Cook – Eat – Enjoy!
Once-a-week classes on Saturdays from 1:30 pm to 2:30 pm
Our once-a-week kids and teens classes are just what your little chefs need to explore healthy food choices and learn life-long cooking skills.
We follow an open-enrollment format – start your consecutive week classes anytime! Scroll down to purchase your pass. Here’s what’s on the menu.
Mar 3: Mac and broccoli Cheese Cups
Mar 10: Strawberry Popovers
Mar 17: Seasonal Berry Crepes
Mar 24: Baked Spinach Dip Cups
TREATS GO AROUND
MAR 31: Apple Cinnamon Muffins
Apr 7: Asian Lettuce Wraps
Apr 14: Homemade Soft Pretzels & Sugar Cookies
Apr 21: Pea and potato samosa with chutney
SWEET & SAVORY TWISTS
Apr 28: Buttermilk and Herb Biscuits
May 5: Bruschetta with Garlic Truffle Fries
May 12: Sweet Potato Waffles with whipping cream
May 19: Carrot Cupcakes with Spiced Cream Cheese Frosting
Suitable for kids ages 5-12 yo
These are drop-off only classes
24-hour advance registration is required
No outside food is allowed and food prepared here cannot be taken-out.
Have questions? Call us at 224-300-0656.
Q. How does this work?
A. Purchase your pass and let us know your preferred start date. We will schedule your classes for 4 consecutive weeks.
Q. What does the class include?
A. These are hands-on classes taught by professional chefs. Kids will be provided age-appropriate tools and instructions. They will make one recipe from scratch which they will eat at the end of class. A refreshing drink is also included.
Q. When do these classes start?
A. Our kids classes are held every week (except certain designated holidays). You are free to join anytime you’re ready to start. Just indicate your start date during checkout – 24-hour advance registration required.
Q. What happens if you are unable to attend a scheduled class?
A. No problem – just inform us a minimum 12-hours in advance of the class you are unable to attend. We allow 1 make-up class for every 4 classes. The make-up class can be within that week or can be tacked on at the end of your regular schedule.