Regardless of your age, please bring your ID and be prepared to show your ID at check-in. At check-in, we will ask to see the ID of anyone who will be drinking alcohol. Events held at restaurants, breweries, or bars are often not BYOB, but drinks are available for purchase there.) You must be 21 or older to drink alcoholic beverages. You can bring any type of beverage that you like to our studio or on our tours! (Some events will include a beverage – This will be noted in the class description. All classes and tours begin promptly on time. We open our doors 30 minutes before an event starts, so come with a friend, or make some new friends, and choose your seats. We’ll let you know if something opens up! If an event you’d like to attend is sold out, you can join a waiting list by sending an email to with the event name, date and time, your name and contact information, and the number of people in your party. We sometimes add capacity or have cancellations. We open our doors for seating 30 minutes before an event so you have time to choose! If you are coming with a large group, we recommend arriving at least 20 minutes prior to the start of the event.ĭo you have a waiting list for sold out classes? The calendar for the upcoming month is generally posted by the 20th of each month.Ĭan I reserve seats for my friends so we can sit together? And we hope to expand our subsidized program offerings to schools and community organizations – because EVERYONE should have access to a healthy food education.When does the new schedule of upcoming events come out? We’re also trying to reach more adults with cooking and healthy living class offerings, since so many folks are looking to get back to the basics and learn life-sustaining skills. We’re working on reinforcing kids’ connection with food with growing and composting elements. I love where we are, and I’m very excited about where we’re going. The first six years of The Kids’ Table have been quite a journey, and I’m looking forward to many more to come. And so rewarding when that same child is devouring the dish at the end. It’s amazing how often I hear a child complaining about not liking red peppers, dark leafy greens or onion at the beginning of class. We’ve been cooking up a storm ever since – giving kids ownership over their food, making healthy food fun, and watching those palates and minds expand as a result.
Our adventure officially began when The Kids’ Table opened its doors in February 2007.
#DABBLE KIDS PROFESSIONAL#
So, I decided to merge my personal passion and my professional life. And, in the course of that, wanting to share what I was learning with other families. I was becoming more and more dedicated to the idea of getting my kids to eat healthier. While many of my co-workers read tax journals in their spare time, I read cooking magazines. I had been practicing transactional tax law at a big firm in downtown Chicago – and my heart just wasn’t in it. I saw how much more likely they were to eat food if they had a hand in preparing it. Both Jake and Aleks went to Montessori programs, where the curriculum emphasis is largely in the practical life realm, including cooking. And, other than a few short-term victories, it didn’t work.Ī different approach to my kids and food came from our preschool experience. I countered with pretty much every trick in the book – coaxing, cajoling, bribing and threatening. Things were going swimmingly on the food front until my younger son hit the picky eating stage like a brick wall.
And when the baby food stage came along, I opted to make my own. It wasn’t until I was pregnant that I started focusing on healthful eating. I had always enjoyed cooking, but not necessarily with nutrition in mind. The inspiration for The Kids’ Table came from my experience in raising my two boys, Jake and Aleks.
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