We're excited to introduce our Take Home Dinner Club! Each week, kids will prepare a delicious family dinner inspired by a different country, giving parents one less meal to plan (and cook!) while kids gain confidence, learn new techniques, and discover flavors from around the world. Every meal feeds up to four, with bonus recipes included each…
We're excited to introduce our Take Home Dinner Club! Each week, kids will prepare a delicious family dinner inspired by a different country, giving parents one less meal to plan (and cook!) while kids gain confidence, learn new techniques, and discover flavors from around the world. Every meal feeds up to four, with bonus recipes included each week.
Ages:
7 and up
Includes:
- Dinner for 4 each class
- Take-home boxes
- Hands-on cooking lessons
- Additional recipes to complete each meal at home
Week 1: Italy
Stuffed Shells: Jumbo pasta shells filled with ricotta, mozzarella, parmesan, and fresh herbs, baked with pomodoro sauce.
Pomodoro Sauce: A simple tomato sauce made with garlic, olive oil, and herbs.
Garlic Parmesan Roasted Broccoli & Red Peppers: Roasted vegetables finished with garlic and parmesan.
Week 2: Thai
Vegetable & Tofu Pad See Ew: Wide rice noodles stir-fried with tofu, vegetables, and a savory-sweet sauce
Fried Spring Rolls with Sweet & Sour Sauce: Crispy spring rolls filled with vegetables and served with a sweet and tangy dipping sauce.
Mango Sticky Rice: Sweet coconut sticky rice served with fresh mango.
Week 3: Mexico
Chicken Enchiladas Verdes: Tender chicken rolled in tortillas, topped with a roasted tomatillo salsa and melted cheese.
Mexican Street Corn Salad (Esquites): Sweet corn tossed with lime, cotija cheese, herbs, and a creamy chile-lime dressing.
Week 4: Japanese
Beef Teriyaki Bowl: Thinly sliced beef glazed in a sweet and savory teriyaki sauce.
Carrot & Edamame Sesame Salad: Shredded carrots and edamame tossed in a sesame dressing.
Onigiri: Japanese rice balls shaped by hand and filled or seasoned.
Week 5: Chinese
Orange Chicken: Crispy chicken tossed in a sweet and tangy orange sauce.
Vegetable Fried Rice: Rice stir-fried with vegetables, eggs, and aromatics.
Smashed Cucumber Salad: Crisp cucumbers tossed with garlic, rice vinegar, sesame oil, and fresh herbs.
Week 6: France
Chicken Fricassee: Tender chicken gently braised in a creamy herb sauce with vegetables.
Pommes Purée: Silky French mashed potatoes enriched with butter and cream.
Carrot Ribbon Salad: Fresh carrots tossed with lemon, herbs, and a Dijon vinaigrette.
Week 7: Greece
Homemade Pita Bread: Soft, pillowy flatbread made from scratch.
Lemon Oregano Chicken: Greek-style marinated chicken with lemon, garlic, and oregano.
Greek Village Salad: Tomatoes, cucumber, red onion, olives, feta, and oregano vinaigrette.
Week 8: India
Butter Chicken: Tender chicken simmered in a rich tomato, butter, and spice sauce.
Vegetable Biryani: Fragrant basmati rice cooked with vegetables and warming spices.
Cucumber Raita: A cool yogurt sauce with cucumber and herbs, served alongside the meal.
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