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Powell Gardens, Kansas City's botanical garden: Plating samples for more than 60 guests
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Powell Gardens, Kansas City's botanical garden: The students fed more than 60 guests.
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Powell Gardens, Kansas City's botanical garden: Chef Richard McPeake grilling tomatoes for the veghetti sauce
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Powell Gardens, Kansas City's botanical garden: Chef Richard W. McPeake
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Powell Gardens, Kansas City's botanical garden: Kansas City, Kansas, Community College Culinary Arts Students after their demo at Powell Gardens
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Powell Gardens, Kansas City's botanical garden: Plating the veghetti with grilled fresh heirloom tomato and basil sauce
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Powell Gardens, Kansas City's botanical garden: Chef Kelly Jenkins, Chef Richard W. McPeake and Culinary Arts Program Students from Kansas City, Kansas, Community College
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Powell Gardens, Kansas City's botanical garden: Chef Richard W. McPeake demonstrates how to make veghetti with yellow squash.
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Powell Gardens, Kansas City's botanical garden: Grilling the zucchini and yellow squash 'noodles'
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Powell Gardens, Kansas City's botanical garden: Zucchini and yellow squash 'veghetti' with grilled fresh heirloom tomato and basil sauce (photo by Chef Kelly Jenkins)
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Powell Gardens, Kansas City's botanical garden: Grilled Sweet & Sour Potato Salad (photo by Chef Kelly Jenkins)
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Powell Gardens, Kansas City's botanical garden: Preparing the Grilled Sweet & Sour Potato Salad
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Powell Gardens, Kansas City's botanical garden: KCKCC culinary students grilling veghetti--'noodles' made from zucchini and yellow squash
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Powell Gardens, Kansas City's botanical garden: Plating samples for guests
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Powell Gardens, Kansas City's botanical garden: Kansas City, Kansas, Community College Culinary Arts Program student shows guests what the 'veghetti' looks like before grilling.
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Powell Gardens, Kansas City's botanical garden: Kansas City, Kansas, Community College Culinary Arts Program students plating veghetti ('noodles' made from zucchini and yellow squash) and grilled fresh heirloom tomato and basil sauce
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Powell Gardens, Kansas City's botanical garden: Fresh heirloom tomatoes from the Heartland Harvest Garden
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Powell Gardens, Kansas City's botanical garden: Chef Richard W. McPeake seasons the zucchini 'noodles,' which were topped with grilled fresh heirloom tomato and basil sauce.