Rock­mart Farm­ers Mar­ket class to fea­ture shish ke­babs

The Standard Journal - - LIFESTYLE - SJ Cor­re­spon­dent By Sean Wil­liams

Like meats and veg­gies? Like dessert? The Rock­mart Farm­ers Mar­ket has you cov­ered with the up­com­ing Kids Cook­ing class on Thurs­day, Sept. 28 from 4 to 6 p.m. in­side the Sil­ver Comet Trail­head Build­ing on Rock­mart’s Church St.

The com­mu­nity kitchen is sched­uled to be a place of learn­ing and eat­ing for the young chefs who will be taught the ins and outs of mak­ing Shish ke­bab and dessert ke­bab in a safe, healthy way.

Reg­is­tra­tion for the course is $5.50 and chil­dren will be taught ev­ery­thing from safe cut­ting skills, in­struc­tion on ba­sic ap­pli­ances, ba­sic cook­ing tech­niques, and var­i­ous recipes the young cooks can make with what they learn.

Cus­tomers are en­cour­aged to reg­is­ter early as there is limited space within the com­mu­nity kitchen and ad­mis­sion will be de­cided on a first come first serve ba­sis.

While the lower age limit for the course is 7 years old, par­ents are urged to take dis­cre­tion and de­cide whether their child can han­dle be­ing around knives and ap­pli­ances.

Par­ents wish­ing to at­tend with their child will have to be spectators from out­side of the kitchen, but there will be var­i­ous adults su­per­vis­ing chil­dren.

Shish ke­bab and their dessert coun- ter­part are the stars of the end of the month course, and stu­dents can ex­pect to use health­ier, fresher in­gre­di­ents for the dish. Shish ke­bab, known for chunks of meat sand­wiched be­tween slices of veg­eta­bles on a skewer, will likely fea­ture hor­mone-free meat from the Farm­ers Mar­ket with freshly grown toma­toes and onions from the same source.

Dessert ke­babs, var­i­ous sweets packed to­gether on a skewer, are likely to be made with fresh fruit and other lo­cally baked sweets.

Cut­ting, chop­ping, and cook­ing the Kabobs will take care­ful han­dling of knives and ap­pli­ances, of course, but there is limited risk thanks to cook­ing classes be­gin­ning with hy­giene and safety. Hands, fruits, and veg­eta­bles are prop­erly washed be­fore the in­struc­tor teaches the proper way to han­dle a knife, how to pre­vent knife-based in­juries, and how to use ba­sic cook­ing ap­pli­ances such as stoves and pro­ces­sors.

At the end of the course the stu­dents walk away with uni­ver­sal cook­ing knowl­edge and unique recipes they can make their own way.

Those in­ter­ested in learn­ing more can visit www.rock­mart­farm­ers­mar­ket. com/, and those in­ter­ested in sur­vey­ing the po­ten­tial in­gre­di­ents used dur­ing classes can visit the mar­ket ev­ery Thurs­day from 2 to 6 p. m. on Rock­mart’s Wa­ter St.

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