12441 SOUTH 900 EAST, SUITE 280, DRAPER, UTAH

801-347-7455

What's new in the Lab?

winter 2021 classes 

Classes begin Tuesday, January 18 and end Thursday, March 25

  • TUESDAY 4:00-5:00 JUNIOR CHEFS {ages 5-8}

  • TUESDAY 4:00-5:00 SEWING {ages 8+}

  • TUESDAY 5:00-6:00 SEWING {ages 8+}

  • TUESDAY 5:00-6:00 COOKING {ages 9+}

  • WEDNESDAY 4:00-5:00 JUNIOR CHEFS {ages 6-9}

  • WEDNESDAY 4:00-5:00 SEWING {ages 8+}

  • WEDNESDAY 5:00-6:00 COOKING {ages 9+}

  • WEDNESDAY 5:00-6:00 SEWING {ages 8+}

  • THURSDAY 4:00-5:00 TEEN CHEFS 

  • THURSDAY 4:00-5:00 SEWING {ages 8+} 

  • THURSDAY 5:00-6:00 COOKING {ages 9+}

  • THURSDAY 5:00-6:00 SEWING {ages 8+}

in the kitchen.....

JANUARY 19-21

STIR FRIED CHICKEN & SESAME NOODLES:  In this quick, Asian fusion noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, soy sauce and sesame oil. Saute the ground chicken and combine the sauce, chicken and soft noodles for a simple yet delicious meal any night of the week.

JANUARY 26-28

CHILE VERDE TAQUITOS:  Salsa verde pork carnitas all rolled up in a soft corn tortilla and baked to perfection in the oven.
 

FEBRUARY 2-4

TURKEY PITAS WITH CUCUMBER, CHICKPEAS AND TAHINI:  crunchy, creamy turkey sandwiches. Turkey breast, lemony tahini dressing, soft chickpeas, and cucumber salad, all packed into pitas.

FEBRUARY 9-11

VALENTINE SUGAR COOKIES:  Learn to decorate the sweetest little valentine cookies you ever did see. Keep them to yourself or give them to your favorite valentine.

 

FEBRUARY 16-18

CLASS CHOICE

FEBRUARY 23-25

CREAMY CORN CHOWDER:  Thick, creamy and filling, this chowder is perfect for the last of those chilly winter nights and is sure to be a hit with the whole family!

MARCH 2-4

TAMALE PIE:  This dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie.

MARCH 9-11

IRISH APPLE CAKES:  In honor of St. Patrick and all things Irish, we will whip up this tasty, not-too-sweet cake and bake it in individual springform pans.

MARCH 16-18

BLT COBB SALAD WITH CREAMY TERIYAKI RANCH DRESSING:  A slight twist on a classic cobb salad. Most of the ingredients of the classic, but with the bacon, lettuce, and tomato aspect shining through a little brighter. Homemade creamy teriyaki ranch finishes this salad off perfectly.

MARCH 23-25

GERMAN PANCAKES:This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven.

In accordance with the order from Governor Herbert, face masks are required to enter The Home Lab.  In cooking classes, students may remove their mask when eating if properly distanced. We will space tables/cooking stations to allow for physical distance.  If a student signs up with a sibling, they may be placed at a work area together.