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Kids in the Kitchen

April 2, 2019 @ 3:30 pm - 5:00 pm

|Recurring Event (See all)

An event every week that begins at 3:30 pm on Tuesday, repeating until May 1, 2019

Kids in the Kitchen is a creative cooking class for kiddos who can’t get enough stirring, whisking, and decorating. They’ll love popping on an apron and exploring the magic of cooking!

We’re excited to welcome Gwen Cummings Maller as our Chef in Residence for 2019! Gwen is a pastry chef and food enthusiast, who trained at the International Culinary Center in New York City. Born and raised in Chapel Hill, Gwen has worked at many local restaurants and spent 7 years working in the cooking school at Southern Season.

Pre-registration is not required for this program. It’s hosted Tuesday afternoons from 3:30-5pm for $10 per child.

Click the dates to pre-register:

April 2nd – It’s Getting Hot in Here!
Heat can be used in so many different ways in the kitchen. What happens inside our food when we apply heat and how do different techniques work? How do you smoke food? How do noodles go from hard to crunchy to soft? What does caramelization mean? There’s so much science to learn about in cooking! We’ll make waffles with maple syrup, scrambled and hard boiled eggs, and bacon!

April 9th – What is Salt?
Sodium Chloride, or salt, is a mineral that we cannot live without. Most of us love and crave salty food and adding even a little to a dish can amplify its flavor. Salt also performs two fascinating and important chemical processes- osmosis and diffusion. It comes in different forms, varying structures and from all over the globe. We´ll have a salt tasting and do some fun experiments then make some delicious salty snacks. We’ll make sushi,  olive tapenade, and taste a bunch of foods without and then WITH salt.

April 16th – Pickles, pH, Preservation, and Fermentation!
We love our pickles in NC! How are pickles made and what are some different types? Can you pickle anything and what is the science behind this process? What is the pH scale and where do other household ingredients fall on this scale? We´ll taste some sour foods, learn about the history and necessity of preserving food, learn what fermentation means and about the importance of acid in the kitchen! We’ll make lemonade, potato salad, quick pickles and have a pickle tasting.

April 23rd – Green and Gassy! The Science of (food) Smells
Greens are growing in the fields in North Carolina- they´re delicious and so healthy for you but what is that strong aroma in the air? Some foods release a sulfurous gas when they´re cooked and some foods have a strong smell when they become fully ripe. How did these smells evolve and what is their relationship to taste?  Bananas have a very strong aroma and an almost magical ripening power. We´ll make some yummy banana pudding- a classic North Carolina dessert.

April 30th – The Science of Shortcake
After a long winter strawberries are finally in season here in North Carolina! We´ll make a delicious shortcake and learn about the science of leavening- how things rise. It will be topped with a fluffy cloud of whipped cream…hey wait a minute how does cream go from a liquid to a totally different form? Also what would happen if we kept on beating it? What process makes strawberries release their scrumptious juices to create a sauce? (Menu: shortcake biscuits, whipped cream, strawberries and homemade butter)


April 2, 2019
3:30 pm - 5:00 pm

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