Culinary Mini Session
Previously offered as “Cold-Hardy Creations,” this session explores the warm, richly flavored side of cold-hardy vegetables harvested in late autumn.
Photo courtesy of iStock
Wednesday, Oct. 14, 2026, noon-1:15 p.m.
$50 member/$70 non-member, includes Arboretum admission plus all supplies and ingredients.
Program location: Farm at the Arb - Kitchen Classroom (Myers Education Center)
Adult 18+
Class Overview:
Join Chef Cheo this fall for short, engaging cooking sessions inspired by the season. Each class features a culinary demonstration, fresh seasonal ingredients and a light lunch tasting. These fun, approachable experiences are perfect for a midweek outing.
This session celebrates the resilient, cold-hardy crops that mark the spectacular end of the Minnesota growing season. We will begin in the Foodscape garden, harvesting late-autumn gems like kale, cauliflower and earthy beets. Viewing the garden through the eyes of a chef, we will discuss how dropping temperatures actually concentrate the natural sugars in these crops, and how to select vegetables at peak maturity before the ground freezes.
After harvesting, we will warm up in the kitchen to explore the transformation of these sturdy vegetables using high-heat roasting techniques to achieve maximum caramelization. We will learn how to balance heavy, rustic autumn profiles with a velvety tahini emulsion and a bright medley of late-season garden herbs.
- Spiced Cauliflower & Chickpea Bowls: Roasted cauliflower florets, broccolini and crispy chickpeas served over a creamy tahini-garlic sauce.
- Jeweled Autumn Bulgur: Lightly steamed bulgur wheat fluffed with garden parsley, mint and dried tart cranberry.
- Massaged Kale & Roasted Beet Salad: Tenderized winter kale and sweet roasted beets topped with crumbled feta cheese and a garden herb dressing.
- Pomegranate & Garden Mint Spritzer: A tart, effervescent zero-proof drink featuring fresh-muddled mint.
You'll enjoy a sampling lunch featuring these dishes, along with take home recipes.
Please note: We are unable to accommodate individualized changes to the menu.
Instructor:
Chef Cheo Smith brings his experience in kitchens of all sizes — from the home oven to producing hundreds of school lunches a day, and now, to the Farm at the Arb. A Minnesota native, Cheo is a member of the Sisseton Wahpeton Oyate and descendant of the White Earth Nation. He seeks to bridge the gaps in access and knowledge that prevent many people from getting farm fresh ingredients to their dinner table. His mission is to make preparing great tasting and healthy foods accessible to the home cook.
We recommend that you enter the Arboretum via the back gate on 82nd St, not the main entrance on Hwy 5. This is the most direct route to access the Farm at the Arb, and avoids potential delays when driving through the Arboretum.
Address: Farm at the Arb Entrance Gate
If you do wish to enter through the main Arboretum gate on Hwy 5, you can take 3-Mile Drive through the Arboretum and turn right on Peter Moe Drive to get to the Myers Education Center (this route may take an additional 15-20 minutes, so please plan accordingly).
Main Entry instructions:
You will receive a bar-code ticket for entry to the Arboretum in your email purchase confirmation. Your ticket is valid for entry on the day of your class. Present your ticket to the gate attendant as you enter the Arboretum. You may stay at the Arboretum after class as long as you want during our operating hours.