By Anne Davis
My cooking classes focus on safe practices and learning new techniques with students getting "hands on" experience. Our students have been willing to try new ingredients, experiment with unusual combinations and build competency in both following directions and feeling confident to "free- style" as well. We generally make 4-8 recipes a class, with students taking home samples (when they don't eat them up before the end of class!). I teach in a collaborative manner- students are encouraged to make choices regularly. Cooking is a life-long enrichment process, and our classes reflect that sense of fun, adventure and practicality. Please advise if any allergies. Each class features different recipes- so even the same theme will feature new and different foods.
WHEN: Tuesdays, 3:00 - 5:00 PM (2.0 hr)
WHO: 2-8th Grade
WHERE: Parish Hall kitchen
FEE: $37/ each class
SPRING SESSION
9 April- Spanish favorites- Considered one of the foundation cuisines of the world, Spanish cooking can be surprisingly fast and delicious. We'll try recipes from several districts of Spain.
16 April-Japanese- We'll be making some non-fish -based sushi (by request!), as well as other tasty treats. There will a couple of delicious surprises for most students!
23 April- Sunday dinners 2- Our first round of "Sunday dinners" was such a hit, we'll try another set of classic recipes.
30 April- Rice- drinks, savories, desserts- rice is a great staple, but does not have to be served plain as a side dish.
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7 May- Chocolate- sweet and savory, universally delicious.
14 May- Mexican- so good, so familiar- and yet, so many great recipes many students haven't tried yet.
21 May-American classics- so new, some old- our diversity makes for some great fusion recipes.
28 May - Student choice- always a very good class- students attending propose dishes they would like to try to make.
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