My husband and I are quite proud of the adventurous little eaters we’ve cultivated. While Sarah and Nolan both name pizza and cheeseburgers among their favorite foods, they can put away more nigiri and sashimi than some adults. I have to make sure Nolan, our four-year-old, doesn’t eat all the smoked salmon and crème fraiche before the adults get their share. Parents, strangers and child-free friends ask us how we did it, and our only reply is that this is something we’ve instilled in them since they were old enough to eat solids. There’s a New York City-based chef that is promoting the same habits, and he will be in New Orleans this Saturday.
Whole Foods Market and Chef Jehangir Mehta, “The Next Iron Chef” runner-up and executive chef/owner of Graffiti Food & Wine Bar in New York City, have joined forces to create The Kids Food Adventure with Chef Jehangir Mehta, a series of hands-on classes to encourage parents and children to be more adventurous with food while making healthy choices. The series, which kicked-off last week in New York City stops at Whole Foods Market locations in Austin, Boston, Denver, Los Angeles and New Orleans.
The event stops in New Orleans at Whole Foods Market’s Arabella Station location this Saturday, April 17.
Children and their parents will go on a “Journey with Jehangir,” participating in interactive store tours, educational and creative cooking demos, and conversations designed to encourage healthy, adventurous cooking at home.
The program is designed for children ages 6 to 11. Space is limited.
WHEN:
Saturday, April 17, 9:30 a.m. – 11:30 p.m.
WHERE:
Whole Foods Market – Arabella Station 5600 Magazine St. New Orleans, LA 70115 USA Get DirectionsPhone: 504.899.9119
TICKETS:
Free – Registration is limited to 10 children (6 to 11 years), and parents can sign them up at Arabella Station’s Guest Services desk.
Man. Too bad I’m over the age limit. I would totally take that class. Wonder if I can pass for 11?
Just maybe. You are tiny.
I’m so glad something like this exists. My mom is THE world’s pickiest eater and I only became exposed to great food after I started working in restaurants in my early 20s.
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