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.
Chef Naveen Sachar elucidates the fine art of Indian-fare preparation during a live BYOB cooking demonstration at Naveen’s Cuisine. Customers who opt for the demonstration-and-dinner night, held bimonthly, quickly find themselves enthralled by Naveen’s zest for northern-Indian delicacies as he chops and combines meats and vegetables before simmering them into sumptuous and spicy dishes. To enlighten and entertain his audience, the chef proffers extensive knowledge of Indian cuisine, cooking techniques, and terrifying anecdotes of mutinous kitchens throughout the demonstration. When the steaming entrees—be they masala, masoor dal, or murgh curry—announce their readiness by filling the room with their tantalizing aromas, patrons sit down to partake of a multiple-course dinner with their new comrades, allowing bottled drinks brought from home to lubricate conversation about the demonstration, their favorite dishes, and whether their esteemed chef might have an equally talented bachelor brother.
Pied Piper Parties & Playschool provides enriching play for children of all ages with active classes and themed events. Using her experience working at a Montessori preschool, Stephanie Williams oversees the youth playschool and camp, while colleague chef Janelle Rinehart leads hands-on cooking classes that introduce nutrition and discuss where dinner comes from and why it can never go back. Youth playschool helps children 5 months–3 years gain social skills with four progressive classes filled with music, art projects, and story time. In cooking classes, youths up to 10 years old prepare sweet and savory treats with supervised use of cooking equipment. Two-hour parties celebrate kids with custom themes ranging from dinosaurs to princesses, and include games, cake, and take-home gift bags.
Cousin's Incredible Vitality... much more than just a restaurant 100% Vegetarian & Vegan No Cholesterol Or Unhealthy Fats Fresh, Quality Organic Ingredients Friendly, Professional Staff Wide Menu Selection serve a growing community of health-conscious individuals. We strive to offer the highest
Dominic's Kitchen Store sells the highest quality gourmet kitchenware for the professional chef, aspiring chef, or the home chef while making customer service our number one priority. We offer an extensive assortment of kitchen ‘gadgets’ and high quality wares, professional knife sharpening services and more!
Attention to detail is key at Ipsento, where staffers artfully decorate lattes and taste test roasted coffee beans daily to guarantee their perfection. This kind of culture starts with Ipsento’s owner, who flies around the world sampling coffee while building rapport with bean producers and paying them more than fair-trade and market prices. Ipsento serves its freshly roasted coffee in a cozy café where patrons can chat or type studiously on a fake laptop made out of cardboard. The front room is dominated by a small roaster and a counter behind which talented baristas steam milk and pull shots from a rebuilt and retrofitted La Marzocco machine. Using Jo Snow and other locally made syrups, they create cardamom-rose lattes and the signature Ipsento latte, flavored with coconut milk, honey, and a pinch of cayenne pepper. A small set of stairs leads to the back room, which is decorated with framed photos and windows repurposed as wall art. In this serene environment, music plays as patrons sip coffee and eat made-to-order sandwiches on croissants or sliced bread.
A row of brown aprons lines the seafoam green wall in the kitchen at Give Me Some Sugar. Students wrap themselves in these aprons in preparation for lessons taught by seasoned chef instructors. In basic classes, students squeeze piping bags filled with fresh buttercream to adorn pre-made cakes with rosettes, shells, and blueprints of perpetual-motion machines. Specialty classes show students how to work with specific ingredients, such as fondant classes in which participants cut out shapes and letters, or cake ball classes in which students learn to decorate round shapes with sprinkles and candy and how to pump basketballs full of cake. Students age 8 and up of almost any skill level can find a class that fits and don't have to worry about procuring their own icing bags or aprons, because the studio provides all needed supplies. Staff members will also ensure gluten-free or vegan supplies are on hand with prior arrangement.