Some of you may know that during the spring and summer months, I teach a cooking class focusing on Garden to Table eating. Each class lasts an hour, is free, and free recipes and samples are provided to those who attend. It takes me about 40 hours of behind the scenes work to pull one of these off, but I could not even think about doing so without the help of so many family and friends. So here’s a peek, just in case you were curious.
All of the food is prepared offsite, then packed up and transported to Farmington Gardens Garden Center where we hold the classes. This hauling business is no small undertaking (thank you Dick). Once we get there, all is unpacked and we start setting up for the big event. Today’s class is ‘Moonlight Supper in the Garden’. The class might be about a moonlight supper, but it is already sweltering hot and humid. Tricia has been cutting up over-ripe tomatoes, and here we are, attempting to make them into a Carpese Salsa before our students arrive. No matter what, Tricia always looks cool. I am sweltering.
…and here I am, during class, attempting to not spill it all over the floor.