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2-Day Bread Workshop (Baguettes) 10/5 & 10/6 (Grades 1-5)
$85.00
Only a few left!
In this two day workshop, students will each make their own small Baguette and soft pretzels to share with their family! We will focusing on the importance of local ingredients, scratch cooking, and natural preservatives while practicing baking skills and kitchen safety.
This class is nut free but for all other allergies or dietary restrictions please contact us directly via email before registering.
- Saturday Oct. 5th and Sunday Oct. 6th
- Grades: 1st - 5th
- Time: 1:30pm - 3:30pm (drop off is between 1:15pm - 1:25pm)
- Location: 2400 Queen Anne Ave N. Seattle, WA 98109
Sunday Soup Club: 10/13 - 11/24 (Grades 1-7)
$450.00
Pass dinner duty to your kid once a week!
Each week, students learn basic cooking skills while making soup for their family!
Students will create delicious soups while focusing on the importance of local ingredients, scratch cooking, and natural preservatives while practicing knife skills and kitchen safety. Each soup will serve 4 to 6 and will be packaged in oven-ready cookware with cooking instructions.
Please note that we offer vegetarian options upon request during registration. All our meals are nut free but for all other allergies or dietary restrictions please contact us directly via email before registering.
Our Mission is to cultivate enthusiasm for cooking and build a positive culture around family meals! We use the perspective of food, cooking, and nutrition to learn about geography, math, science, and culture, while helping kids develop a life-long love of fresh ingredients and vegetables.
- Grades: 1st - 7th
- Sundays, 2:30pm - 4:30pm (drop off is between 2:15pm - 2:30pm)
- Location: 2400 Queen Anne Ave N. Seattle, WA 98109
- 7 Classes: Oct 13th - Nov 24
- **If signing up more than one child for this class, please note that they will each go home with a full size entrée.
Week 1: 10/13 Chili & Cornbread
Week 2: 10/20 Chicken Noodle
Week 3: 10/27 Oven Roasted Tomato Basil and parmesan crisps
Week 4: 11/3 Gumbo
Week 5: 11/10 Pumpkin Soup and Pumpkin Bread
Week 6: 11/17 Autumn Minestrone
Week 7: 11/24 Potato Soup and Salad
Food Safety and cooking your meals.
- All meals must be refrigerated or cooked within 30-minutes of the class ending. (going to other activities, running errands, or leaving the food at room temperature past the 30-minutes run the risk of getting a foodborne illness.)
- All meals should be consumed within 24 hours or frozen.
- All cooked meals should be cooked thoroughly and reach the internal temperature of at least 165 °F
Monday Take and Bake Pies (Apple) 11/25 (Grades 1-8)
$75.00
Only a few left!
Pass dessert duty on to your kid this Thanksgiving!
25% of pie class sales will be donated to the Duwamish Tribal Services
Apple Pie:
In our class, students will learn the basics of baking while making a 9" pie that they will bring home to be baked and shared with the family! Students will explore the importance of local ingredients, scratch baking, and natural preservatives, while discussing the science of baking and the roles ingredients play in making our baked goods. Each kid will customize their pie with fun spices and toppings to make thier pie special! Kids will leave with the recipe and baking instructions.
Please note that all our pies will include dairy, glutens, and eggs. For vegan options please check out our Wednesday Vegan Pie class.
- Grades: 1st - 8th
- Monday, Nov. 25th
- 1.5 hrs 3:30pm - 5pm (drop off is between 3:15pm - 3:25pm)
- Location: 2400 Queen Anne Ave N. Seattle, WA 98109
- **If signing up more than one child for this class, please note that they will each go home with a pie.
Food Safety and cooking your meals.
- All meals must be refrigerated or cooked within 30-minutes of the class ending. (going to other activities, running errands, or leaving the food at room temperature past the 30-minutes run the risk of getting a foodborne illness.)
- Pies should be cooked the day of class and stored in the fridge. Reheating instructions will be included.
