pcc kids cook

Instructors: Marie Donadio Kim Trimmer

Kids

For ages 2 to 3, with one adult guest. Explore the stages of a butterfly’s development in this fun class. Kids will practice cutting, chopping and chomping skills as they create an artistic Caterpillar Tableau with fruits and vegetables. Then we'll roll out dough to make Butterfly and Flower Cookies, and make a yummy Banana Caterpillar in a Cocoon. Vegetarian with dairy and eggs.

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Instructor: Katie Dire

Kids, Vegetarian

For ages 2 to 3, with one adult guest. There are so many imaginative ways to bring food and art together. Let's paint our food and eat it, too! We’ll make several types of edible paint, then get creative with a Painted Tortilla Wrap; a side of Painted Apples; and a Painted Cookie for dessert. Vegetarian with dairy and eggs.

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Instructor: Cam Zarcone

Kids, Vegetarian

For ages 4 to 6, with one adult guest. There's plenty of good food to be had in the land of tales. We’ll revisit the well-loved “Stone Soup” as we make Spring Vegetable Soup; laugh at the funny tale “Onions and Garlic” as we prepare Onion-and-Garlic Flatbreads; and hear about the Lakota Sioux character Iktomi’s berry-picking misadventures as we prepare Berry Ice. Vegetarian with optional dairy.

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Instructor: Ami Karnosh, MS, CN

Kids, Vegetarian

For ages 4 to 6, with one adult guest. Kids will have fun learning how to make foods that are great to take to the park, practicing kitchen skills along the way. For our indoor picnic, we’ll make garden party treats like Picnic-style Egg Salad Sandwiches; Cracker Creature Snacks; and Thumbprint Cookie Nests. Vegetarian with dairy and eggs.

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Instructor: Samantha Brumfield

Kids

For ages 4 to 6, with one adult guest. Find out what makes Green Eggs and Ham green! Join us for a fun menu of Green Eggs and Ham, Rainbow Fruit Salad and Drop Biscuits. Use your hands to prepare your very own egg cup, drop biscuit and colorful fruit salad. With meat, dairy and eggs.

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Instructor: Lisa Crawford

Kids, Vegetarian

For ages 7 to 9, with one adult guest. Crackers are easy to make and delicious to eat! We'll make snackables like melt-in-your-mouth Butter Crackers; Cheesy Cracker Cut-outs; and Graham Crackers. Then, we'll enjoy our creations with spreads and cheese – and feast on our graham crackers the best way we know: s’mores! Vegetarian with dairy and eggs.

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Instructor: Lisa Palmatier

Kids, Vegetarian

For ages 7 to 9; kids only. Mason jars are great vessels for making delicious meals to take on the go or eat at home. Each student will make a customized Instant Noodle Soup using ingredients to suit their own tastes. Next, we’ll make Overnight Oats for an easy, nutritious breakfast or snack. We’ll finish up with a fun and creative way to use the jar lids — Mini Pies! Vegetarian with dairy and eggs.

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Instructor: Gill Dey

Kids

For ages 9 to 12; kids only. In four weeks, kids will learn their way around a kitchen preparing healthy lunch options. We’ll talk about nutrition and creating balanced meals, while practicing knife skills and other cooking fundamentals. Lunch ideas – for school or picnics - include Pizza Bread with Tomato Dipping Sauce; Banana and Blueberry Muffins; Green Eggs and Ham (aka Broccoli and Cheese Frittatas); Italian Pasta Salad; Coconut Macaroons; Falafel; Cherry and Oatmeal Cookies and Empanadas. All recipes are kid-tested and approved. With poultry, dairy and eggs.

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Instructor: Cam Zarcone

Kids

For ages 10 to 12; kids only. Calling all kitchen chemists! Put your knowledge of cooking science to work as we whip up some breakfast experiments. We’ll learn about leavening as we watch our Bacon-Parmesan Popovers, Mini Lemon Soufflés and Angel Biscuits rise to the occasion. As we create toppings worthy of our biscuits, we’ll find out what turns cream into butter, and why an apple is the secret ingredient in our Strawberry-Rhubarb Jam. With dairy, eggs and optional meat.

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Instructor: Iole Aguero

Kids

For ages 10 to 12, with one adult guest. Everyone loves a good pizza, and you’ll learn from the best as Iole shows you how to make some Italian favorites. Start with homemade dough, then add your choice of toppings to make Vegetable Pizza; Pizza Margherita; or Classic Pepperoni; plus Rosemary Focaccia with Coarse Sea Salt. Each student will leave with dough to make a small pizza at home. With optional meat and dairy; no eggs.

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Instructor: Lee Baker

Kids

For ages 13 and up, with one adult guest. In Japan, spring brings outdoor festivals and flower viewing parties. We’ll cook up a Japanese picnic menu of lunchtime favorites that will translate well to outings in the Pacific Northwest. While learning kitchen basics and practicing knife skills, we’ll make crunchy Karaage (bite-size pieces of marinated fried chicken); classic Onigiri (Rice Balls); just-spicy-enough Wasabi Slaw; and Matcha Cookies. With poultry and dairy; no eggs.

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Instructor: Tamara Guyton

Kids, Vegetarian

For ages 13 and up; teens only. Come and put your cooking skills on the line! On Day 1, we’ll cover essential culinary techniques like knife skills, sauces and baking as we prepare from-scratch Mac ‘n’ Cheese; Mixed Green Salad with Ranch Dressing; and a Fruit Crisp. On Day 2, teams will be given mystery ingredients. Use your collective creativity to develop recipes and create dishes for the judging. Emphasis will be on a friendly competition that stresses teamwork and guarantees fun! Vegetarian with dairy; no eggs.

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