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Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Below is our Menu. (*Dates reflect a M-F schedule)
* Please note that the first day of class students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
Food Safety and cooking your meals.
- All meals must be refrigerated or cooked within 30-minutes of the class ending. (students attending an after-care program 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
Note: The menu contains listings for dates that have already passed. Please jump to the dates that correspond with your student's class!
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
16-Sep to 20-Sep Pesto Zoodle w/ Heirloom Tomatoes: Students will cut zucchini noodles using a spiralizer to toss with freshly made pesto sauce and heirloom tomatoes dressed in hand-made Italian balsamic dressing! Best served cold!
23-Sep to 27-Sep Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash of butternut soup and a hint of carrot juice for color we are sure to outshine good old, boxed mac! (VG) (Carefully add 1-2 cups milk or water to pan. Bake covered in a preheated 375-degree oven for 20 minutes. Remove foil and bake uncovered for 10-15 minutes or until cheese is bubbly and browning and the internal temperature reaches at least 165 °F)
30-Sep to 4-Oct Chili: As a class, we will start by making a basic mirepoix and add tomato sauce, veggies, Pinto, Black, and Kidney beans. Kids control the heat by making their own chili spice mixture. (GF, VG, DF) (Stovetop Instructions: Pour ingredients into a large pot and add 1-2 cups of water. Once it’s just the right consistency, bring to a boil. Reduce heat to low and let simmer for 20-30mins. Stir 2-3 times while it is cooking and make sure the internal temperature reaches at least 165 °F)
7-Oct to 11-Oct Enchilada Casserole: Using spinach, onions, bell peppers, beans, and shredded chicken, students will layer their filling between corn tortillas and smother it in tomatillos and a home-made red sauce and top with cheese. (Preheat oven to 375 degrees. Bake covered for 20 mins. Remove foil and bake an additional 10-15 mins until it’s lightly brown on the top. Let it cool for 10 minutes in the form before serving.)
14-Oct to 18-Oct Philly Cheesesteak Stuffed Peppers: Using ground beef or seitan, caramelized onions, red peppers, and rice, students will stuff green bell peppers and top them with provolone cheese. (GF) Oven, Preheat to 375F degrees. Add ½ cup water or broth to the bottom of the pan and cover tightly. Bake covered for 35- 40 minutes. Grill, covered, over indirect medium heat for 30-35 minutes.
21-Oct to 25-Oct Rainbow Fried Rice: Students will get to practice their egg cracking skills, and will add red peppers, carrots, peas, and red onion to brown rice. This comfort food has never looked so bright and beautiful! (VG, GF,)
28-Oct to 1-Nov Lasagna: Students will make a marinara sauce from scratch using fresh tomatoes, herbs, veggies, and beef. They will build layers of pasta, sauce, cheeses, spinach and zucchini to create a delicious comfort food with a full serving of vegetables! (Preheat oven to 375 degrees. Bake covered for 20 mins. Remove foil and bake an additional 10-15 mins until it’s lightly brown on the top. Let it cool for 10 minutes in the form before serving.)
4-Nov to 8-Nov Gumbo: Using both chicken and Chicken Apple sausage, students will add colorful bell peppers, tomatoes, and okra, to a low heat highly flavored Creole broth! (DF) (Stovetop Instructions: Pour ingredients into a large pot and add 2-3 cups of water. Once it’s just the right consistency, bring to a boil. Reduce heat to low and let simmer for 20-30mins. Stir 2-3 times while it is cooking and make sure the internal temperature reaches at least 165 °F)
11-Nov to 15-Nov Pumpkin Alfredo Baked Spaghetti Squash: Students will make a browned butter and sage béchamel base, adding Parmesan, fresh pumpkin, and topped with pumpkin seeds! (VG)
18-Nov to 22-Nov Rainbow Kenyan Curry: Using seasonal veggies like Yukon gold potatoes, pumpkin, and zucchini, this curry is incredibly hearty and filling even though it’s vegetarian. (VG, DF, GF)
25-Nov to 29-Nov No Class this week but check out our Take and Bake Pie Workshops!
2-Dec to 6-Dec Pizza: Students will learn the science behind baking when making pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
Cooking your pizza: parents should handle this part as it is hot and tricky.
9-Dec to 13-Dec Pozole: Our spin on a traditional Mexican soup with hominy, chicken or beans and vegetables. Often garnished with shredded lettuce, tortillas, limes, and radishes. (GF, DF) (Stovetop Instructions: Pour ingredients into a large pot and add 2-3 cups of water. Once it’s just the right consistency, bring to a boil. Reduce heat to low and let simmer for 20-30mins. Stir 2-3 times while it is cooking and make sure the internal temperature reaches at least 165 °F)
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
16-Sep to 20-Sep Pesto Zoodle w/ Heirloom Tomatoes: Students will cut zucchini noodles using a spiralizer to toss with freshly made pesto sauce and heirloom tomatoes dressed in hand-made Italian balsamic dressing! Best served cold!
