Classes are held in alignment with the seasons of the year.




In this class you will learn about...

  • The many health benefits found in common herbs. spices and other plant-based ingredients we use in the kitchen everyday. 
  • Simple and delicious beverages, salads, vinaigrettes, and salsas made with herbs that can be purchased in the local grocery store or grown at home.
  • Tips on how to incorporate these recipes into your daily diet
  • Best practices for storing and preserving store-bought herbs to minimize waste
  • The plant lore associated with certain herbs
  • The science behind why eating our greens is important for good health

Heart Wreath made from Herbs



Lunch with beverages

Recipes for all dishes served

An herbal creation to take home. 

Please call OR email Kimberly with questions or to reserve your space. 412-867-1228

The class is limited to 6 participants per session date.

What previous attendees of this class have to say:

“Thank you for your fabulous class and luncheon, yesterday.
I truly appreciate your knowledge and talent. I learned so much information about herbs and their medicinal qualities and how to incorporate them in our daily meals. The flavors of your delicious food were so beautifully enhanced, by the perfect selection of the herbs in your recipes.”  

"Thank you again for your wonderful class, the delicious food and most of all for your heart-warming presence.  Your generosity, intuition and wisdom are greatly appreciated!"

“A delightful and informative afternoon with a lovely group of women. I look forward to more!”

Meet your host and instructor...

Kimberly Keating Wohlford

I fell in love with cooking at a young age. My mother was always trying new recipes and tweaking flavors with spices and herbs. In the early 1980's I read Jane Brody's Nutrition Book: A Lifetime Guide to Good Eating for Better Health and a Martha Stewart book on Food and Entertaining, Hors d'Oeuvres, that set me on a life path of conscious eating.

Around that same time, I picked up a copy of The Mother Earth News and learned about organic gardening. I was living in the Midwest at the time where the soil is as dark and rich as a bag of potting soil. I built and planted raised beds in our tiny back yard and discovered the joy of growing - and eating - fresh vegetables and herbs. 

When my father died of a sudden heart attack at the age of 58 in 1989, I began to study the health benefits of food more seriously. Soon after, my mother was diagnosed with Rheumatoid Arthritis. As I watched her health decline over the years. researching food as medicine became paramount to my own survival. 

Now with 35 years of experience preparing delicious and beautiful recipes that support good health, I'm excited to share this knowledge through these cooking classes.