Classes

food

September 2017

Wednesday 9/13/17   The Tiny Kitchen @ 21 Acres:Easy As Pie!   $59-$69 6:00-8:30PM

  • From 21 Acres:Yes! Pie making CAN be easy! Join pie devotee and baking instructor Lisa Crawford, from The Tiny Kitchen, to increase your pie-making skills. We’ll start our evening with a brief farm walk to gather some seasonal veggies for a dinner salad, then we’ll return to the kitchen where you’ll be hands-on making Perfect Pie Dough utilizing Lisa’s favorite mixing method, tried & true to give you light, flakey crust every time. Then, with local, end-of-summer fruits from our 21 Acres Market, we’ll work together to create Lavender Laced Apple Pie, Berry Medley Lattice Pie, and Cardamom Pear Hand Pies. We’ll enjoy a light meal of farm fresh salad, fresh bread, and homemade hummus. Plan to take home your own personal pie creation. Vegetarian with wheat, dairy.

Thursday  9/28/17  Kids 8 yrs & up   Kitchen Basics: Knife Skills                                         $30 12:30-2:00PM

  • This class will focus on using knives correctly. Students will learn to chop, slice, dice, mince, julienne and chiffonade. We will combine our cuttings for a soup and a pasta sauce. Class is vegetarian. Please bring a knife that your student will be using at home.  Get your apron, tie back your hair and let’s get cutting!

Friday  9/29/17  Kids 8 yrs & up   Kitchen Basics: Knife Skills (Repeat Class)                     $30 12:30-2:30PM

  • This class will focus on using knives correctly. Students will learn to chop, slice, dice, mince, julienne and chiffonade. We will combine our cuttings for a soup and a pasta sauce. Class is vegetarian. Please bring a knife that your student will be using at home.  Get your apron, tie back your hair and let’s get cutting!

October 2017

Wednesdays 10/4/17-10/25/17   Kids 8-16 The Tiny Kitchen @ 21 Acres:Cultivating Cooks 101    $215-225 5:00-7:30PM                                                                                                        From 21 Acres:The basics of cooking seasonally | Calling all cooks ages 8-16! Just for youth: Four, 2 ½-hour classes teaching hands-on kitchen and cooking skills.  Each week will have a different ingredient focus while students work on knife skills, use of kitchen equipment, and all around kitchen safety. Participants will prepare, cook and enjoy their creations, all from seasonal, organic, local and sustainably grown ingredients, at the end of each class. All students, even those comfortable in the kitchen, are encouraged to take this 101 series, as each subsequent series will be built on these foundational skills.

  • Week 1: Fruits & Vegetables, their individual characteristics, and how to use them in soups & salads.
  • Week 2: Dairy, Eggs & Grains with emphasis on breakfast.
  • Week 3: Proteins, animal & plant-based with emphasis on lunch and/or dinner. This class will cover several methods of cooking, such as blanching, sautéing & pan-frying.
  • Week 4: Sugar & what it does in baking. This class will include preparing and baking items both savory & sweet recipes.

Friday  10/13/17  Kids 8 yrs & up   Calzone                                                                              $30 12:30-3:00PM

  • We’ll start with dough that you will take home. We’ll use pre-made dough to roll, fill & shape these classic pocket pizzas. While calzones bake, we’ll put together a salad to complete our class meal. Class is meat optional, with wheat & dairy.  Get your apron, tie back your hair and let’s get cooking!

Thursday  10/26/17  Kids 8 yrs & up   Kitchen Basics: Eggs!                                                  $20 12:30-3:00PM

  • Preparing eggs is a basic kitchen skill. In this class we’ll crack eggs, separate them, scramble, poach and easy-over them. We’ll make omelettes, meringues, and maybe a souffle!  Class is vegetarian with eggs & dairy. Get your apron, tie back your hair and let’s get cooking!

