June 6: Herb Tasting
Multi-Course Dinner

No seats remaining

Celebrate summer’s delicious abundance with an unforgettable 6-course-tasting-menu experience showcasing the versatility, surprise, and delight of culinary herbs.

This special meal is created by hosts Heather Crosby and Jen Rolston and will be served outdoors* among homegrown herbs in historic Shepherdstown, West Virginia.

Arrival: enjoy a mocktail, appetizer or three, and stroll around the calming sensory gardens.

Dine: enjoy creative herb-inspired dishes with the sound of the town run behind you and friends beside you. Enjoy tea, dessert, and if inclined, mosey around the gardens once more so you leave with a smile.

This is a curated, special event for only 10 guests.

*Weather permitting—we will move indoors if necessary.

Where: Historic Shepherdstown, West Virginia
Address will be sent to guests a few days prior to event.
When: June 6, 2026, 6pm
Cost: $125 per person

Menu is subject to change depending on ingredient availability and creative whims. Everything will be 100% plant-based and gluten-free, with the exception of local eggs and local honey.
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We grind our own artisan flours, make our own dairy-free cultured butter, baked goods, and use our homegrown herbs to create this special dining experience for you.

Non-Alcoholic Citrus, Bay Leaf, Rosemary “Golden Hour” Mocktail
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Rosemary, Winter Savory, and Sculpit Almond Cracker with Cashew Chèvre, Golden Raisin & Onion Jam, Cherry Cabernet Jam
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Deviled Egg, Fermented Mustard Seeds, Dill, Chive, Fried Capers
Naked Herbs: an official tasting of a variety of common and not-so common herbs. Become re/aquainted with the simplicity of these ingredients (how they smell, feel, look, and taste) before you enjoy them in your meal.
Chilled Cucumber & Coconut Yogurt Soup with Dill, Parsley & Mint, Radish, Parsley-Mint Oil
Grilled Peach Summer Salad with Tarragon Dressing, Blackened Dates, Crispy Shallots, Toasted Pepitas, and Garlic-y Tarragon Foccacia Crouton
Fire-Roasted Beets, Almond Ricotta, Herb-y Pesto, Shaved Fennel, Basil Oil, Lemon Zest, and Toasted Pine Nuts on Multi-Grain Sourdough
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Featured herbs: basil, thyme, oregano, dill, mint
Summer Squash, Carrot & Spinach Terrine, Sage Cream, Tomato Sauce, Crispy Kale-Almond Crumble, Fried Sage, Preserved Lemon & Toasted Almond Relish
Raspberry & Lemon Verbena Granita
Lemon & Thyme Olive Oil Cake, Meyer Lemon Curd, Vanilla Bean Ice Cream, Miso Caramel, Toasted Sesame Florentine
Anise Hyssop and Candyleaf tea—wander through the gardens one last time before you go

Reserve Your Seat

To join us, fill out the form and we’ll be in touch with the details, location, and next steps.

Space is limited. Due to the unique/special nature of this event, and the time, investment, and care required for its preparation, there are no refunds or transfers. No exceptions.

Thank you for understanding.

Heather’s culinary work and cookbooks have been featured in:

“

To plant a garden is
to believe in tomorrow.

—AUDREY HEPBURN

June 6: Herb Tasting Multi-Course Dinner