Great Performances

COOKING WITH GP – NOODLE PASSPORT

COOKING WITH GP: NOODLE PASSPORT

Great Performances has partnered with The Sylvia Center for a family cooking series! We’re excited to take a trip with The Sylvia Center’s Noodle Passport.  Our classes will take families on a culinary journey around the globe, exploring types of noodles from different countries.

Starting Thursday, February 18, the class will run from 6:00 pm – 7:00 pm for six consecutive weeks, with the final class on Thursday, March 25.

During each class, our Chef Instructor will provide an overview of the class, define key terms and demonstrate cooking techniques.

About The Classes

Cost: $20 per seat (the class fee is per Zoom seat – you can have as many people in your kitchen as you like)

Class Length: 60 minutes

What you’ll need: Before each class, you’ll need to download our prep packet. Each packet contains a shopping list, recipe, passport page, pre-work, and any additional information you’ll need.

Each class is fully interactive! Be prepared to turn on your camera if you’d like and feel free to ask questions as you work alongside our Chef Instructor.

We’ll send the password protected Zoom link 30-minutes before the class. Please login to the Zoom up to 10 minutes before the start time—late attendees may not be admitted.

About The Sylvia Center

The mission of The Sylvia Center is to inspire young people to become healthy eaters and advocates for healthy food in their families and communities.

As a part of The Sylvia Center’s high-impact programming, students learn essential skills in the kitchen so they can cook low-cost, healthy meals at home, as well as gain confidence through cooking and doing something that’s good for them and their families. 

Your donation today will help The Sylvia Center provide more fun, family-friendly opportunities for our communities to take control of their health, one plate at a time.

NOODLE PASSPORT CLASS DETAILS

Week 1: America

American Style Pasta Salad (Vegetarian)

Thursday, February 18 | 6:00 pm – 7:00 pm | $20

We’re kicking off the session with an introduction to the course. Our Chef Instructor will review key vocabulary and cooking techniques that will be used throughout the series. You’ll practice these techniques as you prepare a delicious American style pasta salad. This dish is vegetarian friendly and can be made vegan.

Week 2: Italy

Homemade Gnocchi With Rustic Ratatouille (Vegetarian)

Thursday, February 25 | 6:00 pm – 7:00 pm | $20

This week we’ll cover essential knife skills and sanitation before we travel to Italy with our Homemade Gnocchi with Rustic Ratatouille. You’ll practice your knife skills as you chop your vegetables for the ratatouille which you’ll serve with freshly made gnocchi. This dish is vegetarian friendly and can be made vegan.

Week 3: Japan

Soba Noodle Salad (Vegetarian, Contains Soy)

Thursday, March 4 | 6:00 pm – 7:00 pm | $20

During this class we’ll explore flavors as we travel to Japan and prepare a Soba Noodle Salad. We’ll reinforce our knife skills learned in Week 2 as we chop our vegetables and combine them with soba noodles and an umami-rich dressing. This dish is vegetarian and can be made vegan.

Week 4: Peru

Peruvian Tallarines Verdes (Vegetarian, Contains Dairy)

Thursday, March 11 | 6:00 pm – 7:00 pm | $20

Learn the difference between whole and processed foods — and why it’s important. Then we’ll travel to Peru as we prepare Tallarines Verdes, or Green Noodles. This dish is vegetarian.

Week 5: Morocco

Moroccan Chickpea And Vegetable Stew With Couscous (Vegan)

Thursday, March 18 | 6:00 pm – 7:00 pm | $20

What makes a healthy plate? We’ll talk about nutrition and how to build a balanced plate. We’ll continue to build on the previous weeks’ lessons as we travel to Morocco and prepare a chickpea and vegetable stew with couscous. We’ll also learn about different spices and how they can add flavor to your food. This dish is vegan.

Week 6: Russia

Mushroom Stroganoff (Vegetarian, Contains Dairy)

Thursday, March 25 | 6:00 pm – 7:00 pm | $20

In our final week, we’ll explore the seasons and the benefits of eating foods that are in season. Then it’s off to Russia for a warming, delicious Mushroom Stroganoff. In our final week of skill building, we’ll add new techniques including making a roux to thicken our sauce. This dish is vegetarian.

HOW TO REGISTER

Complete the form below to register for as many classes as you wish! You can always come back to this page to register for additional classes.

Classes sizes are limited so make sure to reserve your spot today.

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