Why I Support The Home Gardens Program 

A Letter From The Chef...

I'm not a formally trained chef. I was raised in the kitchen. It's always been what I loved. When the other kids were out playing, I was in the kitchen with my father, granny, or auntie absorbing all of their culinary genius.

I grew up eating, and surviving out of our garden. My father was a master gardener. To this day, people still remember the bounty of his gardens. What we didn't grow, we picked on the many farms in our area. Mama canned whatever Daddy brought home: Pickles, jams, jellies, apple butter, chow chow, berries, beans, peaches, beets, corn...and more. 

I still use fresh, seasonal, and mostly local ingredients in my cuisine. It's not well known that the roots of African American cuisine, came out of the garden. Meat was rare, and not of good quality. The gardens also supplemented the meager rations they were given.

I pull from these rich cultural experiences to craft the dishes offered at Finer Things- a full-service catering company offering Northwest cuisine with a Caribbean twist. As well as my restaurant Shelly's Kitchen - serving up hearty soups, bowls, and daily specials.

I look forward to sharing my story with you at dinner one of Chef In Your Garden in support of the amazing work of the Home Gardens program.