Join this semi-hands-on class for an in-depth exploration of the plants found in the Atlanta Botanical Garden’s Orangerie and their applications in the kitchen. Start the class with a refreshing golden turmeric iced latte to take on a stroll through the Orangerie. Learn about the historical significance of some of our plant collections like nutmeg, ginger, black pepper, vanilla, and more. Head back to the Outdoor Kitchen to experiment with a few culinary applications of these globally prized plants. Create a spice blend to take home to flavor your cooking. This class is ideal for any eaters interested in learning more about food history and how to season your food for delicious home-cooked meals.
Date: Thursday, August 20
Time: 6:30– 8:30 p.m.
Fee: $55 (Member $50)
Registration Deadline: August 13
Instructor: Taylor Mead, Atlanta Botanical Garden
About Chef Taylor Mead
Taylor has always had a passion for food and nature that easily translated to a love for cooking. She is self taught and inspired by several cooks like Alice Waters, Edna Lewis, Julia Childs, and her homesteading Great Grandma. In her mission to educate and empower others to cook for themselves, she started a small business, Better Off Fed, where she sells spice blends. Her cooking focuses on local ingredients to highlight the beauty of each season. With an interest in food sovereignty, she keeps a small flock of backyard chickens, a seasonal vegetable garden, and a few fruiting perennials. She believes in the power and joy of nourishing ourselves, our communities, and our planet with good food and sustainable agricultural practices.