Kids Cooking Camp ‘Week 1’

Monday, July 10th – Thursday, July 13th, 2023
9 AM – Noon

8
https://www.lechatgourmet.com/product/kids-cooking-camp-week-1/
Kids Cooking Camp 'Week 1'
4031

$295.00

‘CELEBRATE THE USA!’
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 10th – Thursday, July 13th, 2023
9 AM – Noon
$295 per person, 4 class series

MAC & JOE

Monday, July 10th
Recipes include: SLOPPY JOES – originating in the 1930’s in Sioux City, Iowa, the creation of a cook named ‘Joe’!, we’ll mix our homemade sloppy Joe sauce with cooked ground beef, then serve on a bakery bun; HOMEMADE SLOPPY JOE SAUCE – a tomato based sauce with a hint of smokiness; WAFFLE MAC & CHEESE – we’ll cook a creamy cheese sauce, add cooked pasta then finish our macaroni and cheese in a waffle maker creating crispy, crusty edges with a gooey cheese middle!; ‘ICE CREAM’ CUPCAKES – ice cream cones filled with homemade white cake batter, once baked and cooled we’ll use a pastry bag fitted with a decorating star tip to frost our cupcakes with homemade chocolate icing, then finish with rainbow candy sprinkles.

CHICKEN & DUMPLINGS

Tuesday, July 11th
Recipes include: CLASSIC CHICKEN & DUMPLINGS – comfort food at its finest, sautéed tender white meat chicken, baby carrots, leeks, celery and fresh thyme are braised low and slow in a creamy chicken broth gravy, served with homemade drop biscuit dumplings!; HOMEMADE DUMPLINGS – baking powder dumplings are formed into a dough, then spoon dropped into the bubbling chicken broth forming pillows of dumpling deliciousness!; REVERSE ROOT BEER FLOAT – homemade root beer ice cream and Faygo cream soda float.

NEW ORLEANS ‘Gumbo’

Wednesday, July 12th
Recipes include: NEW ORLEANS GUMBO – slow simmered Creole spice rubbed chicken and smoky andouille sausage in a thick dark Gumbo roux, cooked with chicken stock, bay leaves, sautéed bell peppers, sweet onions and celery, served with long grain rice garnished with filé powder and chopped onion chives from the Le Chat herb garden; GUMBO DARK ROUX – the secret to Gumbo is in the slow-cooked roux, learn to create a deep dark silky gumbo roux; LONG GRAIN RICE – we’ll cook our long grain rice in a rice cooker for perfectly steamed grains, finished fluffed with a fork; BEIGNET DOUGHNUTS – beignets are a staple of New Orleans food culture, with tourists making the trek to the famous Café de Monde, these yeast raised doughnuts are cut into squares then deep fried until golden and tossed in powdered sugar, each delicious warm bite results in a cloud of powdery sugar giving way to a crisp exterior and pillowy interior!

ST. LOUIS PIZZA

Thursday, July 13th
Recipes include: ST. LOUIS CHEESE PIZZA – a stone baked pizza with a crispy, cracker-like crust, topped with pizza sauce and Provel cheese, traditionally served cut into rectangles; ST. LOUIS PIZZA CRUST – a very thin cracker-like crust made with baking powder rather than yeast; PROVEL CHEESE – a combination of shredded white cheddar, smoked Swiss and provolone cheeses; CAESAR SALAD – chopped romaine lettuce tossed with our homemade Caesar dressing; ITALIAN SUMMER TIRAMISU – layers of ladyfinger cakes, summer strawberry sauce and vanilla bean whipped cream.

