Cookshop

The Teen Table is a relaxed, hands-on cooking experience for teens who want to feel more comfortable in the kitchen, learn to cook for themselves, and spend time with other teens who enjoy good food.

Whether they’re brand new to cooking or already have some experience, we’ll focus on building practical skills and confidence. Rather than following strict recipes, teens will learn how to think like a home cook—how to make decisions, work with what they have, adjust as they go, and turn simple ingredients into food they’re excited to eat.

We’ll also cover meal planning, kitchen organization, time management, using ingredients thoughtfully, making adjustments, and cleaning up. Most importantly, teens will gain the confidence to cook without needing a recipe to tell them exactly what to do.

Every class ends with everyone sitting down together to enjoy what we’ve made—because cooking is more fun when it’s shared, and learning how to feed yourself well is a pretty great skill to have.

The goal is simple: to help teens feel at home in the kitchen, make food they enjoy, and learn how to take care of themselves through cooking.

November Menu:

• Herb Roasted Chicken

• Seasonal Vegetable Sides

December Menu:

• Veggie Chili

• Cornbread

What to expect:

• Price is per person and includes the class, all ingredients, and dinner.

• Each class is hands-on and centered around preparing a meal together. We’ll cook, talk, experiment, ask questions, make mistakes, and figure things out along the way. There’s no pressure to already know what you’re doing or to be a “chef”— just a welcoming space to learn at your own pace.

• Some food allergies and intolerances can be accommodated, but please note that we may cook with eggs, dairy, nuts, poultry, beef, pork, and fish. If you’re unsure whether the class will be a good fit for your dietary needs, please inquire before registering.

• This series is for kids aged 13-18

About our Instructor:

Chef Leta Merrill is the founder and Pasta Maia, a seasoned culinary instructor, and also a mom of teens. She loves cooking with families and teaching young cooks in a fun, hands-on environment. Inspired by the Cucina Povera philosophy of simple, resourceful cooking made with love, Leta brings old-world Italian warmth and a love of gathering around the table to every class.

The Teen Table is a relaxed, hands-on cooking experience for teens who want to feel more comfortable in the kitchen, learn to cook for themselves, and spend time with other teens who enjoy good food.

Whether they’re brand new to cooking or already have some experience, we’ll focus on building practical skills and confidence. Rather than following strict recipes, teens will learn how to think like a home cook—how to make decisions, work with what they have, adjust as they go, and turn simple ingredients into food they’re excited to eat.

We’ll also cover meal planning, kitchen organization, time management, using ingredients thoughtfully, making adjustments, and cleaning up. Most importantly, teens will gain the confidence to cook without needing a recipe to tell them exactly what to do.

Every class ends with everyone sitting down together to enjoy what we’ve made—because cooking is more fun when it’s shared, and learning how to feed yourself well is a pretty great skill to have.

The goal is simple: to help teens feel at home in the kitchen, make food they enjoy, and learn how to take care of themselves through cooking.

November Menu:

• Herb Roasted Chicken

• Seasonal Vegetable Sides

December Menu:

• Veggie Chili

• Cornbread

What to expect:

• Price is per person and includes the class, all ingredients, and dinner.

• Each class is hands-on and centered around preparing a meal together. We’ll cook, talk, experiment, ask questions, make mistakes, and figure things out along the way. There’s no pressure to already know what you’re doing or to be a “chef”— just a welcoming space to learn at your own pace.

• Some food allergies and intolerances can be accommodated, but please note that we may cook with eggs, dairy, nuts, poultry, beef, pork, and fish. If you’re unsure whether the class will be a good fit for your dietary needs, please inquire before registering.

• This series is for kids aged 13-18

About our Instructor:

Chef Leta Merrill is the founder and Pasta Maia, a seasoned culinary instructor, and also a mom of teens. She loves cooking with families and teaching young cooks in a fun, hands-on environment. Inspired by the Cucina Povera philosophy of simple, resourceful cooking made with love, Leta brings old-world Italian warmth and a love of gathering around the table to every class.

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday early evenings in January (1/10, 1/17, 1/24, 1/31) 4:00-7:00pm

About our instructor:

San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday early evenings in January (1/10, 1/17, 1/24, 1/31) 4:00-7:00pm

About our instructor:

San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday early evenings in January (1/10, 1/17, 1/24, 1/31) 4:00-7:00pm

About our instructor:

San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday early evenings in January (1/10, 1/17, 1/24, 1/31) 4:00-7:00pm

About our instructor:

San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday mornings in February 10am - 1pm

About our instructor:

San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday mornings in February 10am - 1pm

About our instructor:

San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday mornings in February 10am - 1pm

About our instructor:

San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday mornings in February 10am - 1pm

About our instructor:

San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!