Kids 4-Day Mini Fall/Winter Camp
4-Day (9AM-3PM)
Ideal for Ages 8-12
Have fun in the kitchen over winter break! Budding chefs ages 8 to 11 years old will learn fundamental kitchen skills focusing on measuring, mixing, working cleanly, and working safely in the kitchen, all while exploring new and exciting foods and cooking techniques.
Day One: Italian Day
Menu:
Neapolitan Pizzas with Tomatoes, Italian Sausage and Fresh Basil Ricotta and Herb Filled Ravioli with Parmesan Cream Sauce Chocolate Pudding with Whipped Cream
Skills covered in class:
Rolling out pizza dough Working with fresh herbs Rolling out fresh pasta dough Filling and shaping ravioli Making stuffed pasta fillings and cream sauces Working with chocolate Using cornstarch as a thickener Whipping cream
Day Two: Comfort Food
Menu:
Oven Baked “Fried” Chicken with Cheddar Mashed Potatoes Roasted Green Beans with Bacon Chocolate Whoopie Pies with Marshmallow Filling
Skills covered in class:
Understanding baking ingredients Mixing and baking cake batter Selecting and boiling potatoes Roasting green vegetables Marinating and dredging chicken Determining poultry doneness
Day Three: Holiday Appetizers
Menu:
Bacon-Wrapped Dates with Balsamic Glaze Parmesan Cheese Gougères (French Cheese Puffs) Spinach-Artichoke Dip with Tortilla Chips Loaded Baked Potato Skins with Cheese, Scallions, and Sour Cream
Skills covered in class:
Making pâte à choux Preparing hot dips Making pita chips Selecting and baking potatoes Balancing flavors
Day Four: Baking
Menu:
Apple-Cranberry Crisp Granola Bars Vanilla Cupcakes with Vanilla Frosting and Candy Sprinkles
Skills covered in class:
Understanding baking ingredients Making fruit fillings Preparing streusel toppings Working with spices Preparing batter Making frosting Mixing cake batter Determining cake doneness Working with chocolate
4-Day (9AM-3PM)
Ideal for Ages 8-12
Have fun in the kitchen over winter break! Budding chefs ages 8 to 11 years old will learn fundamental kitchen skills focusing on measuring, mixing, working cleanly, and working safely in the kitchen, all while exploring new and exciting foods and cooking techniques.
Day One: Italian Day
Menu:
Neapolitan Pizzas with Tomatoes, Italian Sausage and Fresh Basil Ricotta and Herb Filled Ravioli with Parmesan Cream Sauce Chocolate Pudding with Whipped Cream
Skills covered in class:
Rolling out pizza dough Working with fresh herbs Rolling out fresh pasta dough Filling and shaping ravioli Making stuffed pasta fillings and cream sauces Working with chocolate Using cornstarch as a thickener Whipping cream
Day Two: Comfort Food
Menu:
Oven Baked “Fried” Chicken with Cheddar Mashed Potatoes Roasted Green Beans with Bacon Chocolate Whoopie Pies with Marshmallow Filling
Skills covered in class:
Understanding baking ingredients Mixing and baking cake batter Selecting and boiling potatoes Roasting green vegetables Marinating and dredging chicken Determining poultry doneness
Day Three: Holiday Appetizers
Menu:
Bacon-Wrapped Dates with Balsamic Glaze Parmesan Cheese Gougères (French Cheese Puffs) Spinach-Artichoke Dip with Tortilla Chips Loaded Baked Potato Skins with Cheese, Scallions, and Sour Cream
Skills covered in class:
Making pâte à choux Preparing hot dips Making pita chips Selecting and baking potatoes Balancing flavors
Day Four: Baking
Menu:
Apple-Cranberry Crisp Granola Bars Vanilla Cupcakes with Vanilla Frosting and Candy Sprinkles
Skills covered in class:
Understanding baking ingredients Making fruit fillings Preparing streusel toppings Working with spices Preparing batter Making frosting Mixing cake batter Determining cake doneness Working with chocolate
4-Day (9AM-3PM)
Ideal for Ages 8-12
Have fun in the kitchen over winter break! Budding chefs ages 8 to 11 years old will learn fundamental kitchen skills focusing on measuring, mixing, working cleanly, and working safely in the kitchen, all while exploring new and exciting foods and cooking techniques.
Day One: Italian Day
Menu:
Neapolitan Pizzas with Tomatoes, Italian Sausage and Fresh Basil Ricotta and Herb Filled Ravioli with Parmesan Cream Sauce Chocolate Pudding with Whipped Cream
Skills covered in class:
Rolling out pizza dough Working with fresh herbs Rolling out fresh pasta dough Filling and shaping ravioli Making stuffed pasta fillings and cream sauces Working with chocolate Using cornstarch as a thickener Whipping cream
Day Two: Comfort Food
Menu:
Oven Baked “Fried” Chicken with Cheddar Mashed Potatoes Roasted Green Beans with Bacon Chocolate Whoopie Pies with Marshmallow Filling
Skills covered in class:
Understanding baking ingredients Mixing and baking cake batter Selecting and boiling potatoes Roasting green vegetables Marinating and dredging chicken Determining poultry doneness
Day Three: Holiday Appetizers
Menu:
Bacon-Wrapped Dates with Balsamic Glaze Parmesan Cheese Gougères (French Cheese Puffs) Spinach-Artichoke Dip with Tortilla Chips Loaded Baked Potato Skins with Cheese, Scallions, and Sour Cream
Skills covered in class:
Making pâte à choux Preparing hot dips Making pita chips Selecting and baking potatoes Balancing flavors
Day Four: Baking
Menu:
Apple-Cranberry Crisp Granola Bars Vanilla Cupcakes with Vanilla Frosting and Candy Sprinkles
Skills covered in class:
Understanding baking ingredients Making fruit fillings Preparing streusel toppings Working with spices Preparing batter Making frosting Mixing cake batter Determining cake doneness Working with chocolate