We are happy to announce the next installment of our monthly Kids in the Kitchen programs! Each program is a ticketed event with limited space so we can keep the instruction as hands-on and interactive as possible. We ask that all age restrictions be followed, as each class is created specifically for each group.
We're making our own mini-dinner! Most kids have helped make dinner, or been given the task of making one dish; this class is to teach them how to make a whole meal! They'll make a little meatloaf in a take-away tin, a small baked potato, and sauteed green beans, learning how to make not just one, but three dishes, as well as seeing what it takes to multitask in the kitchen to make sure everything is ready at the same time!
Allergy Alerts- soy, eggs. We'll use oatmeal instead of breadcrumbs. No vegetarian substitute for meatloaf available.
All Kids in the Kitchen Programs are for children ages 7-11 years old. Each session is an hour and a half long, from 10 AM to 11:30 AM. Due to increased supplies, this class is $25 per student and $20 for members.
If you have any issues with the ticketing software or would prefer to make your reservation on the phone, please call us at 504-569-0405 or email Jennie Merrill at firstname.lastname@example.org Tickets may be refunded or exchanged up to 48 hours prior to the event. After 48 hours no refunds will be available.
We love to see your chefs in action, so send pictures of your kids making recipes from class or camp for a chance to get included in the newsletter. Or tag us on Facebook (@Southern Food & Beverage Museum) or Instagram (@eatdrinksofab) when they're flexing their new cooking skills!