WOULDN'T IT BE GREAT TO PICK UP YOUR TWEEN
AND
HAVE DINNER PREPARED
AND
HOMEWORK ALREADY DONE?

WELCOME TO THE
""INTERNATIONAL EASY TWEEN CUISINE""
COOKING PROGRAM


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 Fixinís
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 Hunterís Wifeís 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.
Itís 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. Itís 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 Makerís Wifeís Steak".
A great "Stick to the Ribs" winter meal.

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

© The Residential Chef 2018