Summer 2008 Classes

KIDS GET COOKING:  Build new skills through hands-on recipes and leave knowing how to make a complete brunch and dinner for your family. We'll cover basic knife handling, kitchen safety, cooking methods, ingredient selection and some nutrition fundamentals. 

(Targeted to kids ages 10-14;
8-9 yr. may attend with parent if both enrolled) $40 per class or $75 for both classes.
Thursdays, July 10 (brunch) and July 17 (dinner),

10 am - 1 pm

Northwest brunch menu: spinach-potato frittata with herbs and farmstead cheese; mixed greens salad with candied hazelnuts and berry vinaigrette; strawberry cream scones; mint-infused lemon-limeade)

Simple summer dinner menu: chicken piccata; orzo with roasted bell pepper and fresh basil; steamed green beans with dill butter; lemon custard with fresh berries

FRESH INSPIRATIONS: Develop confidence as an improvisational cook. We'll prepare dishes based on seasonal ingredients and understanding of flavor combinations, using versatile recipes as guidelines for experimentation, rather than strict rules. I'll be selecting most of our ingredients earlier in the day at the Fairhaven farmer's market, if you care to join me there at noon, or arrive for class only in my kitchen. 

Wed., July 30, 6-9 pm $55

LITTLE PLATES AROUND THE GLOBE: Whether you call them hors d'oeuvre, meze, tapas or antipasto -- if you make enough of them, you can call 'em dinner! A savory selection of international appetizers and complementary wines makes a sensational party menu. Demonstration with hands-on opportunities. Fri., Aug. 22,

6 - 9 pm. $65