In this class, we reintroduce the old classic P B & J sandwich as something new and exciting, putting the art back in a sandwich that deserves it! For kids, as well as adults, it’s important to revisit the most common fixtures in our lives and give them new life to keep things fresh and creative. We’ll look at all of the components that go into making the whole sandwich, from the bread to the nut butter and the jellies. Kids will learn about different nuts to use when making butters and how to prepare a chunky butter versus a smooth, toying with texture. Different fruits will be explored, from the exotic to the more accepted fruits in our daily lives, and they’ll discover how to amplify the flavors of these fruits using different spices and cooking techniques. We’ll prepare a few different kinds of breads, too, to demonstrate the many ways on how to go about preparing the perfect P B & J for our tastes and moods. Our focus is on food preparation from scratch. Kids will learn how many different foods and process make up a whole food and, then, a whole meal, and the many different ways to approach doing so. We cover how to grill P B & J to make it an extra special tasting sandwich, too!
Recipes: Almond Butter, Peanut Butter (Chunky & Creamy) Citrus Vanilla Marmalade (kumquats, Blood Oranges and Cara Cara Oranges), Tropical Fruit Compote (Guava, Pineapple & Cinnamon), Cinamon & Spice Apple & Pear Butters, Buttermilk Biscuits, Whole Wheat Mini Bread, Ger-Nis “Wonder” Breads
Class Type: Middle Child, hands-on cooking class
Class Notes: Make peanut butter and jelly sandwiches that excite the kids!
Laura Kimberly Merrick
Chef Laura has enjoyed a deep connection with local and sustainable food since she was a little girl, falling in love with the fresh vegetables grown in her parent’s backyard garden and the fresh fish sold on the streets of Pittsburgh’s Strip District. After sharing her love of everything culinary at restaurants such as Stella! In New Orleans, Eleven in Pittsburgh, and The Mark by Jean-Georges in New York City, she has embraced the fertile soil of schoolyard gardens in Los Angeles and Brooklyn as a cooking instructor. Treasuring every moment she gets to spend sharing sustainable cooking with others, Chef Laura brings a positive and vibrant approach to sustainable food education. Contact Laura