April Events & Workshops

APRIL EVENTS
NATIONAL PB&J DAY
with Gregory Benjamin
Saturday, April 2nd, all day!

Have you tried Gregory Benjamin’s preserves? If not, here’s your chance to sample them in the most delicious ways! Gregory himself will be making PB&J cake, PB&J pretzel bark, homemade vanilla ice cream with swirls of peanut butter and Very Berry Preserves. All in honor of National PB&J Day!
FREE Event!
WORKSHOPS
Mini Blooming Dish Garden
Sunday, April 3rd, $50
We can all enjoy happy, little buds in our home! Create a colorful scene with mini violets and bulbs perfect as we look forward to spring months.
Nosegays: The Timeless Standard
Sunday, April 10th, $50
Traditionally given as gifts as far back as the medieval times. Once you learn the basics of creating a nosegay you can make your own time and time again.
Moss Purse
Sunday, April 17th, $50
Become a designer when combining fresh flowers and a handbag. Create your very own style of arrangement and keep the moss purse to use over and over.
Asian Designs
Sunday April, 24th, $50
The art of Asian flower arranging is a unique form. Have fun creating your own stunning, minimalistic arrangement that concentrates on each stem, bud and shape. The true sense is less of less is more shines through these masterpieces.
FOOD & WINE CLASSES
WINE TASTING WITH A MASTER SOMMELIER
Thursday, April 21st, 6:30 – 8:00 PM
Master Sommelier Marco Avigo
is back for another wine tasting at The Barn. At this class you will learn about unknown Italian wines and how to enjoy them.

Limited to 14 people (spaces fill up quickly!)
$45 per person
Payment must go through Marco Avigo via check or cash.

HEALTHY COOKING SERIES

with Megan Gatto – Culinary Enthusiast Chef

Thursday, April 28th, 10AM – Noon
If you’re looking to learn new ways to cook healthier or just looking for a fun class to take – this is the class for you! Local chef, Megan Gatto, is bringing you easy and delicious recipes filled with ingredients you won’t mind indulging in. This class will include grilled spring veggies with a fig balsamic glaze, grilled shrimp and quinoa.
Limited to 14 people, $25 per person

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