Kids in the Kitchen – Dinner is Served

This 5-day camp is designed for kids, ages 8 to 12!

MONDAY, August 22nd To FRIDAY, August 26th
FROM 10:00AM – 12:00PM Each Day

Ever want to make your family dinner? Like really make dinner on your own? Join Chef Drew Flanders for this 5-day hands on camp where you’ll practice all kinds of kitchen skills while you prepare 5-days of dinner. Each day will present a new menu, along with the opportunity to set a table. You’ll learn made-from-scratch recipes and how to use some grocery store items to streamline the cooking process.

Monday –  Fiesta Night
Chicken Fajitas with fresh Tomato Salsa and Guacamole

Tuesday – Pizza Party!
Pizza and Green Salad with Homemade Italian Dressing

Wednesday – Breakfast for Dinner!
Buttermilk Pancakes, Scrambled Eggs and Bacon

Thursday – Winner Winner Chicken Dinner
Roasted Chicken with Mashed Potatoes & Gravy, Green Salad with Homemade Ranch Dressing

Friday – Burger Night
Smashed Burgers with a secret sauce, Sweet Potato Oven Fries and Watermelon

All classes are taught by a Culinary Professional, with 2 adult assistants
No prior experience is required, just an interest to learn.
For safety reason, please tie long hair back and wear closed toed shoes.
We are following current King County Covid protocols.

Teens at Whisk – Taste of Italy

Classes are designed for teens ages 13 and up!

Monday, July 25th TO Friday, July 29th

From 2:00 PM TO 4:00 PM, Everyday

Come spend the week immersed in Italian Cuisine with Chef Jennifer Berry.  Each day your teen will focus on one course of a traditional Italian Meal as they learn to make classic Italian food from various regions.  As you venture through the week you will practice knife skills, make pasta, pizza , sausage and several amazing sauces to top your creations.  In addition you will learn about yeast doughs the 3 step breading process, emulsification, grilling and finish the week with desserts.  Each day you will learn a little history, practice your skills and enjoy a delicious Italian meal.

Monday Day 1- Aperitivo & Antipasti
Fontina Fonduta (fondue) with assorted Crudité
Tomato Basil Bruschetta
Fritto Misto with Calabrian Chili Aioli

Tuesday Day 2- Primi Part 1
Homemade Egg Pasta
Fettuccine with Alfredo Sauce
4 Cheese Ravioli with Lemon Butter Sauce

Wednesday Day 3- Primi Part 2
Pizza al Taglio (Roman) Pizza Dough
Roasted Garlic Tomato Sauce
Homemade Fennel Sausage

Thursday Day 4 – Secondi & Contorni
Chicken Parmesan
Perfect Marinara
Grilled Caesar Salad with Homemade Croutons

Friday Day 5 – Dolce
Butterscotch Budino
No Churn Vanilla Ice Cream
Sea Salt Blondies

  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
  • We will follow current king country covid guidelines

Kids in the Kitchen – Road Trip USA

This 5-day camp is designed for kids 8 to 12 years old.

Monday, July 25th To Friday, July 29th
Class runs 10:00 AM to 12:00 PM, Everyday

Have you ever taken a Road Trip across America?  One of the best parts of any road trip is tasting the different foods found across this amazing country. Join Chef Drew Flanders in this week long hands-on cooking series, where you will explore, cook and taste favorite foods from around America. Throughout the week we will explore the different ingredients and why they are favored in a region. We’ll learn flavor profiles that make each American region distinct while creating several favorite recipes from each region.  Every day you will practice knife skills and become more familiar with everyday kitchen equipment.

Monday – New York, NY
New York Style Pizza and Caesar Salad

Tuesday – New Orleans, LA
Grilled Shrimp Po-Boy and Peach Hand Pies

Wednesday – San Antonio, TX
Beef Fajitas and a Caramel Flan

Thursday – Sioux City, IA
Sloppy Joe’s with a Tangy Coleslaw

Friday – Seattle
Teriyaki Chicken with Rice, and a Simple Green Salad

  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed toed shoes.
  • We follow King County Covid protocols.
  • Allergies or dietary restrictions may be accommodated – just let us know upon registration.

Cook it in Cast Iron – Deep Dish Chicago Pizza

Like anyone else who grew up in Chicago, Chef Jen Tarantino Reyes loves Chicago-style pizza! With its deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare!  Having learned secrets from the famous UNO’s Pizzeria, Chef Jen will walk you through the steps to make this classic pizza at home. Learn how to turn your kitchen into a real Chicago Pizzeria!

  • Deep Dish Chicago-Style Sausage Pizza (Vegetarian available by request)
  • Classic Pizzeria Caesar Salad with House-made Dressing and Oven-Toasted Herbed Croutons

A pizzeria staple on every table is Giardinera which Chef Jen will demo this pickled relish for you to enjoy!

Served with cold beer or wine.

1 Pizza serves 2

Kids in the Kitchen – Cucina Italiana

This 5-day camp is designed for kids ages 8 to 12.

MONDAY, June 27th to FRIDAY, July 1st

From 10:00 AM Tt 12:00 PM, Everyday

In this week-long camp, Chef Iole Aguero Limonciello will inspire your child to experience both the culture and cuisine from all over Italy.  From fresh pasta with various sauces to calzones, pizza and desserts, she will immerse your child in the different ingredients and flavor profiles found in Italian kitchens everywhere.  Our skilled culinary team will assist each day as your child practices knife skills and becomes familiar with everyday kitchen equipment.

