News from Open Table

 

Open Table is excited to announce that a couple of former students–who are now accomplished chefs–plan to continue teaching classes starting soon! If you’re interested in sending a housekeeper to cook and learn with them, please get in touch at april.e.dodd@gmail.com and we’ll let you know about the calendar and menus.

Open Table is also excited to let you know that a cookbook we’ve been working on for the past two years is finally in print! It features stories and recipes from 30 of Nairobi’s most beloved restaurants, from Chowpaty to Sushi Soo to Purdy Arms and many others. If you’re interested in ordering it (it’s $30 USD), send a message to april.e.dodd@gmail.com.

Happy cooking,

OT

October 26 – 28 Menus

With the arrival of the rainy season, this week’s menus feature lots of comfort food for cool weather: homemade bread, comforting pastas, and rich, delicious desserts.

Wednesday, October 26th (9:00 am – 12:30 pm): Chicken Cacciatore, Baguettes, Deviled Eggs, Caramel Brownies

Thursday, October 27th (9:00 am – 12:30 pm): Duck Confit + Mushroom Sauce, Homemade Bowtie Pasta, Strawberry Salad, Salted Caramels

Friday, October 28th (9:00 am – 12:30 pm): Egg Salad on Honey Oat Sandwich Bread, Roasted Beet & Goat Cheese Salad, Granola Parfaits

Click here to sign up for a class–all are welcome!

What’s Cooking?

Wondering what we’re making at Open Table this week? Glad you asked!

Wednesday, October 19th: Ethiopian! (injera, shiro, spicy lentils, grilled green beans & beets) + toasted coconut cake

Thursday, October 20th: Mashujaa Day–no class

Friday, October 21st: Spinach & mushroom lasagna, focaccia bread, caprese salad, no-bake chocolate cookies

If you want to join (or send your housekeeper), sign up here!

We’re Back!

We’re back and excited for a month filled with tons of different cuisines (Afghan! Japanese! American!). As we settle back into a new school term, now is the perfect time to add some healthy recipes to your family’s collection. Here’s what we’re making this week:

Wednesday, September 7th: Quiche Lorraine, Grilled Eggplant + Pomegranate, Double Chocolate Cake

Thursday, September 8th: Pulled Pork Sandwiches, Hush Puppies, Deviled Eggs, Rice Krispie Treats

Friday, September 9th: Gnocchi w/ Pesto & Caramelized Onions, Roasted Carrot Salad, Lemon Poppyseed Pound Cake

Want to sign up? Fill out this form.

On Holiday

Open Table is on holiday from August 27th-September 4th. We’ll get started with classes again from September 7th. Take a look at the September class calendar and start getting excited about what’s coming up!

 

–OT

What’s Cooking?

If you’re traveling in August, now is a great time to send a housekeeper for a cooking intensive! This week, we’re making:

Thursday, August 24th: Lamb Gyros + Tzatziki Sauce, Twice Baked Potatoes, Banana Cream Pie
Friday, August 25th: Vegetarian Thai Curry, Coconut Sticky Rice, Crêpes + Roasted Apples and Ice Cream

Want to sign yourself or your housekeeper up for a class? Fill out a sign up form here.

Early Childhood Nutrition, Round 2

In March, Open Table partnered with Strong Start Nanny Training to offer Early Childhood Nutrition classes for nannies. After getting tons of positive feedback about the course, we’re thrilled to announce that a second round will be starting on Saturday, May 14th!

The course consists of four sessions, which take place on Saturday mornings from 9:00-12:00. In class, we cover nutritional basics, serving sizes, allergies, pickiness, special diets, and strategies for positive mealtimes, as well as much more. In each class, we also prepare 3-4 dishes designed to appeal to little ones without sacrificing nutritional value. Students receive activities and recipes to practice at home.

The cost per 4-week course is just 8,000/-. Spots are limited, so get in touch with us at april@opentableke.com if you’d like to reserve a spot for your nanny!

–OT

We’re Growing!

Open Table just celebrated its first birthday (with our much-beloved carrot cake, of course), and our second year is already brimming with new opportunities & adventures. First of all, by popular demand, we’re adding evening classes to the schedule! Every Thursday evening, any and all are welcome to join for cooking classes that celebrate a different cuisine each week. First up, on February 18th, we have Lebanese (think grilled flatbreads, lamb kebabs, baba ghanoush, and lemon pound cake), followed on the 25th by Italian (spinach lasagna, caprese salad, focaccia bread, and Italian wedding cookies), with more to come in March.

We are also excited to announce a partnership with Strong Start, a nanny training school that equips caregivers in all aspects of childcare, including cognitive and creative development. Open Table is adding a nutritional component to their stellar curriculum. We begin the first of a four-week series on Saturday, February 27th. For more information, send a message to april@opentableke.com.

Of course, our morning group classes are ongoing, with one big change: starting February 26th, Fridays are vegetarian! We’ve gotten so many requests for vegetarian-only classes that we’ve decided to dedicate one day per week to all things veg. Adaptations will be provided for vegan, low-sugar, and gluten-free diets as well.

Check out the February Class Calendar and March Class Calendar for details on all of our menus, and don’t hesitate to get in touch via email or by using the sign-up link above. We look forward to cooking & eating with you.

-OT

Happy New Year!

The New Year is a time of resolutions, very often about food. At Open Table, we don’t like to think of any one food as good or bad; instead, we focus on balance, awareness, and thoughtfulness around the act of eating. Without a doubt, we believe the best way to improve your relationship with food is to eat things that are made at home, using ingredients that are fresh, local, and free of mysterious add-ins. Each of our classes starts with a table full of simple, raw ingredients, and we spend our classes transforming familiar items into new, adventurous dishes. Plus, we always discuss how to adapt dishes to suit different diets & preferences, whether that means replacing eggs with banana, reducing sugar or salt, or diligently choosing low-calorie vegetables over starchy ones.

So if you’re looking for a resolution to make, let it be this one: to eat more homecooked food in 2016. If you, your housekeeper, your kids, or your coworkers need a hand, you’re always welcome at our classes. Take a look at the February Class Calendar for upcoming group classes, or get in touch to design a private class. We look forward to cooking & eating with you.

–OT

And Now The Rains

It’s no great secret that the way we eat changes with the seasons. In the hot months of January and February, all I want is salad, salad, salad: a diet of sugar snap peas and the occasional lemonade would do it. Now, the day after the first real deluge of this rainy season, I’m thinking pasta, cheese, braised red meat, warm apple crumble, honey lemon tea. In today’s class, we gave in to rainy-season urges, making tender, delectable gnocchi, served up with osso buco braised for two hours in white wine, and followed by moist red velvet cake. This was not a day to count calories. But then, we get to do this every once in a while. And when the weather tells me I need a big plate of comfort food, I say, “If you say so, weather. If you say so.”

Don’t worry: we’ll still have light, refreshing dishes throughout the next months (see October 28th’s awesome arugula + citrus salad, for one, or the 30th’s perfect green bean & pomegranate side dish). But there will also be lots of things to keep you warm and, you know, not hating the world for literally raining on your parade.

And for you Americans: stay tuned for the November schedule, to be posted soon, because we’ll make sure to cover Kenya-fied Thanksgiving staples throughout the month! Pumpkin pie, here we come.

–OT