Spring Break Dinner Camp 4/14 - 4/18 (Grades 2nd -8th)
Student's bring home dinner all week!!
Each day, students learn basic cooking skills while making dinner for their family! Students will create delicious dishes focusing on the importance of local ingredients, scratch cooking, and natural preservatives while practicing knife skills and kitchen safety.
Along with their entree, they will make a different side dish each day!
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 hands-on cooking classes are fun, and delicious, and are a wonderful way to develop enthusiasm for the family meal. Each entrée will serve 4 to 6 and will be packaged in oven-ready cookware with baking instructions.
- For: Grades 2nd - 8th
- Dates: Apr 14th - 18th
- Time: 1pm - 4:30pm
- Location: 2400 Queen Anne Ave N. Seattle WA 98109
**Parent drop off is between 12:45pm - 1:10pm. Parent pick up is between 4:30pm - 4:45pm
Menu: (this series uses, soy, dairy, eggs, gluten, sesame, and wheat)
- Neapolitan Pizza and Salad!
- Asian, Vietnamese salad rolls, Chinese dumplings, Korean cucumbers
- Mediterranean, Falafel, Tzatziki, and Flat bread
- Pasta and red sauce all from scratch!
- TBD!
Allergies: We’re unable to provide gluten free or dairy free classes.
Students work together to make one large pot of class sauce that is divided among the students therefore substitutions are not an option.
We always offer vegetarian options however for any other dietary restrictions, please email us directly before registering.
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