Saturday, March 26, 2022

Family Fun with Chef Katie Leaird


About Family Fun with Chef Katie Leaird

Join Chef Katie Leaird for this monthly series in collaboration with Slough Farm. Each month will feature a new recipe that both parents/caregivers AND children can enjoy and learn together! Katie will be working through her cookback, My First Cookbook, to demonstrate how children ages 4 & up and parents can work together to conquer mealtime. Recipes will be broken into easy steps that give children relevant and appropriate tasks to be helpers. Each class will feature a main course, side dish, and desert that each pair will take home to enjoy with friends and family.

Menus to be announced. This class will rotate monthly between The Farm Institute and Slough Farm. January, March, May will be held at the Farm Institute. February, April, and June will be held at Slough Farm. Please bring your own containers to take food home with you if possible.

About Katie Leaird:

Katie’s food tale winds through restaurant dish pits and cookbook editorial round-tables, spans both American coasts, and meanders into Italy. After a lot of school,* Katie cooked in some restaurants,** worked as a chocolatier, created a wedding cake business, and consulted for bakery and restaurant start-ups. Since Katie can’t stay away from the classroom, she spent six months teaching middle schoolers at Edible Schoolyard (Berkeley, CA) and worked as the Assistant Pastry Professor at Tante Marie’s Cooking School (San Francisco, CA).

After living in Italy (Emilia-Romagna —> Puglia), Katie moved back to the East Coast to take her dream job at America’s Test Kitchen. She spent 5 years surrounded by the most talented food professionals in the biz testing recipes again and again and AGAIN. She developed recipes and wrote for Cook’s Country, authoring the Great American Cake page of the magazine, and then moved over to help start the ATK Kids brand as the Senior Editor of the first four cookbooks and online content. Throughout my tenure, Katie worked on two PBS television shows, countless photo shoots, and appeared in a bunch of videos. So. Much. Fun.

Now, Katie write recipes and am a contributor to food media outlets such as Serious Eats, The Kitchn, and Fresh magazine. Katie writes about her personal cooking life with her toddler, kitchen tools and equipment, and, of course, recipes.

You can learn more about Katie on her website at

Pre-registration is required for all Farm Institute cooking classes. Please contact Lindsay with any allergy or food restriction questions at or if you’d like to join as a member and receive discounted programming. If you would like to attend but are unable to pay, please reach out to for more information.

Consuming raw or undercooked meat, poultry seafood or eggs may increase your risk of food borne illness.

Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact at least 7 days prior to the start of the program to receive a full refund or transfer to another date/class. Refunds and/or class transfers will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes.

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