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Kids' Cooking Classes
Do you have a budding chef? Send them our way to learn new skills,
tricks and have them try new foods.
July 9, 10 and 11, 9 AM - 12 PM
- join us for 1 day or all three!
Appetizing Appetizers, Main Courses and Desserts
$170 Drop-off class 3 days
$60 Drop-off class 1 day only
Please bring: small chefs knife (we recommend a 3 or 5-inch santoku
knife or a 6-inch chef's knife available at Target and Wal-Mart for
less than $15, brands vary), a melon baller, a good attitude and
closed shoes. Please select a knife that is the appropriate size for
your child's hands. We will supply an apron to use while in the
kitchen, all other tools and utensils, recipes, lots of fun and even
a small take-home gift.
For lunch, we will
eat what we prepare throughout the morning.
Proposed menu (subject to change) - we will explore one meal part
each day which means that one day we'll be eating only desserts for
lunch. We know it's not balanced but it's fun and it's only one day!
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Mini sandwiches
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Stuffed vegetables
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Herbed yoghurt cheese
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Quiches
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Cheese Ravioli
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Spinach pesto
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Turkey sliders
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Banana terrine
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Baked apples
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Berry turnovers
Skills/techniques taught: using a knife safely and efficiently,
coring and stuffing vegetables and fruit, making yoghurt cheese,
making ravioli and turnovers, using an immersion blender, trying new
foods!
July 14, 16 and 18, 9 AM - 12 PM
- join us for 1 day or all three!
Mediterranean, Italian and Mexican Cuisines
$170 Drop-off class 3 days
$60 Drop-off class 1 day only
Please bring: small chefs knife (we recommend a 3 or 5-inch santoku
knife or a 6-inch chef's knife available at Target and Wal-Mart for
less than $15, brands vary), a good attitude and closed shoes.
Please select a knife that is the appropriate size for your child's
hands. We will supply an apron to use while in the kitchen, all
other tools and utensils, recipes, lots of fun and even a small
take-home gift.
For lunch, we will
eat what we prepare throughout the morning.
Proposed menu (subject to change) - we will explore one type of
cuisine each day, and will do a few more dishes than those listed
Skills/techniques taught: using a knife safely and efficiently,
using a panini grill, proper breading method, peeling chiles,
shredding chicken, making béchamel sauce, opening pita bread,
infusing oils, crushing cookies, trying new foods!
July 17, 9:30 AM - 12 PM
Amazing Delicious Kabobs
$55 Drop-off class
Please bring: small
chefs knife (we recommend a 3 or 5-inch santoku knife or a 6-inch
chef's knife available at Target and Wal-Mart for less than $15,
brands vary), a melon baller, a good attitude and closed shoes.
Please select a knife that is the appropriate size for your child's
hands. We will supply an apron to use while in the kitchen, all
other tools and utensils, recipes, lots of fun and even a small
take-home gift.
For lunch, we will
eat what we prepare throughout the morning.
Proposed menu (subject to change) - everything is kabob-ed!
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Chicken souvlaki
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Glazed pork with
fruit
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Marinated beef,
peppers and onions
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Fresh mozzarella
and french bread, drizzled with herbed olive oils
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Seasonal fruit,
served with yoghurt and honey granola dipping sauces
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Stacked dessert
sandwiches
Skills/techniques taught: using a knife safely and efficiently;
maintaining safety around a grill; cubing meat, fruit and
vegetables; skewering; spreading; using a melon baller and shape
cutters; infusing oils; making stir-in sauces; trying new foods!
We love working with
little kids, we just don't trust them around raw meats! Therefore we
have designed a class that is filled with culinary fun, but we only
use pre-cooked ingredients. But that doesn't mean that the little
ones won't learn a lot. We will just keep them away from really
sharp knives and hot stoves. We will eat what we prepare throughout
the morning so there's no need to pack a snack.
August 1, 10 - 12 PM
Easy Sweet and Savory Kabobs
$45 Drop-off class
Please bring: melon baller, a good attitude and closed shoes. We
will supply an apron to use while in the kitchen, all other tools
and utensils, recipes, lots of fun and even a small take-home gift.
Proposed menu (subject to change) - everything is kabob-ed!
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Caprese: tomato,
basil and mozzarella with herbed olive oil bread
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Seasonal fruit,
served with yoghurt and honey granola dipping sauces
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Antipasto: ham,
salami, cheeses, olives
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Stacked dessert
sandwiches
Skills/techniques
taught: skewering; spreading; using a melon baller and shape
cutters; infusing oils; making stir-in sauces; trying new foods!
REALLY
IMPORTANT INFORMATION - must read
Cancellations and
refunds
Please contact us as soon as possible if you need to cancel your
reservation for any reason. Cancellations 16+ days in advance will
receive a full-refund. Cancellations 8-15 days in advance will
receive a 50% refund. We are sorry but we cannot provide you with a
refund if you cancel within one week of the session. Dinner by the
Dozen reserves the right to cancel classes due to low enrollment
levels, change recipes, substitute ingredients and change
instructors. If we cancel a class you will receive a full refund.
Allergies
We will not be using peanuts in any of our recipes but pesto sauces
have tree nuts and we will be using Nutella which has hazelnuts. In
addition we will be using wheat and dairy products. If your child is
severely allergic, for their safety, please refrain from enrolling
them in a cooking class. if you have any dietary concerns, please
talk to one of the instructors beforehand.
Liability Waiver
When registering a child in a cooking class, parents must assume and
accept that their children will be participating in cooking classes
with their inherent risk of injury (cuts, burns, falls, allergic
reactions, other students, etc.) Registering for a class
acknowledges and accepts this degree of risk while participating in
cooking classes.
Enrollment process
Please
e-mail us telling us which class you'd like to enroll and name
and ages of your kids. Please mail a check to Dinner by the Dozen,
1349 Washburn St, Erie, CO 80516. Payment in full must be received
at least 5 days before your session.
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