Like learning to juggle, learning to cook requires patience, a distraction-free environment, and the ability to handle multiple eggplants at once. Become the ringmaster of your kitchen with today's Groupon to Nature's Table Cooking School in Littleton. Choose between the following options:
- For $12, you get one cooking class (a $25 value).
- For $20, you get two cooking classes (a $50 value).
Nature's Table Cooking School's esteemed Chef Penni, a certified natural-foods chef, leads classes of 6–12 in the basics of crafting delicious dishes from healthy, all-natural ingredients. The 90-minute culinary excursions tackle dishes that revolve around the class's theme, which can include seasonal foods—such as pumpkin or free-range ghosts—or dietary restrictions, creating gluten- or dairy-free recipes. Classes impart burgeoning chefs with hands-on experience and all of the necessary supplies as they learn the tips and tricks of cooking while practicing common kitchen skills and the safe usage of knives. Chef Penni showers each student in individual attention during sessions, ensuring that every patron whips up a palatable concoction for the group to nibble on at the end of class. Upon the session's conclusion, foodies leave with a head full of knowledge, a collection of the day's recipes, and a nutritional packet that guides food and ingredient choices that are healthier than a post-intervention cookie monster. Children's classes are also available for kids 8 and older.
While students sample everyone's food at the end of class, the samples made do not provide enough food for a full meal.
Nature’s Table Cooking School
Chef Penni Royston credits nature’s bounty, specifically colorful fruits and veggies, as the inspiration for Nature’s Table Cooking School. A certified Natural Foods Chef, Penni ousts processed junk from recipes and instead uses healthy foods preferred by any serious crafter of edible art. During her classes, chef Penni rounds up a rainbow of ingredients to craft raw dishes, gluten-free fare, or vegan soup and pizza made from scratch. She shifts between demonstration and student participation as she teaches, sending each pupil home with a recipe and a packet of nutritional info so they can calculate how many graves they’ll have to dig in the backyard to burn off the calories.