The class offers the surest way for adding more vegetables to your daily regime. We'll help demystify all the different vegetation available at the supermarket and then teach you how to cook it so you enjoy every forkful.

• Blanching: Garlicky Broccoli Rabe; Green Beans with Lemon Gremolata
• Roasting: Roasted Potatoes + Fennel, Roasted Ratatouille
• Working with Leafy Greens: Sautéed Swiss Chard with Garlic and Almonds

Tacos made from homemade corn tortillas are unbeatable. And believe us when we say they are ridiculously easy and fun to make. We'll fill them with all kinds of delicious ingredients and you will look forward to your excuse to throw a taco party. 

• ​Guacamole en Molcajete (made in a mortar and pestle)
• Homemade Masa Corn Tortillas
• Three Taco Fillings: Spice-Rubbed Skirt Steak, Green Chile Chicken, and Poblano-Zucchini-Mushroom
• Pickled Red Onions

Learn to make some of your favorite Korean restaurant dishes while exploring the ingredients and cooking techniques that make Korean food so invigorating and delicious.

• Kimchi Mandu (pan-fried pork and kimchi dumplings)
• Doenjang Jjigae (richly-flavored stew with tofu, zucchini and rice cakes)
• Japchae (sweet potato glass noodles with vegetables) 
• Kimchi Fried Rice

A week-long exploration of food for kids 10 to 13 years old.

All classes are hands-on and include a full sit-down lunch at the end of each class.

​Camps are limited to 10 students to allow kids maximum interaction with their teachers.

Each camp runs Monday-Friday.
 
DAY 1: Italian
Fresh Ricotta Gnocchi with Sage Browned Butter
Handmade Fettuccine with Fresh Basil Pesto
Antipasto Salad
Macerated Berries with Zabaglione 

DAY 2: Dim Sum
Steamed Shrimp Shumai
Vegetable Potsticker Dumplings
Crispy Chicken Wontons
Steamed Pork and Cabbage Dumplings 

DAY 3: Mexican
Homemade Corn Tortillas
Fresh Guacamole
Adobo…

We will explore all the different ways to create flavorful sauces for different types of food, from classic “mother” sauces and pan sauces to vegetable and herb purées.

• Sauces for Vegetables (vinaigrette variations + beurre blanc)
• Sauces for Meat (pan gravies)
• Stand Alone Sauces (vegetable and herb sauces: romesco sauce + fresh green herb sauce)

This class will offer you a valuable set of culinary techniques to move you along in your kitchen education. 

• Knife Skills
• Cooking Meat to Perfection (Pan-Roasted Chicken)
• Making Flavorful Pan Sauces (Classic Chicken Gravy)
• Roasting Vegetables (Roasted Potatoes + Seasonal Vegetables)
• Blanching Green Vegetables (String Beans with Lemon Gremolata)
• Cooking Leafy Greens (Swiss Chard with Lemon and Garlic)

Everything you ever need to know about choosing, storing, sharpening, holding, and using the most important tool in the kitchen. We will have 8-inch chef's knives for you to practice on, but you are also welcome to bring your own knife. 

• Included in the price is a * knife sharpening stone of your own *, which we will teach you how to use flawlessly before you leave. 
• And so you have something to cook (and eat!) with all your expertly chopped ingredients, we'll also make a meal to share at the end of class, usually a minestrone soup or a vegetable stir-fry.