Youth Virtual Afterschool Cooking Classes

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Budding Chef Basics

DOUBLE DUTY MEALS

Cook once and eat twice! Tired of recipes that make way too much and leave you eating leftovers for days? Join us for a 1-hour class using 10 ingredients or less where we’ll help you liven up your dinner routine and teach you to prepare a delicious 2 portion meal. We’ll also include a recipe and short video on how to use the ingredients you prepared for another exceptional meal later in the week! • Fridays, 3-4 p.m. • Instructor: Kirsten Hall

36014 March 5 –Mediterranean Roast Chicken and Vegetable Cous Cous Bonus Recipe for Leftovers: Roasted Red Bell Pepper Pasta with Shredded Chicken 36015 March 26 – Hoisin Rubbed Pork Tenderloin with Green Beans and Roasted New Potatoes Bonus Recipe for Leftovers: Roasted Red Bell Pepper Pasta with Shredded Chicken

Together we will de-mystify this Oaxacian favorite and bring the complexity of mole into your own kitchen. Menu: Chicken Mole, Cilantro Lime Rice, Esquites (Mexican Corn Salad) 35939 March 11 • Thu., 5:30-7:30 p.m. • Instructor: Kirsten Hall Take a virtual trip to the streets of South Korea. In this class we will make Korean dishes bursting with bright spices, exciting ingredients and mouthwatering flavors! Menu: Buldak (Cheesy Korean Fire Chicken), Kimchi Fried Rice and Korean Cucumber Salad. 35940 March 20 • Sat., 2-4 p.m. • Instructor: Mia Randall

THE MAIZE CRAZE

Wanna make something unCORNventional for dinner? Cancel your plans and lend us your ears! Learn why corn is so a-maize-ing while we prepare this flavorful and Latin inspired soup and sandwich dinner. Menu: Roasted Poblano Corn Chowder, Ancho Shredded Chicken Arepas with Mango Jicama Slaw. 35941 March 26 • Fri., 6-8 p.m. • Instructor: Ryan Schaefer

PROBIOTIC SUPER FOODS

Happy gut, happy life! In this class you will learn the basics of fermentation and prepare your own batch of classic kombucha and kimchi. You will also learn how to bottle and infuse kombucha with different herbs, spices, and fruits. * You will need to purchase a scoby in advance. A link will be provided on where to buy, after registration. Menu: Classic Kombucha and Kimchi, Kombucha Flavors: Lemon Ginger & Strawberry Mint 35942 March 27 • Sat., 1-3 p.m. • Instructor: Mia Randall

ADULT 21+

Curriculum designed adults ages 21 years and older. $15 • Price includes registration link for entire household.

COZY PUB GRUB

Craving some Irish inspired flavors to help celebrate St. Patrick’s Day? Snuggle up next to your favorite brew and let’s prepare some cozy pub grub. Menu: Flaky Reuben Rollups, Crispy Brussel Sprout and Potato Skewers with House Thousand Island Dressing and Irish Whiskey Chocolate Mousse for dessert. 35943 March 5 • Fri., 6-8 p.m. • Instructor: Ryan Schaefer

QUICHE ME I’M IRISH

Earn some luck of the Irish with this St Patrick’s Day Feast. Menu: Cheesy Cabbage Gratin, Irish Coddled Pork, Irish Soda Bread Scones with a Classic Irish Coffee Cocktail to drink. 35944 March 13 • Sat., 6-8 p.m. • Instructor: Kirsten Hall

FRESH VEGAN PASTA & VINO

No pasta roller required! In this class we will teach you the art of making fresh vegan pasta by hand. Menu: Vegan Fettuccini Pasta with Garlic Alfredo Sauce and Vegan Caesar Salad with “Parmesan” Crumble. Wine Pairing: Pinot Noir or Chardonnay. 35945 March 18 • Thu., 5:30-7:30 p.m. • Instructor: Mia Randall

TROPICAL DINNER VACATION

Life is a beach and not always sunshine, ocean waves or sandy toes. However, there is hope on the horizon and a cooking class that will help transform the typical steak dinner into a refined, full-flavored and tropical dinner vacation. Bon appetite and bon voyage! Menu: Mojo Marinated Steak, Toasted Coconut Mango Lime Rice, Crunchy Cuban Slaw, Tropical Pineapple Mojito 35946 March 25 • Thu., 5:30-7:30 p.m. • Instructor: Ryan Schaefer