CLASS: Kids in the Kitchen: Eating in the South
Chef: Cooking School Staff
So Southern is not synonymous with fried. Serving fresh Southern food to your kids introduces an array of fruits and vegetables, without the grease. The Cooking School Staff is turning the kitchen into a hands-on classroom to teach your children about fresh produce offered by Southern summers. Even if your child has a veggie aversion, lettuce help! For kids ages 6 to 9.
Menu: Salad Trio: Pickled Cucumber and Onion; Tomato and Watermelon Salad and Field Pea Salad; Shrimp and Grits; Peach Cobbler