Cooking with Colors (featured)
A colorful diet is a healthy diet! As a part of the Museum’s Eat a Georgia Rainbow program, local chef Damaul Mitchell will help children create colorful and healthy creations by experimenting with local fruits and vegetables. In this hand-on cooking class, children will break down the ingredients and combine them with tasty fresh herbs and spices. Children will savor their hard work. They can eat what they make and take home the recipes to enjoy time and time again. See the menu for each class below. Click here to learn more about our Eat a Georgia Rainbow program.
About Chef Damaul Mitchell
Damaul Mitchell, a native of Boston MA, has had a passion for cooking since he was a young child and has turned that passion into a career that spans more than 10 years. He is currently Chef and Proprietor of Nana M's Catering and Consulting. He previously served as Chef at the Glenn Hotel and Banquet Chef at the Georgia Aquarium. He has had a variety of experiences from working in hotels, country clubs, Glatt Kosher catering halls, restaurants and corporate cafeterias. His commitment and dedication to the field has also enabled him to participate in Legal Seafood Restaurant's MDP (Manager Development Program) and serve as a Member of their President’s Advisory Council. Not only does Damaul bring a variety of personal and professional experiences to his career; he also brings his passion for touching the lives of others as a father, mentor, and role model by sharing his expertise with children and adults. Most recently, he has conducted volunteer cooking demonstrations at The Hadley Players of Harlem NY, a 30-year theatrical group, and here at the Museum.
Weekly Menus:
March 7 – Bombay Fruit Salad
A colorful and artistic arrangement of fruits cut into various shapes and sizes and then hand tossed in a bowl with an Indian themed reduction of spices fresh mint and honey...yummy! (recipe)
March 14 – Sushi
Kids will enjoy making Sushi (nori-dried seaweed, rice, sweet vinegar reduction) along with cucumber, carrots, and hearts of palm, organic greens – lettuce, zucchini, squash, and other assorted vegetables. As a special surprise, make a candy sushi roll with fruit rollups, rice crispies, and licorice sticks. (recipe)
March 21 – Whole Wheat Pasta with Sautéed Vegetables
Cooked whole wheat pasta with sautéed zucchini, squash, assorted peppers, carrots, and spices served in a vegetable stock base.
March 28 – Fruit Displays
Children will learn shapes, colors, and sizes while constructing their own fruit plates with assorted fruits.
April 4 – Vegetable Crepes
In a brown rice crepe batter, kids will break down assorted vegetables, make crepes, and fold in a semi-sweet yogurt lemon mixture. (recipe)
April 11 – Bean Salad Plate with Hummus and Chips
Red beans, black beans, garbanzo beans, and Vidalia onions mixed with olive oil and served on fresh triangle chips. As a special treat, make a musical tambourine with dried beans between two plates inverted and glued. (recipe)
April 18 – Island Brown Rice Stir Fry
Sesame Oil, brown rice, tricolor peppers, scallion, pineapple, broccoli, fresh orange juice, and low sodium soy sauce all stir-fried together.
April 25 – Mixed Vegetable Salad
Organic greens/lettuce tossed with quick sautéed carrots, zucchini, squash, red peppers, and fresh herb-marinated hearts of palm. Served with a rosemary balsamic reduction.
May 2 – Mixed Dried Fruit Bars
Children should enjoy this sticky tasty recipe of dried figs, granola, honey, California golden raisins, cinnamon, and a touch of nutmeg and fresh parsley. All to be mixed, pan seared, and cut into various shapes.
May 9 – Fresh Fruit Slushies
Children’s choice of their own handpicked fruit to cut, strain, and mix over dried ice to create their own unique slushies.
Cooking with Colors is sponsored by Kaiser Permanente. The Eat a Georgia Rainbow program is made possible by the Georgia Department of Agriculture Specialty Crop Block Grant Program/Farm Bill Collaborative with Georgia Organics and the Georgia Egg Commission with additional support from Georgia Natural Gas TrueBlue Schools and Kaiser Permanente.
