Super suppers was actually a lot of fun. Chris and I got there at 11:45. He was a bit skeptical (about the quality of the ingredients, how much he would be participating, who else would be there potentially staring at him and his lack of knife skills). It's only 15 minutes away from our house, so if this works out, we might go there monthly.
The ingredients were pretty good--definitely what you would get a standard supermarket. We used chicken cutlets (frozen), fish fillets (frozen), pre-cooked sausage, pre-cooked canadian bacon, shrimp (frozen), and flank steak (refrigerated, so we could put a rub on there).
There wasn't a lot of produce, beyond fresh herbs. One dish required some broccoli florets, which you kept separately from the rest of the dish, and they looked pretty fresh. Otherwise it was wonderful to have everything just laid out in front of you with the appropriate measuring spoons already in there. I was just thinking the other day how when I first started cooking I thought it would be like, witchcraft or something. A little bit of this, a little of that, and poof! Magically delicious. Now I realize that it's actually the gathering of ingredients and prep that is all the work, and the "poof" part is the shortest part. Afterwards you get to clean up your disaster zone of a kitchen (or in my case, make your husband do it). At Super Suppers, someone else does that. Chris loved that part.
The recipes were really broken down and easy to follow-down to what materials you needed, which were all stacked next to the "stations." Chris even made one recipe on his own! I did one on my own, and the others we worked at together. Most of them were about putting ingredients into a bag or a pan, sealing it up and putting it away. The most fun recipe was the pork empanada, because you get to roll out dough, stuff it, and crimp it. I'm most skeptical about this recipe, though, because it came with the pre-cooked sausage, and I don't know what that will taste like.
The stations were like salad bars positioned against walls, and usually there were two recipes per station. This made it a bit crowded, but we never had to share a station with anyone. One person was there when we came in, and others came in after us, but everybody finished at their own pace. That solved Chris' other problem about interacting with strangers. The Super Suppers people were very friendly, and when we got to the empanada station, she was really helpful in showing us how to work with the dough. We definitely would have ended up with blobs if she hadn't stepped in.
I'll discuss how the recipes turn out (we split a lot of them in half to stretch out the portions, which are meant for six people). One recipe I'm doing on my own this week is a Creamy Spinach pasta from the Family Fun Month of Meals. I had never seen this website before! I'm kind of excited to try some of the recipes out. They all seem fairly easy and kid friendliness is on their mind. There do seem to be an overload of chicken breast rolled in cracker crumb type recipes though, and I generally don't like that.