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)

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…

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.

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)

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
…

Nothing satisfies like a long-braised meal with all the trimmings. Boeuf Bourguignonne is a classic French beef stew that hits all the right notes. It also has so much culinary education to share within its recipe structure that we decided to base an entire class on its creation. 

Come see why it merits its very own night at our school!

• Classic Beef Bourguignon
• Roasted Garlic Mashed Potatoes
• Chicory Salad with Warm Bacon Vinaigrette
• Tarte Tatin (upside-down caramelized apple tart) 

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.

DAY 1: Pizza
Pizza Dough + Fresh Marinara Sauce
Garlic Pizza Knots
Rainbow Salad with Avocado Chimichurri
Lemon-Strawberry Tiramisu

DAY 2: Cheesemaking
Pulled Mozzarella
Caprese Salad with Fresh Tomatoes and Basil
Pan-Fried Mozzarella Sandwiches with Fresh Marinara Sauce
Peach-Raspberry Trifle

DAY 3: Baking
Individual Fruit Crisp with Homemade Vanilla Ice Cream
Lemon Panna Cotta…

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

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

Come see why Julia Child devoted her whole life to this wonderful cuisine.

• Gougères (warm Gruyere cheese puffs)
• Pan-Roasted Chicken with Thyme Jus
• Roasted Ratatouille
• Apple Tarte Tatin with Crème Fraîche

This class is designed to be the end-all-be-all for your seasoning questions. We cover all of the following, and cook up a variety of different dishes that incorporate these techniques:

• ​Identifying every herb and spice available to you in the supermarket 
• When to choose herbs vs. spices
• Food pairings (what herbs/spices pair well with what meats, vegetables, starches, fruit)
• Medicinal properties
• Where to buy
• How to store

To highlight these teachings, we'll make a spiced rice pilaf, Indian lentil dal with aromatic butter, and fattoush (a Middle Eastern chopped salad with spiced pita chips and fresh…

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

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)