Classes

food
Chocolate Cake

 

June

Pacific Northwest Brioche @Della Terra

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Monday 6/3/19 6:00-9:00P     $69 Register at Della Terra

From Della Terra: Traditional brioche, light, slightly sweet, soft, refined and tender yeast bread, is thought to be the actual impetus of the French Revolution. Happily, the current revolution of the Pacific Northwest’s local grain economy is producing flour that take brioche to a new level of taste and deliciousness! Join Lisa Crawford from The Tiny Kitchen in this hands-on class to learn the basics of brioche dough. We’ll shape dough into dinner or hamburger rolls, sandwich loaves and celebratory brunch-worthy cinnamon rolls. Plan on tasting what we bake, taking samples home, along with dough mixed in class for additional shaping & baking practice. We’ll discuss how to fit bread making into your busy schedule, how to store baked items, and the various ways you can use this amazing dough.

Vegetarian with gluten, eggs, dairy

Colorful Spring Feast with NW Flavors @21 Acres

Saturday  6/8/19 12:30-3:00P     $49-$69 Register at 21 Acres

From 21 Acres: Join us for this fun cooking class and make this incredible menu highlighting ingredients from our Pacific Northwest: Crostini with Spring Pea & Nettle Pesto; Gnocchi with Asparagus and Green Garlic; Poached Salmon with Morels & Spring Herbs; and Rhubarb Swirl Ice Cream. Chef Lisa Crawford of the Tiny Kitchen will help us celebrate the season as we make each of these recipes with ingredients sourced from local, sustainable farms. Enjoy a feast from your hard work as we enjoy a sit-down meal at the end of the class.

From TTK: Plan to explore the property before or after class, including The Market @21 Acres where you can find all kinds of local & regional foods!

After School Baking Club: Vegan!      Kids @The City of Bothell

Monday 6/10/19 4:15-6:15P  Kids 10-15 yrs    $42/$51 Register at Parks & Rec

From COB: Love to bake, but don’t eat eggs or dairy foods? This is the class for you! In this small group, hands-on cooking class, you will work with others to create Vegan Chocolate Chip Cookies and Easy Apple Turnovers. You’ll get to taste your creations and have some to share with your family. Class is vegetarian with wheat. As per kitchen protocol, students should wear closed-toe shoes and tie back long hair.

Kids in the Kitchen: 5-Day Cooking Camp Tour de France @Whisk

Monday-Friday  6/17/19-6/21/19 10:00A-12:00P  Kids 8-12 yrs    $375 Register at Whisk

From Whisk: What better way to spend your break from school than touring favorite foods of France! In this 5-day cooking camp designed for kids 8-12 years old, students will work with Chef Lisa Crawford, our talented culinary team, and each other to create French classics. Each day we will practice kitchen and organizational skills & techniques necessary to be successful in the kitchen such as using knives correctly, operating the stove, engaging all the senses while food is actively cooking. We will discuss important concepts in French cooking like simple, fresh ingredients and balance of flavors. Open your child mind and senses to delicious French cuisine. Bon appétit!

Monday: Provençal Tomato Soup served with baguette, Chocolate Mousse

Tuesday: Croque Monsieur, Oven Frites and Simple Green Salad with Vinaigrette

Wednesday: Quiche Lorraine, Crudite, Berry Clafoutis

Thursday: Potato Leek Soup served with baguette, Crème Brulee

Friday: Creamy Chicken Crepes, Crepes with Strawberries & Whipped Cream

Kids in the Kitchen: 5-Day Cooking Camp Mainstreet Bakeshop @Whisk

Monday-Friday  6/24/19-6/28/19 2:00-4:00P  Kids 8-12 yrs    $375 Register at Whisk

From Whisk: Get the basics of baking a variety of favorites ingrained early! Chef Lisa Crawford will teach your kids baking techniques; measuring for consistency, mixing processes, best ingredients to use, cut-in, creaming, baking and cooling techniques to get foolproof results. Along with hints and tips for how to take a basic recipe and adjust it for variations. Hand selected, kid tested favorites are on the menu this week. Learning from our professional culinary team will inspire and give your kids a skill that will last a lifetime. At Whisk, we talk baking in a way that makes learning fun and builds lasting pride in kids. Each day campers will sample their creations, and take some home to share!

