INTERNATIONAL EASY TWEEN CUISINE is an after-school cooking program specifically designed for your Tween age kids (grades 6-8 girls & boys). Your kids will learn hands-on safe cooking techniques and will be preparing dinner for a family of four to be taken home each evening of class.

The menus have been created with easy short-cuts that will produce a family friendly delicious hot sit-down meal to be enjoyed at home. All meals include fresh tossed salad with homemade dressing and bread.

During the bake time of the meal the kids will have an opportunity to complete any homework assignments. There is a quiet work area with a computer for research ONLY.

Each 2 week session consists of 4 classes and will travel through kitchens of several different countries to explore herbs, spices and different cooking techniques, along with some interesting cooking history. Each student will attend classes on Mondays and Wednesdays or Tuesdays and Thursdays.

To provide this wonderful program we must limit each class to 6 students. Spots are filling up quickly.

Call today 602-284-1764

OR

Email an application request to cheflisa@theresidentialchef.com

When:	Mon./Wed. or Tues./Thurs. 3:15 pm - 5:30 pm
Where:	The Residential Chef Kitchen 5718 N. Granite Reef Rd. Scottsdale, AZ 85250

Session #1:

Oct. 1st & 2nd	American Pot Roast Mashed Potatoes Broccoli w/Cheese An American Classic and a family favorite.
Oct. 3rd & 4th	Italian Sausage & Pepper Sand. Stuffed Mushrooms Sweet Italian Sausage bubbled in crushed tomatoes with basil and peppers. The mushrooms are stuffed with breadcrumbs and Genoa Salami.
Oct. 8th & 9th	Chili Cheese Chicken Quesadilla Spanish Confetti Rice Re-fried Beans Creamy cheese and mild green chilis keeps this Mexican classic very family friendly. The rice is tossed with grilled grated carrots, corn and green onions.
Oct. 10th & 11th	Herb Roasted Pork Loin Twice-baked Potatoes Green Bean & Bacon Casserole Pork loin roast rubbed with herbs and garlic, then roasted to perfection. The potatoes are scooped and mashed with butter, sour cream and bacon. Then returned to the shells for a second baking.

Session #2:

Oct. 15th & 16th	The Perfect Burger w/all the Fixin�s Crispy Potato Wedges Yet another American Classic. These are the best wrist dripping juiciest burgers ever served with everything from grilled onions to bacon bits.
Oct. 17th & 18th	Huli Huli Hawaiian Roast Chicken Steamed Rice Pot Stickers A delightful Hawaiian Teriyaki sauce and Pot Stickers with a sweet chili dipping sauce (very family friendly).
Oct. 22nd & 23rd	Bratwurst on Toasted Crusty Rolls Saurkraut Busia Potatoes (Poland) Juicy Bratz on a toasted roll w/saurkrat and or grilled onions. The potatoes have bacon crisps and green onions.
Oct. 24th & 25th	Chicken Cacciatora Roasted Red Potatoes Italian Vegetables This hearty Italian dish translates to The Hunter�s Wife�s Chicken. It is traditionally served over roasted potatoes.

Session #3:

Nov. 5th & 6th	Irish Beef Stew Roasted Root Vegetables This recipe comes directly from a good Dubliner friend of mine.
Nov. 7th & 8th	Turkey Egg Foo Young-Ginger Gravy Steamed Rice This is our annual Sunday after Thanksgiving dinner. It is full of Asian vegetables that make it a meal in itself.
Nov. 12th & 13th	Swedish Meatballs Over Egg Noodles These delightful meatballs are made with ground turkey and slow roasted in a creamy mushroom sauce.
Nov. 14th & 15th	Easy Appetizers for the Holidays Pinwheel Sandwiches Potato Skins Deviled Eggs Lumpia (Philipino Egg Rolls) This is one of my favorite classes. It�s VERY hands-on so the kids love it!

Session #4:

Nov. 26th &27th	Beef Brisket French Dip Sand. Crispy Fries The brisket is slow roasted in a cooking bag. In a word... TENDER!
Nov. 28th & 29th	Estrada Chicken Enchiladas Rice & Black Beans This is the most family friendly Mexican dinner ever. Great chili flavor without the spicy burn.
Dec. 3rd & 4th	Pasta Al Forno w/ Sausage Bruschetta w/Spinach Yet another Italian classic "Baked Zitti".
Dec. 5th & 6th	Creamy Tomato Tarragon Chicken Over Basil Rice Zucchini Ribbons Bone-in Chicken breasts roasted in an oven-safe bag covered with tomatoes and tarragon. The sauce is finished with a little cream and drizzled over the rice.

Session #5:

Dec. 10th & 11th	Meatloaf Mashed Potatoes Buttered Corn "THE" American Classic. It�s like having dinner with Wally & Beaver Cleaver.
Dec. 12th & 13th	Shredded Beef Burritos Confetti Potatoes Chuck Roast slow cooked in a bag until it just falls apart. Pulled into shreds and wrapped in a fresh flour tortilla. The potatoes are mashed with grilled carrot, corn & Anaheim chilis. Yummy!
Dec. 17th & 18th	Stuffed Chicken Breast Petite Peas & Pearl Onions Bone-less chicken breast stuffed with a sourdough and green apple stuffing then drizzled with a sherry cream sauce.
Dec.19th & 20th	Bistecca alla Pizzaiola Crispy Potatoes Garlic Spinach Yet another Italian classic. This translates to "The Pizza Maker�s Wife�s Steak". A great "Stick to the Ribs" winter meal.

Cost: $300.00 per session
All meals include:
• Entr�e�s for a family of four.
• Salad, Dressing and Fresh Bread.
• A 1 year subscription to the www.theresidentialchef.com website.
• Printed Synchronized Menus.