Friday  10/27/17  Kids 8 yrs & up   Kitchen Basics: Eggs! (repeat class)                               $20 12:30-3:00PM

  • Preparing eggs is a basic kitchen skill. In this class we’ll crack eggs, separate them, scramble, poach and easy-over them. We’ll make omelettes, meringues, and maybe a souffle!  Class is vegetarian with eggs & dairy. Get your apron, tie back your hair and let’s get cooking!

November 2017

Thursday  11/2/17  Kids 8 yrs & up   Ravioli                                                                            $25 12:30-3:00PM

  • More from Italy, one of Lisa’s favorite kinds of pasta: Ravioli! In this class we’ll make 2 fillings: classic cheese and a butternut squash filling just in time for Thanksgiving; then we’ll form and fill the pasta pockets, cook them up and enjoy them with a quick tomato or cream sauce.  Class is vegetarian with eggs & dairy. Get your apron, tie back your hair and let’s get cooking!

Wednesdays 11/8/17-12/6/17   Kids 8-16 The Tiny Kitchen @ 21 Acres:Cultivating Cooks 201    $215-225 5:00-7:30PM                                                                                                         From 21 Acres: Exploring Flavor | Calling all cooks ages 8-16 Just for youth: Four, 2 ½ -hour classes exploring the flavors of 4 important world cuisines. This series continues the experience of Cultivating Cooks:101, building stronger knife skills, having more time at the stove, and maximum benefit will be achieved for students having completed Cultivating Cooks:101 first. However, any youth with kitchen/cooking skills are welcome to sign up for this intermediate level session. All classes will have a non-meat alternative and ingredients sourced as seasonal, organic, local and sustainably grown as possible.

  • Week 1: Mexico – Dried chiles, beans & grains form the backbone of Mexican cooking.  Adding spices and other ingredients common to the cuisine will give us a complete meal, full of Mexican flavor.
  • Week 2: India – India introduced the world to spices and we’ll use several, along with chickpeas, paneer, yogurt, and various vegetables to create this delicious menu.
  • Week 3: Italy – From the chilis and spices of weeks 1 & 2, we’ll move to the more subtle flavors of Italy. Garlic, olive oil, basil and Parmesan are flavors common throughout this regionally-defined country, and we’ll use Pacific Northwest versions to fill out our menu of pasta and more.
  • Week 4: France – The methods of French cooking are the basis for most of the culinary education in the Western world. The flavor of the food is that of the ingredients used. Therefore, ingredients should be the freshest and best available, most often the closest at hand, all adding to the total taste of a dish.  Our late Fall menu will reflect this idea, using the best local ingredients we can source, to create a meal in the French fashion.  Bon appétit!

Friday  11/10/17  Kids 8 yrs & up   Ravioli   (repeat class)                                                      $25 12:30-3:00PM

  • More from Italy, one of Lisa’s favorite kinds of pasta: Ravioli! In this class we’ll make 2 fillings: classic cheese and a butternut squash filling just in time for Thanksgiving; then we’ll form and fill the pasta pockets, cook them up and enjoy them with a quick tomato or cream sauce.  Class is vegetarian with eggs & dairy. Get your apron, tie back your hair and let’s get cooking!

Thursday  11/16/17  Kids 8 yrs & up   Pumpkin Galore!                                                     $30 12:30-3:00PM

  • Fall equals Pumpkin! In this class we’ll use roasted pumpkins to make Fall Spice Pumpkin Bread, Creamy Pumpkin Soup and Pumpkin Cheesecake! You might discover a new dish to add to your family’s Thanksgiving table. Class is vegetarian with eggs, wheat & dairy. Get your apron, tie back your hair and let’s get cooking!

Friday  11/17/17  Kids 8 yrs & up   Pumpkin Galore!                                                     $30 12:30-3:00PM

  • Fall equals Pumpkin! In this class we’ll use roasted pumpkins to make Fall Spice Pumpkin Bread, Creamy Pumpkin Soup and Pumpkin Cheesecake! You might discover a new dish to add to your family’s Thanksgiving table. Class is vegetarian with eggs, wheat & dairy. Get your apron, tie back your hair and let’s get cooking!

