Just for teens, ages 12 to 19: Five, two-hour classes. This series continues the experience for students who have completed Cultivating Cooks: 101, or have kitchen/cooking skills. Foods from around the world will be introduced; each week will feature dishes from a different country or a specific food preparation technique, such as charcuterie. The final class will consist of a meal for parents prepared by students.
5 Tuesdays, 6:30-8:30 pm: June 24, July 8, July 22, August 5, and August 19.
Class 1- Kitchen Safety, Including Knife Skills:
Cooking techniques, such as prepping, brining, roasting, blanching, sautéing, frying, and al dente, will be discussed. Students will also learn herb and spice identification as part of each type of ethnic cooking. We will emphasize Chinese herbs and spices, along with garlic, ginger and other aromatics in Chinese foods. Menu includes: Chow mein and sweet and sour stir fry.
Class 2- Mexican Spices and Foods:
Participants will prepare a variety of dishes using the spice. Menu includes: Salsa (green or red) and chips, mole and carnitas, beans rice, and, for dessert, flan.
Class 3- Introduction to Mediterranean Spices:
A variety of dishes will be created using the spices. Menu includes: Hummus, dukka, pita bread and baba ganoush, grilled vegetables, kebabs, and moussaka.
Class 4- Introduction to Charcuterie- Making Sausage:
Students will learn how to make sausage and how to use sausage in their cooking, creating a selection of dishes. As the end of class, students will create a menu plan for Class 5 with the aid of the instructors. The menu will incorporate the student’s house-made sausage with menu items including sausage and biscuits, sausage frittata, mac and cheese with kielbasa sausage, and kielbasa sausage soup.
Class 5- Student Prepared Dinner
Students will prepare a dinner from scratch, implementing the dishes decided in Class 4; parents will be invited guests. Participants will divide into small groups, with each group responsible for a component of the dinner, i.e. appetizers, salad/soup, entrees, side dishes, and dessert.
Registration
Class Fees for the Series: $125 per person, plus $15 per parent for dinner in Class 5; $115 for 21 Acres’ Members, plus $15 per parent for dinner in Class 5. There are three ways to register for the series; online at http://cultivatingcooks201.eventbrite.com, by e-mailing deb@21acres.org or by calling 425-481-1500.
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