Cooking Camp for Kids, Session C (10-13 yrs)
A week-long exploration of food for kids who love to cook!
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: Greek
Spinach-Feta Spanakopita
Homemade Pita Bread with Chickpea Hummus
Sheet Pan Roasted Salmon with Orzo
Greek Salad
Banana-Chocolate Phyllo Rolls
DAY 2: Brunch
Crepes with Lots of Fillings
Make Your Own Smoothies
Sweet Potato Pancakes with Creme Fraiche
Herbed Tomato-Goat Cheese Frittata
Egg Salad Tea Sandwiches
DAY 3: Indian
Mango Lassis
…
How to Cook Fish
We’ll cover three different (apartment-friendly) ways to cook fish as well as the how-to’s of buying, storing, and substituting one fish for another. Everyone will go home with a fish-buying pocket guide that details the current "best choices" to the "avoid" lists.
- Parchment-Roasted Fish with Citrus and Herbs
- Crispy Fish with Lemon-Caper Butter
- Asian-Braised Fish with Bok Choy, Ginger, and Tomatoes
- A Pot of Perfect Rice
Cooking Camp for Kids, Session C (10-13 yrs)
A week-long exploration of food for kids who love to cook!
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: Greek
Spinach-Feta Spanakopita
Homemade Pita Bread with Chickpea Hummus
Sheet Pan Roasted Salmon with Orzo
Greek Salad
Banana-Chocolate Phyllo Rolls
DAY 2: Brunch
Crepes with Lots of Fillings
Make Your Own Smoothies
Sweet Potato Pancakes with Creme Fraiche
Herbed Tomato-Goat Cheese Frittata
Egg Salad Tea Sandwiches
DAY 3: Indian
Mango Lassis
…
How to Cook Shellfish: Clams, Mussels, Shrimp + Squid
This is the perfect class for anyone who has any questions about the basics of buying, storing, and cooking shellfish to tender perfection.
- Spaghetti alla Vongole ("real" white clam sauce)
- Mussels Steamed in Coconut Green Curry Broth
- Garlic-Chile Wild Shrimp
- Korean Stir-Fried Squid with Carrots and Zucchini
Cooking Camp for Kids, Session A (10-13 yrs)
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…
Six Basic Cooking Techniques
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)
How to Cook Duck
When you start with duck, you can't go wrong. Learn how to use every part, from the breast to the legs to the all-important drippings.
- Crispy Duck Breast with Cherry-Thyme Jus
- Duck Confit (legs cooked in rendered fat to lusciousness)
- over Frisee Lettuce Salad
- Crisp Potato Galettes Cooked in Duck Fat
- Quick Duck Stock
