Demand for food and beverages that are locally grown and made, organic, and nutritious has been on the rise in recent years, and many public gardens are recognizing the interest in and need for programming about these topics. Public gardens are also seeking to reach a diverse audience, and culinary programs may help accomplish this goal. This research sought to answer the question, “What do public horticulture institutions gain, if anything, from providing culinary event programs and culinary education programs?”