About Chef Damaul MitchellDamaul Mitchell, a native of Boston MA, has had a passion for cooking since he was a young child and has turned that passion into a career that spans more than 10 years. He is currently Chef and Proprietor of Nana M's Catering and Consulting. He previously served as Chef at the Glenn Hotel and Banquet Chef at the Georgia Aquarium. He has had a variety of experiences from working in hotels, country clubs, Glatt Kosher catering halls, restaurants and corporate cafeterias. His commitment and dedication to the field has also enabled him to participate in Legal Seafood Restaurant's MDP (Manager Development Program) and serve as a Member of their President’s Advisory Council. Not only does Damaul bring a variety of personal and professional experiences to his career; he also brings his passion for touching the lives of others as a father, mentor, and role model by sharing his expertise with children and adults. Most recently, he has conducted volunteer cooking demonstrations at The Hadley Players of Harlem NY, a 30-year theatrical group, and here at the Museum.
Weekly Menus:
March 7 – Bombay Fruit Salad
A colorful and artistic arrangement of fruits cut into various shapes and sizes and then hand tossed in a bowl with an Indian themed reduction of spices fresh mint and honey...yummy! (recipe)
March 14 – Sushi
Kids will enjoy making Sushi (nori-dried seaweed, rice, sweet vinegar reduction) along with cucumber, carrots, and hearts of palm, organic greens – lettuce, zucchini, squash, and other assorted vegetables. As a special surprise, make a candy sushi roll with fruit rollups, rice crispies, and licorice sticks. (recipe)
March 21 – Whole Wheat Pasta with Sautéed Vegetables
Cooked whole wheat pasta with sautéed zucchini, squash, assorted peppers, carrots, and spices served in a vegetable stock base.
March 28 – Fruit Displays
Children will learn shapes, colors, and sizes while constructing their own fruit plates with assorted fruits.
April 4 – Vegetable Crepes
In a brown rice crepe batter, kids will break down assorted vegetables, make crepes, and fold in a semi-sweet yogurt lemon mixture. (recipe)
April 11 – Bean Salad Plate with Hummus and Chips
Red beans, black beans, garbanzo beans, and Vidalia onions mixed with olive oil and served on fresh triangle chips. As a special treat, make a musical tambourine with dried beans between two plates inverted and glued. (recipe)
April 18 – Island Brown Rice Stir Fry
Sesame Oil, brown rice, tricolor peppers, scallion, pineapple, broccoli, fresh orange juice, and low sodium soy sauce all stir-fried together.
April 25 – Mixed Vegetable Salad
Organic greens/lettuce tossed with quick sautéed carrots, zucchini, squash, red peppers, and fresh herb-marinated hearts of palm. Served with a rosemary balsamic reduction.
May 2 – Mixed Dried Fruit Bars
Children should enjoy this sticky tasty recipe of dried figs, granola, honey, California golden raisins, cinnamon, and a touch of nutmeg and fresh parsley. All to be mixed, pan seared, and cut into various shapes.
May 9 – Fresh Fruit Slushies
Children’s choice of their own handpicked fruit to cut, strain, and mix over dried ice to create their own unique slushies.
Cooking with Colors is sponsored by Kaiser Permanente. The Eat a Georgia Rainbow program is made possible by the Georgia Department of Agriculture Specialty Crop Block Grant Program/Farm Bill Collaborative with Georgia Organics and the Georgia Egg Commission with additional support from Georgia Natural Gas TrueBlue Schools and Kaiser Permanente.
Date(s): Every Monday through May 9th, 2011
Time(s): 10:30 AM-11:30 AM
Cost: Included with Museum admission
Phone: Reservations required, please call 404.527.3693.
Ages: Geared toward children ages 8 and under
Playgroup Size: Each class is limited to 10 children and their adult caregivers.
Time(s): 10:30 AM-11:30 AM
Cost: Included with Museum admission
Phone: Reservations required, please call 404.527.3693.
Ages: Geared toward children ages 8 and under
Playgroup Size: Each class is limited to 10 children and their adult caregivers.
