Fridays Brunch Basics 9/19 - 10/10 (Ages 3-5)
Sold out
Are you interested in finding ways for your preschooler to get cooking for the family in meaningful and developmentally appropriate ways? Our Basics of Brunch series could be a great choice for you and your budding culinary artist. In this series we’ll explore the basics of cooking through a variety of brunch meals, from fruit salad to homemade muffins with jam. Participants will work on staying safe in the kitchen, basic knife cuts, accurate measurements, and many other skills throughout the series. After completing this series, pairs can move on to the next in our selection of preschool level classes to continue developing their culinary skillset.
- For: Ages 3 - 5 (plus an adult)
- Dates: Fridays Sept 19th - Oct 10th
- Time: 10:45am - 12pm (arrrival time is between 10:30am - 10:45am)
- 4 class series - $280 or 1 class $80
- Fruit Salad Bouquetts
- Frittatas
- Pasta Salad
- Muffins and Jam
*Note: This series is designed for a pair of participants, one grown-up and one child per registration. Adults will be expected to sit with their child and participate in the activities with them throughout class.
Allergies: We’re unable to provide gluten free or dairy free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
Monday: Dinner Club 9/14 - 11/16 (Teen)
Only a few left!
Each week, students learn basic cooking skills while making dinner for their family! Students will create delicious dishes while focusing on the importance of local ingredients, scratch cooking, and natural preservatives while practicing knife skills and kitchen safety. Each entrée will serve 4 to 6 and will be packaged in oven-ready cookware with baking 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.
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: 5th - 8th
- Mondays, 4:15pm - 5:30pm (drop off is between 4pm - 4:15pm)
- Location: 2400 Queen Anne Ave N. Seattle WA 98109
- 10 Classes: Sept. 14th - Nov. 16th
- Salad and Knife Skills
- Caprese Balsamic Baked Polenta
- Roasted Red Pepper Soup
- Kenyan Pumpkin Curry
- NEW Dish coming soon!
- Stuffed Baked Spaghetti Squash
- White Turkey Chili
- Lasagna
- Ratatouille Quiche
- Japanese Curry
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
Wednesday: Dinner Club 9/16 - 11/18 (Grades 2nd - 6th)
St. Anne Pick-up but all students are welcome!
Each week, students learn basic cooking skills while making dinner for their family! Students will create delicious dishes while focusing on the importance of seasonal ingredients, scratch cooking, and natural preservatives while practicing knife skills and kitchen safety. Each entrée will serve 4 to 6 and will be packaged in oven-ready cookware with baking 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.
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: 2nd - 5th
- Wednesdays, 2:30pm - 4pm (drop off is between 2:10pm - 2:25pm)
- Optional pick up at St. Annes at 2pm.
- 9 weeks: 9/16 - 11/18 (see note about 10/28)
- Location: 2400 Queen Anne N. Seattle, WA 98109
- Two Price Options: $435 Student's self walk or parent drop off between 2:10pm - 2:25pm
- School pick-up option from St. Anne (a teacher will meet students at the school at 2pm, check students in, and walk with them the mile to our location) This will include a snack at our location. $500 ($435 + $65)
- Salad and Knife Skills
- Caprese Balsamic Baked Polenta
- Roasted Red Pepper Soup
- Kenyan Pumpkin Curry
- NEW Dish coming soon!
- Stuffed Baked Spaghetti Squash
- White Turkey Chili (St Annes half-day optional early pick up option)
- Lasagnam
- No class 11/11
- Japanese Curry
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
Sunday Soup Club: 10/11 - 11/15 (Adult/Teen)
In this series, students create delicious, comforting soups each week! Together, we'll explore the wonderful world of seasonal ingredients, scratch cooking, and natural preservatives, all while building confidence with knife skills and kitchen safety.
Every Sunday, chefs will head home with 4 tasty servings of soup to share with the family, freeze, or enjoy throughout the week. Plus, we'll be baking wonderful, small-batch breads that perfectly complement our soups!
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.
- For: Ages 14 and up
- Dates: Sundays, Oct 11th - Nov 15th
- Time: 3pm - 5:30pm
- 5 week series - $400 or 1 class $100
Sign-up for the series or just one day:
- 10/11 - Pumpkin Bisque & Pumpkin Bread
- 10/18 - Roasted Tomato Basil Soup & Focaccia
- 10/25 - White Turkey Chili & Cornbread
- No Class 11/1
- 11/8 - Roasted Red Pepper & Flat Bread
- 11/15 - Tom Kha & Scallion Pancakes
Allergies: We’re unable to provide gluten, dairy, or egg free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
Tuesday: Dinner Club 9/15 - 11/17 (Grades 2nd - 5th)
Sold out
COE Pick-up, but all students are welcome!
