Kids Cooking Camp ‘Week 4’

Monday, August 1st – Thursday, August 4th
9 AM – Noon

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https://www.lechatgourmet.com/product/august-kids-cooking-camp-week-4/
Kids Cooking Camp 'Week 4'
1748

$275.00

‘COOKING AROUND THE WORLD’
Kids Ages 8-16
Hey Kids it’s summer time – let your cooking adventure begin!
Cooking Techniques & Skills learned in a fun environment:
Beginning Knife Skills I Liquid & Dry Measuring I Following Recipes
Operating Kitchen Equipment I Kitchen Safety & Cleanliness
Learning Culinary Terms I Building Kitchen Confidence & Teamwork
Harvesting Herbs from our Cook’s Gardens

Monday, August 1st – Thursday, August 4th, 2022
9 AM – Noon
$275 per person, 4 class series

FETTUCCINI ALFREDO

Monday, August 1st
Recipes include: ITALIAN FETTUCCINI ALFREDO – handmade fettuccini pasta served with creamy alfredo cheese sauce; HOMEMADE FRESH PASTA – homemade fresh pasta dough is hand formed into fettuccini pasta using a pasta machine; ALFREDO SAUCE – a creamy parmesan cheese sauce made from a classic béchamel; ITALIAN SUMMER GARDEN ZUCCHINI CAKE with LEMON CRUNCH GLAZE – fresh baked loaf cake made with shredded summer zucchini, cinnamon and spices, finished with a drizzle of lemon glaze!

TIKKA MASALA

Tuesday, August 2nd
Recipes include: TIKKA MASALA – char grilled cubes of Indian spice marinated chicken sautéed with red onions, cardamom, garlic, cinnamon, diced tomatoes and garam masala spice mix, served with basmati rice; GARAM MASALA SPICE MIX – hand blended northern India garam masala made from rarer spices like mace, cumin, cardamom & cinnamon stick, whole spices toasted and then hand ground using a stone mortar and pestle; TIKKA MARINADE – we’ll marinade our chicken in a combination of yogurt, ground chile, paprika, minced garlic, lemon, fresh ginger, cilantro and our homemade garam masala spice mix; FROZEN MANGO YOGURT ICE CREAM – creamy frozen ice cream made with mango puree, lime juice and Greek yogurt.

GLOBAL BREAD BAKING

Wednesday, August 3rd
Recipes include: IRISH SODA BREAD with RAISINS – a lovely Irish loaf of raisin bread; BRITISH CHOCOLATE CHIP SCONES – homemade scone bread dough with chocolate chips, finished with a drizzle of vanilla bean frosting glaze; WHOLE WHEAT BREAD – this moist, whole wheat quick bread is perfect warm from the oven with homemade butter; HOMEMADE BUTTER – you can’t have fresh baked bread without homemade butter!

TEX-MEX STEAK FAJITAS

Thursday, August 4th
Recipes include: STEAK FAJITAS – outdoor char grilled fajita spice rubbed steak, served with roasted tomatillo salsa verde and homemade flour tortillas; FAJITA SPICE MIX – we’ll use a stone pestle and mortar to crush and create our own fajita spice mix; TOMATILLO SALSA VERDE – oven roasted tomatillos, garlic and jalapeno pepper salsa with cumin; HOMEMADE FLOUR TORTILLAS – hand rolled flour tortillas cooked in a non-stick grill pan; MEXICAN STREET CORN SALAD – summer corn on the cob cooked in the husk, then the kernels are cut from the cobs and combined with homemade creamy avocado mayo, lime juice, queso fresco cheese and fresh cilantro.

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FRENCH MACARON WORKSHOP

Sunday, October 16th
10 AM – 3 PM

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FRENCH MACARON WORKSHOP
3076

$135.00

Chocolate I Lemon I Raspberry I Salted Caramel I Cheddar
Spend an informative day in the Le Chat Gourmet kitchen with Chef Vincent,
perfecting proper techniques for blending the batter and creating
stunning domed and footed French almond macarons.

Sunday, October 16th
10 AM – 3 PM

Skills & Techniques:
Making Classic French Meringue Macarons
Creating the ‘infamous feet’ I Coloring Macaron Shells
Macaronage (yes there is such a technique, the key to success!)
Using a Pastry Bag and Decorating Tips I Making French Buttercream
Le Chat’s recipe is the real deal from France, thus ingredients
are weighed in grams for precise measurement using a food scale

Recipes include:

FRENCH MACARONS
– introduced in France by the Italian chef of
Queen Catherine de Medici during the Renaissance,
French macarons are delicate sandwich cookies
with a crisp exterior and nougat-like, chewy interior

FRENCH MACARON SHELLS
– each individual cookie is known as a macaron shell,
formed by ‘macaronage’, properly whipped egg whites,
fine almond flour, confectioners’ sugar and food coloring are
worked until the batter is smooth, shiny and flowing like honey.
The macaron batter is then piped into discs on silicone
lined baking trays using a pastry bag with decorating tip

FRENCH BUTTERCREAM
– rich and creamy, French buttercream has a taste
and consistency similar to custard or pastry cream,
made using unsalted butter, pasteurized eggs,
sifted powdered sugar and choice of flavor

DOUBLE CHOCOLATE MACARONS
– chocolate macaron shells topped with cocoa dust,
filled with dark chocolate French buttercream

LEMON POPPY SEED MACARONS
– yellow macaron shells scattered with poppy seeds,
filled with lemon French buttercream

RASPBERRY MACARONS
– pink macaron shells
filled with raspberry French buttercream

SALTED CARAMEL MACARONS
– blue macaron shells topped with sea salt flakes,
filled with caramel French buttercream

TOMATO SOUP ‘Lunch is Served!’
– homemade tomato soup, one of life’s perfect comfort foods,
served with savory cheddar cheese macarons,
move over saltine crackers there’s a new sheriff in town!

CHEDDAR MACARONS
– yes, you read that correct!, we’re making delicious savoring
mararons to accompany our tomato soup for lunch!,
cheddar macaron shells with a creamy cheese filling!!

$135 per person

Note: Bring a container to take home the extra macarons!

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