Monday: Muffins Customizable Muffin Mix, Streusel Topping, Blueberry Muffins, Apple-Cinnamon Muffins, Banana Muffins, and Mixed Berry Muffins.

Tuesday: Biscuits & Scones Buttermilk Biscuits, Cheesy Biscuits with Scrambled Eggs and Buttermilk Currant Scones.

Wednesday: The Cookie Jar Deluxe Oatmeal Cookies, Classic Snickerdoodles and The Best Chocolate Chip Cookies

Thursday: Pate au choux, Savory & Sweet Cream Puffs, Pastry Cream, Chocolate Glaze and Gougere

Friday: Cake Break Anytime Streusel Coffee Cake and Classic Chocolate Cupcakes with Vanilla Swiss Buttercream

July

Kids in the Kitchen: Breakfast, Lunch, Dinner 3-Day @Whisk

Monday-Wednesday  7/1/19-7/3/19 10:00A-12:00P  Kids 8-12 yrs    $240 Register at Whisk

From Whisk: This 3-Day, hands-on cooking session is designed for kids ages 8 -12! Come learn the skills to feed yourself and be independent in the kitchen. Enjoy some of your favorites and learn some new ones. The skills you learn will form the foundation for a lifetime of fun in the kitchen. Join Chef Lisa Crawford and get delicious ideas for breakfast – the most important meal of the day; things that you can make for lunch, for the independent kid or the whole family; and then comforting home-style dinners, just like mom makes. Each day we will practice a variety of new skills, including using knives and kitchen equipment correctly. You’ll be able to try new foods and enjoy eating what you make in class.

Monday: Breakfast

Yogurt-Granola Parfait • French Toast with Fresh Fruit & Powdered Sugar • Scrambled Eggs

Tuesday: Lunch

Deluxe Chicken Quesadilla • Roasted Tomato Salsa • Simmered Black Beans

Wednesday: Dinner

Teriyaki Rice Bowl with Crunchy Veggies • Fruit Salad • Strawberry-Coconut Milk Ice Cream

 

Kids in the Kitchen: 5-Day Cooking Camp United Plates Of America @Whisk

Monday-Friday  7/8/19-7/12/19 10:00A-12:00P  Kids 8-12 yrs    $375 Register at Whisk

From Whisk: This session is designed just for kids, ages 8-12! Spend a week of your summer traveling through regional foods of the USA. Try new things and taste old favorites! During this 5-day, hands-on cooking camp, we’ll zigzag from Hawaii to Arizona to Wyoming to Louisiana and finish in New York.  We’ll work on kitchen skills as we slice pineapple, roast tomatoes, coat chicken, cobbler peaches, boil & bake bagels and more! Along with learning regional foods, we’ll learn the historical, geographical and political influences that brought these dishes into being. Join Chef Lisa Crawford in this engaging camp and each day we will make:

Monday – Hawaii

Plate Lunch with Chicken Katsu • Macaroni Salad • Basmati Rice • Fresh Pineapple

Tuesday – The Southwest

Chimichangas • Roasted Tomato-Jalapeño Salsa • Guacamole • Horchata

Wednesday – The Mountain States             

 Bison Sliders • Baked Potatoes • Cowboy Cookies

Thursday – The South

Fried Chicken • Corn Bread • Peach Cobbler

Friday – The Northeast

New York Style Bagels • Corn Succatash • Blueberry Slump

Me! In the Kitchen: I Can Make Snacks @The City of Bothell 

Saturday 7/13/19 10:30-11:45A Ages 2–3 with an adult    $35/$42 Register at Parks & Rec

 

From the City of Bothell: In this class designed for 2- to 3-year-olds plus an adult, you and your child will work together to form Very Berry Turnovers, Cinnamon Toast Triangles and Mini Fruit Kebabs. You’ll learn tips, tricks and techniques to have success together in the kitchen.