Each week, students learn basic cooking skills while making dinner for their family! Students will create delicious dishes while focusing on the importance of seasonal ingredients, scratch cooking, and natural preservatives while practicing knife skills and kitchen safety. Each entrée will serve 4 to 6 and will be packaged in oven-ready cookware with baking 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.
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: 2nd- 5th
- Tuesdays, 2:50pm - 4:30pm (drop off is between 2:35pm - 2:50pm)
- Optional pick up from COE at 2:25pm
- 10 weeks of classes: 9/15 - 11/17
- Location: Queen Anne Kitchen: 2400 Queen Anne N. Seattle, WA 98109
Two Price Options:
- $480 Student's self walk or Parent Drop Off between 2:35pm - 2:50pm
- School Pick-up option from COE (a teacher will meet students at the school at 2:25pm, check students in and walk with them the half mile to our location) This will include a snack at our location. $550 ($480+$70)
- Salad and Knife Skills
- Caprese Balsamic Baked Polenta
- Roasted Red Pepper Soup
- Kenyan Pumpkin Curry
- NEW Dish coming soon!
- Stuffed Baked Spaghetti Squash
- White Turkey Chili
- Lasagna
- Ratatouille Quiche
- Japanese Curry
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
Thursday: Dinner Club 9/17 - 11/19 (Grades 2nd - 5th)
QAE Pick-up, but all students are welcome!
Each week, students learn basic cooking skills while making dinner for their family! Students will create delicious dishes while focusing on the importance of seasonal ingredients, scratch cooking, and natural preservatives while practicing knife skills and kitchen safety. Each entrée will serve 4 to 6 and will be packaged in oven-ready cookware with baking 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.
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: 2nd- 5th
- Tuesdays, 2:50pm - 4:30pm (drop off is between 2:35pm - 2:50pm)
- Optional pick up from QAE at 2:25pm
- 10 weeks of classes: 9/17 - 11/19
- Location: Queen Anne Kitchen: 2400 Queen Anne N. Seattle, WA 98109
Two Price Options:
- $480 Student's self walk or Parent Drop Off between 2:35pm - 2:50pm
- School Pick-up option from QAE (a teacher will meet students at the school at 2:25pm, check students in and walk with them the half mile to our location) This will include a snack at our location. $550 ($480+$70)
- Salad and Knife Skills
- Caprese Balsamic Baked Polenta
- Roasted Red Pepper Soup
- Kenyan Pumpkin Curry
- NEW Dish coming soon!
- Stuffed Baked Spaghetti Squash
- White Turkey Chili
- Lasagna
- Ratatouille Quiche
- Japanese Curry
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
Tuesdays Brunch Basics 10/7 - 10/28 (Ages 3-5)
Sold out
Are you interested in finding ways for your preschooler to get cooking for the family in meaningful and developmentally appropriate ways? Our Basics of Brunch series could be a great choice for you and your budding culinary artist. In this series we’ll explore the basics of cooking through a variety of brunch meals, from fruit salad to homemade muffins with jam. Participants will work on staying safe in the kitchen, basic knife cuts, accurate measurements, and many other skills throughout the series. After completing this series, pairs can move on to the next in our selection of preschool level classes to continue developing their culinary skillset.
- For: Ages 3 - 5 (plus an adult)
- Dates: Tuesdays Oct 7th - 28th
- Time: 10:45am - 12pm (arrrival time is between 10:30am - 10:45am)
- 4 class series - $280 or 1 class $80
- Fruit Salad Bouquetts
- Frittatas
- Pasta Salad
- Muffins and Jam
*Note: This series is designed for a pair of participants, one grown-up and one child per registration. Adults will be expected to sit with their child and participate in the activities with them throughout class.
Allergies: We’re unable to provide gluten free or dairy free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
Soup Season Comforts 11/4 - 11/25 (Ages 3-5)
Sold out
Who doesn’t love a cozy bowl of soup on these chilly fall days? We’re excited to continue learning about food with you and your little one! In this series we will expand on skills learned in our Brunch Basics (Littles 101) series to create delicious soups and accompaniments. We’ll learn about different vegetables, ways to thicken soups, and even how to make homemade cheese crackers to pair with that comfy bowl of soup, all while practicing how to be safe while having fun in the kitchen. Each class will conclude with an optional time to enjoy our creations together as a class community.
