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To celebrate the beginning of spring, I had the chance to partner with Little Mountain Greenhouse and teach a seminar on “Cooking with Herbs”


You couldn’t ask for a more beautiful setting. The evening light flooded the greenhouse, and fresh smells of flowers, herbs, and greenery lingered in the air.



I taught how to make a homemade creme fraiche, pairing it with basil, lemon balm, shallots, and crisp blanched asparagus spears. We went through the time honoured steps of cooking risotto, and served it with fine herbs and lemon. Finishing the night was a pie dough from scratch, filled with a delicious chocolate mint, rhubarb and white chocolate and formed into perfect individual hand pies.


Nearly 70 people came to learn about cooking with fresh herbs, sample delicious local food, and take home an individual potted herb of their choice. Thank you so much to all who came out for such a fun evening celebrating local food and the freshness of spring!


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