Garden to Table
with wine pairing
featuring Kayla Butts
Sunday, february 15TH, 2026 | 2pM-4PM
$109 MEMBERS, $159 NON-MEMBER
The ROCC, AEP Foundation Culinary Arts Kitchen
Class Description:
Whether you're just starting your very first garden, or you've been gardening for years, you might as well incorporate what you grow into your daily meals! Garden to Table is a practical and accessible guide that will show you how to preserve, can, and cook easy, healthy recipes from the vegetables you've cultivated all year round! No big gardening space or gardening experience needed! Featuring expert guidance on how to freeze, can, and dry many popular fruits and vegetables, Garden to Table also includes over 100 recipes that include vegan, vegetarian, heart-healthy, and keto/low-carb options. From canning recipes to appetizers, main dishes, and big salads organized by season for year-round consumption, this complete self-sufficiency guide has everything you need to know to preserve and serve fresh, healthy foods from home.
Description: Join us for a hands-on, flavor-filled experience that celebrates the best of what the season has to offer! In this interactive food demo, registered dietitian and local farmer, Kayla Butts guides you through the art — and science — of eating with the seasons.
You’ll discover:
🥕 Why seasonal eating matters — Learn how fresh, in-season produce supports better nutrition, sustainability, and flavor.
🌽 From farm to fork — Hear what’s growing now, how it’s harvested, and how to source the freshest ingredients.
🍅 Live cooking demo & tasting — Watch (and taste!) as Kayla transforms just-picked produce into simple, delicious recipes you can recreate at home.
🍎 Practical takeaways — Get meal ideas, storage tips, and a seasonal produce guide to help you make the most of local harvests all year long.
Whether you’re a foodie, a home cook, or just curious about eating closer to nature, this event will leave you inspired to savor the seasons—one bite at a time.
Menu:
Cranberry–Orange Scones with Vanilla Bean Mascarpone
Studded with dried cranberries soaked in orange liqueur. Adding orange zest and a hint of cardamom for depth. Served warm with a dollop of vanilla bean mascarpone.
Applewood-Smoked Bacon & Green Onion Frittata with Gruyère and Fresh Herbs
An egg frittata with a touch of cream, bacon, green onion, and tarragon, topped with gouda. This frittata is baked in a cast iron skillet, cut into wedges and topped with microgreens.
Roasted Sweet Potato, Brussels Sprout, and Kale Salad with Maple–Sherry Vinaigrette
Roasted sweet potatoes and brussels sprouts, tossed with chopped kale and toasted hazelnuts, thinly shaved pickled red onion, and goat cheese. Dressed with warm maple–sherry vinaigrette.
About the Instructor:
Kayla Butts MS, RDN, LD is an author, dietitian-nutritionist, farmer, and a home chef. She has been in the field of nutrition for over 15 years, providing individualized counseling to clients on everything from weight loss to hormone balance. Kayla’s unique insights into how the health of our food affects the health of our bodies was fine-tuned over a decade of growing her own food for her family and community.
After seeing her mother successfully battle epilepsy with food, Kayla decided to devote her life to helping people feel their best through good food. She received a full scholarship to the University of Texas in Austin and graduated magna cum laude with her Master’s Degree in Nutrition from Texas Woman’s University.
Kayla has worked in healthcare, private counseling, and community programs empowering others to improve their lives through food. She takes a holistic approach to nutrition and challenges the status quo. She is passionately devoted to changing the way America eats, cooks, sources, and grows their food.
Kayla has written over 200 features for The Bend Magazine and EASTside Magazine. She has been featured in Edible Austin. She specializes in developing healthful, delicious recipes from seasonal ingredients straight out of her own garden. She is author of the international cookbook Garden to Table where she shows readers how to grow, preserve, and prepare their own food.
When she’s not growing, cooking, or talking about food, Kayla is typically outdoors with her daughters or chasing after one of her fur babies.
February 15, 2026
2PM – 4PM
$109 members, $159 non-members