- For: Ages 3 - 5 (plus an adult)
- Dates: Tuesdays
- Time: 10:45am - 12pm (arrrival time is between 10:30am - 10:45am)
- 4 class series - $280 or 1 class $80
- 11/4 Roasted Tomato
- 11/11 Autumn Minestrone
- 11/18 Veggie Chili
- 11/25 Chicken Noodle Soup
*Note: This series is designed for a pair of participants, one grown-up and one child per registration. Adults will be expected to sit with their child and participate in the activities with them throughout class.
Allergies: We’re unable to provide gluten free or dairy free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
4/14 - 4/16 Spring Break: French Week! (3-day camp 1pm - 4pm)
Only a few left!
Grades 4th - 8th
Each day we will make and personalize small batches of French classics like Macarons, and Profiterole, and Thursday we will go home with Mini Baguette and charcuterie board to share with your family!!!
Students will explore the science of baking and the roles ingredients play in making our baked goods. While our confections are cooking, we will practice dough kneading, rolling, and forming and playing with different baking techniques.
**This class uses Almond Flour
- For: Grades 4th - 8th
- Dates: Tuesday 4/14, Wedneday 4/15, and Thursday 4/16
- Time: 1pm - 4pm
**Parent drop off is between 1pm - 1:15pm.
**Parent pick up is between 4pm - 4:15pm
Allergies: We’re unable to provide gluten free or dairy free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
4/14 - 4/16 Spring Break: French Week! (3-day camp 9am - 12pm)
Sold out
Grades 2nd - 5th
Each day we will make and personalize small batches of French classics like Macarons, and Profiterole, and Thursday we will go home with Mini Baguette and charcuterie board to share with your family!!!
Students will explore the science of baking, and the roles ingredients play in making our baked goods. While our confections are cooking, we will practice dough kneading, rolling, and forming and playing with different baking techniques.
**This class uses Almond Flour
- For: Grades 2nd - 5th
- Dates: Tuesday 4/14, Wedneday 4/15, and Thursday 4/16
- Time: 9am - 12pm
**Parent drop off is between 9pm - 9:15pm.
**Parent pick up is between 12pm - 12:15pm
Allergies: We’re unable to provide gluten free or dairy free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
Monday Take and Bake Pies (Vegan Cran-Apple Pie Crumble!) 11/23
Pass dessert duty on to your kid this Thanksgiving!
25% of pie class sales will be donated to the Duwamish Tribal Services
Vegan Cran-Apple Pie Crumble!
In this class, students will learn the basics of baking while preparing a 9" pie to take home, bake, and share with family. We will cover how to make an olive oil press pie dough for the base, fill it with several varieties of apples tossed in a cranberry-citrus glaze, and finish it with a sweet and spiced crumble topping.
All students will leave with the complete recipes, as well as full baking and reheating instructions.
- Monday, Nov. 23rd
- 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.
- For 1st - 5th Graders: 1pm - 3pm
- For 6th graders and up: 4pm - 6pm
Food Safety and cooking your meals.
- All pies 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.)
Tuesday (Pumpkin Cheesecake) 11/24
Pass dessert duty on to your kid this Thanksgiving!
25% of pie class sales will be donated to the Duwamish Tribal Services
No Bake Pumpkin Cheesecake!
In this class, students will learn the basics of baking while preparing a 9" pie to take home, chill overnight, and share with family.
We will cover how to make a graham cracker crust for the base, filling it with all the pumpkin flavors you love from a pumpkin pie and folding it into a no bake cheesecake filling that you’ll adore. Students will have the choice to jazz it up by topping their cheesecakes with a sprinkle with some ground cinnamon, a drizzle of caramel sauce or even some crumbled ginger snaps!
All students will leave with the complete recipes.
- Tuesday, Nov. 24th
- 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.
- For 1st - 5th Graders: 1pm - 3pm
- For 6th graders and up: 4pm - 6pm
Food Safety and cooking your meals.
- All pies must be refrigerated 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.)
Wednesday Take and Bake Rolls (Dinner & Cinnamon) 11/25
25% of Roll class sales will be donated to the Duwamish Tribal Services
Take and Bake Dinner Rolls & Cinnamon Rolls
In this class, students will learn the basics of baking while preparing a half dozon Dinner Rolls and Cinnamon Rolls that they will take home, bake, and share with family.
