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September Recipe
Watermelon-Tomato Gazpacho
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Recent Bites
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We're partnering with Lockwood in Astoria to bring you 3x the number of classes this fall! How cool is that?!
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Looking for a unique
BIRTHDAY?
Just ask! We bring the fun to you, helping partygoers make one of our delicious and nutritious recipes. Party packages for up to 16 kids include everything you need to get the party started. See our website for more information-
book your event now!
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Help us spread the love of cooking real food to more kids -- no excuses!
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'Like' us on Facebook. Find out about classes sooner, tips, news bites, and more.
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We have classes-- for both children and adults -- posted through December! More coming soon.
Registration opens about 1 month before each class.
Go to our Calendar to check upcoming classes.
As always, our classes at Vesta are followed by a fundraiser with the dish our students make featured to help raise funds for more classes. Even if you cannot cook with us, you can still eat with us for kids cooking.
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Volunteer Opportunities
Volunteers aid our Food Educator on prep, during class, and clean up. It's a great way to make a difference working with kids! Available opportunities are listed below. Volunteers arrive 15 minutes before the listed class time and remain approximately 15 minutes afterwards.
Please email us to schedule yourself for a class.
- September 28, 3:00-4:30 at Vesta Trattoria, Astoria
-October 5, 11:00-12:30 at Lockwood, Astoria
- October 17, 4:00-5:30 at North Forest Park Library
- October 19, 11:00-12:30 at Lockwood, Astoria
- October 20 at Golden Earthworm Organic Farm, LI
- October 26, 3:00-4:30 at Vesta Trattoria, Astoria
- November 2, 11:00-12:30 at Lockwood, Astoria
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September Recipe:
Watermelon-Tomato Gazpacho
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“What’s this?” I ask holding up a rainbow-hued heavily gnarled heirloom tomato to my new class of kindergarten to first graders. (It’s a dirty game where the unknown is fun in what I like to call, Mystery Fruit and Vegetables.)
“A pumpkin!” An enthusiastic girl chirps. So I hold up another one, a smooth and slightly fuzzy peachy-apricot, “And this? No calling out, hands up please. Let’s
think.”
Read more and get the recipe on our blog.
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