This is a small group, in person class at Food Lab. Group size will be limited to 10. We'll be following all current protocols. Feel free to reach out with any questions about this!

In this 8 week course, we will begin to understand the tastes and flavors that affect the recipes we are creating and can make or break a good meal! This is one of the staff favorites, and seems to be a kid favorite too. You will be begging your kid to make you dinner after this!

Ages 7 and up.

Salt: Pan-Seared Chicken with Caper Brown Butter Sauce, Boiled Marble Potatoes with Lemon Zest and Maldon Salt

Sweet: Fried Honey Chicken ,Couscous with Shallots and Apricots

Peppery/Picante: Paella con Chorizo y Camarones, Spinach Salad with Sherry Vinaigrette

Tangy: Sauteed Cauliflower with Tamarind Glaze, Tri-Color Quinoa with Lemon Vinaigrette

Aromatic: Za’atar Crusted Pork Tenderloin, Moroccan Glaze, Persian Flatbread

Herbal: Rosemary Garlic Chicken, Creamy Polenta, Celery Salad, Basil Honey Lemonade

Bitter: Sauteed Broccoli Rabe with Pancetta and Orecchiette, Tri-Color Salad with Parmesan and Balsamic Vin