We will learn how to make a basic dinner roll dough and while they bake we will make a small batch of cinnamon rolls that you can bake right away or save them for Thanksgiving morning!
All students will leave with the complete recipes, as well as full baking, and reheating instructions.
- Wednesday, Nov. 25th
- 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.
- For 1st - 5th Graders: 1pm - 3pm
- For 6th graders and up: 4pm - 6pm
Food Safety and cooking your meals.
- All pies 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.)
Monday: Dinner Club 9/14 - 11/16 (Teen)
Only a few left!
Each week, students learn basic cooking skills while making dinner for their family! Students will create delicious dishes while focusing on the importance of local ingredients, scratch cooking, and natural preservatives while practicing knife skills and kitchen safety. Each entrée will serve 4 to 6 and will be packaged in oven-ready cookware with baking 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.
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: 5th - 8th
- Mondays, 4:15pm - 5:30pm (drop off is between 4pm - 4:15pm)
- Location: 2400 Queen Anne Ave N. Seattle WA 98109
- 10 Classes: Sept. 14th - Nov. 16th
- Salad and Knife Skills
- Caprese Balsamic Baked Polenta
- Roasted Red Pepper Soup
- Kenyan Pumpkin Curry
- NEW Dish coming soon!
- Stuffed Baked Spaghetti Squash
- White Turkey Chili
- Lasagna
- Ratatouille Quiche
- Japanese Curry
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
Wednesday: Dinner Club 9/16 - 11/18 (Grades 2nd - 6th)
St. Anne Pick-up but all students are welcome!
Each week, students learn basic cooking skills while making dinner for their family! Students will create delicious dishes while focusing on the importance of seasonal ingredients, scratch cooking, and natural preservatives while practicing knife skills and kitchen safety. Each entrée will serve 4 to 6 and will be packaged in oven-ready cookware with baking 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.
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: 2nd - 5th
- Wednesdays, 2:30pm - 4pm (drop off is between 2:10pm - 2:25pm)
- Optional pick up at St. Annes at 2pm.
- 9 weeks: 9/16 - 11/18 (see note about 10/28)
- Location: 2400 Queen Anne N. Seattle, WA 98109
- Two Price Options: $435 Student's self walk or parent drop off between 2:10pm - 2:25pm
- School pick-up option from St. Anne (a teacher will meet students at the school at 2pm, check students in, and walk with them the mile to our location) This will include a snack at our location. $500 ($435 + $65)
- Salad and Knife Skills
- Caprese Balsamic Baked Polenta
- Roasted Red Pepper Soup
- Kenyan Pumpkin Curry
- NEW Dish coming soon!
- Stuffed Baked Spaghetti Squash
- White Turkey Chili (St Annes half-day optional early pick up option)
- Lasagnam
- No class 11/11
- Japanese Curry
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
Sunday Soup Club: 10/11 - 11/15 (Adult/Teen)
In this series, students create delicious, comforting soups each week! Together, we'll explore the wonderful world of seasonal ingredients, scratch cooking, and natural preservatives, all while building confidence with knife skills and kitchen safety.
Every Sunday, chefs will head home with 4 tasty servings of soup to share with the family, freeze, or enjoy throughout the week. Plus, we'll be baking wonderful, small-batch breads that perfectly complement our soups!
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.
- For: Ages 14 and up
- Dates: Sundays, Oct 11th - Nov 15th
- Time: 3pm - 5:30pm
- 5 week series - $400 or 1 class $100
Sign-up for the series or just one day:
- 10/11 - Pumpkin Bisque & Pumpkin Bread
- 10/18 - Roasted Tomato Basil Soup & Focaccia
- 10/25 - White Turkey Chili & Cornbread
- No Class 11/1
- 11/8 - Roasted Red Pepper & Flat Bread
- 11/15 - Tom Kha & Scallion Pancakes
Allergies: We’re unable to provide gluten, dairy, or egg free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
Tuesday: Dinner Club 9/15 - 11/17 (Grades 2nd - 5th)
Sold out
COE Pick-up, but all students are welcome!
Each week, students learn basic cooking skills while making dinner for their family! Students will create delicious dishes while focusing on the importance of seasonal ingredients, scratch cooking, and natural preservatives while practicing knife skills and kitchen safety. Each entrée will serve 4 to 6 and will be packaged in oven-ready cookware with baking 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.
