In partnership with University of Colorado Health, our Garden to Fork series will highlight the process of harvesting fresh produce grown in the Garden of Eatin' at the Gardens on Spring Creek and transforming the ingredients into a healthy, delicious culinary dish. Class will start promptly at 6:00 p.m. Participants will not be served a full meal, although ample tastings and recipes will be included. September 11: Mild to Wild Chiles--Spicy, sweet, hot, and mild...Master the dynamic flavors of the Southwest, right here next to Spring Creek. Students will be focusing on cooking with many varieties of chiles and peppers in combination with other classic southwestern vegetables grown in the Garden of Eatin'. Cost is $25 per person.