Garden to Plate: Summer Kitchen

Service Description

Turn fresh-picked ingredients from our garden into amazing dishes in this unique cooking experience. Young chefs will learn to identify and harvest herbs and vegetables, understanding how backyard gardens can inspire creative cooking. Students will pick their own herbs, learn the best ways to handle just-harvested vegetables, and master techniques that highlight the flavors of garden-fresh ingredients. They'll create aromatic pestos with fresh basil, craft beautiful salads, make herb-infused pastas, and learn how to plate dishes that showcase nature's colors. From understanding how to use different fresh herbs to creating dishes with just-picked vegetables, this teaches young chefs how to make the most of garden-fresh ingredients right from the backyard to the plate. Please note this is an afternoon camp.