Let’s Make Dinner

Lizzie Diehl, M.S., C.N. Ami Karnosh, M.S., C.N.

Ages 4 to 6
 
Kid + Adult
 
Vegetarian
Let’s Make Dinner

MENU

  • Individual Muffin Tin Lasagna Cups
  • Hasselback-style Caprese Tomatoes
  • Orange Whipped Cream Fruit Cups

Let’s Make Dinner

Instructors: Lizzie Diehl, M.S., C.N., Ami Karnosh, M.S., C.N.

Price: $55

Ages 4 to 6
  
Kid + Adult
  
Vegetarian

Description

Ages 4 to 6, with one adult.

Kids who help make dinner are more likely to eat a healthy, balanced diet — and we’re here to help make the process fun! We’ll work together in small groups while preparing dinner items well-suited for little hands. Students will get plenty of practice with chopping, mixing and teamwork along the way.

Dietary Notes

Vegetarian with dairy and eggs.

Class notes

One seat represents child/adult pair.

MENU

  • Individual Muffin Tin Lasagna Cups
  • Hasselback-style Caprese Tomatoes
  • Orange Whipped Cream Fruit Cups

Classes

Bothell PCC

  • Saturday, February 29, 10:00 - 11:30 am

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    Let’s Make Dinner

    Saturday, February 29, 10:00 - 11:30 am


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Burien PCC

  • Sunday, February 9, 10:00 - 11:30 am

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    Let’s Make Dinner

    Sunday, February 9, 10:00 - 11:30 am


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Columbia City PCC

  • Saturday, February 8, 10:00 - 11:30 am

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    Let’s Make Dinner

    Saturday, February 8, 10:00 - 11:30 am


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Edmonds PCC

  • Saturday, March 7, 10:00 - 11:30 am

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    Let’s Make Dinner

    Saturday, March 7, 10:00 - 11:30 am


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Green Lake Village PCC

  • Saturday, February 29, 10:00 - 11:30 am

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    Let’s Make Dinner

    Saturday, February 29, 10:00 - 11:30 am


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  • Saturday, February 29, 2:00 - 3:30 pm


    Class Details

    Saturday, February 29, 2:00 - 3:30 pm, Green Lake Village PCC

    Total Cost: $55

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    Let’s Make Dinner

    Saturday, February 29, 2:00 - 3:30 pm, Green Lake Village PCC


Issaquah PCC

  • Sunday, February 2, 10:00 - 11:30 am

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    Let’s Make Dinner

    Sunday, February 2, 10:00 - 11:30 am


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Redmond PCC

  • Saturday, March 14, 4:00 - 5:30 pm

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    Let’s Make Dinner

    Saturday, March 14, 4:00 - 5:30 pm


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