Learn the basics of cooking seasonally in five, two-hour classes teaching hands-on kitchen and cooking skills. This series is just for teens, ages 12 to 19. Participants will prepare, cook and enjoy their creations at the end of each class. Emphasis will be on seasonal, organic, local, and sustainable.
5 Tuesdays, 6:30-8:30 pm: June 17, July 1, July 15, July 29, and August 12.
Class 1- Basic Knife Skills:
How to cut fruits and vegetables. Menu includes: Green salad with a vinaigrette dressing, caprese salad, fruit salad and bruschetta.
Class 2- Breakfast of Champions:
How to cook eggs every way; nutritious grains, dairy products. Menu includes: Scrambled eggs, omelets (French and America), eggs over easy, the perfect hardboiled egg, whole grain pancakes and yogurt parfaits.
Class 3- Baking, Frying, Boiling, Sautee, Blanching:
Menu includes: Kale chips, tater tots, veggies for crudité, and garlic kale dip.
Class 4- Food Groups- Fruit & Vegetables, Dairy, Meats & Proteins:
Menu includes: Mixes grains/legumes, stir fry with vegetables, and fruit desert.
Class 5- Final Class will be the Iron Chef Competition:
Students will pair up and choose from a number of recipes that they can use as guidelines to create their own dish. Participants will be judged on their knowledge of ingredients, proper cooking styles, flavor, teamwork and plate presentations.
Registration
Class Fees for the Series: $89 per person; $79 for 21 Acres’ Members. There are three ways to register for the series; online at http://cultivatingcooks101.eventbrite.com, by e-mailing deb@21acres.org or by calling 425-481-1500.
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