PARTNER WITH US

Help Support My City Kitchen, Inc. by making a secure

tax-deductible donation on our website through PayPal

services. One person can make a different,. With your

generous contribution we can impact more children’s

lives in our communities.

Kashia Cave is Founder and Executive Director of My City Kitchen, Inc. She’s a native of the twin islands of

Trinidad & Tobago. Kashia graduated with honors from the Connecticut Culinary Institute Hartford, CT and The Italian Culinary Institute for Foreigners (ICIF) Costigliole-D’Asti, Italy. Kashia worked as Chef de Partie at Union League Café in New Haven,

CT and at the Grand Hotel Villa Serbelloni in Bella-

gio–Lake Como, Italy.

Chef Kashia has received many awards for her com-

munity service including; the NAACP Meriden/Wallingford 2010 Community Award, the Meriden Children First Community Champion 2010 Award, Xcel Inc. Woman of the Month, October 2010

award and was named Connecticut Magazine’s

“40 Under 40 recipient for March 2011.

M e e t o u r C h e f

Hands-on culinary instruction & more,

inspiring kids’ mind, body, & soul.

384 Pratt Street * P.O. Box 176

Meriden, CT 06450

Ph: 203-630-2870

Fx: 203-630-2873

Website: www.mycitykitchen.org

Join us on Facebook @

My City Kitchen, Inc.

E.mail: kashia@mycitykitchen.org

Hours of Operation:

Monday thru Friday 11:00am- 6:00pm

Saturday CLOSED

Sunday CLOSED

m y c i t y k i t c h e n I .

Be healthy.

Eat great food!

Sponsor a Chef Program

Your company can make a tax deductible contribu-

tion and make a difference in the life of a Jr. Chef,

by sponsoring a child into our 4 weeks culinary

program. Contact our office for more information.

Cooking classes for children & young adults ages

6-17yrs

Cooking classes for

after school programs

and mentoring

programs

Cooking demon-

strations for Libraries,

Schools and more

Birthday Parties

Private family cooking sessions

Looking for a unique way to celebrate your child’s birth-

day? Book a custom cooking “Chef For A Day” party at

My City Kitchen ! Our parties are an easy option when

you want to celebrate and entertain a group. Together

we will design a menu and prepare it on site. We’ll pro-

vide the food, drinks, instructions and decorations… you

provide the guests!. Please contact our office or visit our

website www.mycitykitchen.org for more information.

Is a 501(c)(3) public charity organization and a recreational

culinary program targeted towards children that are over-

weight as well as children who are interested in culinary

arts.

Our Mission: Is to instill healthy eating habits, build con-

fidence, self-esteem. Establish basic life-skills and foster a

sense of belonging in young children so that they may grow

into healthy adults.

Our 4 weeks Culinary Program

Consists of weekly classes that will provide instruction and

inspiration in and out of the kitchen! Small class sizes allow

for quality instruction and positive social interaction. Using

hands-on training in a fun and stimulating kitchen environ-

ment, we create healthy menus and instruct children ages 6-

17 years how to prepare healthy meals that are also in-

credibly delicious. We support Connecticut farmers by incor-

porating fresh, locally grown foods and quality seasonal

ingredients.

Our students and organization has been

featured in multiple media sources:

MCK was voted 40 Under 40 by Connecticut

Magazine 2011 * Natural Awakening Maga-

zine * Connecticut Style WTNH Ch 8 * Better CT

WFSB Ch 3 * NBC 30 * FOX 61 News and the

TnT Mirror Newspaper in Trinidad & Tobago.

Recipe for Shrimp Burger Pitas by

Chef Ramin Ganeshram from the Book “Stir It Up”

1 pound large shrimp, peeled & deveined

2 teaspoons green seasoning

1/4 cup heavy cream

1 shallot, minced

1/2 teaspoon salt

freshly ground pepper to taste

1 cup cornmeal, or more as needed

4 large pita breads and tomato slices for garnish

Directions:

1. Place the shrimp, green seasoning, and heavy cream

in the bowl of a food processor and pulse to achieve a

thick paste, about 1 minute.

2. 2. Remove the shrimp mixture from the bowl and add the shallot, salt, pepper, and mix well. Chill the mixture

for 15 minutes.

3. Heat a large skillet over medium-high heat and add 1/4 cup of the canola oil. Remove the shrimp mixture and

mold it into patties.

4. Dredge the shrimp patties in cornmeal and then place

them in the frying pan, turning the heat down to medium low. Cook until lightly browned on all sides, about 3 to 4 minutes. Remove from oil with a slotted spoon and place

on a plate lined with paper towels to drain.

5. Place each patty into a pita and garnish with tomato slices and jicama watercress slaw. Serve with cassava or

plantain chips on the side.

** You can also bake patties in the oven on a lightly

greased dish for 15-20mins at 350 degrees.

61% of American

Children are obese and the US Surgeon General stated

obesity is the fasted growing cause of death in America

300,000 deaths per year. The cost of obesity-related

health problems cost the State of Connecticut $665 Million

in Medicaid and Medicare in 2006. In the State of Con-

necticut 27% of children ages 10-17 years are over-

weight or obese (Kidscount.org). Let’s work together to

make a difference in our children’s lives.