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Powell Gardens, Kansas City's botanical garden: Chef Craig Howard
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Powell Gardens, Kansas City's botanical garden: Chef Craig Howard
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Powell Gardens, Kansas City's botanical garden: Chef Craig Howard
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Powell Gardens, Kansas City's botanical garden: Chef Craig Howard
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Powell Gardens, Kansas City's botanical garden: Chef Craig Howard explains how to preserve tomatoes.
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Powell Gardens, Kansas City's botanical garden: audience member volunteered to chop vegetables
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Powell Gardens, Kansas City's botanical garden:
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Powell Gardens, Kansas City's botanical garden:
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Powell Gardens, Kansas City's botanical garden: Craig and Denise
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Powell Gardens, Kansas City's botanical garden: 'Cardinal' basil
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Powell Gardens, Kansas City's botanical garden: noodle beans, green beans and tomatoes from the Heartland Harvest Garden
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Powell Gardens, Kansas City's botanical garden:
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Powell Gardens, Kansas City's botanical garden: adding 'Cardinal' basil to the bruschetta topping
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Powell Gardens, Kansas City's botanical garden:
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Powell Gardens, Kansas City's botanical garden:
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Powell Gardens, Kansas City's botanical garden:
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Powell Gardens, Kansas City's botanical garden:
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Powell Gardens, Kansas City's botanical garden: Chef Craig's bruschetta
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Powell Gardens, Kansas City's botanical garden: bruschetta topping includes green and purple beans, onions, preserved cherry tomatoes, basil, cider vinegar and olive oil
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Powell Gardens, Kansas City's botanical garden: Chef Craig's bruschetta topped with a poached egg
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Powell Gardens, Kansas City's botanical garden: demo audience
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Powell Gardens, Kansas City's botanical garden: Denise, Craig's mom, assisted with the demo.