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New All-Ages Cooking School Lands at U Village

And it's as much for kids as their parents

froglegs-pizza-pic

It’s almost too adorable: an all-ages cooking school where the instructors have cutesy woodland names and the pizzas have rosy pepperoni cheeks (see Exhibit A above). But FrogLegs Culinary Academy, which moves into University Village later this month, is a perfect fit for the al fresco shopping center—a fine balance of kid-friendly and mom-friendly.

“U Village is my happy place,” says owner Laura Vida, whose former life includes stints at Starbucks, Williams & Sonoma and other high-end food businesses before launching the original FrogLegs in Kirkland. Though the original location has built a reputation for its cooking classes and well curated treat mercantile, the U Village spot will be slightly different: a little bigger (back-up kitchens mean party turnover can happen faster), expanded adult classes in addition to the after-school classes and summer camps for kids, and even more treats, including house-made cookies and party supplies.

Perhaps most exciting (for me): The walk-in goodies counter includes ready-to-eat cookie dough. Now, I’m of the mind that all cookie dough is ready to eat, but I understand that the health department doesn’t agree, so Vida and her team are heat treating the flour and leaving out the eggs. This is a huge trend in other cities (even Portland’s got in on the action) that somehow hasn’t landed in Seattle yet… But cookie dough by the scoop? Yes, please.

Summer camps for kids (on topics ranging from street food to unicorn cookies) start June 11. If you’re still scrambling to sign your kids up for summer activities, register online here. Adult classes are available for register online as well—knife skills, tacos, clean eating and, my personal favorite combo, macaron/charcuterie/rose are all among the initial offerings. There are even adult/kid combo classes.  

Of course, FrogLegs is in a corner spot right by the (in desperate need of a revamp) playground and across from Kid’s Club. Though classes will surely fill up, they’re planning to offer drop-in mini classes and a drop-in-anytime option to decorate your own cupcake. Check out the rest of the details at froglegskca.com.

Restaurant Roundup: Literary Libations and Tequila on the Docks

Restaurant Roundup: Literary Libations and Tequila on the Docks

Here’s what was served up recently in the Emerald City.

There are still three weeks until Thanksgiving, but the spread of offerings this year at Seattle-area hotels is already impressive. Whether you’re traveling in the city or simply don’t want to deal with dirty dishes, the cornucopia overfloweth. Enjoy a feast at the Four Seasons’ recently remodeled Goldfinch Tavern, or a three-course meal at The…

Best Coffee Shop: Drip Drip Coffeehouse

Best Coffee Shop: Drip Drip Coffeehouse

This women- owned and minority-operated coffee shop gained popularity for its Vietnamese-style coffee and matcha flights. The former is brewed with a phin—a Vietnamese coffee press in which hot water slowly drips through coffee grounds—yielding a bold, concentrated brew. Drip Drip’s phin-brewed coffee comes in sweet and savory flavors, including banana, salted egg yolk, coconut…

Best Brewery: Stoup Brewing

Best Brewery: Stoup Brewing

Like any good craft brewery, Stoup has a little chaos to it. Dogs tuck under tables, kids tear into snacks, food trucks hum in the background, and friends squeeze together at long tables. Husband-and-wife Brad Benson and Lara Zahaba opened the original Ballard brewery with their friend Robyn Schumacher in 2013, amid the neighborhood’s craft-brewery…

Best Bakery: Bakery Nouveau

Best Bakery: Bakery Nouveau

If one pastry can explain Bakery Nouveau’s appeal, it’s the twice-baked almond croissant, dipped in simple syrup, filled with almond cream, and sent through the oven twice. Co-owner William Leaman, who has more than 35 years of experience in professional baking, was named one of the country’s Top 10 Next Generation Chocolatiers and captained a…