What it is: A free kid cooking demonstration just for kids by executive chef Matt Stickle, executive chef of the Bite restaurant at Hotel Murano in downtown Tacoma.
When: 10:30 a.m.-11:30 a.m. Thursday Aug. 9 at the Broadway Tacoma Farmers Market.
What’s he cooking? Said Stickle by email, “Peach Melba in honor of Escoffier and created in London (home of the Olympics 2012!) and a play on PB&J’s. Making fruit salsa and making tacos instead of sandwiches. Using fruit from one of the stands like Terry’s Berries, Sidhu Farms, Collins Orchards.”
A few more thoughts from Stickle, via email, about the demo:
Why pb&J? It’s all about seasonality, said Stickle. “Using fruits that are in season and turning them into something creative. Peaches, strawberries, raspberries, blackberries and regular items you find in your pantry.”
Is the demo hands on? Said Stickle, “They (the kids) will make the salsa, make the bread tortillas, cook the peaches.” Stickle is bringing chef hats for the kids.
Why the demo? “I would love to teach kids that cooking is fun, creative, healthy. I would love to have my own cooking show on after kids get home from school.” His advice to kids is to learn to cook with what’s on hand in every home’s pantry. He added, “Play around with what you have in the fridge. The other night I made oatmeal cookies using Raisinets from my candy drawer.”
How do you get picky eaters interested in cooking? “Make regular dishes into new exciting dishes. Hide vegetables in sauces by cutting them smaller or let the kids help you cut the vegetables. They may want to try what they worked on. Sometimes the vegetables are overcooked and soggy or have no seasoning – so don’t overcook and season with garlic, fresh cracked pepper, kosher salt in the cooking water, lemon juice, citrus zest like orange or lime zest liven up broccoli, cauliflower. Add bacon. Bacon makes Brussels sprouts taste amazing.”
More info on the Bite restaurant here: hotelmuranotacoma.com