This Kids Cooking Workshop is all about the incredible edible egg! Participants will whip up omelettes, differentiate between soft boiled and hard boiled eggs, gain tricks for efficiently peeling them, turn those hard boiled eggs into deviled eggs, assemble their own personal quiche, and separate yolks from whites to truly elevate their dessert waffles!
Junior chefs will compose their own personal perfect pasta dishes. They will complete each step from hand-making the pasta dough to plating it with the appropriate garnishes.
This hands on team-based cooking class will reveal Teaching Table’s secrets for cooking spontaneously with what you have in your freezer, pantry or from your local produce haul. Participants will work in teams to develop a main dish or small plate or a dessert using the available ingredients. You will also learn tips for organizing your freezer and pantry and utilizing these strategies at home.
In this class, we'll discuss a variety of spices, their origins and health benefits, distinguish between their whole and ground forms, and discuss proper usage and storage techniques. We will make and taste masala chai tea and berbere spiced popcorn. You’ll sample a variety of spices and create a freshly ground spice blend of your choice to jar and take home with you.
In this Summer Cooking Intensive, kids aged 6-11 will embark on a culinary adventure around the world. They will explore and make their own popular wrapped and rolled foods from a variety of ethnic cuisines. Drop them off on 1 or all 4 days for hours of hands-on engagement, to expand their cultural knowledge, and build their culinary tool belt.
Fettucine. Cavatelli. Farfalle. Pappardelle. Orecchiette. Linguine. Strozzapreti. Kids and adults will create colorful pasta dough from scratch, make sauces to pair perfectly with their handmade pasta, discover a variety of pasta shapes and practice creating them.
New Date! Do you have spice jars in your pantry you've never touched? Are you curious about all the colorful mounds of powders and seeds at spice markets but hesitant to try them? For this cooking class, prepare to have your taste buds clobbered with flavor! After feasting on a meal of intensely flavorful foods, you will create your own fresh spice blends to jar and take home with you.
Chefs and artists of all ages will learn how to create natural coloring from plants including turmeric, beets, spinach, & hibiscus, to dye their Easter eggs. They will be beautiful and edible! And what’s an egg dying party without some sweets? We will also enjoy colorful cupcakes.
One pot meals are great, but off-the-stove top roasting and caramelizing on a single sheet tray, hands-free suppers with minimal clean up are even better. We’re firing up Teaching Table’s oven so you can learn the basics and science behind sheet pan suppers and walk away with ideas and inspiration to replicate at home.