8 in stock

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Kids Cooking Camp ‘Week 2’

Monday, July 17th – Thursday, July 20th, 2023
9 AM – Noon

13
https://www.lechatgourmet.com/product/kids-cooking-camp-week-2/
Kids Cooking Camp 'Week 2'
4046

$295.00

‘CELEBRATE THE USA!’
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 17th – Thursday, July 20th, 2023
9 AM – Noon
$295 per person, 4 class series

MAC & JOE

Monday, July 17th
Recipes include: SLOPPY JOES – originating in the 1930’s in Sioux City, Iowa, the creation of a cook named ‘Joe’!, we’ll mix our homemade sloppy Joe sauce with cooked ground beef, then serve on a bakery bun; HOMEMADE SLOPPY JOE SAUCE – a tomato based sauce with a hint of smokiness; WAFFLE MAC & CHEESE – we’ll cook a creamy cheese sauce, add cooked pasta then finish our macaroni and cheese in a waffle maker creating crispy, crusty edges with a gooey cheese middle!; ‘ICE CREAM’ CUPCAKES – ice cream cones filled with homemade white cake batter, once baked and cooled we’ll use a pastry bag fitted with a decorating star tip to frost our cupcakes with homemade chocolate icing, then finish with rainbow candy sprinkles.

CHICKEN & DUMPLINGS

Tuesday, July 18th
Recipes include: CLASSIC CHICKEN & DUMPLINGS – comfort food at its finest, sautéed tender white meat chicken, baby carrots, leeks, celery and fresh thyme are braised low and slow in a creamy chicken broth gravy, served with homemade drop biscuit dumplings!; HOMEMADE DUMPLINGS – baking powder dumplings are formed into a dough, then spoon dropped into the bubbling chicken broth forming pillows of dumpling deliciousness!; REVERSE ROOT BEER FLOAT – homemade root beer ice cream and Faygo cream soda float.

NEW ORLEANS ‘Gumbo’

Wednesday, July 19th
Recipes include: NEW ORLEANS GUMBO – slow simmered Creole spice rubbed chicken and smoky andouille sausage in a thick dark Gumbo roux, cooked with chicken stock, bay leaves, sautéed bell peppers, sweet onions and celery, served with long grain rice garnished with filé powder and chopped onion chives from the Le Chat herb garden; GUMBO DARK ROUX – the secret to Gumbo is in the slow-cooked roux, learn to create a deep dark silky gumbo roux; LONG GRAIN RICE – we’ll cook our long grain rice in a rice cooker for perfectly steamed grains, finished fluffed with a fork; BEIGNET DOUGHNUTS – beignets are a staple of New Orleans food culture, with tourists making the trek to the famous Café de Monde, these yeast raised doughnuts are cut into squares then deep fried until golden and tossed in powdered sugar, each delicious warm bite results in a cloud of powdery sugar giving way to a crisp exterior and pillowy interior!

ST. LOUIS PIZZA

Thursday, July 20th
Recipes include: ST. LOUIS CHEESE PIZZA – a stone baked pizza with a crispy, cracker-like crust, topped with pizza sauce and Provel cheese, traditionally served cut into rectangles; ST. LOUIS PIZZA CRUST – a very thin cracker-like crust made with baking powder rather than yeast; PROVEL CHEESE – a combination of shredded white cheddar, smoked Swiss and provolone cheeses; CAESAR SALAD – chopped romaine lettuce tossed with our homemade Caesar dressing; ITALIAN SUMMER TIRAMISU – layers of ladyfinger cakes, summer strawberry sauce and vanilla bean whipped cream.


13 in stock

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Kids Cooking Camp ‘Week 3’

Monday, July 24th – Thursday, July 27th, 2023
9 AM – Noon

10
https://www.lechatgourmet.com/product/kids-cooking-camp-week-3/
Kids Cooking Camp 'Week 3'
4054

$295.00

‘COOKING WORLD TOUR!’
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 24th – Thursday, July 27th, 2023
9 AM – Noon
$295 per person, 4 class series

PASSPORT TO KOREA

Monday, July 24th
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.

ITALIAN PASTA MAKING

Tuesday, July 25th
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!

FRENCH CREPES!

Wednesday, July 26th
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.

MEXICAN LASAGNA

Thursday, July 27th
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.

10 in stock

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Kids Cooking Camp ‘Week 4’

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

6
https://www.lechatgourmet.com/product/kids-cooking-camp-week-4/
Kids Cooking Camp 'Week 4'
4065

$295.00

‘COOKING WORLD TOUR!’
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

PASSPORT TO KOREA

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.

ITALIAN PASTA MAKING

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!

FRENCH CREPES!

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.

MEXICAN LASAGNA

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.

6 in stock

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