In partnership with University of Colorado Health, our Garden to Fork series will highlight the process of harvesting fresh produce grown in the Garden of Eatin' at the Gardens on Spring Creek and transforming the ingredients into a healthy, delicious culinary dish. Class will start promptly at 6:00 p.m. Participants will not be served a full meal, although ample tastings and recipes will be included. August 14: Pesto, Tapenade, & Summer Salsa--Spread the love in the form of pesto, tapenade, and salsa. After this class, you will never go back to the boring out of the bottle mainstays. We will use eggplant, tomato, peppers, basil, and other garden fresh bounty. Add flavor and zing to your summer spreads and dips, and learn how to incorporate them into main dishes. Cost is $25 per person.