Collard Greens

The fourth and final session of the series featured collard greens.  We chopped the greens finely and preserved the nutrients by not adding any additional water to the pot.   After making the greens, I showed participants some cultural fusion by making collard green...

Roasted Butternut Squash

Roasted butternut squash with a glaze made from maple syrup and bourbon was the focus of session two.  I demonstrate how to peel and cut up the squash. We even played some bourbon trivia.  The dish itself takes around 20 minutes to bake and will make a great holiday...

Souper Tuesday

Souper Tuesday was the name of session three.  My challenge was to demonstrate something delicious made with potatoes and onions from the Bridge Park farms.  For this session, I demonstrated how to make a cream of mushroom soup, in which the cream was made with...