Lavender I Truffles I Wine I French Cuisine I Art I History
Imagine yourself staying in a 19th century stone farmhouse in the south of France.
Join Le Chat Gourmet & Chef Denene Vincent on this unforgettable culinary tour
in Provence – from lavender fields, private Châteauneuf-du-Pape wine tastings to
truffle hunting in the Luberon, our vacations are designed to immerse you in local history,
culture, art, wine and cuisine through daily excursions to nearby historical
sites, vineyards, artisan markets & hands-on cooking class creating regional
cuisine with seasonal ingredients – savouring all things Provence.
Small group size, maximum 8 persons guaranteed!

SOLD OUT! Saturday June 3rd – Friday June 9th, 2023
SOLD OUT! Saturday June 10th – Friday June 16th, 2023
SOLD OUT! Saturday June 17th – Friday June 23rd, 2023

Accepting waitlist for Week’s 1, 2 & 3

$3,895.00 per person

Join us for an adventure in Provence!
For more information call 517.663.7322 or [email protected]

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Kids Cooking Camp ‘Week 4’

Monday, July 31st– Thursday, August 3rd, 2023
9 AM – Noon

Kids Cooking Camp 'Week 4'


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, July 31st– Thursday, August 3rd, 2023
9 AM – Noon
$295 per person, 4 class series


Monday, July 31st
Recipes include: KOREAN BEEF BULGOGI BOWLS – Bulgogi also known as Korean Barbecue Beef is made from marinated paper thin slices of tender beef, “Bul” means fire in Korean and “gogi” meat thus ‘fire meat’, we’ll marinate thin slices of rib eye steak, then char grill them over high heat until slightly caramelized and finish sprinkled with sesame seeds and green onions, served in a bowl with steamed jasmine rice, summer cucumber slices and fresh cilantro; BULGOGI MARINADE – soy sauce, sugar, mirin, honey, minced garlic, sesame oil and pear puree to tenderize the steak; THAI JASMINE RICE; CHOCOLATE SWISS ROLL CAKE – fresh baked Swiss roll chocolate sponge cake rolled around creamy vanilla bean buttercream filling and iced with dark chocolate ganache frosting.


Tuesday, August 1st
Recipes include: HOMEMADE SEMOLINA PASTA DOUGH – homemade fresh pasta dough made with semolina flour; ITALIAN GARGANELLI PASTA – hand-rolled hollow garganelli semolina pasta made using a wooden dowel and ribbed pasta board, the ribs help the sauce cling to the pasta served tossed with a summer tomato sauce with fresh Italian herbs gathered from Le Chat’s garden; BOLOGNESE PASTA SAUCE – sautéed ground beef with crushed tomatoes, garlic and fresh Italian herbs harvested from Le Chat’s herb garden; SUMMER STRAWBERRY SORBETTO – Italian sorbet ice cream made with fresh summer strawberries!


Wednesday, August 2nd
Recipes include: FRENCH HAM & CHEESE CRÊPES – homemade classic savory crêpes filled with shaved ham and a warm béchamel cheese sauce; FRENCH MORNAY CHEESE SAUCE – a sauce made from a classic béchamel sauce with shredded cheese added; FRENCH SUMMER POTATO SALAD – diced red skin potatoes, thick-cut bacon, sweet corn and fresh chives combined with a Dijon mayonnaise dressing; TWENTY-LAYER LEMON CRÊPE CAKE – twenty layers of sweet dessert crêpes filled with creamy lemon mousse, finished with a frosting glaze drizzle.


Thursday, August 3rd
Recipes include: MEXICAN LASAGNA – oven baked Mexican lasagna with layers of Monterey jack cheese, taco seasoned ground beef, homemade salsa and corn tortillas; HOMEMADE TACO SEASONING – Le Chat’s hand blended taco seasoning recipe;
HOMEMADE TOMATO SALSA – crushed tomatoes, mild green chiles and southwest spices; SOUTH OF THE BORDER WEDGE SALAD – iceberg lettuce wedge salad with homemade creamy avocado dressing and choice of toppings (black beans, sweet corn, diced fresh tomatoes and crunchy tortilla strips); CINNAMON ROLL COOKIES – spirals of homemade cookie dough with a cinnamon sugar filling, finished with a drizzle of Mexican vanilla frosting.

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