Garden to Fork allows you to be part of the cooking demonstration or just enjoy the end result!
Garden to Fork
Experience The Gardens in a new way with our Ground to Fork cooking classes. This summer, we offer a perfect excuse to explore new culinary adventures, have a date night, get together with your friends or meet new ones.
Presented in partnership with Whole Foods Market, this 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.
Students will begin their experience in the Garden of Eatin' to learn how to select and harvest the produce included in the evening's menu. The class then shifts to the outdoor kitchen to learn how to best prepare and cook the dishes for optimum taste and health benefits.
Dates: Aug. 6, 13, and 20; Sept. 3, 10, and 17
Time: 6-8 p.m.
Cost: $25 Garden Members/$30 non-members
To register, click on your selected classes below:
August 6 –– Grilling, Chef Brian Miller Back by popular demand - go beyond burgers and ribs! Learn how best to use your grill to create delicious summer meals. Use your garden produce, fruits and other interesting ingredients you may have never thought to grill. Spice rubs, marinades, and herbs will also be highlighted.
August 13 –– Grilled Pizza, Chef Nick Armstrong Fire up the grill with Men in Kitchens author, Nick Armstrong, and learn how to create pizzas perfect for summer dinners and entertaining. Focusing on out-of-the-box combinations of veggies and herbs, create your own pizzas from savory to sweet. This is not a gluten-free class.
August 20 –– Choosing and Using Fresh Garden Herbs, Chef Gina Mohr-Callahan Discover how to prepare and pair fresh herbs with your favorite foods – they can be used to enhance virtually any dish. You’ll be surprised by the full flavor and zing fresh herbs provide over your tired jars in the cupboard. This is a gluten-free class.
September 3 –– Chiles, Chef Brian Miller Bring on the bravado! Chiles offer a unique mix of heat and flavor that satisfies your appetite for spice. This class will focus on cooking with many varieties of chiles and peppers, from mild to smokin’ hot, in combination with other classic southwestern vegetables.
September 10 –– Jewels of the Garden: Celebrating Tomatoes, Chef Gina Mohr-Callahan Bursting with flavor, homegrown tomatoes are a big reason most of us garden. When the harvest baskets are brimming with ruby globes or golden heirlooms, explore new ways to prepare these perpetual favorites. This is a gluten-free class.
September 17 –– Mediterranean, Chef Gina Mohr-Callahan Delicious and healthy, the Mediterranean diet incorporates many vegetables that grow well in our climate. Highlighting olive oil, using herbs rather than salt, and using gluten-free whole grains provides a rich base for tomatoes, squash, eggplant, garlic and greens. This is a gluten-free class.
2145 Centre Ave.
Fort Collins, CO 80526
May 1–Sept. 30
9 a.m.–5 p.m. Mon.–Fri.
9 a.m.–4 p.m. Sat.
noon–5 p.m. Sun.
Oct. 1–Apr. 30
9 a.m.–5 p.m. Mon. - Fri.
9 a.m.–4 p.m. Sat.