Adventures in Garden Club

Our students this year have been helping to craft recipes for a garden themed cookbook. Trialing different variations of the same recipe in hopes of creating a delicious and easy recipe, one that can be replicated easily by other teachers and their students.

The afterschool students have trialed pasta sauce, salsa, curry, pesto’s, potato tacos. With this last quarter focused on trialing recipes for bean dips/hummus, omelets, crispy herby kalo fritters and more.

We also had the honor of visiting a local restaurant and learning from its owner and head chef; Allen Hess. FORC in Waimea, HI is a delicious venue that curates its menu from local ingredients. Our students got the chance to engage with chef Hess and ask about the restaurant business, working in a kitchen and just cooking in general. We also got to b sample a delicious French onion soup and chocolate ube bread pudding that were ‘ono!