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: 2nd- 5th
- Tuesdays, 2:50pm - 4:30pm (drop off is between 2:35pm - 2:50pm)
- Optional pick up from COE at 2:25pm
- 10 weeks of classes: 9/15 - 11/17
- Location: Queen Anne Kitchen: 2400 Queen Anne N. Seattle, WA 98109
Two Price Options:
- $480 Student's self walk or Parent Drop Off between 2:35pm - 2:50pm
- School Pick-up option from COE (a teacher will meet students at the school at 2:25pm, check students in and walk with them the half mile to our location) This will include a snack at our location. $550 ($480+$70)
- Salad and Knife Skills
- Caprese Balsamic Baked Polenta
- Roasted Red Pepper Soup
- Kenyan Pumpkin Curry
- NEW Dish coming soon!
- Stuffed Baked Spaghetti Squash
- White Turkey Chili
- Lasagna
- Ratatouille Quiche
- Japanese Curry
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
Thursday: Dinner Club 9/17 - 11/19 (Grades 2nd - 5th)
QAE Pick-up, but all students are welcome!
Each week, students learn basic cooking skills while making dinner for their family! Students will create delicious dishes while focusing on the importance of seasonal ingredients, scratch cooking, and natural preservatives while practicing knife skills and kitchen safety. Each entrée will serve 4 to 6 and will be packaged in oven-ready cookware with baking 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.
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: 2nd- 5th
- Tuesdays, 2:50pm - 4:30pm (drop off is between 2:35pm - 2:50pm)
- Optional pick up from QAE at 2:25pm
- 10 weeks of classes: 9/17 - 11/19
- Location: Queen Anne Kitchen: 2400 Queen Anne N. Seattle, WA 98109
Two Price Options:
- $480 Student's self walk or Parent Drop Off between 2:35pm - 2:50pm
- School Pick-up option from QAE (a teacher will meet students at the school at 2:25pm, check students in and walk with them the half mile to our location) This will include a snack at our location. $550 ($480+$70)
- Salad and Knife Skills
- Caprese Balsamic Baked Polenta
- Roasted Red Pepper Soup
- Kenyan Pumpkin Curry
- NEW Dish coming soon!
- Stuffed Baked Spaghetti Squash
- White Turkey Chili
- Lasagna
- Ratatouille Quiche
- Japanese Curry
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
Sunday Soup Club: 10/11 - 11/15 (Adult/Teen)
In this series, students create delicious, comforting soups each week! Together, we'll explore the wonderful world of seasonal ingredients, scratch cooking, and natural preservatives, all while building confidence with knife skills and kitchen safety.
Every Sunday, chefs will head home with 4 tasty servings of soup to share with the family, freeze, or enjoy throughout the week. Plus, we'll be baking wonderful, small-batch breads that perfectly complement our soups!
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.
- For: Ages 14 and up
- Dates: Sundays, Oct 11th - Nov 15th
- Time: 3pm - 5:30pm
- 5 week series - $400 or 1 class $100
Sign-up for the series or just one day:
- 10/11 - Pumpkin Bisque & Pumpkin Bread
- 10/18 - Roasted Tomato Basil Soup & Focaccia
- 10/25 - White Turkey Chili & Cornbread
- No Class 11/1
- 11/8 - Roasted Red Pepper & Flat Bread
- 11/15 - Tom Kha & Scallion Pancakes
Allergies: We’re unable to provide gluten, dairy, or egg free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
Fridays Brunch Basics 9/19 - 10/10 (Ages 3-5)
Sold out
Are you interested in finding ways for your preschooler to get cooking for the family in meaningful and developmentally appropriate ways? Our Basics of Brunch series could be a great choice for you and your budding culinary artist. In this series we’ll explore the basics of cooking through a variety of brunch meals, from fruit salad to homemade muffins with jam. Participants will work on staying safe in the kitchen, basic knife cuts, accurate measurements, and many other skills throughout the series. After completing this series, pairs can move on to the next in our selection of preschool level classes to continue developing their culinary skillset.
- For: Ages 3 - 5 (plus an adult)
- Dates: Fridays Sept 19th - Oct 10th
- Time: 10:45am - 12pm (arrrival time is between 10:30am - 10:45am)
- 4 class series - $280 or 1 class $80
- Fruit Salad Bouquetts
- Frittatas
- Pasta Salad
- Muffins and Jam
*Note: This series is designed for a pair of participants, one grown-up and one child per registration. Adults will be expected to sit with their child and participate in the activities with them throughout class.
