The Savory Spoon Cooking School is on a mission to encourage young people to cook their own food, and is offering a couple classes for kids ages 7-13.
On July 18 at 9:30 am, Heidi Fannin, author of a new children’s cookbook Kitchen Kidz, will teach “Junior Chefs Cook Brunch.” Kids will receive a copy of the cookbook. The menu includes: Heidi’s Best Ever Granola, Homemade Plain Yogurt, Nolan’s Fiesta Scrambled Eggs, Madi’s Special Blueberry Pancakes, and Nohra’s Pink Fruit Dip with Fruit.
On July 19 at 9:30 am, Fannin will also lead “Junior Chefs Cook Lunch.” The menu includes: Spencer’s Taco Meat Filling with Vegetable Toppers, Fresh Salsa, Homemade Taco Chips, Liliana’s Groovy Guacamole and Liliana’s Summer Sorbet.
Anne Zasada will teach a couple classes in August. She is an elementary school teacher and has taught cooking classes for kids and families at The Kids’ Table in Chicago. Students will gather at Hidden Acres Farm to tour, taste and harvest organic produce. They will then move to Savory Spoon to participate in a hands-on cooking class and prepare and enjoy a meal with our freshly picked veggies. Students will receive instruction in organic farming, basic knife skills and cooking techniques and leave with the confidence and recipes to help them grow and prepare food in their own homes and backyards. Classes and dates are: Aug. 3 – “Three Sister Tacos and Fresh Salsa”; Aug. 8 – “Plant Part Salad and Homemade Bread”; and Aug. 16 – “Homemade Pasta and Summer Sauce.”
The cost for each class is $55. For more information or to register, visit savoryspoon.com or call 920.854.6600.