21 Mar 2012 Culinary Workshop: "Farm to Table: April's Harvest"

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. Cost is $35 per person. To register for a class visit the website at livethelegacy.org, or for more information contact Robert Hall, CEC, Executive Chef/Culinary Director at the Winthrop Rockefeller Institute at 501.727.5435.