Hover over main image to zoom
The classes will repeat in 10 week cycles on Saturday and Sunday mornings at the Capitol Hill, Queen Anne, Mercer Island and Burien locations (dates respective).
Ages 7-14 years old
Choose 1-class ($90), 3-class ($250), 5-class ($375), or 10-class ($700) option
Location: Capitol Hill, Queen Anne, Mercer Island and Burien
Max capacity: 8 students/day
A series of 10 fun and delicious classes for kids at all skill levels!
Kids will master important cooking skills such as knife use, sauteing, frying, blanching, baking, pastry, bread making and doughs, and flavoring. Instructors will also cover the basics of nutrition, kitchen math and science, and food production. Take one, two, three or all of ten classes in this hands on and immersive series!
Class prices include an experienced instructor, all materials needed, and a large snack to take home.
Fall/Winter 2019 Schedule:
1. Savory sauces and dips (Part 1): Oct 19th, 27th, Nov 2nd, Nov 3rd
Skill focus: chopping, basic sauces, kitchen safety
We’ll learn basic chopping skills as we chop for 2 sauces and chop up carrots and celery for crudite! We’ll explore the Indian staple, raita: a savory yogurt sauce packed with herbs and cucumber, delicious on just about anything. Next we’ll whip up a bright and tangy chimichurri in which we’ll dip our perfectly chopped carrot and celery sticks.
2. Savory sauces and dips (Part 2): Oct 26th, Nov 3rd, 9th, 10th
Skill focus: complex sauces, knife skills, geography + food culture
Here, we’ll make more decadent and versatile warm sauces. We’ll first make a tangy and creamy thai peanut sauce in which we’ll dip more chopped veggies. Next we’ll make a unique sauce- sauce gribiche, which will challenge our chopping skills.
3. Mediterranean cooking (Part 1): Nov 2nd, 10th, 16th, 17th
Skill focus: knife skills and flavors, heat safety, sauteing
Learn to make a unique mediterranean snack, dolmas (grape leaves wrapped around flavorful rice) and accompanying sauces. We will learn knife safety as we dice onions for the dolma filling.
4. Mediterranean cooking (Part 2): Nov 9th, 17th, Dec 7th, 8th
Skill focus: dough basics, kitchen science
We'll crack mediterranean cooking as we learn how to make, roll out, and cook off fresh, yeasted flatbread. Next, we will learn to make hummus the traditional way with mortar and pestle and explore its myriad of seasonings and additions.
5. Fresh pasta making: Nov 16th, Dec 8th, 14th, 15th
Skill focus: eggs, dough, kitchen science
Using only 3 ingredients, learn to make fresh pasta by hand! We’ll explore what eggs and gluten do in a delicious fresh pasta and in the end get creative with the final shapes of pasta.
6. Pasta sauces lab: Nov 23rd, Dec 15th, Dec 21st, 22nd
Skill focus: chopping, learn the important “mother sauces”
Learn 3 iconic pasta sauces to accompany the fresh pasta you recently made! We’ll begin with two mother sauce - tomato sauce and a creamy bechamel. Next we’ll make a brown butter, herb and garlic sauce, utilizing fresh herbs from our garden!
7. Sweets & Baking: Dec 7th, Dec 22nd, Jan 4th, 5th
Skill focus: Measuring, sugar, kitchen science
Learn to make marshmallows with a fresh fruit salad in this sweet class! We’ll explore the properties of egg whites and sugar as we whip up from-scratch marshmallows to accompany a lemony and naturally sweetened fruit salad! Sugar comes in many forms!
8. Sweets & Baking: Dec 14th, Jan 5th, Jan 11th, 12th
Skill focus: Measuring, dough, kitchen science
Next we’ll make bird seed honey buns. We’ll make an enriched dough and learn how to roll it out into a beautiful spiral shape. We’ll make an accompanying honey butter compound. A sticky, yummy class!
9. Preserving (jams, pickles, and more!): Dec 21st, Jan 12th, 18th, 19th
Skill focus: Chopping, preserving, flavors, kitchen science
Chop cucumbers and other classic vegetables to create your very own jar of pickled veggies! We’ll also learn how condiments such as kimchi and saur kraut are created through the process of fermentation. We’ll also make a fresh fruit jam and learn how to can it!
10. Sweet and savory pies:Jan 4th, 19th, 25th, 26th
Skill focus: pastry, flavoring and fillings, kitchen science
Make a classic pie dough completely by hand in this class! We will then create our own sweet and savory pies such as apple, peach, potato and cheese, bacon and onion, creamy mushroom, and more! Finally, we’ll take our pies home to bake off!
If you have purchased a Groupon for one of our classes, select 'Book Now', adjust the number of ‘Groupon’ participants, and complete registration. Sales tax is collected for all Groupon bookings during registration. Please redeem your Groupon after registering.
THIS CLASS IS OFFERED IN: