About this event
Looking for a main-dish salad that celebrates herbs and a “mess”y dessert from across the pond? Then join the Cook Sisters as they welcome spring with two dishes – one savory the other sweet – that truly capture the season’s bright flavors. The salad, replete with savory fresh herbs and featuring smoked fish, makes a great luncheon or light diner. The dessert, known as the Eton Mess, is an intense combination of meringue, whipped cream, and the season’s best berries.
If you're interested in supporting educational programs through a donation to the Friends of the U.S. Botanic Garden, click here.
Hosted by
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Team member
Libby Rhoads Chief of Learning & Outreach @ U.S. Botanic GardenT
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Team member
Grace Anderson (she/her) Education Specialist - Science Educator @ United States Botanic GardenT
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Guest speaker
Danielle Cook The Cook SistersG
Danielle Cook is a professional nutritionist and cooking instructor. With her sister Adrienne, Danielle is a keen proponent of buying and eating locally, encouraging participants to either grow their own produce or shop at area farmer’s markets during the season in which the recipe is featured.
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Guest speaker
Adrienne Cook The Cook SistersG
Adrienne Cook is a gardening and cooking writer. With her sister Danielle, Adrienne is a keen proponent of buying and eating locally, encouraging participants to either grow their own produce or shop at area farmer’s markets during the season in which the recipe is featured.
U.S. Botanic Garden
The U.S. Botanic Garden inspires people to appreciate, study, and conserve plants to enrich society locally and globally.
