Kitchen Garden

Last week 4S had their cooking session as part of the Kitchen Garden program. 

Before working in the kitchen, students watched a knife skills demonstration video, provided by the Stephanie Alexander Kitchen Garden Foundation, and practiced how to use knives safely by learning the different cutting techniques. 

In the kitchen, students worked in small groups, with parents, grandparents and volunteers to create a 3-course meal which was thoroughly enjoyed by everyone. 4S helped form their menu, with guidance from Allesha, by brainstorming ideas, seeing what's available for harvest in the garden and thinking about quantities and cooking times. They came up with a menu which was fun to create and delicious to eat. 

4S Mini Chefs Menu:

Entree: Roasted Pumpkin Soup with Cheesy Garlic Bread

                             Main: Vegetable Spaghetti Bolognese with homemade Pasta

                     Dessert: Apple and Rhubarb Muffins and Zucchini and Lemon Cupcakes. 

Thank you to Paul, from Saputo Dairy, who came to our session to experience first-hand how we deliver the Kitchen Garden program at WEPS. Saputo support our Kitchen Garden program with donations of dairy product throughout the year to use in our cooking programs and are partners of the Stephanie Alexander Kitchen Garden Foundation. 

A big thank you to the parents, grandparents and volunteers who gave up their time and assisted with the cooking session. We wouldn't be able to offer this experience without your help.