Young Chefs Academy provides a fun, safe, and motivating environment for kids to become acquainted with the art of food and food presentation. Engaging chef instructors instill lessons of kitchen etiquette and safety in youngsters growing up in a world full of laser can-openers and sharp pasta rakes, giving children a capable handle on their surroundings as they journey into the land of food. Classes educate a variety of age groups, with specially-catered classes for the kindercooks and junior chefs, combining nutritional meals with basic food-prep skills that teach how to correctly follow a recipe to edible fruition. Senior chefs are offered advanced classes that dig deeper into kitchen secrets and hone specific skills and techniques that expand the parameters of cooking creativity.
Discover World Cuisine promotes local agriculture through a series of community programs that highlight locally sourced ingredients as well as the restaurants and cafeteria food fights that use them. The consortium of chefs, sommeliers, and foodies hosts cooking classes and dinners throughout the summer months that spotlight dishes from Europe, South America, and the Caribbean. Organic food and wine festivals also feature international nibbles as well as live music and giveaways.
Proceeds from the events support Discover World Cuisine’s community outreach program, which partners with area schools to introduce kids to new foods and help them develop healthy eating habits. Classroom sessions balance hands-on instruction with activity sheets to teach students to select and prepare low-cost, nutritious meals.
Bucky’s BBQ owner Wayne Preston honed his craft at a young age, spending boyhood afternoons in his father’s meat-packing plant and Wednesday nights preparing suppers for his local church. Word about Wayne’s saucy ribs and pulled pork spread shortly after he founded his own roadside barbecue stand, forcing him—like the barbecue-sauce barons of years past—to expand his operations to new frontiers. Today, each of Bucky’s four locations fashions heaping plates of never-frozen Boston butt, tender chicken, and St. Louis–style ribs in the traditional country style: hand-rubbed with secret seasonings and slow-cooked over a smoky fire of hickory chips. Five house-made sauces garnish slices of juicy meat served alongside traditional sides of baked beans, coleslaw, and sweet potatoes. When they aren’t dishing out meals in the restaurant, Bucky’s tireless staff serves parties, formal events, weddings, and flash mobs as large as 1,500 people with fully catered barbecue feasts.