Sometimes finicky eaters can become fascinated by food when they have a hand in making it themselves. The Kids' Table's proprietor Elena Marre discovered this with her own sons when they started helping her prepare meals. Eventually she took this idea and created her own family cooking school geared toward children aged 2?16.
During classes, kids prep produce at tot-sized countertops and sinks. They whisk together ingredients with tools calibrated to their little hands as they learn to appreciate varied flavors and textures apart from ?plain? and ?unslimey.? Parents can get in on the action by working alongside their tots during classes or by signing up to learn how to make baby food, create family meals, or please picky eaters. Burgeoning school-age and teen chefs can also test out their cooking skills during classes and workshops geared toward fulfilling their culinary dreams.
Flip Crêpes got its start on the Chicago Farmers Markets circuit in 2003, slinging its warm and sweet or savory treats to steadily growing flocks of customers. Eventually, the company outgrew its humble beginnings and expanded to a location inside the Ogilvie Transportation Center, where customers stop in for the crowd-pleasing crepes alongside a burgeoning roster of sandwiches and paninis. Four distinct menus address any and all cravings the day might present, including selections that tackle breakfast munchies with eggs and bacon, a passion for the savory with toasted options, salad cravings with fresh and crisp selections, and sweet teeth with desserts chock-full of Nutella, strawberries, and dulce de leche. The tender crepes will only wrap their eggy arms around healthy, high-quality ingredients, so the chefs avoid high-fructose corn syrup and other undesirable foodstuffs.