Join Chef John Folse, culinary herbalist Sarah Liberta, horticulturists
and occasional guest speakers for a series of culinary adventures in
the kitchen gardens of Folse’s White Oak Plantation in Baton Rouge.
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 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 gourmet lunch with a complimentary glass of wine
· a cooking demonstration featuring dishes from the day’s menu

Each guest will receive complimentary recipes, an herb plant,
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 Executive 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!