Culinary workshop on stocking an intentional pantry and cooking pumpkin risotto and five-spice in the garden's Outdoor Kitchen, led by Chef Anïsa Lewis.
Chef Anïsa Lewis is leading a culinary workshop at the Atlanta Botanical Garden on Saturday, October 17, from 10 AM to noon. The session is called In the Pantry with Chef Anïsa, and it's built around the idea of the intentional pantry: how to stock it with fresh foods, spices, and shelf-stable goods so that cooking at home becomes an easier, more deliberate habit. The first half is a lesson in stocking, and the second half is the actual cooking.
After the stocking lesson, the group moves into the garden's Outdoor Kitchen to make a pumpkin risotto together. You'll also make a Chinese five-spice blend to take home with you. It's a hands-on morning that pairs a practical conversation about how to organize your kitchen with a meal you actually get to eat.
Chef Anïsa Lewis is an established home cook and Farm to School Lunch Lady who believes everyone can and should cook their favorite things at home. The session is part of the garden's adults programming, which sits alongside its other culinary experiences and outdoor kitchen workshops. It's a sold-out class, so you'll need to keep an eye on the garden's calendar for future dates if you missed this one.
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The workshop runs from 10 AM to noon at the Atlanta Botanical Garden, 1345 Piedmont Ave NE, Atlanta, GA 30309. Tickets are $65, or $60 for members.
