Program - Cooking with Herbs Edible Flowers

 Cooking with Herbs Edible flowers are in our gardens and in our environment. But we often don’t know if they can be eaten and/or used for medicinal purposes. Explore the rich cultural and culinary history behind incorporating edible flowers into cuisine. Delve into the indigenous knowledge and practices that have influenced culinary practice for generations. From centuries old traditions to nouvelle cuisine, this program will give you a unique understanding of the flavors, textures, aromas, and visual drama that edible flowers bring to the table. Learn about flowers and herbs grown locally and around the world. As a special treat, Katie will bring some samples of delights prepared using flowers for you to taste! Expect a visual, aromatic, and tasty experience! Program Chair: Trish Greenwell Location: Eastern Shore Hospital Center English Hall 5262 Woods Road Cambridge, MD 21613 Agenda: 9:30 am - 10:30 am Entries Accepted/Breakfast 10:30 am - 11:00 am Judging/Social Time/Breakfast 11:00 am – 11:45 am Business Meeting 11:45am – 12:45 pm Program Teacher: Katie Barney Katie Barney is a noted author of six cookbooks, four guidebooks and two children’s books. She travels extensively and has expertise in the herbs and cuisines of other cultures. She also lectures on Early American Foods and Herbs both locally and nationally. Locally, she is a member of the St. Andrew Society, the National Society of the Colonial Dames of American, and Gunston Hall Plantation in Virginia. She has authored the Herb of the Month column for the Chesapeake Herb Society and