Good cooking is all about flavor, and this class with Chef Stephen Lee, the Herbmeister®, is specifically about creating flavor in your meals with those jewels of the garden, fresh herbs. Chef Stephen Lee has created a selection of dishes that feature an abundance of herbs, used in a variety of ways. The menu for the evening includes: creamy leek and thyme soup; chicken with sloe gin (highlighted by parsley, basil, and juniper berries); deep skillet millet (a hearty baked dish, topped with Swiss cheese); Caesar salad coleslaw (all the flavors of a Caesar salad in a slaw); and, salt-crusted herb biscuits. Even the evening’s dessert features herbs: double herb and double berry tart—a very special herbal treat. Chef’s Steve’s dishes may even inspire you to plant your own herb garden so that these fresh flavors can continue all summer long.