come away with a bushel of new ways to enjoy the garden’s produce.

Each seminar will include:
· a tour of White Oak’s culinary gardens
· a discussion of selected plants
· a multi-course lunch with a complimentary glass of wine
· a cooking demonstration featuring a dish from the menu

Each guest will receive complimentary recipes, an herb plant or related product, and a copy of Louisiana Cookin’ magazine.
Chef Folse will attend as many seminars as his travel schedule permits to share his cooking techniques
with the group. In his absence, the chef of White Oak Plantation will fill in for Chef Folse.
With either one at the stove, you are sure to witness fun, innovative, and creative use of produce from the garden!