Class is vegetarian with wheat and dairy.

Go Crackers! @The City of Bothell 

Saturday 7/13/19 12:30-2:00P Ages 4-6 with an adult    $40/$48 Register at Parks & Rec

 

Crackers are fun to make and delicious to eat! Team up with your child and join us to mix, roll, shape and bake Yummy Butter Crackers and Vegan Graham Crackers. We’ll try out our creations with classic condiments.

Class is vegetarian with wheat and dairy.

Kids in the Kitchen: 5-Day Cooking Camp Tour de France @Whisk

Monday-Friday  7/22/19-7/26/19 10:00A-12:00P  Kids 8-12 yrs    $375 Register at Whisk

From Whisk: What better way to spend your break from school than touring favorite foods of France! In this 5-day cooking camp designed for kids 8-12 years old, students will work with Chef Lisa Crawford, our talented culinary team, and each other to create French classics. Each day we will practice kitchen and organizational skills & techniques necessary to be successful in the kitchen such as using knives correctly, operating the stove, engaging all the senses while food is actively cooking. We will discuss important concepts in French cooking like simple, fresh ingredients and balance of flavors. Open your child mind and senses to delicious French cuisine. Bon appétit!

Monday: Provençal Tomato Soup served with baguette, Chocolate Mousse

Tuesday: Croque Monsieur, Oven Frites and Simple Green Salad with Vinaigrette

Wednesday: Quiche Lorraine, Crudite, Berry Clafoutis

Thursday: Potato Leek Soup served with baguette, Crème Brulee

Friday: Creamy Chicken Crepes, Crepes with Strawberries & Whipped Cream

August

Kids in the Kitchen: 5-Day Cooking Camp Mama Mia! @Whisk

Monday-Friday  8/5/19-8/9/19 10:00A-12:00P  Kids 8-12 yrs    $375 Register at Whisk

Join Chef Lisa Crawford and spend a summer week like we’re in Italy! We’ll start off this week-long cooking camp making soup, end it with pizza and make a lot of pasta in between.  Designed for kids 8-12 years old, each class will give students instruction and practice with various skills & techniques such as: using knives correctly to slice, dice & chiffonade; using the stove to simmer & sauté; using a scale to create perfect pasta dough – along with how to roll, cut & fill that dough. Additionally, students will learn the advantages to planning ahead for such items as pizza dough, biscotti & gelato.

Monday –  Traditional Bruschetta, Vegetable Minestrone

Tuesday – Spaghetti with Meatballs, Quick Tomato Sauce, Roasted Carrots

Wednesday – Fresh Pasta: Fettuccini Alfredo, Basil Pesto, Chocolate Chunk Biscotti

Thursday – Fresh Pasta: 3-Cheese Ravioli, Tomato & Alfredo Sauce, Preparations for Pizza & Gelato

Friday – Pizza Party, Caesar Salad, Strawberry Gelato

Me! In the Kitchen: I Can Make Snacks @The City of Bothell 

Saturday 8/10/19 10:30-11:45A Ages 2 – 3 with an adult    $35/$42 Register at Parks & Rec

 

From the City of Bothell: In this class designed for 2- to 3-year-olds plus an adult, you and your child will work together to form Very Berry Turnovers, Cinnamon Toast Triangles and Mini Fruit Kebabs. You’ll learn tips, tricks and techniques to have success together in the kitchen.

Class is vegetarian with wheat and dairy.

Go Crackers! @The City of Bothell 

Saturday 8/10/19 12:30-2:00P Ages 4-6 with an adult    $40/$48 Register at Parks & Rec

 

From COB: Crackers are fun to make and delicious to eat! Team up with your child and join us to mix, roll, shape and bake Yummy Butter Crackers and Vegan Graham Crackers. We’ll try out our creations with classic condiments.

Class is vegetarian with wheat and dairy.

Cookie Jar     Kids @PCC Bothell

Sunday 8/11/19 10:00A-12:00P  Kids 7-9 yrs    $50/$55 Register at PCC Also available at other locations/dates. See PCC Cooks for details!

