Cook Fresh’s summer interns have been busy in the kitchen, learning about produce seasonality, shopping on a budget, and working with chefs Yia Vang and Rajen Rayen, to prepare farm-to-table meals for 60 youth interns and our visiting partners. Last week, Cook Fresh ventured across the river to Minneapolis’ Gandhi Mahal restaurant to learn about aquaponics and options for growing food not in season. After the tour, interns painted the Gandhi Mahal rain barrels, brightening them with pollinator flowers and honey bees.
Chef/owner Ruhel Islam of Gandhi Mahal then came to Urban Roots and worked with the interns to create an amazing meal of vegetable curry and apple chaat. Interns added their morning harvest to the table – rhubarb, cilantro, and lettuce, combined with apple, garlic, chili, and some salt to make an incredible chaat! We’re so grateful to Ruhel and Andy and all our partners who give their time and talents to our Chef-Led meals!