Have you ever bought a bunch of cilantro for a special recipe, used only half and didn’t know what to do with the other half? Maybe you grew your own herbs and didn’t know more than a handful of uses for each one. What do you do with the rest?

Chef Ken Arneson from Rico’s American Grill, 7677 N. 16th St., wants to share with you how to reuse the same autumn herbs in multiple dishes—you’ll never have to waste your fresh ingredients again.

Arneson will host a weekly garden lunch beginning Oct. 9 right next to his restaurant garden to share with guests a three-course lunch utilizing the same one to three herbs in each dish. The featured herbs will vary from week to week depending on what is available from his garden. The lunches take place from 12-1 p.m. Wednesdays through Nov. 6. The cost per guest is $25 and each lunch can accommodate up to 20 guests. RSVPs required. For more information, call 602-997-5850.


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