• Winter Cooking Classes at Franklin Park Conservatory

    by  • January 12, 2011 • Events, Kids Cook, Recipes & Meals • 2 Comments

    rachel tayse teaching at franklin park kitchenStay fresh in the kitchen this winter – take a class with me at the Franklin Park Conservatory!  Register by calling 614.645.5923 or download a registration form here.

    Delicious Dough (ages 3-5 and their favorite adult)
    Kids will make a moldable raw dough and a yeast-risen dough. Class participants will also create a scent-sational home decoration ornament.
    Thursday, January 20, 11 a.m. – 12 p.m.
    $15 Members; $20 Non-Members

    Spectacular Spices (ages 3-5)
    Winter weather calls for tasty spice-rich dishes. We’ll discover where sweet and savory spices come from, grind our own cinnamon and nutmeg for a spice cake, mix spices into a vegetable curry, and create a pomander from oranges and cloves.
    Thursday, February 10, 11 a.m. – 12 p.m.
    $15 Members; $20 Non-Members

    Cold Nights, Warm Memories (family)
    Heat up evening meals with savory soups. In this workshop for all ages, we will cook three tasty soups that can be customized to your family style. Chili with all the toppings, corn chowder, and Italian white bean and greens are on the menu.
    Sunday, February 27, 2 – 3:30 p.m.
    $20 Members; $25 Non-members

    Greens (ages 3-5)
    Winter greens are so sweet and tasty that even veggie-averse kids will be tempted to taste the green monster smoothie, kale chips, and pesto we cook up in this vitamin rich class.
    Thursday, March 10, 11 a.m. – 12 p.m.
    $15 Members; $20 Non-Members

    Charcuterie/Smoking (adult)
    Charcuterie is the act of curing meat by salt, smoke, or dehydration. Home cooks will learn how to apply these concepts to their cooking to delicious effect. Participants will enjoy a light meal featuring cured meat and stuffed sausage to take home.
    Tuesday, March 15, 6:30 – 8 p.m.
    $30 Members; $35 Non-members

    Seeds to Grow and Eat! (family)
    Seeds, the starting germ of a plant, can be eaten, sown, or sprouted. We will explore all three options in this family workshop. We will cook three snacks from seeds and create an indoor herb garden to take home.
    Sunday, March 27, 2 – 3:30 p.m.
    $20 Members; $25 Non-members

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    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.


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