Allergies: We’re unable to provide gluten free or dairy free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
Tuesdays Brunch Basics 10/7 - 10/28 (Ages 3-5)
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Are you interested in finding ways for your preschooler to get cooking for the family in meaningful and developmentally appropriate ways? Our Basics of Brunch series could be a great choice for you and your budding culinary artist. In this series we’ll explore the basics of cooking through a variety of brunch meals, from fruit salad to homemade muffins with jam. Participants will work on staying safe in the kitchen, basic knife cuts, accurate measurements, and many other skills throughout the series. After completing this series, pairs can move on to the next in our selection of preschool level classes to continue developing their culinary skillset.
- For: Ages 3 - 5 (plus an adult)
- Dates: Tuesdays Oct 7th - 28th
- Time: 10:45am - 12pm (arrrival time is between 10:30am - 10:45am)
- 4 class series - $280 or 1 class $80
- Fruit Salad Bouquetts
- Frittatas
- Pasta Salad
- Muffins and Jam
*Note: This series is designed for a pair of participants, one grown-up and one child per registration. Adults will be expected to sit with their child and participate in the activities with them throughout class.
Allergies: We’re unable to provide gluten free or dairy free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
Soup Season Comforts 11/4 - 11/25 (Ages 3-5)
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Who doesn’t love a cozy bowl of soup on these chilly fall days? We’re excited to continue learning about food with you and your little one! In this series we will expand on skills learned in our Brunch Basics (Littles 101) series to create delicious soups and accompaniments. We’ll learn about different vegetables, ways to thicken soups, and even how to make homemade cheese crackers to pair with that comfy bowl of soup, all while practicing how to be safe while having fun in the kitchen. Each class will conclude with an optional time to enjoy our creations together as a class community.
- For: Ages 3 - 5 (plus an adult)
- Dates: Tuesdays
- Time: 10:45am - 12pm (arrrival time is between 10:30am - 10:45am)
- 4 class series - $280 or 1 class $80
- 11/4 Roasted Tomato
- 11/11 Autumn Minestrone
- 11/18 Veggie Chili
- 11/25 Chicken Noodle Soup
*Note: This series is designed for a pair of participants, one grown-up and one child per registration. Adults will be expected to sit with their child and participate in the activities with them throughout class.
Allergies: We’re unable to provide gluten free or dairy free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
4/14 - 4/16 Spring Break: French Week! (3-day camp 1pm - 4pm)
Only a few left!
Grades 4th - 8th
Each day we will make and personalize small batches of French classics like Macarons, and Profiterole, and Thursday we will go home with Mini Baguette and charcuterie board to share with your family!!!
Students will explore the science of baking and the roles ingredients play in making our baked goods. While our confections are cooking, we will practice dough kneading, rolling, and forming and playing with different baking techniques.
**This class uses Almond Flour
- For: Grades 4th - 8th
- Dates: Tuesday 4/14, Wedneday 4/15, and Thursday 4/16
- Time: 1pm - 4pm
**Parent drop off is between 1pm - 1:15pm.
**Parent pick up is between 4pm - 4:15pm
Allergies: We’re unable to provide gluten free or dairy free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
4/14 - 4/16 Spring Break: French Week! (3-day camp 9am - 12pm)
Sold out
Grades 2nd - 5th
Each day we will make and personalize small batches of French classics like Macarons, and Profiterole, and Thursday we will go home with Mini Baguette and charcuterie board to share with your family!!!
Students will explore the science of baking, and the roles ingredients play in making our baked goods. While our confections are cooking, we will practice dough kneading, rolling, and forming and playing with different baking techniques.
**This class uses Almond Flour
- For: Grades 2nd - 5th
- Dates: Tuesday 4/14, Wedneday 4/15, and Thursday 4/16
- Time: 9am - 12pm
**Parent drop off is between 9pm - 9:15pm.
**Parent pick up is between 12pm - 12:15pm
Allergies: We’re unable to provide gluten free or dairy free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
Class Cancellation due to Low Enrollment - Full Refund
Student Tuition is refundable as follows:
There is a $25 non-refundable registration and processing fee on all camps and classes.
- Cancellations received two weeks prior to class start date will receive a full refund. (minus registration, processing, or school fees)
- Cancellations received one week prior to class start date will receive a 50% refund. (minus registration, processing, or school fees)
- Cancellations received the week of class start date will not receive a refund. (minus registration, processing, or school fees)
- There are no refunds or make up days for students that miss a day of camp or class. Due to our linear approach to cooking, a friend or sibling cannot replace an absent student.
Allergies: We’re unable to provide gluten free or dairy free classes.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.