By Anne Davis
Let's learn some cooking basics! While the themes are the same for the Tue, Wed and Thur classes, the difficulty levels are adjusted to each age category to give the appropriate challenge. Further more, different skill levels are acknowledged and challenged within each class.
WHEN: Tuesdays, 3:05 - 5:05 PM (2.0 hr)
WHO: 3-8th Grade
WHERE: Parish Hall
FEE: $23/ each class
Jan 7 - Brownies- who doesn't love brownies- and not all are chocolate!
Jan 14 - France- there is a reason that the French word for food lover is used all over the world
Jan 21 - Oranges- Sunshine in a fruit.
Jan 28 - Eclairs and cream puffs- possibly the most delicious of all pastries- we'll make sweet and savory
versions.
Feb 4 - Bananas (and maybe some plantains for fun). Called "possibly the perfect food".
Feb 11 - Valentine's menu- the NOT candy version.
Feb 18 - New England- a distinctive regional cuisine
Feb 25 - Scones. Not just for the Puyallup Fair. We'll make a variety of delicious scones.
March 3 - Handpies. Small but tasty goodies.
March 10 - Camp Food for the kitchen. Because s'mores are too good to have only at the campfire.
March 17 - Ireland. The land of leprechauns makes wonderful food to celebrate St. Patrick's Day.
March 24 - Rice- we will try out recipes from around the world that use rice
March 31 - make up class for Jan 14 class due to snow day
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