pcc kids cook

Instructors: Kim Trimmer Lee Baker

Kids

Ages 2 to 3, with one adult guest. Put on your fancy hats, bring an apron and join us for a tea party. We'll start with some lovely little Finger Sandwiches, practicing our chopping and slicing skills as we prep veggies with tools suited for little hands. We’ll take advantage of beautiful seasonal strawberries to make Strawberry Shortcake with Whipped Cream. Then we’ll sip herbal tea and enjoy our party spread! Vegetarian with dairy and eggs.

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Instructor: Lizzie Diehl

Kids, Vegetarian

Ages 4 to 6, with one adult guest. With an abundance of fresh, organic produce grown on local farms, summer is a wonderful time to play in the kitchen. We’ll talk about some of our favorite fruits and vegetables as we work in small groups to chop and stir summer produce for a creative Veggie Head Salad; Bountiful Blueberry Muffins; and Honey Rainbow Fruit Salad. Vegetarian with dairy and eggs.

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Instructor: Sarah Cassidy

Kids, Vegetarian

Ages 4 to 6, with one adult guest. Try on a farmer’s boots and a chef’s hat in this 2-day farm-to-PCC class. On Day 1, set your kids loose at Hearth Farm in Carnation! Farmer Sarah will lead a farm trek where almost everything is edible, harvesting roots, fruits and everything in between. On Day 2, we’ll take our bounty to the classroom to cook up a farm-to-family feast. Vegetarian with dairy and eggs.

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Instructor: Cam Zarcone

Kids

Ages 7 to 9, with one adult guest. There’s plenty of good food in the land of tales! We’ll make Pigs in a Blanket as we hear the European folk tale “The Three Wishes”; meet the always-hungry trickster Anansi the Spider as we make Melon Salad; then we’re off to Japan to meet Momotaro, the Peach Boy, as we whip up Mini Peach Cobblers. With dairy, eggs and optional meat.

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Instructor: Gill Dey

Kids

Ages 9 to 12; kids only. In three weeks, kids will become experts at the most important meal of the day — breakfast! We’ll put together balanced dishes that you can cook yourself to start your day off right: French Toast, Muffins, Pancakes, Omelets and Scrambled Eggs. With optional meat, dairy and eggs.

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Instructor: Cam Zarcone

Kids, Vegetarian

Ages 10 to 12, with one adult guest. Is it really possible to bake ice cream? Of course it is, if you use a little kitchen science! In this class, we’ll get to know the chiffon cake, that surprising but scrumptious cousin of the angel food cake, and learn more about the magic of egg whites. We’ll put it all to delicious use as we bake miniature Vanilla Chiffon Cakes with Berry Compote, then tackle the grand finale: our own tiny Baked Alaskas built with chiffon cake, ice cream and homemade meringue. Vegetarian with dairy and eggs.

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Instructor: Nancy Leson

Kids, Vegetarian

Ages 13 to 18, with one adult guest. Homemade breads are so much better than store-bought. Nancy proves this to you with her quick and easy bagels — mixed, formed, boiled and baked in an hour. She’ll also show you how to prepare a versatile flatbread dough and turn rolled-out rounds into puffy pita, “baked” in a cast-iron skillet. Choose your bagel toppings and enjoy your fresh One-Hour Bagels and Cast-Iron Skillet Pita with cream cheese, butter or hummus. Vegetarian with dairy and eggs.

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Instructor: Laurie Pfalzer

Kids, Vegetarian

Ages 13 to 18; teens only. Delve into some of the most decadent and versatile French pastry with éclairs and cream puffs. Chef Laurie teaches you how to make pâte à choux, the base dough for these delicate pastries. Then you’ll pipe your own pâte à choux into éclairs and cream puffs. While they bake, we’ll make chocolate and vanilla pastry cream fillings, whipped cream filling, and chocolate ganache for dipping. Have fun filling and finishing your pastries to take home, and try some in class. Vegetarian with dairy and eggs.

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