Mario Batali Programs

As a Garden friend and chef extraordinaire, Mario Batali has a featured role in The Edible Academy. Visit "Mario Batali's Kitchen Gardens," an interactive space filled with beds of vegetables and herbs where you can pick up recipes for his popular dishes, and learn how to create fresh, seasonal family meals.

Mario Batali's Kitchen Gardens

Starts May 3. Open daily 1:30–6 p.m. Included in any All-Garden Pass.

As Honorary Chairman of the Edible Academy Committee, Mario Batali is deeply committed to the goal of promoting the benefits of a healthful lifestyle. Each of the kitchen gardens featured here showcases Italian heirloom vegetables and other nutritious edible plants. Kids can explore the "Dinner del Giorno!" garden beds filled with classic Italian meal ingredients, have fun with Mario's Menu Mystery Game, and hear "Kitchen Tales" from Batali & Bastianich Hospitality Group Chefs.

New vegetables will be sprouting throughout the growing season, with each of the garden beds devoted to a group of crops. The plants are accompanied by Kitchen Tales, the Batali & Bastianich Hospitality Group's chefs' stories of their own experiences cooking and eating their favorite vegetables.

Watch the Kitchen Tales series:


First Course (Primi)

Eggplant, Chili, and Mint Bruschetta
Lacinato Kale with Ricotta

Second Course (Secondi)

Brussels Sprouts and Vin Cotto
Otto Potato Salad
Orecchiette with Rainbow Swiss Chard and Sausage

Dessert Course (Dolci)

Assorted Biscotti and Cookies


Ginger Mojito (Non-alcoholic)
Red Wine: Claudio Morelli – Colli Pesaresi Sangiovese "la vigna delle terrazze" 2013 (Marche)
White Wine: Polvanera – Falanghina 2014 (Puglia)



Salad of Summer Squash, Sungold Tomatoes, Fiore di Zucca, Herbs,
Homemade Stracciatella and Aceto Manadori

Main Course

Tarry Market Porchetta with Summer Vegetables and Fresh Herbs


Tri-color Bean Salad with Coach Farms Goat Ricotta and Candied Pistachios
Roasted Heirloom and Yukon Gold Potatoes with Rosemary and Garlic


Polenta Budino with Berries, Whipped Cream and a Cherry


TBD Red Wine
TBD White Wine


First Course (Primi)

Grilled Peaches, Heirloom Tomatoes, and Burrata Salad

Second Course (Secondi)

Marinated Grilled Flank Steak with Salsa Verde
Yukon Gold Potato Salad
Slow-Cooked Rainbow Chard

Dessert Course (Dolci)