pcc kids cook

Instructors: Lee Baker Kim Trimmer

Kids

Ages 2 to 3, with one adult guest. Children and adults will work in small groups to prepare a meal while learning the letters of the alphabet. A is for Alphabet Chicken Noodle Soup prepared from scratch. B is for Breadsticks to dip in the soup. C is for Come and Get ’Em Cookies, no-bake cookies that are sure to please. While measuring, mixing and sprinkling, kids will learn cooking basics and the ABCs. With poultry, dairy and eggs.

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Instructor: Katie Dire

Kids, Vegetarian

Ages 2 to 3, with one adult guest. Kids love bowls! They stack them, fill them and use them for musical instruments — and after this class, they’ll be able to eat them, too. We’ll make Rainbow Fruit and Veggie Bowls; fill Granola Bowls with Yogurt; and eat pasta out of Spaghetti Bowls. Join us for a fun morning of food bowl creations! Vegetarian with dairy and eggs.

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Instructor: PCC Cooks Staff

Kids, Vegetarian

Ages 2 to 3, with one adult guest. Baking cookies is a cherished holiday activity, especially for the very young. Adult and child will work together to roll, cut and bake Gingerbread People and Jam Thumbprint Cookies. Little bakers will be ready to share their holiday goodies with everyone on their list. Vegetarian with dairy and eggs.

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Instructor: Marie Donadio

Gluten-Free, Kids

Ages 4 to 6, with one adult guest. Learn the art of creating a bento box and try new flavors as we make Spinach Salad Balls with Sesame Ginger Dressing; and season and fan rice for Onigiri Rice Shapes garnished with artfully cut vegetables and nori. We'll practice simple and sophisticated cutting techniques for fruits, vegetables and proteins to pack in our decorative and delicious bento boxes. With optional meat and dairy; no eggs or gluten.

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Instructor: Lizzie Diehl, M.S., C.N.

Kids, Vegetarian

Ages 4 to 6, with one adult guest. Cook up a meal perfect for gathering around with the family. Little chefs will learn some cooking basics with a series of fun kitchen jobs. We’ll roll Pinci pasta by hand to make three-colored pasta with simple Homemade Tomato Sauce. Then we’ll slice, spread and arrange cucumber and white bean dip to make Cuke and Bean Bites. For dessert, enjoy the tactile magic of Chocolate-dipped Clementines. Vegetarian with dairy; no eggs.

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Instructor: PCC Cooks Staff

Kids, Vegetarian

Ages 4 to 6, with one adult guest. This creative class features ideal treats for young bakers to make. There will be plenty of opportunities to mix, roll and shape in this hands-on holiday workshop. Child and parent teams will make Maple Spice Cookies with Royally Good Frosting and Chocolate Crinkle Cookies. Vegetarian with dairy and eggs.

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Instructor: Ami Karnosh, MS, CN

Kids

Ages 4 to 6, with one adult guest. Creativity in the kitchen is what floats our boat! Come make an adorable under-the-sea meal complete with Cheesy Sea Stars; Hot Dogtopus Creatures; and Apple Puffer Fish Snacks. We’ll finish with Sandy Sea Foam Marshmallows, dipped in chocolate and crushed graham crackers. With dairy and optional meat; no eggs.

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Instructor: Samantha Brumfield

Kids, Vegetarian

Ages 7 to 9; kids only. Who said breakfast was just for mornings? In this class, we will make a breakfast menu that can be enjoyed any time of the day! We’ll use fresh fruit and veggies to create an energizing Breakfast Smoothie; Vegetable Frittata; and French Toast, as we learn proper knife technique, and blender and griddle skills. Vegetarian with dairy and eggs.

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Instructor: Cam Zarcone

Kids

Ages 7 to 9, with one adult guest. Where are the silliest pizzas served? At the Nonsense Pizzeria, of course! It’s the place where pizza’s on the menu for breakfast, lunch and even dessert. Come pay us a visit, and learn how to bake Breakfast Pizza with Bacon and Eggs; and Mini Pizza Muffins perfect for your lunchbox or an after-school snack; and how to fool your friends with “a pepperoni pizza” that’s actually a very carefully disguised homemade cookie! With meat, dairy and eggs.

