Kids in the Kitchen

Kids in the Kitchen (Kids ages 8-13)

Kids who learn about cooking at an early age are more likely to try new foods, to make better food choices, and are better equipped to feed themselves as they grow up.  The classes in this series combine basic cooking skills, food and cooking safety, food science, and cultural elements.

Kids ages 8-13 will have fun with hands-on cooking projects and won’t even realize that they are also honing their math, science, social studies, reading, and problem solving skills!  In each two hour session we will prepare a different set of recipes and taste our creations.

All classes meet on Fridays from 4 pm to 6 pm.

$75 per person for group classes, $225 for private sessions; discount available for series purchase.  Classes can be taken in series or a la carte.  Can’t make a class on the scheduled day?  Contact us for other options.

Classes explore a variety of foods from around the globe and feature recipes that kids can prepare at home.  Guest chefs will join us whenever possible to add a cultural perspective.  Topics will be posted in the calendar and in our monthly newsletter.  Upcomming themes include:

Knife Skills – Learn the basics of knife safety and efficient and effective cutting and chopping skills + prepare a quick seasonal  recipe

Simple Saute Supper – Practice saute skills and learn to manage heat on the stovetop while preparing sauteed chicken and vegetables

Baking Basics – Learn about the science and art of baking while preparing some delicious and healthier treats featuring whole grains and fruits

Fiesta Mexicana – Explore the flavors of Mexico while making homemade Corn Tortillas and Baked Tortilla Chips, Salsa Fresca, Arroz Mexicana, and other favorites

Delicious Dips and Dressings – Homemade Hummus and Savory Berry Vinaigrette are just some of the great dressings and dips we will make and try on veggies and meats 

Something Fishy – Sesame and Soy Glazed Salmon with Seasonal Vegetables and homemeade Fish Sticks

Pasta Please – Whole Grain Pasta with Seasonal Vegetables and Roasted Garlic Oil, plus preparing home made pasta

All Greek to Me – Chicken Spanikopita over Lemon Herb Rice Pilaf served with garlicky Sauteed Greens

Wok This Way – Stir fry techniques and preparing Beef with Broccoli, Vegetable Stir Fry, and Fried Rice

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