pcc kids cook

Instructor: Lee Baker

Kids

Ages 8 to 12, with one adult guest.

Celebrate Dad with a from-scratch Eggs Benedict breakfast! We'll make each of the traditional components for a perfect benny: homemade English muffins, classic Hollandaise sauce and poached eggs. In addition to the classic Canadian Bacon we will have many ingredient options for you to make it how you like it, including roasted asparagus, spinach and caramelized leeks. Enjoy the benny feast with fresh Fruit Salad.

Menu

• Eggs Benedict (fillings include: Canadian Bacon, Roasted Asparagus, Spinach and Caramelized Leeks)
• Homemade English Muffins
• Hollandaise Sauce
• Poached Eggs
• Fruit Salad

Dietary Notes: With dairy, eggs and optional meat.

Locations, Dates, and Times

Instructor: Lisa Crawford

Kids

For ages 8 to 12, with one adult guest.

What better way to celebrate Mother’s Day, than with a delicious, elegant brunch spread? This year, make it from scratch! Lisa will guide you and your child through the techniques for a perfect quiche with flaky crust and egg custard; how to measure, mix and bake the perfect fluffy biscuit; and how to prep fruit for a bright and colorful salad. We’ll pair it with a refreshing fizzy rhubarb beverage to sip along the way. With dairy, eggs and optional meat.

Menu

• Savory Spring Quiche (fillings include: bacon, asparagus, onions and Gruyere cheese)
• Buttermilk Biscuits
• Breakfast Fruit Salad
• Rhubarb Sparkler

Dietary Notes: With dairy, eggs and optional meat.

Locations, Dates, and Times

Instructors: Lizzie Diehl, M.S., C.N. Cam Zarcone

Kids, Vegetarian

For ages 8 to 12, with one adult guest.

A bouquet made of cupcakes? You heard it right! Learn how to make a show-stopping celebratory dessert, perfect to celebrate Mother's Day. You'll create flowers out of modeling chocolate and buttercream and put your creativity to work as you transform a batch of mini cupcakes into your own one-of-a-kind, exquisite and edible floral bouquet.

Menu

• Cupcakes
• Buttercream

Dietary Notes: Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Marie Donadio

Kids, Vegetarian

Ages 2 to 3, with one adult guest.

Send your kids back in time to an age when dinosaurs roamed the earth! We’ll start by practicing our veggie-chopping skills, then mix the vegetables into soup with a tasty blend of herbs and beans. After that, we’ll create a forest using dinosaur kale, complete with critters and landscape features made from a variety of colorful veggies and fruits.

Menu

• Dinosaur Bean Soup (herbs, beans, vegetables)
• Dino Kale Forest (selection of vegetables and fruits)

Dietary Notes: Vegetarian; no dairy or eggs. Gluten-free options available on request.

Locations, Dates, and Times

Instructor: PCC Cooks Staff

Kids, Vegetarian

Ages 2 to 3, with one adult guest.

It’s time to build some edible bugs! Kids will roll out sugar cookie dough, then cut and decorate Sugar Cookie Bugs. While our creations are baking, we'll have some healthy fun arranging cut vegetables to make colorful Veggie Bugs. We’ll have some ideas to get everyone started, and then it’ll be time to let imaginations shine!

Menu

• Sugar Cookies
• Veggie Bugs made with a selection of cut vegetables

Dietary Notes: Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Marie Donadio

Kids

Ages 4 to 6, with one adult guest.

“Simple Simon met a pie man going to the fair.” With Marie’s help, kids will turn into pie people, too! We’ll mix and roll out savory pot pies and sweet fruit turnovers, prepare fillings, then enjoy our scratch-made snacks as a group along with a fun rhyming word game.

Menu

• Simple Pot Pies with Leek Sauce or Turkey Gravy
• Fruit Turnovers with Fruit Fillings
• Simple Salad

Dietary Notes: With dairy, eggs and optional poultry.

Locations, Dates, and Times

Instructor: Samantha Brumfield

Kids

Ages 4 to 6, with one adult guest.

Young chefs will learn to make their own satisfying after-school or weekend afternoon snack boards! We’ll build tasty platters with cheese, scratch-made crackers and hummus. They’ll have time to learn and practice proper knife techniques and plating skills, too!

Menu

• Rosemary Sea Salt Crackers
• Homemade Hummus
• Assorted Cheeses
• Selection of cut vegetables

Dietary Notes: With dairy, eggs and optional meat.

Locations, Dates, and Times

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

Kids, Vegetarian

Ages 4 to 6, with one adult guest.

We see spring weekends as opportunities to cook up delicious brunches with the family. In this class, kids will get to mix, mash, and fry up their own delicious and seasonally inspired brunch-time creations, perfect for a Mother’s or Father’s Day celebration!

