2012 was a very busy season in the Edible Garden Outdoor Kitchen. Over 10,000 visitors attended a Garden Chef cooking demonstration. The Outdoor Kitchen was also used for three glorious weeks of summer camp (ages 4–6 or 7–10). On top of demonstrations and camps, the Garden offers an assortment of classes ranging from Pickling & Preserving to Chocolate in Five Courses to The Well-Seasoned Chef Series. In fact, we held 44 cooking classes in the Outdoor Kitchen this season between April and November! Here’s a photo journey of this spectacular season of classes:
Sautéed Shrimp and Kale over Grits (in the largest cast iron pan!) artfully created by Marie Nygren, The Farmhouse at Serenbe, The Well-Seasoned Chef Series
Farm Burgers with Sautéed Swiss Chard, Grilled Onions and Herbed Goat Cheese
Chef Gillespie’s Sweet and Sour Garden Cucumbers with Dill, Charred Fennel, Compressed Radish, and Whipped Chevre
Chef Turbush’s Pimento Cheese Crostini
Chef David Gross of MARKET Buckhead plates his Frisee and Goat Cheese Salad with Pickled Peach and Crystallized Wasabi for the Fresh Plates Series
These wonderful classes and series are listed on the Atlanta Botanical Garden's website on the Classes page. Registration for April 2013 classes will begin by the end of December. Check back often and register early - seats are limited.