We shared an amazing day here at Workspace this Friday. We had a ribbon-cutting Grand Opening event for our brand new Kitchen, which is the core of both our new Culinary Learning Lab and also our Farm-to-Table program which will feature produce from our organic gardening coursework.
The kitchen is simply amazing, restaurant-grade and cutting-edge. It kind of looks like a spaceship kitchen, but it is now the center of our very-real Culinary future. So today was a big deal. This kitchen will serve as a beacon of sustainable agriculture in our region and in the educational world at large. We hosted over 150 guests, including dignitaries such as the First Selectman of Bethel, Matt Knickerbocker, Danbury Mayor Mark Boughton, state Representative Raghib Allie-Brennan. They all addressed our guests, and Representative Allie-Brennan read a citation from the State legislature. (Senator Richard Blumenthal sent a plaque, as well.)
Our Executive Director Cath Fraise led off the festivities with a welcoming speech, explaining the background and inspiration for the entire Culinary Learning Lab and Farm-to-Table vision. She also expressed our gratitude for the contribution of benefactors Glen and Peter Knight, who supported the Culinary and Kitchen project
Facilities Director Paul Merchant offered reflections on the arduous task of designing and building the state-of-the-art kitchen, which he managed from beginning to end. He also served as Chef de Cuisine, with Michelle Brigante as his Sous Chef. The food was extraordinary.
- Brown Sugar Smokies
- Roast Beef Crostini
- Vegan Gluten-Free Stuffed Mushrooms
- Pizza Bites, both Veggie and with meat
- Cucumber Cups with Dill Cream and Smoked Salmon
Now does that sound awesome or what? Believe me, it was.
The Kitchen Learning Lab was also featured in an article from the Danbury News-Times. Check it out and share it! Thanks to all of those who attended, and we’ll keep in touch as the Culinary Learning Lab grows and grows!