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PCC Kids Cook
Kids from ages 2 to 15 have fun making their own meals in hands-on classes, working together in groups to learn kitchen skills and techniques appropriate to their age.
Snacktime Fun
Lisa Palmatier
For ages 2 to 3 with one adult guest. Even little ones like to have a hand in making their food, and they’ll like it even more when they get to choose and mix ingredients for Tiny Tots Trail Mix for a fun snacktime treat. Then they will roll out dough to make handmade Seeded Crackers and make layered Tootie Fruity Parfaits. Vegetarian, with dairy options; no eggs. Price includes one child and one adult helper.
The Very Hungry Caterpillar
Kim Trimmer
For ages 2 to 3, with one adult guest. Kids will make an edible “caterpillar” inspired by a popular children’s story — in a tableau of yummy fruits and vegetables, plus a delicious “cocoon” made from tortillas with sunflower butter and bananas. We’ll also make Butterfly Sugar Cookies to complete the cycle. Vegetarian, with dairy and eggs. Price includes one child and one adult helper.
Upside-down Pie
Maria Galvao
For ages 4 to 6, with one adult guest. Let’s create pies together! Kids will make a Fresh Berry Filling, top it with a Homemade Flaky Crust and let it bake in the oven. While the pies are baking, we’ll make Old-fashioned Ice Cream. Then we’ll enjoy eating our freshly baked pies together while hearing a story about a little girl who traveled the world to make a pie. Vegetarian, with dairy; no eggs. Price includes one child and one adult helper.
Teddy Bear Bread
Catherine Donaldson
For ages 4 to 6, with one adult guest. Little bakers will make their own cute teddy out of bread dough. While teddy bakes, we will make lovely liquid sunshine: a little pot of Lemon Curd to spread on the bread. We’ll even sing a teddy bear song. If you can “bear” to eat your new friend, the lemon curd will make it extra yummy. Vegetarian, with dairy and eggs. Price includes one child and one adult helper.
Old-fashioned Picnic
Hannah Morgan
For ages 4 to 6, with one adult guest. Kids will have fun learning how to make and pack foods that are great to take to the park or just the back yard. Kids and their helpers will make Chicken Salad or Egg Salad Sandwiches; Mixed Melon Salad with Mint; and Honey Lemonade. And we’ll learn how to safely pack our goodies to enjoy on future outdoor adventures. Vegetarian, with poultry options, dairy and eggs. Price includes one child and one adult helper.
Corn-o-Copia
Lisa Palmatier
For ages 7 to 9, without adult accompaniment. Kick off the fun this summer with one of nature’s most versatile foods — corn! We’ll start out making baked Polenta Fries with Ketchup and then make a real treat: warm Cornbread fresh from the oven. Quesadillas with Black Bean and Corn Salsa make a delicious, fast weeknight meal, and we’ll finish up our class with yummy Cornflake Ice Cream Balls, a fun way to make and eat dessert! And who can forget popcorn? Bowls of this crunchy snack will be served during class. Vegetarian; no eggs, dairy optional.
Pasta Fills, Flats and Shapes
Travis Bettinson
For ages 7 to 9, with adult accompaniment. Spring and summer are a celebration of the freshest, most delicate seasonal ingredients. Learn to make some traditional spring and summer pastas like Trofie (hand-formed noodles) with Pesto Sauce (with no nuts); and Farfalle (bowtie pasta) with Peas and optional Prosciutto. And we’ll make a cheese filling for Ravioli with Butter and Cheese Sauce. Vegetarian with meat optional, dairy and eggs. Price includes one child and one adult.
Berries, Berries, Berries!
Candyce Mason
For ages 8 to 12, with adult accompaniment. Jump-start summer with a spectacular celebration of local berries made into many different dishes, all gluten-free! We’ll refresh ourselves with Raspberry Lemonade, then make Strawberry Shortcake from scratch. We’ll also make Many-berry Muffins, and a Chocolate Dip for Strawberries and Coconut Macaroons. Vegetarian, with dairy and eggs; no gluten. Price includes one child and one adult.
Latin American Lunch
Cristina Rebellon
For ages 10 to 12, without adult accompaniment. Latin America has such varied food traditions, and you’ll learn to make some tasty dishes, with a touch of culture and a few Spanish words thrown in. You’ll learn to make Black Bean Pupusas (Salvadoran handmade, filled corn tortillas); and Purple Cabbage Repollo, a salad to enjoy on top of the pupusas. For a sweet ending, you’ll make Arroz con Leche de Vainilla con Albaricoque (vanilla rice pudding with apricots). Vegetarian, with dairy; no eggs or gluten.
Vietnamese Banh Mi Feast
Hannah Morgan
For ages 12 to 15, with adult accompaniment. Banh Mi, the famous Vietnamese sandwich, is a great summertime meal. We’ll construct our own, along with sides to create a feast, such as pickled carrots and daikon radishes, which add the customary tang to banh mi. Filling options for the sandwiches include Nem Nuong (spiced pork patties) and pan-fried tofu. We’ll also make Green Mango Salad, an aromatic combination of mango, tomato, mint, and spices, and a refreshing drink of Fizzy Lemonade. Vegetarian, with meat options, seafood (fish sauce) and eggs; no dairy. Price includes one child and one adult.
Teens Bake with Summer Fruit
Iole Aguero
For ages 12 to 15, without adult accompaniment. Summer is the best time for local fruit and berries, and kids will have fun incorporating them into all kinds of baked goods while learning good techniques and gaining confidence in the kitchen. Iole will lead the kids in making pie crust from scratch and then making Fruit Crostata (free-form pie); Blueberry Coffee Cake; and Summer Berry Tart; Vegetarian, with dairy and eggs.