Welcome back, Patch Blogger!
‹ Back to Announcement
Hundreds of students, families, alumni, and community members tour the new campus of Westminster Christian Academy during the school's open house on Saturday.
Town & Country – As part of its ongoing commitment to student wellness, Westminster Christian Academy will launch a student and community garden on Saturday, March 17, 2012. The raised-bed garden will educate students about the seed-to-table gardening concept, as well as provide fresh ingredients for use in student Culinary Club events (coming in Fall of 2012) and other garden-sponsored events.
“The garden is an integral part of our mission at Westminster,” says Holly Cunningham, president of Hollyberry Catering and director Campus Cuisine by Hollyberry, Westminster’s campus dining partner. “The garden will serve as a learning lab that will be dynamically integrated into the school’s curriculum. It will not only educate students about healthy foods and good gardening practices, but it will also provide ongoing opportunities to build partnerships within the community.”
Westminster will host a groundbreaking ceremony on Saturday, March 17 at 10 a.m. The community is invited to attend. Representatives from the Garden Club Committee, comprised parents, faculty and other members of the Westminster community, as well as Westminster’s community garden partner Seven Gables Farm will be in attendance. Mechelle Ortmann, owner of Seven Gables Farm, has generously donated the raw materials to start the garden. Ortmann will share her vision for the garden and to offer opportunities for interested volunteers.
As part of the garden initiative, Campus Cuisine by Hollyberry and local chefs have committed to take part in a spring chef series, scheduled for April 19 (hosted by Mike Damico, executive chef at L’ecole Culinaire) and May 10 (hosted by Chef Jim Fiala, owner of Liluma, The Side Door, The Crossing and Acero). Both events will be held at the Westminster Café at 7 p.m. The chefs will create demonstrations for those in attendance that focus on the benefits of organic farming and fresh ingredients, as well as the slow-food movement. Attendees will have the opportunity to taste the dishes, as well as get a tour of the garden. Both events will be free, but donations toward the garden will be accepted.
This fall, the student Culinary Club will be established. The club, which will be led by Campus Cuisine chefs trained at L’Ecole Culinaire, will teach students about all aspects of the culinary arts, including the origins of various foods, seed-to-table concepts and specific culinary skills. The club’s long-range goal is to create menus for various school events.