For our May meeting we had a cooking program put on by Kim Labash, Loudoun Valley Herbs, Round Hill, VA.
She prepared and served a Beverage, Summertime Lavender Mint Fizz with Lavender Syrup, Kentucky Colonel Mint and Seltzer Water.
Appetizers, Herbes de Provence infused in Olive Oil and Lavender Roasted Almonds.
An Entree, Lavender Chicken in Champagne Sauce.
And for dessert, Lemon Posset with Lavender Creme Fraiche.
Everything that she prepared was delicious. As she worked she explained what she was doing and gave us lots of great tips.
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