Kids Cooking Camp ‘Week 1’
Monday, July 8th – Thursday, July 11th, 2024
9 AM – Noon
$295.00
‘COOKING UP SUMMER!’
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 8th – Thursday, July 11th, 2024
9 AM – Noon
$295 per person, 4 class series
IN THE HERB GARDEN
Monday, July 8th
Recipes include: GRILLED PORK CHOPS – thick-cut pork chops marinated in a fresh herb brine, then char grilled; FRESH HERB BRINE – 20% or more of a meat’s moisture can be lost in cooking, thus we’ll brine our pork chops for optimum tenderness and juiciness while enhancing flavor with the addition of fresh herbs; MASHED POTATOES – creamy mashed potatoes served with gravy; GRAVY with THYME – we’ll add fresh thyme to our chicken stock, reduce to our desired flavor then whisk in a roux; ROUX – a classic thickener for sauces made with melted butter and flour; SUMMER LEMONADE with MINT – homemade lemonade muddled with fresh mint.
SUMMER BAKING
Tuesday, July 9th
Recipes include: SUMMER CUT-OUT SUGAR COOKIES – fresh baked hand cut-out sugar cookies into fun summertime shapes, frosted with royal icing and finished with colorful candy sprinkles; ROYAL ICING – the perfect icing for artistically decorating cookies, it sets quickly and tastes delicious, made with meringue powder and powdered sugar; THE ULTIMATE BANANA BREAD – you have never had banana bread like this, we’re taking a classic to an entirely new level!, we’ll start by baking the bananas in a sugar crust bringing out optimum flavor and caramel yumminess, finished with a drizzle of vanilla bean glaze; SUGAR ROASTED BANANA – we’ll bake bananas under a sugar crust, then use a mallet to crack open!
AMERICAN ITALIAN ‘Chicken Alfredo’
Wednesday, July 10th
Recipes include: CHICKEN ALFREDO – this is the class you asked for!, char grilled chicken with alfredo pasta and garlic bread; ITALIAN SEMOLINA FRESH PASTA DOUGH – a handmade fresh Italian pasta dough made with semolina flour; BOW TIE PASTA ‘Farfalle’ – farfalle pasta dates back to the 1500s, originating in Northern Italy, farfalle which means ‘butterfly’ in Italian are hand cut rectangular shapes of pasta that are pinched in the middle, typically served with a creamy cheese sauce; ALFREDO SAUCE – a creamy parmesan cheese sauce; GARLIC BREAD – oven baked crusty Italian bread smeared with homemade garlic butter.
MICHIGAN CONEY DOGS
Thursday, July 11th
Recipes include: MICHIGAN CONEY DOGS – Coney dogs originated in Jackson, Michigan!, we’ll char grill Michigan Koegel hotdogs then smother them in our homemade Coney sauce, finish your coney dog with choice of toppings…shredded cheddar cheese, diced onions and the perfect zig zag of mustard!; HOMEMADE CONEY SAUCE – sautéed ground beef with tomato sauce and a spice combination for the ultimate Coney sauce!; JUMBO ONION RINGS – crispy golden batter coated onion rings; MISSISSIPPI CHOCOLATE SHEET CAKE – fresh baked chocolate sheet cake topped with chocolate marshmallow swirl frosting.
Out of stock
Kids Cooking Camp ‘Week 2’
Monday, July 15th – Thursday, July 18th, 2024
9 AM – Noon
$295.00
‘COOKING UP SUMMER!’
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 15th – Thursday, July 18th, 2024
9 AM – Noon
$295 per person, 4 class series
IN THE HERB GARDEN
Monday, July 15th
Recipes include: GRILLED PORK CHOPS – thick-cut pork chops marinated in a fresh herb brine, then char grilled; FRESH HERB BRINE – 20% or more of a meat’s moisture can be lost in cooking, thus we’ll brine our pork chops for optimum tenderness and juiciness while enhancing flavor with the addition of fresh herbs; MASHED POTATOES – creamy mashed potatoes served with gravy; GRAVY with THYME – we’ll add fresh thyme to our chicken stock, reduce to our desired flavor then whisk in a roux; ROUX – a classic thickener for sauces made with melted butter and flour; SUMMER LEMONADE with MINT – homemade lemonade muddled with fresh mint.
