Contrary to popular belief, vegetables don’t require days to pickle, and falafel need not be fried! In this workshop, junior chefs will pickle all sorts of vegetables, including cucumbers, radishes and carrots. While learning about the science of yeast, they will knead and roll out their own pita bread, mix up their very own falafel nuggets and blend hummus from scratch.
Entirely Vegetarian menu might include:
Freshly Baked Half Wheat Pita Pockets
Green (herb) and Red (beet) Falafel
Hummus with Pita Chips & Carrots
Strawberry Ice Pops
Notes to parents:
Menu subject to change and is customizable based on dietary needs of participating students.
Instruction is tailored to age and cooking experience of registered participants.
Schedule is 9:00-2:30 daily. Please ask about after care options if that is critical.
This fully supervised 5 1/2-hr cooking workshop is a drop-off program.
$115 per student daily or register for all 3 June workshops for $335 (save $10). Each new Teaching Table student will also receive a youth-sized apron and all recipes will be provided to families.
Limited space available. Register now by completing this form.