Spring Break Cooking Camp

Monday, April 12th 2021 - Friday, April 16th 2021

90-120 minutes: 3:30 - 5:00/5:30pm

Ages: 11-15*

Limited to 12 students!

In this week long camp we will cover the basics of knife skills, dough making, and flavor building - all while making dinner for you and your family! We'll cover some of my very favorite dishes, and take the time to talk about the history of the dish and what makes it important - and tasty! We'll stay safely socially distanced over zoom while staying engaged with one another, the food we eat, and our community at large.

*We’ll also learn how to be forgiving when things don’t go as planned and prioritize playing over perfection.*

DETAILS

  • All recipes, equipment, and shopping lists will be sent out 1 week prior to camp. Ingredients are not included,

  • Classes will end around 5 or 5:30, and will conclude with a meal to be shared with family.**

  • I will be available until 6pm each day of camp for “study hall” - a time where I can answer any follow-up questions as your students finish making dinner, or answer any other culinary related questions they might have.

*Students must be able to move easily and competently within the kitchen. If supervision while cooking, frying, or baking is necessary a parent must be present at all times. Parental support and presence is suggested.

**Students may need a bit of help wrapping up dinner depending on their skill set and the size of your family!

MENU

Monday - PIZZA NIGHT: Handmade yeasted dough, tomato sauce seasoned to taste, mozzarella, your choice of toppings; and a perfect garlicky kale salad with plenty of parmesan,

Skills: Yeasted doughs, kneading, flavor development

Tuesday - LITTLE ITALY: PASTA BAKE & SALAD: We’ll use any leftover pizza sauce to make a pasta bake with homemade ricotta. We’ll talk through salad dressings and make vinaigrettes to taste.

Skills: Cheese making, flavor development, seasoning to taste

Wednesday - INDIAN INSPIRED: COCONUT CURRY AND CHAPATI FLAT BREAD: We’ll make an endlessly versatile vegetarian coconut curry base, and students will get the opportunity to select their own vegetables and protein to add. We’ll make my favorite whole wheat flat bread to eat along side.

Skills: Gluten development and flatbreads, working with aromatic spices, flavor construction

Thursday - TAQUERIA NIGHT: ENCHILADAS: We’ll move our knowledge of spices and sauces in a new direction, learning how to dip, wrap, and fill enchiladas. Red or green sauces, students will season to taste.

Skills: Working with new spices, flavor development, gluten free doughs

Friday - VIETNAMESE TAKE OUT: VERMICELLI BOWLS: The best way to test ones knife skills and flavor development expertise; we’ll make vermicelli bowls with plenty of fresh veggies and pan fried tofu.

Skills: Knife skills, flavor building, pan frying