IMPORTANT DISCLAIMER
*All participants in Culinary Arts Community classes should wear pants, close toed shoes, and have long hair tied back in order to enter the Culinary facility. The age range for kid’s classes is 8-12. If a child is brought to a class and looks significantly younger than the age range they will be turned away. Thank you, for observing our policies. *
Saturday, January 10: 10am-12pm
Kid's Asian Take Out
Kids take over the takeout menu! In this fun, hands-on class, students will prepare wonton soup, shrimp and vegetable lo mein, and sweet & sour tangerine chicken —discover how delicious homemade “takeout” can be!
Saturday, January 24: 10am-12pm
Kid's Asian Take Out
Kids take over the takeout menu! In this fun, hands-on class, students will prepare wonton soup, shrimp and vegetable lo mein, and sweet & sour tangerine chicken —discover how delicious homemade “takeout” can be!
Saturday, February 29: 10am-12pm
High on the Hog
Step into the soul of Southern cooking with this hearty, down-home menu that celebrates comfort and tradition. Learn to prepare tender pork chops simmered in rich onion gravy, creamy baked macaroni and cheese with a golden crust, slow-cooked collard greens seasoned to perfection, and crispy-edged hoe cakes straight from the griddle. Every dish tells a story of flavor, family, and the Southern table—because when you’re High on the Hog, you’re eating good.
Saturday, March 7: 10am-12pm
Farm to Market
Throw off the heavy blanket of cold weather foods and burst into Spring with our simple and fresh Farm to Market Menu. We’ll be creating Spring Asparagus and Lemon Orzo with Micro “power” sprouts and Asiago. Next delicious protein power from the South of France, Grilled Ahi Tuna Niçoise Salad with a light Fresh Thyme Vinaigrette, and finally a bright and beautiful Raspberry Sorbet.
Saturday, March 28: 10am-12pm
Farm to Market
Throw off the heavy blanket of cold weather foods and burst into Spring with our simple and fresh Farm to Market Menu. We’ll be creating Spring Asparagus and Lemon Orzo with Micro “power” sprouts and Asiago. Next delicious protein power from the South of France, Grilled Ahi Tuna Niçoise Salad with a light Fresh Thyme Vinaigrette, and finally a bright and beautiful Raspberry Sorbet.
Saturday, April 11: 10am-12pm
Farm to Market
Throw off the heavy blanket of cold weather foods and burst into Spring with our simple and fresh Farm to Market Menu. We’ll be creating Spring Asparagus and Lemon Orzo with Micro “power” sprouts and Asiago. Next delicious protein power from the South of France, Grilled Ahi Tuna Niçoise Salad with a light Fresh Thyme Vinaigrette, and finally a bright and beautiful Raspberry Sorbet.
Saturday, April 18: 10am-12pm
Kid's Pasta Party
Step into the kitchen and take your cooking skills to the next level! In this hands-on class, you’ll make fresh homemade pasta and learn to cook creamy carbonara and rich Bolognese from scratch. Perfect for foodies who love to get creative, try new flavors, and impress friends (or your family!) with your culinary skills.
Saturday, December 2: 10am-12pm
Kid's Pasta Party
Step into the kitchen and take your cooking skills to the next level! In this hands-on class, you’ll make fresh homemade pasta and learn to cook creamy carbonara and rich Bolognese from scratch. Perfect for foodies who love to get creative, try new flavors, and impress friends (or your family!) with your culinary skills.