Thursday  11/30/17  Kids 6 yrs & up   Holiday Cookies                                                     $30 1:00-3:00PM

  • So many holiday cookies, so little time! In this class you’ll make dough, use cut-outs, fill thumbprints, encase chocolate, sprinkle, frost, and eat. Class is vegetarian with eggs & dairy. Bring an apron, tie back your hair and let’s get baking!

December 2017

Friday  12/1/17  Kids 6 yrs & up   Holiday Cookies  (repeat class)                                         $30 1:00-3:00PM

  • So many holiday cookies, so little time! In this class you’ll make dough, use cut-outs, fill thumbprints, encase chocolate, sprinkle, frost, and eat. Class is vegetarian with eggs & dairy. Bring an apron, tie back your hair and let’s get baking!

Thursday  12/7/17  Kids 8 yrs & up   Holiday Dinner Party                                                    $40 12:30-3:00PM

  • The Holiday Season is a great time to give a gift of dinner to your family & friends. Learn how to put together a dinner party from planning the menu and determining a guest list, to setting the table and cooking the food. We’ll do all of those things, then sit down and enjoy our efforts. Menu to come, but class will be meat optional with wheat, eggs & dairy. Bring an apron, tie back your hair and let’s get cooking!

Friday 12/8/17   Youth with Adult The Tiny Kitchen @ 21 Acres:Holiday Pies    $59-$69 6:00-8:30PM

  • While a myriad of cookies are expected at holiday functions, impress your guests by offering holiday pie instead! This class is designed for a youth and adult to work together with pie-devotee Lisa Crawford, to tackle Perfect Pie Dough. We’ll use that dough to create Apple-Cranberry Hand Pies and Mini Winter Squash Pie with Caramelized Pumpkin Seeds. We’ll finish the evening putting together a Chocolate Cream Tart with Cocoa Nib Crust. Perfect for parties or gifts! Savory snacks will be provided. Class is vegetarian with eggs, wheat, and dairy.

Wednesday  12/13/17  Kids 6 yrs & up   Holiday Cookies  (repeat class)                                         $30 1:00-3:00PM

  • So many holiday cookies, so little time! In this class you’ll make dough, use cut-outs, fill thumbprints, encase chocolate, sprinkle, frost, and eat. Class is vegetarian with eggs & dairy. Bring an apron, tie back your hair and let’s get baking!

Thursday  12/14/17  Kids 8 yrs & up   Gifts From the Kitchen: Biscotti                               $30 1:00-3:00PM

  • While easy to enjoy throughout the year, biscotti are a lovely, customizable gift to give to friends, family, Scout leaders, Mail Carriers, teachers,  or anyone you’d like to say “Happy Holidays” to! In this class we’ll make 3 or varieties, then package them up so they’re gift-ready. Class is vegetarian with wheat, eggs and dairy. Bring an apron, tie back your hair and let’s get baking!

Friday  12/15/17  Kids 8 yrs & up   Gifts From the Kitchen: Biscotti                               $30 1:00-3:00PM

  • While easy to enjoy throughout the year, biscotti are a lovely, customizable gift to give to friends, family, Scout leaders, Mail Carriers, teachers,  or anyone you’d like to say “Happy Holidays” to! In this class we’ll make 3 or varieties, then package them up so they’re gift-ready. Class is vegetarian with wheat, eggs and dairy. Bring an apron, tie back your hair and let’s get baking!

February 2018

Tuesday-Friday 2/20/18-2/23/18  Kids 8-16 The Tiny Kitchen @ 21 Acres:Cultivating Cooks 301    $215-225 5:00-7:30PM

Save the dates! Cultivating Cooks 301 will be during President’s Day Week, mid-winter break for many districts. Details to follow.

all classes subject to change

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