Join us for an unforgettable evening of culinary delight at our Sustainable Cooking Class with the amazing Chef Kay from Shaleafa’s Kitchen! 🥬✨

Climate Classes and Common Good City Farm have partnered to host a cooking class that will offer attendees a chance to learn about modern agriculture and its effects on the environment, and to become acquainted with local growers who are working to shape agriculture in a way that respects the environment and provides nutritious food for the community. Participants will also have the opportunity to take part in a waste audit and to learn basic composting skills.

The cooking class will be lead by Chef Kay, a local DC chef and participants will have the opportunity to take a self guided tour of the farm.

📅 Date: June 11
🕕 Time: 6-8pm
📍 Location: Common Good City Farm

We are thrilled to partner with Chef Kay and Common Good City Farm for this charity fundraiser event during DC Veg Week! 🌿💚

🎟️ Ticket Price: $60 (sliding scale available)
🍹 Includes bottomless mocktails
🍸 Alcoholic beverages: $10 each

🌟 Highlights:
🌾 Seasonal veggies from Common Good City Farm
👩‍🍳 Chef Kay’s new menu featuring a farm tour and live cooking demo
🌱 Vegan/Vegetarian menu
🌿 Tentative Menu:
🥣 Cold soup made from seasonal fruits, herbs, and vegetables from the farm
🥗 Grilled romaine salad with signature dressing
🌮 Vegan tostada with cilantro rice and green sauce
🥦 Roasted cauliflower and asparagus
🍑 Dessert: Peach or apple rolls
🍋 Mocktails: Strawberry basil lemonade & green tea
🍹 Cocktails: Strawberry basil mule & margarita ($10 each)

Don’t miss out—space is limited to 40 people! Secure your spot today and indulge in sustainable, delicious dishes while supporting a great cause. 🌟✨

Menu (will be vegan)
Details to come!

Beverage Menu

Mocktail-

Strawberry Basil Lemonade

Strawberry basil green tea

Cocktail Strawberry basil mule $10.00

Strawberry basil margarita $10.00

Code of Conduct: As a participant of this course you agree to follow the Common Good City Farm participant Code of Conduct.

Note about Sliding Scale Ticket Pricing:

A sliding fee scale is a tool for building economic justice, and it requires your active participation. If a sliding scale is implemented effectively, everyone pays a similar percentage of their income for the same products or services. A wide range of payment options across the scale promotes broader accessibility, while insuring fair compensation to the producer. Paying according to one’s available resources creates a more equitable system for pricing of products and services.

Sliding scales are often based on individual income levels, with people of higher incomes paying more. However, many factors complicate and affect our financial status. Some groups of people have costs that the larger population does not. Others have access to resources that are not always reflected in their lifestyle choices and income levels. Please consider both your class background and earning power when choosing your payment level.

Acknowledgement: This language about sliding scale pricing is adapted from Little Red Bird Botanicals: http://www.littleredbirdbotanicals.com/consultation-fees/

Born Kia Williams Washington, "Chef Kay" grew up in Uptown DC between grandparents homes where her family grew a variety of veggies and herbs. Her maternal grandmother taught her all about healing herbs.
When she was 9 years old her grandmother was diagnosed with stage 4 cancer. The chemotherapy treatment would make her weak, so in an effort to find another option she flew to Texas to see a holistic doctor. When she returned, she threw away her microwave and took health to a completely different level. Kay's grandmother developed a passion for healing through food or using food as medicine. By the time Kay turned 11 her grandmother was deemed cancer free.
Kay went on to study Science in the hopes of becoming a nurse and wanted to eventually open a wellness center. After graduating from Prince George's Community College she transferred to the public health and policy program at University of Maryland wanting to make a change in the health system. She is a firm believer that it's her duty to educate and uplift people. In 2018 she started a catering company with aims to open her own restaurant, which is now slated to open in the coming months.

Menu (will be vegan)Details to come!Beverage Menu

Menu (will be vegan)
Details to come!

Beverage Menu