On April 19th, several CCOA members got to receive excellent hands-on cooking instruction from Atlanta Botanical Garden's own Chef Ashely R. Van Cise. The meal theme was Fast, Easy & Gourmet Meals Inspired by Spring Weather. It featured a menu of delicious menu of Marinated Steak with Salsa Verde, White Bean and Sun-dried Tomato Salad, Mediterranean Quinoa Salad with Cucumber, Cherry Tomato & Feta Cheese and Kale Salad with Radish, Carrots & Creamy Lemon Avocado Dressing. Chef VanCise brought fresh garden-grown herbs to spice up the meals.
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