Spring Cooking with the Minis, Grades K-2

Mondays

Time: 4:15-5:45 p.m.

Session 1

March 4, 11, 18, 25,April 01

Session 2

April 8,(15-NO CLASS-Spring Break), 22, 29, May 6, May 13

Students: 10 Max

Instructor: Kathleen Benson of Culinary Kids

Spring in the kitchen with the minis is packed with fun and delicious flavors and a structure that appeals to our youngest chefs. We gear our menus toward fun, tasty and seasonal items, and what is fresh on the farm and in the markets. This class is an introduction to the kitchen and includes: cooking, baking, measuring, knife skills, science, and exploring the some of the mysteries of cooking. At the end of each class, we come together at the table and discuss what we made, whether we tasted the ingredients we used in the recipes, and where our food came from. It is a great opportunity share a meal and food conversation.
March kicks off with lemon chicken and homemade pesto pasta, all things Green for St. Paddy's Day, and then we start thinking spring while cooking with the colors of the rainbow, including fun recipes for carrot cake bites, lemon and blueberry trifle, blueberry streusel muffins, breakfast pizzas, build-your-own bowls(Mediterranean meal), spring veggie stir fries, and sheet pan meals. In May, we celebrate Cinco de Mayo with homemade guacamole and tostadas and Mother's Day Muffins and kid-apporved brunch ideas! In short, it's a class packed with fun flavors and learning.

Host or Publisher Wakeman Town Farm