Monday: Filled Pasta
Cheese Tortellini with alfredo sauce
Ravioli with brown butter sauce

Tuesday: Pizza & Calzone
Pizza with a variety of topping
Calzones stuffed with ricotta and mozzarella

Wednesday: Spaghetti & Meatballs
Spaghetti with beef & pork meatballs in marinara sauce with a simple salad

Thursday: Pasta Shapes Galore
Bow Tie with fresh tomato & basil
Fettuccine with pesto
Tagliolini, Pappardelle & Angel Hair coated with butter & cheese (Italian Mac ‘n Cheese)

Friday: Desserts
Crostata di Limone (Lemon Tart)
Polenta Plum Cake
No Bake Cheesecake


  • All classes are taught by a culinary professional with 2 adult assistants.
  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • We will follow current King County Guidelines regarding COVID.
  • Allergies or dietary restrictions may be accommodated – just let us know upon registration.

Kids in the Kitchen – Batters, Doughs & Macarons

This 3-day camp is designed for kids ages 8 to 12.

Wednesday, June 22nd to Friday, June 24th 
From 10:00 AM to 12:00 PM, Everyday

Get the basics for baking a variety of favorites ingrained early! Pastry Chef Thanh Tang will teach your kids baking techniques that get foolproof results: measuring for consistency, mixing processes, best ingredients to use, piping, rolling, baking and cooling.

Hand selected, kid-tested favorites will be taught in a way that makes learning fun and builds lasting pride. Each day the campers will sample their creations and take some home to share.

Wednesday – Breakfast Baked Goods
Cheddar Scones, Blueberry Muffins and Buttermilk Pancakes

Thursday  – Doughs
Pizzas & Pretzels

Friday – Macarons
Chocolate Macaron Shell with Chocolate Ganache and Vanilla Buttercream

  • All classes are taught by a culinary professional with 2 adult assistants
  • No prior cooking experience is required, just an interest to learn
  • For safety reasons, please tie long hair back and wear closed-toed shoes
  • Students will be working with flour, butter and eggs, so we cannot accommodate students with allergies to working with gluten, dairy or eggs.

Neapolitan Pizza and Wine Pairing

Authentic flavors from Naples Italy are possible at home using these approaches taught by Chef and Sommelier Bonnie Rae. In this hands-on class, Chef Bonnie will take you step-by-step through the process of dough making for maximum flavor development, learning the surprising impact that proper hand “stretching” has on the final product.

Classic Neapolitan flavors depend on the perfect sauce, which Chef Bonnie will share her recipes along with topping selections and combinations.  However, learning the process of baking the pizza to get the proper crust in your home oven along with techniques of grilled pizza base will demystify pizza making at home with these amazingly flavorful and beautifully blistered pizzas.

Oh, of course Chef Bonnie will put on her Sommelier hat and share two Italian wines that pair well with your freshly hand-made pizzas of:

White Sauce with Prosciutto, Lemon, Arugula and Olive Oil

Basil, Garlic Infused Tomato Sauce with Braised Fennel, Italian Sausage, Guanciale and Provolone

Heavy Cream with Mixed Wild Mushrooms, Fontina and Taleggio Cheese

Basil, Garlic Infused Tomato Sauce with Pepperoni, Coppa, Mama Lil’s, Basil and Parmesan

Wines:

Cantele Chardonnay Salento
Poliziano Rosso Di Montepulciano

Cook It In Cast Iron – Deep Dish Chicago Pizza

Growing up in Chicago, Chef Jennifer Tarantino Reyes like anyone else grew up loving Chicago-style pizza! With it’s deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare!  Learning all the secrets from the famous UNO’s Pizzeria, Chef Jennifer will walk you through all the steps to make this classic pizza at home! Come spend the evening with us to learn how to turn your kitchen into a Chicago Pizzeria!

Menu:

Deep Dish Chicago Style Sausage Pizza (Vegetarian available by request)

Classic Pizzeria Caesar Salad with Housemade Dressing and Oven Toasted Herbed Croutons

A pizzeria staple on everytable is Giardinera, Jennifer will demo the pickling for you to enjoy!

Served with cold beer or wine

The Pizza Workshop

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian Expert, Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy but authentic pizza dough you’ll make yourself.  In this hands-on class you will learn how to shape your dough into a round, the best material to cook your pizza on and the ideal temperature to get a puffy, golden crust and melted cheese on top. You will not only take away the know how to recreate these tasty pies, but the dough and recipes, too.

Pizza Margherita with Sugar Plum Tomatoes and Fresh Mozzarella

Classic Pepperoni

Roasted Mixed Vegetables, Kalamata Olives, Artichokes, Mama Lil’s and Goat Cheese 

Brie Cheese, Apple and Arugula

The Pizza Workshop

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian Expert Iole Aguero guides you through each step of making amazing pizzas starting with an easy but authentic pizza dough you’ll make yourself.  In this hands-on class you will learn how to shape your dough into a round, the best material to cook your pizza on and the ideal temperature to get a puffy, golden crust and melted cheese on top. You will not only take away the know how to recreate these tasty pies, but the dough and recipes too.  You’ll start by making a Rosemary Focaccia then four different pizzas;

Pizza Margarita, 

Classic Pepperoni,

Vegetable and Goat Cheese, and a

Fontina, Prosciutto and Arugula.

All the while learning the art of making the perfect pizza dough.

Class include small bites to start and a salad with the pizza.