Tuesday: Dinner Club 9/15 - 11/17 (Grades 2nd - 5th)
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
- Sorry this class is sold out but check out our Thursday class, we now offer pick up at COE on Thursdays too!
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