Tag Archives: culinary

Register now for kids’ Spring Break cooking classes at the Downtown Market

Citizen Journalism, Entertainment, , , , , ,

 

By Downtown Market Grand Rapids

 

Spring break is nearly here and you know what that means — a lot of extra time for kids to get antsy, especially if you plan on staying home. No worries! The Downtown Market has the perfect recipe for keeping kids ages 7-11 engaged — take a trip around the world without leaving Grand Rapids!

 

KIDS SPRING BREAK GLOBETROTTERS

Doing a staycation this spring break? The Downtown Market can help! Spring break classes will take kids around the globe as they make foods such as Jamaican jerk chicken skewers, Asian egg rolls, Norwegian elk sliders and Madagascan marshmallows on the braai. For kids ages 7-11.

  • Tues., April 4, 10 am-12:30 pm — $50/child
  • Wed., April 5, 10 am-12:30 pm — $50/child
  • Thu., April 6, 10 am-12:30 pm — $50/child

KIDS SPRING BREAK ROADTRIPPERS

For the young domestic traveler, you’ll visit a few delicious U.S. destinations that are sure to expand kids’ culinary knowledge. Kids will cook up tasty Memphis barbecue, Chicago-style hot dogs and southwest veggie quesadillas. Not to be forgotten, the Floria orange sorbet will have your kids asking, “Are we there yet?” For kids ages 7-11.

  • Tues., April 4, 2:30-5 pm — $50/child
  • Wed., April 5, 2:30-5 pm — $50/child
  • Thu., April 6, 2:30-5 pm — $50/child

Click here for the complete April 2017 culinary calendar.

‘Kids Simmer Camp’ stirs up kids’ imaginations and cooking skills

3-bottom, Education, Entertainment, Food, How-To's, Kids Activities, Upcoming Events, , , , , , ,

simmer camp 5By Downtown Market

 

Kids Simmer Camp, for ages 6-11, is a great way to get your kids excited about preparing meals. Fun and educational, these three-day camps explore adventurous weekly themes. From discoveries in the Greenhouse to hands-on cooking in the Teaching Kitchen, “Simmer” Camp cultivates growth and bakes up excitement. Each activity and recipe will pair with the inspiring weekly theme and stimulate inventive imagination and creativity.

 

Everything needed for class is provided: ingredients, the aprons, and the fun! If you shop prior to class and need to put any perishable food purchases in the cooler, please let the sous chef know on your way into class.

 

If your child has an allergy, simply indicate during the registration process if there are any dietary restrictions that our chef should be aware of. We will make the appropriate accommodations to ensure an excellent culinary experience.

 

Please include ages on registration so our chef can prepare ahead for all ages.

 

These classes fill quickly.

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simmer camp 2

 

Week 1: Baking 101-Oven Science
June 28, 29, and 30, 10a-2p • $125

From savory to sweet, to sneaking in a few secret ingredients, kids will learn the science behind baking, and how to incorporate greenhouse fresh ingredients into their baked goods.

 

This week’s kids’ creations include:

Buttermilk biscuits, homemade baked chicken tenders, nutty chocolate chip quinoa cupcakes, mini seasonal fruit tarts, savory supper pie, black bean brownies, pizza with vegetable pizza sauce, and monkey bread.
REGISTER HERE

 

Week 2: Roadtrip USA
July 12, 13, and 14, 10a-2p • $125

From the Southwest, to Creole country, to New England, and back, kids will take a culinary road trip throughout the US!

 

simmer camp 4This week’s kids’ creations include:

Mexican enchiladas, southwestern slaw, Tex-Mex style chocolate pudding, hopping John rice and beans, pimento cheese spread, lemon parfaits, New England crab cakes, rhubarb tea, and hasty pudding.

Kids will also learn about water resources, plant adaptation, rice farming, food preservation, and other important agricultural facts from around the country.
REGISTER HERE

 

 

Week 3: SOLD OUT!

 

 

Week 4: Movie Meal Mayhem
July 26, 27, and 28, 10a-2p • $125

Ever wondered how to make a real Ratatouille or what would happen if Minecraft food was served at your dinner table? What would happen if food took over Grand Rapids like it does in Cloudy with a Chance of Meatballs? Join us as we explore the food, farming, and environment related to these popular movies.