23-Sep to 27-Sep Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash of butternut soup and a hint of carrot juice for color we are sure to outshine good old, boxed mac! (VG) (Carefully add 1-2 cups milk or water to pan. Bake covered in a preheated 375-degree oven for 20 minutes. Remove foil and bake uncovered for 10-15 minutes or until cheese is bubbly and browning and the internal temperature reaches at least 165 °F)
30-Sep to 4-Oct Chili: As a class, we will start by making a basic mirepoix and add tomato sauce, veggies, Pinto, Black, and Kidney beans. Kids control the heat by making their own chili spice mixture. (GF, VG, DF) (Stovetop Instructions: Pour ingredients into a large pot and add 1-2 cups of water. Once it’s just the right consistency, bring to a boil. Reduce heat to low and let simmer for 20-30mins. Stir 2-3 times while it is cooking and make sure the internal temperature reaches at least 165 °F)
7-Oct to 11-Oct Enchilada Casserole: Using spinach, onions, bell peppers, beans, and shredded chicken, students will layer their filling between corn tortillas and smother it in tomatillos and a home-made red sauce and top with cheese. (Preheat oven to 375 degrees. Bake covered for 20 mins. Remove foil and bake an additional 10-15 mins until it’s lightly brown on the top. Let it cool for 10 minutes in the form before serving.)
14-Oct to 18-Oct Philly Cheesesteak Stuffed Peppers: Using ground beef or seitan, caramelized onions, red peppers, and rice, students will stuff green bell peppers and top them with provolone cheese. (GF) Oven, Preheat to 375F degrees. Add ½ cup water or broth to the bottom of the pan and cover tightly. Bake covered for 35- 40 minutes. Grill, covered, over indirect medium heat for 30-35 minutes.
21-Oct to 25-Oct Rainbow Fried Rice: Students will get to practice their egg cracking skills, and will add red peppers, carrots, peas, and red onion to brown rice. This comfort food has never looked so bright and beautiful! (VG, GF,)
28-Oct to 1-Nov Lasagna: Students will make a marinara sauce from scratch using fresh tomatoes, herbs, veggies, and beef. They will build layers of pasta, sauce, cheeses, spinach and zucchini to create a delicious comfort food with a full serving of vegetables! (Preheat oven to 375 degrees. Bake covered for 20 mins. Remove foil and bake an additional 10-15 mins until it’s lightly brown on the top. Let it cool for 10 minutes in the form before serving.)
4-Nov to 8-Nov Gumbo: Using both chicken and Chicken Apple sausage, students will add colorful bell peppers, tomatoes, and okra, to a low heat highly flavored Creole broth! (DF) (Stovetop Instructions: Pour ingredients into a large pot and add 2-3 cups of water. Once it’s just the right consistency, bring to a boil. Reduce heat to low and let simmer for 20-30mins. Stir 2-3 times while it is cooking and make sure the internal temperature reaches at least 165 °F)
11-Nov to 15-Nov Pumpkin Alfredo Baked Spaghetti Squash: Students will make a browned butter and sage béchamel base, adding Parmesan, fresh pumpkin, and topped with pumpkin seeds! (VG)
18-Nov to 22-Nov Rainbow Kenyan Curry: Using seasonal veggies like Yukon gold potatoes, pumpkin, and zucchini, this curry is incredibly hearty and filling even though it’s vegetarian. (VG, DF, GF)
25-Nov to 29-Nov No Class this week but check out our Take and Bake Pie Workshops!
2-Dec to 6-Dec Pizza: Students will learn the science behind baking when making pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
Cooking your pizza: parents should handle this part as it is hot and tricky.
- Move your rack to the center slot in your oven and preheat your oven to 400 F
- Bake on parchment paper but remove the cardboard round.
- Carefully pull out the rack and slowly slide the pizza and parchment paper onto the rack.
- Bake for 13-18 minutes. Carefully remove from oven (it will slide off the parchment paper) and set on cutting board. Let sit for 5 minutes before cutting. Slice and serve.
9-Dec to 13-Dec Pozole: Our spin on a traditional Mexican soup with hominy, chicken or beans and vegetables. Often garnished with shredded lettuce, tortillas, limes, and radishes. (GF, DF) (Stovetop Instructions: Pour ingredients into a large pot and add 2-3 cups of water. Once it’s just the right consistency, bring to a boil. Reduce heat to low and let simmer for 20-30mins. Stir 2-3 times while it is cooking and make sure the internal temperature reaches at least 165 °F)