Late Summer Salads & Appetizers

Instructor: Megan Lambert

Day & Date: Thursday, July 31, 2025

Time: 3:00 p.m. – 7:00 p.m.

Tuition: $65.00

Ages: 18 and Up

All levels are welcome. No experience required.

Students Please Bring:

• Note taking materials.
• (Optional) A snack and/or water bottle. Filtered water is available in the classroom.

Late summer is a magical time in the garden!  This class will teach you to take advantage of the delicious produce available at this time of year, by making your own salad dressings and accompaniments for any type of salad you wish to make.  We'll cover classic vinaigrette with an infinite number of flavor variations, an Asian vinaigrette that's sure to spice up your salad creations, and creamy dressings that can be used in so many ways for delicious salads and dips.  Add in some quick appetizers made with puff pastry and phyllo dough, and you'll have a made-from-scratch feast to celebrate the last days of summer.    

An additional fee for materials provided by your instructor for this workshop is estimated at $25.00 THIS FEE IS PAYABLE TO THE INSTRUCTOR at the time of the workshop. Material fees may change depending on the number of participants and price of materials at the workshop. *Payment by cash or check is required for materials fees. 

* We contract with local and regional instructors for short workshops that generally require a minimum of 4 students to run. If you have any questions, you’re welcome to call Olive’s Porch for up-to-date enrollment information. To respect our instructor’s time and preparation for workshops please contact us as soon as possible if you are unable to attend a workshop. Cancellations made more than 14 days prior to a workshop will be issued a full refund. Cancellations made 14 or less days prior to your workshop are not eligible for a refund. If Olive’s Porch needs to cancel a workshop for any reason, we will issue a full refund. See our General Information and Policies page on our website for more information. 

About Instructor: Megan Lambert, MS is the Executive Director of the Cherokee Clay Food Alliance, a non-profit organization helping to increase the availability of locally grown food in Cherokee and Clay Counties.  She is also the production manager of Garnet Gals, a value-added foods company, and the office manager at Valley River Yarn, both family businesses based in Andrews, NC.  Previously, she taught baking science and nutrition at Johnson & Wales University in Charlotte, NC and was the foodservice director at Gwynn Valley Camp in Brevard, NC.  She enjoys gardening, fiber arts, and teaching people delicious and simple ways to enjoy vegetables!