Awaken your inner chef and transform the way you think about food in our monthly workshops, crafted for the culinary curious.
From bold global flavors to creative twists on everyday meals, each session invites you to experiment with vibrant fruits and vegetables, explore new techniques, and embrace recipes that fit every table and lifestyle. With hands-on guidance and plenty of inspiration, you’ll leave ready to add a pinch of creativity and a dash of adventure to your kitchen.
Add Diversity to your diet
This month, discover how variety on your plate can bring vitality to your life. Blake Herndon will introduce you to the concept of diet diversity through a colorful, plant-based Southern succotash made with seasonal ingredients from the Culinary Garden. Learn how incorporating 30 different plants into your weekly meals—an idea rooted in research from the American Gut Project—can support a healthy gut, boost energy, and make every bite count. Then, put on your aprons to explore three creative takes on this classic dish, perfect for mixing up your meals and adding more plants to your plate with ease.
Meet your Culinary Educator, Blake Herndon
Blake graduated from Le Cordon Bleu London in 2024 while working for a biodynamic market garden operated by Farmacy London. He learned the value of a home-cooked farm-fresh meal by shelling peas and shucking corn in North Florida with his grandparents, and has been recreating the southern comfort of their kitchen ever since. Blake’s mission is to root the Southern comfort food of his childhood in principles of nutrition, regenerative provenance, and well-being. Blake’s resumé includes Prato Winter Park, Highball & Harvest at the Ritz-Carlton Orlando, Michelin-starred Elske in Chicago, and The Cat’s Meow in Sydney Australia.
Register Today
Culinary Curiosities: Diet Diversity
August 21st, 6:00pm-8:00pm
Ages 18+
$70 per student
Release for Media Recording
The Kitchen House periodically use photographs, video tape, or digital recordings of activities and events for positive promotional materials and as part of instructional programs in print material, social media and on our website. I understand that The Kitchen House will not disclose names, identities, or personal information of any kind in association with the images. I give permission to use attendees' photographs.
Release for Medical Liability
I understand I am attending this class at my own risk and release The Kitchen House from liability from damages arising from personal injury on or about the premises.
If student is under 18, I give permission for my child to attend this class and accept the inherent risks of cooking and gardening and release The Kitchen House from liability from damages arising from personal injury on or about the premises.
Dietary Information
Please Note: This is a fully vegetarian-friendly class that may include dairy, gluten, nuts, and soy. While we will do our best to accommodate food allergies or dietary restrictions noted in the checkout form, The Kitchen House is not a nut-free or soy-free facility, and cross-contamination is possible. We appreciate your understanding.
Class Cancellation & Refund Policy
Cancellations must be made at least two weeks prior to the class date to be eligible for a refund, minus a 10% processing fee. We are unable to offer refunds for cancellations made within two weeks of the scheduled class.
If a class does not meet the minimum enrollment of 10 participants by the registration close date, The Kitchen House reserves the right to cancel the class. In this case, all registered participants will receive a full refund.