Shown (clockwise from left) are Juliana Calloway, program director; Sara Elliott, co-executive director; Hannah Benham, kitchen assistant; Betsy Gwinn, co-executive director; Chef Julie Petrakis, The Ravenous Pig; Stacey Soll, kitchen and garden assistant; Chef Wendy Lopez, Reyes Mezcaleria and Sparrow; Susan Tayloe, finance manager; Britt Young, development and communications coordinator; and Chef Megan Amnott, program manager. | Courtesy Lindsey Neumayer
There’s an unexpected oasis of green in the middle of the city, a beautiful vegetable and flower garden in bloom year-round with a large, open kitchen just steps away—a high-energy gathering space for the community to grow, cook and taste real food.
“There’s nothing else like The Kitchen House in Orlando,” says co-director Betsy Gwinn. “It’s a joyful, inviting place for people to learn about whole, healthy food. We do it with high touch and hospitality—sharing knowledge, skills and values about making whole food choices.”
Gwinn and Sara Elliot are co-directors of the space, known formally as the Emeril Lagasse Foundation Kitchen House & Culinary Garden. The idea took root at the adjacent Orlando Junior Academy, where local Chef Kevin Fonzo was creating a healthy lunch program that evolved into teaching.
Fonzo introduced his friend Lagasse to the garden and kitchen house concept nearly 10 years ago, leading to a generous donation from the Lagasse Foundation. Along with leadership and funding from AdventHealth for Children, the nonprofit Edible Education Experience—now known as The Kitchen House—was born.
The Kitchen House takes a hands-on approach to culinary arts, from selecting ingredients from the garden to cooking techniques and nutrition. Primary focus is on teaching the next generation, but there are classes for all ages to forage in the garden and build skills and knowledge.
For example, November and December classes include “Health Through Food: Lowering Inflammation” (Saturday, November 8); “Healthy Holiday Meal Planning” (Sunday, November 9); “Festive Freezer Meals” (Saturday, December 13) and a “Hogwart’s Feast” (Monday, December 22) for kids on winter break.
Friday, December 5, is a Family Night (themed for “The Grinch”) that will be a hands-on culinary and garden adventure. “Young students, but really, students of any age, marvel as they pick fresh produce from the garden, bring it to the kitchen and create a dish,” says Gwinn.
And the colors, textures and flavors of plant-forward dishes are often a revelation, she adds. “We teach about whole food in a space that’s beautiful and the scale of your own home and backyard. You can take what you learn here and bring it home. You think about food in a different way.”
Beyond classes, The Kitchen House is a hub for local chefs, with a Culinary Ambassadors program and opportunities for special dinners and other events. Volunteers are an integral part of the programs, helping in the garden and working with students of all ages. For the full calendar of events or to get involved, visit thekitchenhouse.org or @atthekitchenhouse on Instagram.
Festive Kale Salad Recipe From the Kitchen House
Need something easy but tasty and festive? Here’s a recipe for a beautiful kale salad with apple cider vinaigrette from Chef Megan Amnott, program manager for The Kitchen House. To make the salad extra festive, arrange the dressed kale and Brussels sprouts in a circle like a wreath and top with candied hazelnuts, oranges, pomegranate seeds and Parmesan. It serves 6 to 8; prep time is 20 minutes; cook time is 5 minutes.
For the candied nuts, you’ll need:
- 1 cup hazelnuts slightly chopped.
- 1/4 cup Florida sugar cane syrup (or maple syrup or honey)
For the salad, you’ll need:
- 2 bunches of kale, washed, destemmed, finely chopped.
- 2 cups shaved Brussels sprouts
- Drizzle of olive oil
- Pinch of salt
For the dressing, you’ll need:
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
For toppings, you’ll need:
- 1 cup orange segments
- 1 cup pomegranate seeds
- 1/2 cup shaved Parmesan
For equipment, you’ll need:
- Chef knife
- Measuring cups, spoons
- Cutting board
- Non-stick pan
- Baking sheet lined with parchment paper
- Mason jar with lid
- Serving bowl
To make the candied nuts: Pour nuts and sugar cane syrup on a non-stick frying pan and heat over medium-high heat. When the sugar cane syrup starts bubbling, reduce heat to simmer. Then cook, stirring the nuts every 10 seconds, for four minutes, or until excess syrup evaporates and the nuts look candied. Once it’s sticky, pour mixture on a parchment-lined sheet tray and allow to cool. (We are using hazelnuts, but you can use any nuts or seeds.)
To make the salad: Place finely chopped kale and shaved Brussels sprouts in serving bowl. Add a drizzle of olive oil and pinch of salt. Use your fingertips to gently massage the kale. Feel for the texture to become more tender, and the color become a darker, more vibrant green. Set aside.
To make the dressing: Add all dressing ingredients to the mason jar. Close lid and shake vigorously for two minutes, until ingredients are evenly combined.
Now, to assemble: Drizzle vinaigrette over salad in serving bowl and toss to evenly coat. Top with candied nuts, pomegranate seeds, orange segments and Parmesan cheese.
Fun Holiday Gifts From the Kitchen House
Some of the most meaningful holiday gifts are handcrafted. So you’ll want to check out The Kitchen House’s “Homegrown Holidays” class on Friday, November 7. It’s an opportunity to make your own treats and décor. But if you can’t make it to the class, here are some ideas you can try at home.
Dried Okra Santa Ornaments
Materials: dried okra pods, red felt, white cotton or faux fur, googly eyes, small pom-poms, hot glue gun, twine or ornament hooks.
- Start with a dried okra pod (pointy end will be Santa’s hat tip).
- Cut a small triangle of red felt and wrap it around the top for the hat, gluing in place.
- Add a strip of white cotton/faux fur along the base of the hat and a pom-pom on top.
- Glue googly eyes near the middle of the pod.
- Add cotton/faux fur beard below the eyes.
- Attach a loop of twine at the back to hang.
Homemade Extracts (Vanilla, Almond, Lavender)
Ingredients: 4-ounce glass bottles (one per extract), high-proof vodka or food-grade alcohol, whole vanilla beans, raw almonds (blanched and lightly crushed), dried lavender buds.
- Fill each bottle with chosen flavoring (split vanilla beans lengthwise, crush almonds, measure lavender buds).
- Pour vodka over until completely covered.
- Seal bottles tightly.
- Label and decorate.
- Store in a cool, dark place—extracts develop in four weeks—and shake occasionally.
Soup in a Jar
Ingredients: layered dried lentils or beans, rice/pasta, dehydrated veggies, bouillon cubes, dried herbs/spices.
- Layer ingredients in a clear mason jar for a pretty
- striped look.
- Write simple cooking instructions (for example, “Add contents to 8 cups water, simmer 45 minutes”).
- Seal and decorate jar with ribbon or fabric topper.
Cake in a Jar
Ingredients: measured flour, sugar, cocoa powder, baking powder, chocolate chips, festive sprinkles.
- Layer measured dry ingredients neatly in mason jar.
- Write baking instructions on tag (for example, “Mix contents with 2 eggs, 1/2 cup oil, 1 cup milk, bake at 350°F for 25–30 minutes”).
- Seal and decorate with ribbon.
