SUNDAY JAN. 28 - Soups & dumplings

Students will begin by learning about different ways to hold a knife and chop vegetables. We will create the basic building block for soup by making vegetable stock and then add flavors to make mushroom barley and chicken soup. Classic matzah ball jazzed up with flavors!

SUNDAY FEB. 4 - Salads & Dressings

Salads 101. In this fun class, students will taste different lettuces and identify the mild, bold and bitter greens. We will then choose contrasting vegetables to compliment the flavor.
We will create a couple of dressings that complement and bring the salad veggies together. 

SUNDAY FEB. 11 - Main Dish, Salman

This class will showcase 2 different cooking methods and different spice rubs and marinades.
We will also learn how to Cure salmon and take it home to refrigerate for a couple of days before testing out its taste!

SUNDAY FEB. 25 - Sides; Rice and Veggies

Rice and sauteed vegetables will be the side that is made. This class will stress on the importance of cook time! We will discuss different ways to be mindful of keeping track of the food on the oven/stove. This class will get rowdy with fun as we get creative plating the rice and veggies! Students will vote on each other's food presentation. 

SUNDAY MAR. 3 - Dessert

Our young chefs will learn to make two types of cookies; chocolate crinkles and maple cinnamon cookies.
As the cookies bake, we will learn how to make a show stopping presentation in the form of a trifle. YUM!

SUNDAY MAR. 10 - Cake Decorating

Learn the basics of baking cake and frosting as well as simple presentation. This will be a chocolate themed cake and frosting. Experiment with different decorating tips and enjoy the art of cake decor!