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Instructor: Iole Aguero

Gluten-Free, Kids, Vegetarian

Ages 8 to 12, with one adult guest. Iole always amazes us with meals she makes using a few fresh ingredients, and this menu is no exception. We’ll cook up a simple yet impressive feast for a special occasion or just because you feel like it! The best part? It’s all gluten-free. We’ll work together to make Lasagna with Fresh Homemade Béchamel and Tomato Sauce; and Butter Lettuce Salad with Chives and Lemon; then practice our knife skills while preparing Fresh Fruit Dipped in Chocolate. Vegetarian with dairy and eggs; no gluten.

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Instructor: PCC Cooks Staff

Kids

For ages 8 to 12; kids only. In this fun-filled, four-day midwinter break camp, kids will have a different culinary focus each day — breakfast, lunch, dinner and snacks — all the while learning kitchen skills, knife safety and cooking techniques. (Plus, they’ll be fed when you pick them up!) Recipes include soon-to-be favorites like Spaghetti and Meatballs and Lemon Tart. With dairy and eggs; meat and poultry optional.

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Instructors: Cam Zarcone Lee Baker Thanh Tang

Kids

Ages 9 to 12; kids only. In four weeks, kids will learn the basics for successful baking. We will practice essential bakeshop skills like measuring, mixing, kneading and folding. We'll learn about the functions of the four primary ingredients — flour, sugar, eggs, and butter — as we prepare a range of baked goods from cakes to quiche. With dairy, eggs and optional meat.

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Instructor: Cam Zarcone

Kids, Vegetarian

Ages 10 to 12; kids only. The best holiday gifts are the ones you bake yourself. This class will show you how to whip up remarkable goodies for everyone on your list. We’ll bake elegant Chocolate Sandwich Cookies with White Chocolate Peppermint Ganache filling; Homemade Holiday Lollipops; and our own bedazzling and beautiful, one-of-a-kind Christmas-Ornament Cupcakes. Vegetarian with dairy and eggs.

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Instructor: Lisa Crawford

Kids

Ages 10 to 12, with one adult guest. Enjoying the warming spices of Indian cuisine can be like adding sunshine to a dreary winter’s day! Bring your adult assistant and join Lisa Crawford in making sunny Chicken Tikka Masala with Basmati Rice; crunchy Indian-spiced Chickpeas; soothing Simple Raita; and a Strawberry Lassi, using summer berries from the freezer. With poultry and dairy; no eggs.

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Instructor: Cam Zarcone

Kids, Vegetarian

Ages 10 to 12; kids only. Hey, chocolate lovers: Would you like to fine-tune your pastry-chef skills while learning the science secrets that make these scrumptious recipes work? Then join us for an all-new investigation of Kitchen Chemistry! We’ll learn about leavening as we bake a batch of Cocoa and Vanilla Spiral Cookies; find out about sugar’s surprising properties as we make Chocolate and Brown Sugar Fudge; then watch starch in action as we whip up Miniature Chocolate Pudding Cups. Vegetarian with dairy and eggs.

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Instructor: Tamara Guyton

Gluten-Free, Kids

For ages 13 to 18; teens only. Tamales are an ancient food (the Aztecs and Mayans ate them!) made with masa, a dough made from finely ground corn, and a wide variety of fillings. We will make a selection of fillings (chicken, roasted winter squash, cheese and black beans) and use a quick non-traditional technique to roll and steam our tamales. Then we’ll top them with Tomatillo-Tomato Salsa. Tamales can also be sweet — ours will be plump with Roasted Apples and Cinnamon, topped with Caramel Sauce. With dairy and optional poultry; no eggs or gluten.

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Instructor: Lee Baker

Kids

Ages 13 to 18, with one adult guest. Taste the flavors of Spain as you learn how to prepare tapas, small bites of tasty snacks enjoyed with a refreshing drink. In Spain, eating tapas is an evening social event and a great way to meet friends! We will prepare some of the regional classics: Tortilla De Patatas (Spain’s adored potato omelet); Albondigas (moist and flavorful meatballs); Pintxos (rounds of baguette elaborately topped with a variety of choices); Empanada Gallega with Chorizo (the original Spanish pan-size savory pastry); and Piquillo Peppers filled with Goat Cheese. Our beverage to accompany is a kid-friendly Mock Winter Sangria. With meat, seafood, dairy and eggs.

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