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 21: Fresh and Savory Italian--Cooking fresh Italian is much more than a pot of pasta and sauce! Rich in flavors of the Mediterranean, olive oil, eggplant, artichokes, squash, tomatoes, onions, cucumbers, and greens are the heart of this style of cooking. Fresh and dried herbs will be used in abundance. Cost is $25 per person.