Learn to think like a cook and a scientist in the Alimentary Kitchen.

Tuesdays 3pm - 6pm | Ages 9- 15 | March - June 2015

In this after school cooking lab, we came together every week in the Alimentary Kitchen. We made: gougeres, snicker doodles, cakes, panna cottas, vanilla ice cream, rasbperry strawberry granita, lemon curd, meatballs, spring pasta, fresh pasta, ravioli with cheese, chicken marsala, mashed potatoes, frittatas, hand-made flour tortillas with chicken and steak, salad (every week!), limeade, cantaloupe agua fresca, honey caviar, chocolate chip cookies, pizza, tamales, chicken and biscuits, and strawberry shortcake and cherry clafouti. Our techniques: kneading, searing sauteeing, double boiling, making simple syrups, cutting (roll cut, one-inch dice, supreming, etc.), infusing, juicing, extracting, zesting, caremalization, peeling and more.

A workshop with Nicole LoBue.