From PCC: It’s time to fill up the cookie jar! Your child will learn the basic techniques for putting together classic cookies — from measuring and creaming to rolling out dough and getting the perfect bake. By the end of class, they’ll be able to take these tips and tricks to create custom cookies at home with you.

Menu

Oatmeal Cookies

Chocolate Chip Cookies

Chocolate Sandwich Cookies

Dietary Notes: Vegetarian with dairy and eggs.

Pastry! Pastry! Pastry!      Kids’ 2-Day Mini Camp @TTK

Thursday 8/15/19 & Friday 8/16/19   10:00A-1:30P  Kids 10-17 yrs    $82 Register Here *registration is back up!*

IMG_5398Spend two days this summer working on some of the tastiest pastries around. In this 2-Day mini camp, we’ll explore laminated dough with Danish Pastry & Morning Buns, and pate a choux with Cream Puffs & Eclairs. You’ll get to experience all the steps to making these bakery staples and how to customize them with fillings and glazes.

Per kitchen protocol, students should wear closed-toe shoes and tie back long hair.

 

Kids in the Kitchen: 5-Day Cooking Camp Mainstreet Bakeshop @Whisk

Monday-Friday  8/19/19-8/23/19 10:00A-12:00P  Kids 8-12 yrs    $375 Register at Whisk

From Whisk: Get the basics of baking a variety of favorites ingrained early! Chef Lisa Crawford will teach your kids baking techniques; measuring for consistency, mixing processes, best ingredients to use, cut-in, creaming, baking and cooling techniques to get foolproof results. Along with hints and tips for how to take a basic recipe and adjust it for variations. Hand selected, kid tested favorites are on the menu this week. Learning from our professional culinary team will inspire and give your kids a skill that will last a lifetime. At Whisk, we talk baking in a way that makes learning fun and builds lasting pride in kids. Each day campers will sample their creations, and take some home to share!

Monday: Muffins Customizable Muffin Mix, Streusel Topping, Blueberry Muffins, Apple-Cinnamon Muffins, Banana Muffins, and Mixed Berry Muffins.

Tuesday: Biscuits & Scones Buttermilk Biscuits, Cheesy Biscuits with Scrambled Eggs and Buttermilk Currant Scones.

Wednesday: The Cookie Jar Deluxe Oatmeal Cookies, Classic Snickerdoodles and The Best Chocolate Chip Cookies

Thursday: Pate au choux, Savory & Sweet Cream Puffs, Pastry Cream, Chocolate Glaze and Gougere

Friday: Cake Break Anytime Streusel Coffee Cake and Classic Chocolate Cupcakes with Vanilla Swiss Buttercream

Kids in the Kitchen: 5-Day Cooking Camp United Plates Of America @Whisk

Monday-Friday  8/26/19-8/30/19 10:00A-12:00P  Kids 8-12 yrs    $375 Register at Whisk

From Whisk: This session is designed just for kids, ages 8-12! Spend a week of your summer traveling through regional foods of the USA. Try new things and taste old favorites! During this 5-day, hands-on cooking camp, we’ll zigzag from Hawaii to Arizona to Wyoming to Louisiana and finish in New York.  We’ll work on kitchen skills as we slice pineapple, roast tomatoes, coat chicken, cobbler peaches, boil & bake bagels and more! Along with learning regional foods, we’ll learn the historical, geographical and political influences that brought these dishes into being. Join Chef Lisa Crawford in this engaging camp and each day we will make:

Monday – Hawaii

Plate Lunch with Chicken Katsu • Macaroni Salad • Basmati Rice • Fresh Pineapple

Tuesday – The Southwest

Chimichangas • Roasted Tomato-Jalapeño Salsa • Guacamole • Horchata

Wednesday – The Mountain States             

 Bison Sliders • Baked Potatoes • Cowboy Cookies

Thursday – The South

Fried Chicken • Corn Bread • Peach Cobbler

Friday – The Northeast

New York Style Bagels • Corn Succatash • Blueberry Slump

 


all classes subject to change