Wednesday, July 9 and Thursday, July 10, 10 am–12 noon
This two-day hands-on class will give teen cooks the skills and confidence they need! On day one, we’ll create a perfect rosemary roast chicken dinner complete with boiled baby potatoes, and steamed vegetables in a balsamic glaze. On day two, we’ll repurpose the extra food into a series of recipes perfect for lunches, including roasted chicken salad rolls, roasted vegetable and bean salad, and tuna Nicoise salad.
Cordata Co-op • register at Co-op • $49 for both sessions