Students in Mrs. Vaughan’s Developmental Guidance class were challenged to create their own restaurant using the farm-to-table concept. They created menus for their restaurants that outlined their farm-to-table foods and drinks along with the calculated prices for each menu item. They then had to write a persuasive magazine article that was not only suppposed to entice peole to visit their restaurant, but also eplain the far m-to-table concept and how their cooking met those requirements. Lastly, students had to prepare at least one menu item from their restaurant for the Farm-to-Table Expo along with a sales pitch about that menu item. This last task proved to be only only informative, but also very tasty for everyone who attended the Expo.