Asparagus wrapped in prosciutto, drizzled with balsamic reduction. Pork tenderloin stuffed with goat cheese, mushrooms, and fresh herbs. Molten chocolate lava cake baked from scratch. This isn’t a menu one would typically associate with 11-year-olds, but on a blustery night in February a group of aproned Grade 6 students from Roden Public School rolled up […]
