Together, the group oversaw gardening operations and worked side-by-side with our kids, who explored their green thumbs and learned about where their food comes from. Once vegetables were ready for harvest, Rosalinda communicated with Manager of Food Service Operations Nyah Griffin and Kitchen Cook Eric Lewis, who often picked the vegetables.
Prior to the Garden Dinner, kids researched recipes using their designated vegetables. Once kids voted on the recipes, they sent them to Chef Nyah and her team, who executed the dishes.
“The dinner was absolutely amazing,” said Rosalinda. “The recipes were so exquisite!” The menu featured Noha Home’s Best Fresh Tomato Salsa and Tomato Soup, Speh Home’s Garden Fresh Pizza Sauce, Kelly Home’s Kale and Walnut Pesto, Quille Home’s Chard with Brussel Sprouts, Bosco Home’s Smoked Chicken Banana Pepper Soup, Mahoney Home’s Farmer’s Market Vegetarian Quesadilla, Cooke Home’s Tex-Mex Stuffed Peppers, and Daley Home’s Zucchini and Shrimp Noodles.