Menu

• Baked Egg Cups
• Whole-Wheat Banana Pancakes
• Strawberry-Rhubarb Sauce

Dietary Notes: Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Lisa Palmatier

Kids, Vegetarian

Ages 7 to 9, kids only.

Muffin tins can be used to make all kinds of food in no time at all. Kids will practice recipes for any time of day, beginning with breakfast. We’ll make cheesy lasagna rolls for a fun and hearty dinner, and finish with a sweet and simple no-bake treat.

Menu

• French Toasties with Maple Syrup or Fruit
• Lasagna Rolls
• No-Bake Mini Cheesecakes with Jam

Dietary Notes: Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Cam Zarcone

Kids

Ages 7 to 9, with one adult guest.

Toads and bubbles and babies? What kind of cooking class is this? An extremely silly one! In this class, we’re cooking up three oddly named but delightfully flavored breakfast dishes, learning kitchen essentials along the way.

Menu

• Toad in the Hole (Oven-baked Casserole with Eggs and Sausage)
• Bubble and Squeak (Pan-fried Vegetable and Potato Cakes)
• Dutch Baby Pancakes

Dietary Notes: With dairy, eggs, and optional meat.

Locations, Dates, and Times

Kids

Ages 9 to 12, kids only.

You’ve got enough on your plate — let the kids handle some of the cooking! Over the course of four weeks, students will build their confidence in the kitchen as they learn to prepare four classic lunch dishes. They’ll grow their culinary vocabulary and practice techniques, including knife skills and kitchen organization.

Menu

• Homemade Tacos, Flan
• Croque Monsieur, Tomato Bisque, Madeleines
• Chili with Cornbread, Brownies
• Homemade Pita Bread, Falafel, Tzatziki Sauce, Greek Yogurt Parfaits

Dietary Notes: With dairy, eggs and optional meat.

Locations, Dates, and Times

Instructor: Lisa Crawford

Kids, Vegetarian

Ages 10 to 12, with one adult guest.

Everyone loves doughnuts and when baked, they’re easy to make at home any time! Lisa will walk kids and their adult through the process, as we make three varieties of baked cake doughnuts and four tasty glazes. She’ll also share the secret to baked raised doughnut twists, as we work hands-on to mix, bake, glaze and enjoy our delicious doughnut creations.

Menu

• Baked Vanilla, Chocolate and Applesauce Spice Cake Doughnuts
• Vanilla, Chocolate, Raspberry and Maple Glazes
• Baked Raised Doughnut Twists

Dietary Notes: Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Tamara Guyton

Kids

Ages 10 to 12, kids only.

Nix the classic microwave ramen for a delicious homemade version. Tamara will teach kids her own take on the famed Japanese fast food. We’ll practice chopping skills while prepping ingredients, then cook up a personalized bowl with fresh noodles, variety of vegetables, condiments and optional chicken. For a sweet end-of-class treat, we’ll make Butter Mochi, a chewy, rice flour cake made with coconut milk.

Menu

• Vegetarian Miso Broth
• Chicken Broth
• Customized Ramen Noodle Soup
• Butter Mochi

Dietary Notes: Vegetarian, with dairy, eggs and optional poultry.

Locations, Dates, and Times

Instructor: Lee Baker

Kids

Ages 12 to 16, with one adult guest.

Peruvian cuisine is a colorful reflection of the country’s rich history and diverse landscape. Many cultures from around the world brought together their techniques in Peru and used an amazing variety of local ingredients to create an all-new style of cooking. In this class, students will prepare four dishes that capture a range of flavors and textures.

Menu

• Lomo Saltado (Traditional Beef Stir-fry with Peppers, Onions and Tomatoes)
• Roasted Yukon Gold Potato Fries and Garlic Rice
• Peruvian-style Cucumber and Tomato Salad with Lime and Salt
• Rosquitas de Anis (Anise-Sesame Wreath Cookies)

Dietary Notes: With meat, dairy and eggs.

Locations, Dates, and Times

Instructor: Cam Zarcone

Kids, Vegetarian

Ages 12 to 16, teens only.

Ready to branch out beyond boxed brownies? Discover what people in other parts of the world like to bake. Circle the globe with us as we whip up three very different and delightful recipes from Italy, Haiti and Denmark — including a customized cake person of your choice.

Menu

• Pizzelle (Waffle Cookies) from Italy
• Mini Coconut Cakes from Haiti
• Kagemand (“Cake Man”) or Kagekone (“Cake Woman”) from Denmark

Dietary Notes: Vegetarian with dairy and eggs.

Locations, Dates, and Times