“Our gardens certainly appreciate all the rain, but we are pretty sure that we gardeners would be very uncomfortable sitting in rain and dampness on wet benches this Saturday,” said Patti Sechi of Greenwich Community Gardens who is organizing a class on May 7 on the topic of herbs.
She reports that due to the rain, the class will be moved indoors. The good news is
Chef Geoff Lazlo of Mill Street Bar & Table in Byram has generously offered to host the class at his very cool and “gardeny ” restaurant as the venue, and Rosemary Louden will teach the group all about herbs and how to grow them. Chef Geoff will clue people in on how to use them. There will be some tasty bites to try and herb-infused waters to sip.
Class will start 11:00am to 12:30 (this represents a change in time from the class when it was originally scheduled outdoors).
Please RSVP – space is limited email: email@example.com
Mill Street Bar & Table, 230 Mill St. Park on the street or in the lot behind the restaurant. If you would like to stay on for lunch at Mill Street feel free to call ahead and make a reservation – the cuisine is creative, fresh, organic, local and delicious!
Rosemary Louden grew up in Falls Village, CT in a family with an intense interest in plants. Rosemary developed her own herb business in New Hartford,
CT from her home, and for 10 years she was the cooking editor of “The Herb Grower Magazine”, which was published by her parents. In 1980 Rosemary and her mother co-authored “Park’s Success with Herbs” for the Park Seed Company. Rosemary has lectured at botanical gardens, garden clubs and horticultural businesses throughout the United States. Rosemary is a volunteer and gardener at the Bible Street Community Garden.
Chef Geoff Lazlo’s approach as a chef is heavily influenced by his close relationships with farmers, a community-minded spirit and a decade spent working alongside a celebrated group of seasonal fine dining chefs – Alice Waters at Chez Panisse, Dan Barber at Stone Barns and Blue Hill, and Michael Anthony at Gramercy Tavern.
A third generation backyard farmer, Geoff began cultivating a garden in his own sandbox as a child, then as a student at the Culinary Institute of America—establishing its first organic garden— and currently at Mill Street Bar & Table, as Chef caring for his plots of herbs and vegetables in the nearby Greenwich Community Gardens.