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: Thursdays, 3:05 - 5:05 PM (2.0 hr)
WHO: K-8th Grade
WHERE: Parish Hall
FEE: $23/ each class
Jan 9 - Brownies- who doesn't love brownies- and not all are chocolate!
Jan 16 - France- there is a reason that the French word for food lover is used all over the world
Jan 23 - Oranges- Sunshine in a fruit.
Jan 30 - Eclairs and cream puffs- possibly the most delicious of all pastries- we'll make sweet and savory
versions.
Feb 6 - Bananas (and maybe some plantains for fun). Called "possibly the perfect food".
Feb 13 - Valentine's menu- the NOT candy version.
Feb 20 - New England- a distinctive regional cuisine
Feb 27 - Scones. Not just for the Puyallup Fair. We'll make a variety of delicious scones.
March 5 - Handpies. Small but tasty goodies.
March 12 - NO CLASS
March 19 - Ireland. The land of leprechauns makes wonderful food to celebrate St. Patrick's Day.
March 26 - Rice- we will try out recipes from around the world that use rice
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