The seasoned and passionate chefs at Classy Kids Cook helm after-school cooking classes designed to teach burgeoning culinarians to create their own creations from scratch. During these interactive classes, students ages 6–17 will review, learn, cook, and devour recipes, sizzling up dishes devoid of Play-Doh cardamom. Teachers guide participants through themed classes such as Now, That's Italian, Science in the Kitchen, or Fall Farm to Table Cuisine; schedules change monthly. The class makes sure to cover cooking safety and etiquette, including knife skills and proper equipment usage. An open start time, which allows classes to begin before 4 p.m. and end at 6 p.m., ensures after-school drop-offs enough time to work on a 300-pound cupcake decorated like a baby panda.
With a dollop each of love, joy, peace, and patience, Little Hands Cookie Company enriches young lives with creative baking sessions bringing parents, children, teachers, and community members together with fresh ingredients and tasty morsels. Sixty-minutes of drop-in baking and cookie decorating includes icing, sprinkles, and an apron and chef's hat, allowing youngsters to bake and decorate their delicious treats in batter-proofed style. Each dessert progeny walks away with a tummy filled with wholesome sweets and a new skill set perfect for wowing the critics at the teddy-bear picnic.
The masterminds behind Authentic Bartending School of Maryland dedicate their resources to creating a new generation of mixologists by offering comprehensive training programs and job-placement services. Emphasizing background knowledge and practical skills, the instructors who lead he hands-on courses aim to teach attendees a slew of drink-slinging techniques, including how to mix basic cocktails, craft fruit garnishes, and make a cash register spell "hello" when turned upside down. During the nationally recognized TIPS training, they'll show students how to responsibly serve patrons and defuse risky situations with intoxicated customers. The folks in job-placement services then help graduates seek out potential openings by networking with alumni and bribing senators to keep prohibition off the books.
Chef Apple, who has spent years preparing dishes for various celebrities and diplomats, doles out sage cooking advice in her kitchen classroom, teaching apprentices how to roll seafood during two-hour sushi-making classes on Saturdays and Sundays. After doling out bamboo sushi mats, mounds of rice, compliments on shiny hair, and an assortment of fillings such as avocado, crab, and tuna, Chef Apple guides students through the sushi-making process. Novices slice fish and vegetables, gingerly spread rice across delicate seaweed sheets, and convert the combined ingredients into a convenient tubular form. At the end of the class, students depart with bellies full of food, a full suite of sushi-making equipment, and a bottle of sake to enliven culinary gatherings or tea parties.
Using the same recipes they use at home, Herbal Thai’s owners prepare traditional Thai dishes using time-honored family recipes and incorporating scintillating Thai herbs and spices. Friendly staff members plop plates of pad thai and panang curry in front of patrons as fish fillets sizzle under a three-flavor sauce in the kitchen. Twice a month, Herbal Thai’s cooking classes introduce amateur chefs to the process of crafting Thai curry and soup using raw shrimp, vegetables, and mushrooms. During both class and dinner, a panoply of aromas fills the restaurant with the tangy notes of chili-lime dressing and curry powder.
Armed with an expansive library of recipes and party-planning prowess, Entree Metropolitan's event specialists work closely with clients to bring soirees to fruition. Menus culled from family secrets and palm readings of famous chefs offer caribbean jerk chicken strips and hors d'oeuvres such as flaky crescent twists, beef roulades, and roasted yam sticks. Entree Metropolitan rounds out its service with floral arrangements and décor including crystalware, flatware, table coverings, and napkins.