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ONLINE-Fun with Spuds with Kim Rumberger 3 Days


August 9, 2020
10:00 am - 12:30 pm
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This class meets online on Zoom starting at 10am on Monday, July 13. Your class confirmation email will contain the Zoom class link. 

Potatoes have been an important food source for thousands of years and are used in very different ways around the globe. In this hands-on series, kids will make a variety of unusual and unique international potato recipes, in their own kitchens, and then share the dishes with their families. They will prepare Korean Potato Pancakes (Gamja Jeon), Italian Patata Gnocchi with Sage Butter, and Spanish Tater Tot Tapas (Patatas Bravas).

This class is for kids ages 8-12 years old.

Day 1 – Korea: Potato Pancakes (Gamja Jeon)

Tools: Cutting board, blender or food processor, Knife for chopping vegetables, fine sive and a large bowl to place under it, large frying pan (non-stick or cast iron if possible), big spoon, spatula, small bowl, measuring spoons & cups


  • 6 starchy potatoes, like Russet or Yukon Gold
  • 1 medium yellow onion
  • water
  • Salt, to taste
  • Neutral cooking oil (canola, vegetable, grapeseed, or peanut)
  • soy sauce
  • water
  • rice, apple cider, or plain vinegar
  • sesame oil
  • 1 scallion
  • sesame seedsHomework: Preheat oven to 425 degrees. Wash and dry potatoes for Gnocchi recipe. Bake for 45 minutes or until knife tender. Let cool slightly and peel while warm. Refrigerate, and take them out of the fridge at 9 am, an hour prior to the next class.

Day 2 – Italy: Patata Gnocchi with Sage Butter
Tools: Baking sheet, food mill or ricer, cutting board, fork, large pot for boiling water, spider tool or any type of slotted or straining spoon, spatula, large frying pan.


  • 4 ½ pounds russet potatoes
  • salt
  • 2 eggs
  • all-purpose flour
  • 8 ounces butter
  • 1 package of fresh sage leaves
  • salt and black pepper
  • Parmesan cheese

Homework: Heat the oven to 450°F and arrange a rack in the middle. Wash and dry the potatoes for the Tater Tots recipe. Place the potatoes in the oven and bake until easily pierced with a knife but still firm in the center, about 35 to 40 minutes. When cool enough to handle but still hot, peel away the skin using a paring knife and discard.

Day 3: Spain: Tater Tots Tapas (Patatas Bravas
Tools: baking sheet, paring knife, box grater, large bowl, cutting board, paper towels, large frying pan, wooden spoon or chopstick, slotted spoon or spider tool, lemon squeezer, food processor, measuring spoons and cups

  • 1 1/2 pounds russet potatoes (about 2-3 medium), scrubbed
  • all-purpose flour
  • garlic powder
  • salt
  • cayenne pepper
  • canola oil for frying
  • 2 garlic cloves
  • Dijon mustard
  • Real Mayonnaise (not salad dressing type)
  • 1 lemon
  • Kosher salt

You will need to be sure the Zoom app is installed on your device. After registering, you will receive a confirmation email containing a secure link to join the class.

You will be able to login 15 minutes before the class start time. We recommend logging in before the class starts to make sure you are settled in and ready to go when the class is set to begin.

If you are new to Zoom, please note that we will not be able to help with the app. It is strongly recommended that you navigate Zoom on your own before the class starts to get to know the mute and video settings. Try it out by talking with a friend or family member who has the Zoom app. The Cultural Center uses Zoom to conduct online classes, and I understand that the Zoom meeting will be recorded. By participating in the class, I consent to be recorded and place no restrictions on distribution of the recording.

Kim is a lifelong visual artist who specializes in metal clay jewelry and sculpture. She teaches here at the Cultural Center, as well as at the Cape Cod Museum of Art and other venues Cape-wide. Her second passion has always been cooking and creating gorgeous and delicious food, starting as a child with an EZ Bake Oven, to learning authentic Mexican and Chinese cooking from co-workers in California, to competing in Food Network and other regional cooking challenges. ServSafe certified at the management level, Kim knows how to safely supervise a kitchen and use proper kitchen skills. She has catered weddings, birthdays, retirements, baby showers and more for two decades – all from scratch ingredients. Her 13 years in education at Barnstable Public Schools has helped her to share her knowledge through effective lessons in a relaxed educational setting.

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