SUMMER BAKING
Tuesday, July 16th
Recipes include: SUMMER CUT-OUT SUGAR COOKIES – fresh baked hand cut-out sugar cookies into fun summertime shapes, frosted with royal icing and finished with colorful candy sprinkles; ROYAL ICING – the perfect icing for artistically decorating cookies, it sets quickly and tastes delicious, made with meringue powder and powdered sugar; THE ULTIMATE BANANA BREAD – you have never had banana bread like this, we’re taking a classic to an entirely new level!, we’ll start by baking the bananas in a sugar crust bringing out optimum flavor and caramel yumminess, finished with a drizzle of vanilla bean glaze; SUGAR ROASTED BANANA – we’ll bake bananas under a sugar crust, then use a mallet to crack open!
AMERICAN ITALIAN ‘Chicken Alfredo’
Wednesday, July 17th
Recipes include: CHICKEN ALFREDO – this is the class you asked for!, char grilled chicken with alfredo pasta and garlic bread; ITALIAN SEMOLINA FRESH PASTA DOUGH – a handmade fresh Italian pasta dough made with semolina flour; BOW TIE PASTA ‘Farfalle’ – farfalle pasta dates back to the 1500s, originating in Northern Italy, farfalle which means ‘butterfly’ in Italian are hand cut rectangular shapes of pasta that are pinched in the middle, typically served with a creamy cheese sauce; ALFREDO SAUCE – a creamy parmesan cheese sauce; GARLIC BREAD – oven baked crusty Italian bread smeared with homemade garlic butter.
MICHIGAN CONEY DOGS
Thursday, July 18th
Recipes include: MICHIGAN CONEY DOGS – Coney dogs originated in Jackson, Michigan!, we’ll char grill Michigan Koegel hotdogs then smother them in our homemade Coney sauce, finish your coney dog with choice of toppings…shredded cheddar cheese, diced onions and the perfect zig zag of mustard!; HOMEMADE CONEY SAUCE – sautéed ground beef with tomato sauce and a spice combination for the ultimate Coney sauce!; JUMBO ONION RINGS – crispy golden batter coated onion rings; MISSISSIPPI CHOCOLATE SHEET CAKE – fresh baked chocolate sheet cake topped with chocolate marshmallow swirl frosting.
Out of stock
Kids Cooking Camp ‘Week 3’
Monday, July 22nd – Thursday, July 25th, 2024
9 AM – Noon
$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 22nd – Thursday, July 25th, 2024
9 AM – Noon
$295 per person, 4 class series
LOADED TACO NACHOS!
Monday, July 22nd
Recipes include: LOADED TACO NACHOS – homemade corn tortilla chips topped with shredded cheddar jack cheese and sautéed ground beef with our hand blended taco seasoning, finished loaded with your choice of toppings!; CORN TORTILLA CHIPS – we’ll make our own tortilla chips by hand-cutting corn tortillas then flash frying them until crispy; HOMEMADE TACO SEASONING – hand blended taco spice combination of cumin, garlic powder, onion powder, paprika and chili powder; LOADED NACHO TOPPINGS – build your own nachos with your choice of chopped lettuce, diced tomatoes, sour cream and salsa; ICE CREAM CAKE – fresh baked Swiss roll cake filled with ice cream, then rolled into a spiral.
RAMEN!
Tuesday, July 23rd
Recipes include: SUMMER RAMEN – ramen with homemade ginger garlic chicken broth, served with shredded chicken, ramen noodles, sweet corn and fresh chives harvest from Le Chat’s herb garden; HOMEMADE CHICKEN STOCK – a flavorful slow simmered stock made with a whole chicken, carrots, celery and onions creating a depth of flavor; GINGER GARLIC BROTH – homemade chicken stock infused with fresh ginger, lemongrass and garlic; MINI LIME CHEESECAKES – graham cracker butter crust topped with creamy vanilla bean cheesecake filling, served topped with homemade lime fruit curd.
FRANCE ‘French Pastries’
Wednesday, July 24th
Recipes include: CHOCOLATE CRÈME PUFFS – classic French pate choux pastry dough hand piped using a pastry bag and decorating tip, served filled with ice cream and homemade hot fudge sauce!; FRENCH PATE CHOUX PASTRY – hand piped crème puff choux pastry is a delicate French pastry dough with a soft, light, airy center and golden, crisp exterior; HOT FUDGE SAUCE – warm hot fudge sauce made from European chocolate; CRÈME HORN PASTRIES – oven baked puff pastry horns filled with homemade vanilla Chantilly whipped crème, dusted with powdered sugar.
