“to help children, adolescents, and adults with special needs strengthen their social, independent living, and motor skills through culinary experiences. They use cooking as an opportunity for individuals with special needs to increase independence, build relationships, put basic academic skills to use in a functional way, and learn how to eat healthier.”
We set up three stations in The Press Lounge. Each group of kids could rotate through and learn a new hands-on culinary skill. Starting with the salad course, we used a spiralizer and peelers to turn carrots, radishes, pears and apples into the base for a Fall Rainbow Crunch Salad. The salad got dressed in a Honey Cider Vinaigrette that the kids also helped prepare by measuring and shaking.
Then they moved on to pasta making with Chef Gary. Chef Gary showed how to mix together a ricotta gnocchi dough and then roll it out into pillowy dumplings. These were then sautéed with butternut squash, brown butter and kale for a festive and vegetarian fall entree.
Finally, for dessert the Culikids assisted Pastry Chef Sofia with filling and shaping delicious spiced apple hand pies!
At the end everyone (kids and their adult volunteer assistants) sat together. They were all able to enjoy the fruits of their labor. We all felt thankful for the delicious meal and the opportunity to cook with this inspiring group! We hope to collaborate on culinary garden and farm trips in the near future. If you are interested in volunteering or signing up for a class, visit their events page.