Wouldn’t it be nice to make dinner for the whole family? It shows consideration using a little elbow grease and demonstrates valuable skills while giving everyone something to do together! We are re-creating the simplest of menus, with these few dishes, a classic green salad and vinaigrette, roast chicken with golden vegetables, giving your teen (or you, teen) a great dish to build upon! We’ll go over kitchen safety, easy tips on how to keep the kitchen under control as well as clean, buying the perfect knives and a bit on using them, and so on. You’ll get to experience how the juiciest bird becomes that way alongside golden vegetables and potatoes. Expect to feel more confident in the kitchen with these cooking basics!
Recipes:Mesclun Greens with White Wine Shallot Vinaigrette; Roast Lemon and Herb Chicken with Carrots, Potatoes and Parsnips; Rhubarb Ginger Crisp
Class Type: Teen (ages 13-17 years old), hands-on cooking class
Class Notes: Teens learn how to make a meal from start to finish!
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