With another fall comes another session of Kids in the Kitchen. I was having a conversation with one of my food friends while putting together this year’s plan; the outcome of that conversation (and some other things) led to this session’s schedule:
- Week 1 (Wednesday, Nov. 6) – fruits & grains
- Week 2 (Wednesday, Nov. 13) – veggies & pasta
- Week 3 (Wednesday, Nov. 20) – stocks & sauces
I realize this is a departure from the classic “What’s for Dinner” program of years past but it’s time to switch it up a bit, master some basics, and then turn them over to Chrissy Teigan or YouTube.
Knife skills will be taught every session so students can feel comfortable with a variety of knives and techniques. Each session will also cover menu descriptions; how ingredients look/are grown; tastes and textures of raw and cooked ingredients; measurements and substitutions; and discussion and examples of how to use ingredients in “everyday cooking.” They’ll be taught specific recipes, but will also learn how to embrace the true art of cooking!
- Sessions will be held Wednesdays 11/6, 11/13 and 11/20
- 3:15 – 4:45 pm
- $100 per student, payable to Vicki Higuera
- Limit 6 students
- Register ONLINE.
Class taught by Vicki Higuera – STA Parishioner.
If there is interest we can run a second session with new techniques and recipes in January.
Questions, please email Sheila Brown @ email@example.com.