- All cooked meals should be cooked thoroughly and reach the internal temperature of at least 165 °F
Tuesday Teen Take and Bake Pies (Galette) 11/26 (Grades 5-9)
$75.00
Pass dessert duty on to your kid this Thanksgiving!
25% of pie class sales will be donated to the Duwamish Tribal Services
Pumpkin Apple Galette:
In our class, students will learn the basics of baking while making a rustic galette that they will bring home to be baked and shared with the family!
We will use sliced pumpkin, pears, and apples to create a beautiful design. Each students will create their own custom pumpkin spice caramel glaze to drizzle over thier fruit!
Students will explore the importance of local ingredients, scratch baking, and natural preservatives, while discussing the science of baking and the roles ingredients play in making our baked goods. Students will leave with the recipe and baking instructions.
Please note that all our pies will include dairy, glutens, and eggs. For vegan options please check out our Wednesday Vegan Pie class.
- Grades: 5th - 9th
- Tuesday, Nov. 26th
- 1.5 hrs 4pm - 5:30pm (drop off is between 3:45pm - 4pm)
- Location: 2400 Queen Anne Ave N. Seattle, WA 98109
- **If signing up more than one child for this class, please note that they will each go home with a galette.
Food Safety and cooking your meals.
- All meals must be refrigerated or cooked within 30-minutes of the class ending. (going to other activities, running errands, or leaving the food at room temperature past the 30-minutes run the risk of getting a foodborne illness.)
- Pies should be cooked the day of class and stored in the fridge. Reheating instructions will be included.
- All cooked meals should be cooked thoroughly and reach the internal temperature of at least 165 °F
Wednesday Take and Bake Pies (Vegan) 11/27 (Grades 1-8)
$75.00
Only a few left!
Pass dessert duty on to your kid this Thanksgiving!
25% of pie class sales will be donated to the Duwamish Tribal Services
Vegan Pies:
In our class, students will learn the basics of baking while making a 9" vegan pie that they will bring home to be baked and shared with the family! Students will explore the importance of local ingredients, scratch baking, and natural preservatives, while discussing the science of baking and the roles ingredients play in making our baked goods.
Please note that all our pies will be vegan. Some vegan ingrediants might , contain nuts or soy, so please email us directly before registering if your child or family has any food allergies.
Choose to make a Vegan Pumpkin Pie or Vegan Chocolate Mousse Pie!
- Grades: 1st - 8th
- Wednesday, Nov. 27th
- 2 hrs 2:30pm - 4:30pm (drop off is between 1:15pm - 1:25pm)
- Location: 2400 Queen Anne Ave N. Seattle, WA 98109
- **If signing up more than one child for this class, please note that they will each go home with a pie.
Food Safety and cooking your meals.
- All meals must be refrigerated or cooked within 30-minutes of the class ending. (going to other activities, running errands, or leaving the food at room temperature past the 30-minutes run the risk of getting a foodborne illness.)
- Pies should be cooked the day of class and stored in the fridge. Reheating instructions will be included.
- All cooked meals should be cooked thoroughly and reach the internal temperature of at least 165 °F
Rainy Day Dinner Club is an after-school program for elementary and middle schools in the Seattle and Greater Eastside neighborhoods. In our cooking classes, kids learn basic cooking skills while making dinner for their family!
We use the perspective of food, cooking, and nutrition to learn about geography, math, science, and culture, while helping kids develop a life-long love of fresh ingredients. Each class, students will leave with a nutritious, oven-ready entrée for the whole family to share. Our inter-disciplinary and hands-on cooking and baking classes are fun and delicious, and are a wonderful way to develop enthusiasm for cooking and build culture around family meals. Each session our menu changes but you can check out our sample menu here!
Each week, students will create delicious dishes focusing on the importance of local ingredients, scratch cooking, and natural preservatives while providing their families with dinner!
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Students learn and practice kitchen safety and proper knife skills while working together to each prepare a main dish that serves 4 to 6 people. While following recipes, we will discuss the science behind the use of different ingredients.
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