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Greensboro Children’s Museum

3365742898||gcmuseum.com

Upcoming Events

July 2019

$65

Adult Cooking: Cocktails with Mark Weddle

July 10 @ 6:00 pm - 8:00 pm

Step up your midsummer bartending game with Mark Weddle, as he helps us transform garden fruits and veggies into unique cocktails. on the menu: three classic cocktails with a garden twist. This class is for ages 21+. Registration required. gcm members $55, nonmembers $65

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$55

Adult Cooking: Fresh Pasta with Jeff McCarthy

July 28 @ 2:00 pm - 4:00 pm
Greensboro Children’s Museum, 220 N Church Street
Greensboro, NC 27401 United States

Former chef cum stay-at-home Dad and sourdough fanatic, Jeff McCarthy, is joined by his wife, trained chef and better half of their micro bakery Breadservice, Ingrid Chen. We’ll explore the strategy and science of making simple hand made pasta at home and how to serve it with our garden fresh ingredients. on the menu: 3 types of pasta and 2 simple sauces. Registration required.

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August 2019

$35

Downward Dog Days of Summer Family Yoga & Cooking

August 20 @ 10:00 am - 11:30 am

Twist, breathe, stretch and celebrate the end of summer with a rejuvenating yoga and cooking class in the garden. on the menu: fruit muffins and green smoothies. This class is for ages 3+. Registration required.

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$50

Adult Cooking: Summer Preservation with GIA

August 22 @ 6:00 pm - 8:00 pm

Join Chef Anders Benton and Head Mixologist Dan Lis from GIA as they work with us to preserve our garden bounty! We will be making canned goods and shrubs using ingredients from the garden, and participants will take home their own jar of preserves. on the menu: pickles, jam and shrubs from our garden abundance. This class is for ages 21+. Registration required.

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$45

Adult Cooking: Sriracha, Hot Sauce & Pepper Jelly

August 27 @ 6:00 pm - 7:30 pm
Greensboro Children’s Museum, 220 N Church Street
Greensboro, NC 27401 United States

Turn up the Scoville units and preserve the heat of the summer in this hands-on hot pepper class! We’ll learn how to make a variety of scorching hot spreads to add a kick to your meals all year long. We will discuss the difference between various peppers, how to tame their heat, and guests will leave with a jar of each to take home. on the menu: riracha, habanero pepper jelly, and a personalized hot sauce. Registration required.

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