 

This week’s kids’ creations include:

Sausage meatballs, giant pancakes, peach sauce, fresh fruit juice, pixelated fruits and veggies with homemade sauces and dips, vegetable ratatouille, French chocolate mousse, and homemade bread sticks.
REGISTER HERE

 

simmer camp 3

Week 5: Modern City Homesteading
July 19, 20, and 21, 10a-2p • $125

Kids will learn the ten basic concepts of urban homesteading and align them with practical skills, such as growing potted plants, making sauces from scratch, designing your own reusable snack sack, and using dry ice to create a fun dessert. Kids will also learn about rain barrels and worm bins (vermiculture) and how they add value to any urban yard.

 

This week’s kids’ creations include:

Cucumber salad, black bean quesadillas, banana pudding vegetable pancakes with homemade ketchup, carrot slaw, ice cream, deviled eggs, seasonal veggie soup and homemade soft pretzels with honey mustard dip.
REGISTER HERE

 

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Questions?  Email classes@downtownmarketgr.com or call 616.805.5308 ext 217.

UICA Partners with Downtown Market for ‘Big Screen Cuisine’ Series

Local Entertainment, Local Food, Our Cities, Upcoming Events, , , , , , , ,
chocolat-5010485f4d4f4In a world where food and film are the modern expressions of culture, the Grand Rapids Downtown Market and the UICA announce “Big Screen Cuisine,” an interactive culinary and cinematic experience that seeks to bring dishes to life that are inspired by classic and modern foodie film favorites and accompanied by a same-day movie screening.“Big Screen Cuisine” makes its debut on Sunday, September 27. Ticket prices will vary and will allow attendees to engage in a hands-on, top-level culinary food experience with fantastic food from local chefs. Attendees will also have the opportunity to tour the UICA, relax in the theatre, and watch the paired movie with a new and very personal understanding of all the culinary scenes they’re viewing. Depending on the experience, the culinary portion of the night may fall before or after the screenings.“Big Screen Cuisine will utilize films from all over the world while exploring diverse cultures and food histories through hands-on connection and interaction,” said Mimi Fritz, president and CEO of the Downtown Market. “Our goal is to help educate cooks of all ages and experience by bringing to life the flavors from the big screen.”Over the course of the year-round, once-monthly film series, guests will be treated to various lessons in creating delicacies such as chocolate, pastries, cocktails, French cuisine as well as wine tastings and charcuterie, an all-ages cooking class and even an occasional succulent chef’s dinner.

“UICA and the Downtown Market are creating a deliberate connection between the sights and sounds of the film experience with the tastes and aromas of the local food culture,” said Miranda Krajniak, executive director of the UICA. “Audiences can explore the UICA and broaden their knowledge of not only art, but food, film and how they translate into a unified experience.”

For more info, click here.

Here’s the full schedule of screenings:

  • Sept. 27: Chocolat; chocolate class: 3 p.m. – 5 p.m., movie at 5:30 p.m.
  • Oct. 18: Sideways; wine tasting and charcuterie 3 p.m. – 5 p.m., movie at 5:30 p.m.
  • Nov. 22: Ratatouille; all-ages cooking class 3 p.m. – 5 p.m., movie at 5:30 p.m.
  • Dec. 6: Babette’s Feast; movie at 3 p.m., chef’s dinner at 5:30 p.m.
  • Jan. 24: Hey Bartender; cocktail class and charcuterie 3 p.m. – 5 p.m., movie at 5:30 p.m.
  • Feb. 21: The 1000-foot Journey; movie at 3 p.m., chef’s dinner at 5:30 p.m.
  • Mar. 27: Grand Budapest Hotel; pastry class 3 p.m. – 5 p.m., movie at 5:30 p.m.
  • Apr. 17: Bottle Shock; wine tasting and charcuterie 3 p.m. – 5 p.m., movie at 5:30 p.m.
  • May 15: The Big Night; movie at 3 p.m., chef’s dinner at 5:30 p.m.
  • Jun. 26: Julie & Julia; movie at 3 p.m., French cooking class at 5:30 p.m.
  • Jul. 17: Waitress; pie class 3 p.m. – 5 p.m., movie at 5:30 p.m.
  • Aug 28: Like Water For Chocolate; movie at 3 p.m., chef’s dinner at 5:30 p.m.