Kids' Cooking Class: Fresh Masa Quesadillas & Seasonal Salsa

Young cooks ages 9 to 12 are invited to join Chef Ron Askew in the 21 Acres kitchen for a hands-on farm-to-table cooking adventure.

Students will learn how to prepare authentic fresh masa tortillas from scratch before pressing, cooking, and filling them with delicious local cheeses and seasonal vegetables to create their own handcrafted quesadillas.

They’ll also make a colorful seasonal salsa using fresh ingredients from the 21 Acres Farm Market, learning how to balance flavors with herbs, acidity, and just the right amount of spice. To finish, everyone will enjoy Mexican BROWNIES with warm salted caramel sauce. Yum!

Working in three-person teams at four cooking stations, students will build confidence while practicing kitchen safety, teamwork, knife skills, tortilla pressing, griddle cooking, and creative food preparation in a fun, supportive environment.

Throughout the class, Chef Ron will share stories about local farms, seasonal eating, and how simple ingredients can become memorable meals. Students will leave with new cooking skills, recipes to recreate at home, and a deeper appreciation for fresh, locally grown food.

Registration fee: $65 per child (plus tax and Eventbrite fee). This class is open to young people ages 9 to 12 with an interest in cooking, and the maximum class size is 12 students. Pre-registration is required at the link below.

Cancellation Policy: If you are unable to attend this event for any reason, send an email to [email protected] or call us at (425) 481-1500. A refund (less tax and fees) will be issued if you cancel your registration no later than two days before the class. In the event 21 Acres must cancel the class, registered attendees will be informed as soon as possible and will be issued a refund. Please make sure that the email you provide during registration is accurate.

About your teacher: Chef Ron Askew brings more than 40 years of culinary experience from the Pacific Northwest, Alaska, Saipan, and Hong Kong. After serving for 19 years as Executive Chef at Forest Ridge School in Bellevue, he now teaches children, teens, families, and adults through hands-on cooking experiences that connect gardens, farms, and kitchens. His classes emphasize scratch cooking, seasonal ingredients, food traditions, and the joy of sharing meals together.

The 21 Acres Center for Local Food & Sustainable Living is a leader in sustainable and regenerative practices, serving as a living laboratory and learning center for conscious consumers who want to learn new, more sustainable ways of living.