ITALY ‘Calzone Pizza’
Thursday, July 25th
Recipes include: ITALIAN CALZONE PIZZA – oven baked individual calzone pizzas, homemade calzone dough filled with pizza sauce, ham and Italian cheeses; CALZONE DOUGH – yeast raised calzone dough made with bread flour; HOMEMADE PIZZA SAUCE – homemade tomato pizza sauce with Italian herbs; SUMMER CHOPPED ITALIAN SALAD – chopped romaine lettuce tossed with our homemade Italian dressing, personalize your salad with choice of toppings choose from cucumber moons, grape tomato halves, sliced red onion and chickpeas; ITALIAN DRESSING with PARMESAN – a creamy homemade Italian style dressing with shredded parmesan cheese; ITALIAN LEMON SORBET – refreshing lemon sorbet, the perfect finish to your Italian lunch!
Out of stock
Kids Cooking Camp ‘Week 4’
Monday, July 29th – Thursday, August 1st, 2024
9 AM – Noon
$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 29th – Thursday, August 1st, 2024
9 AM – Noon
$295 per person, 4 class series
LOADED TACO NACHOS!
Monday, July 29th
Recipes include: LOADED TACO NACHOS – homemade corn tortilla chips topped with shredded cheddar jack cheese and sautéed ground beef with our hand blended taco seasoning, finished loaded with your choice of toppings!; CORN TORTILLA CHIPS – we’ll make our own tortilla chips by hand-cutting corn tortillas then flash frying them until crispy; HOMEMADE TACO SEASONING – hand blended taco spice combination of cumin, garlic powder, onion powder, paprika and chili powder; LOADED NACHO TOPPINGS – build your own nachos with your choice of chopped lettuce, diced tomatoes, sour cream and salsa; ICE CREAM CAKE – fresh baked Swiss roll cake filled with ice cream, then rolled into a spiral.
RAMEN!
Tuesday, July 30th
Recipes include: SUMMER RAMEN – ramen with homemade ginger garlic chicken broth, served with shredded chicken, ramen noodles, sweet corn and fresh chives harvest from Le Chat’s herb garden; HOMEMADE CHICKEN STOCK – a flavorful slow simmered stock made with a whole chicken, carrots, celery and onions creating a depth of flavor; GINGER GARLIC BROTH – homemade chicken stock infused with fresh ginger, lemongrass and garlic; MINI LIME CHEESECAKES – graham cracker butter crust topped with creamy vanilla bean cheesecake filling, served topped with homemade lime fruit curd.
FRANCE ‘French Pastries’
Wednesday, July 31st
Recipes include: CHOCOLATE CRÈME PUFFS – classic French pate choux pastry dough hand piped using a pastry bag and decorating tip, served filled with ice cream and homemade hot fudge sauce!; FRENCH PATE CHOUX PASTRY – hand piped crème puff choux pastry is a delicate French pastry dough with a soft, light, airy center and golden, crisp exterior; HOT FUDGE SAUCE – warm hot fudge sauce made from European chocolate; CRÈME HORN PASTRIES – oven baked puff pastry horns filled with homemade vanilla Chantilly whipped crème, dusted with powdered sugar.
ITALY ‘Calzone Pizza’
Thursday, August 1st
Recipes include: ITALIAN CALZONE PIZZA – oven baked individual calzone pizzas, homemade calzone dough filled with pizza sauce, ham and Italian cheeses; CALZONE DOUGH – yeast raised calzone dough made with bread flour; HOMEMADE PIZZA SAUCE – homemade tomato pizza sauce with Italian herbs; SUMMER CHOPPED ITALIAN SALAD – chopped romaine lettuce tossed with our homemade Italian dressing, personalize your salad with choice of toppings choose from cucumber moons, grape tomato halves, sliced red onion and chickpeas; ITALIAN DRESSING with PARMESAN – a creamy homemade Italian style dressing with shredded parmesan cheese; ITALIAN LEMON SORBET – refreshing lemon sorbet, the perfect finish to your Italian lunch!
Out of stock