Kids Cooking Camp ‘Week 1’
Monday, July 6th – Thursday, July 9th, 2026
9 AM – Noon
$325.00
‘COOKING UP SUMMER 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
Harvesting Herbs from our Cook’s Gardens
Monday, July 6th – Thursday, July 9th, 2026
9 AM – Noon
$325 per person, 4 class series
SOURDOUGH PANCAKES
Monday, July 6th
Recipes include: SOURDOUGH PANCAKES – the number one recipe the kids requested to learn when asked at our 2025 camps!, we’ll make our pancake batter with sourdough starter to create light and fluffy pancakes, cook on a griddle until golden, serve topped with your choices of blueberry honey butter and warm Michigan maple syrup; BLUEBERRY HONEY BUTTER – this is a compound butter made with dried blueberries and honey; HOMEMADE BREAKFAST SAUSAGE PATTIES – hand formed breakfast sausage patties made with ground pork and fresh herbs from the Le Chat Gourmet cook’s garden; WAFFLE HASHBROWN POTATOES – shredded par cooked potatoes cooked golden and crispy in a waffle iron!
TEX-MEX ENCHILADAS
Tuesday, July 7th
Recipes include: TEX-MEX CHICKEN & CHEESE ENCHILADAS – oven baked chicken enchiladas made with corn tortillas filled with shredded rotisserie chicken, placed in a baking dish, smothered in enchilada red sauce and Monterey jack cheese; ENCHILADA RED SAUCE – we’ll start with making a roux to thicken our sauce, then whisk in chicken broth, tomato paste and Tex-Mex spices; CARAMEL CUPCAKES – you’ll use a pastry decorating bag to pipe caramel frosting on your fresh baked yellow cupcakes, then garnish with caramel popcorn; DULCE de LECHE CARAMEL FROSTING – buttercream frosting combined with dulce de leche caramel sauce.
CALIFORNIA SUSHI
Wednesday, July 8th
Recipes include: CALIFORNIA SUSHI ROLLS – build your own California sushi roll, nori sheet filled with sushi rice and your choice of crabsticks, avocado slices, wasabi paste and cucumber batons; SUSHI RICE – learn the traditional techniques in making sushi rice, cooked short grain rice drizzled with a homemade rice mirin seasoning, cooled by hand with Asian fans to create the slightly sticky sushi rice with a shiny gloss finish; GHIRARDELLI CHOCOLATE BARS with OATMEAL CRUMBLE – an oatmeal cookie-type crust topped with decadent San Francisco Ghirardelli chocolate filling, then finished with a crispy oatmeal crumble topping.
CHICAGO DEEP DISH PIZZA
Thursday, July 9th
Recipes include: CHICAGO DEEP DISH PIZZA ‘Make Your Own Deep Dish Pizza’ – hand rolled deep dish pizza dough with your choice of toppings (meatballs, Italian cheese, bell peppers, sweet onions, spinach); CHICAGO PIZZA CRUST – a yeast raised, Sicilian bread-type pizza dough; CHICAGO PIZZA SAUCE – a homemade pizza sauce consisting of both tomato sauce and paste, plus oregano; ITALIAN MEATBALLS – hand rolled Italian meatballs made with ground meat, minced garlic cloves, breadcrumbs and shredded parmesan cheese; ITALIAN SUMMER TIRAMISU – layers of ladyfinger cakes, summer strawberry sauce and hand whipped vanilla bean whipped cream.
13 in stock
Kids Cooking Camp ‘Week 2’
Monday, July 13th – Thursday, July 16th, 2026
9 AM – Noon
$325.00
‘COOKING UP SUMMER 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
Harvesting Herbs from our Cook’s Gardens
Monday, July 13th – Thursday, July 16th, 2026
9 AM – Noon
$325 per person, 4 class series
SOURDOUGH PANCAKES
Monday, July 13th
Recipes include: SOURDOUGH PANCAKES – the number one recipe the kids requested to learn when asked at our 2025 camps!, we’ll make our pancake batter with sourdough starter to create light and fluffy pancakes, cook on a griddle until golden, serve topped with your choices of blueberry honey butter and warm Michigan maple syrup; BLUEBERRY HONEY BUTTER – this is a compound butter made with dried blueberries and honey; HOMEMADE BREAKFAST SAUSAGE PATTIES – hand formed breakfast sausage patties made with ground pork and fresh herbs from the Le Chat Gourmet cook’s garden; WAFFLE HASHBROWN POTATOES – shredded par cooked potatoes cooked golden and crispy in a waffle iron!
TEX-MEX ENCHILADAS
Tuesday, July 14th
Recipes include: TEX-MEX CHICKEN & CHEESE ENCHILADAS – oven baked chicken enchiladas made with corn tortillas filled with shredded rotisserie chicken, placed in a baking dish, smothered in enchilada red sauce and Monterey jack cheese; ENCHILADA RED SAUCE – we’ll start with making a roux to thicken our sauce, then whisk in chicken broth, tomato paste and Tex-Mex spices; CARAMEL CUPCAKES – you’ll use a pastry decorating bag to pipe caramel frosting on your fresh baked yellow cupcakes, then garnish with caramel popcorn; DULCE de LECHE CARAMEL FROSTING – buttercream frosting combined with dulce de leche caramel sauce.
CALIFORNIA SUSHI
Wednesday, July 15th
Recipes include: CALIFORNIA SUSHI ROLLS – build your own California sushi roll, nori sheet filled with sushi rice and your choice of crabsticks, avocado slices, wasabi paste and cucumber batons; SUSHI RICE – learn the traditional techniques in making sushi rice, cooked short grain rice drizzled with a homemade rice mirin seasoning, cooled by hand with Asian fans to create the slightly sticky sushi rice with a shiny gloss finish; GHIRARDELLI CHOCOLATE BARS with OATMEAL CRUMBLE – an oatmeal cookie-type crust topped with decadent San Francisco Ghirardelli chocolate filling, then finished with a crispy oatmeal crumble topping.
CHICAGO DEEP DISH PIZZA
Thursday, July 16th
Recipes include: CHICAGO DEEP DISH PIZZA ‘Make Your Own Deep Dish Pizza’ – hand rolled deep dish pizza dough with your choice of toppings (meatballs, Italian cheese, bell peppers, sweet onions, spinach); CHICAGO PIZZA CRUST – a yeast raised, Sicilian bread-type pizza dough; CHICAGO PIZZA SAUCE – a homemade pizza sauce consisting of both tomato sauce and paste, plus oregano; ITALIAN MEATBALLS – hand rolled Italian meatballs made with ground meat, minced garlic cloves, breadcrumbs and shredded parmesan cheese; ITALIAN SUMMER TIRAMISU – layers of ladyfinger cakes, summer strawberry sauce and hand whipped vanilla bean whipped cream.
1 in stock
Kids Cooking Camp ‘Week 3’
Monday, July 20th – Thursday, July 23rd, 2026
9 AM – Noon
$325.00
‘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 20th – Thursday, July 23rd, 2026
9 AM – Noon
$325 per person, 4 class series
ITALIAN LASAGNA
Monday, July 20th
Recipes include: EXTRA DEEP-DISH LASAGNA – 10 layers of Italian deliciousness!, lasagna pasta sheets layered with slow cooked tomato garlic sauce and Italian three cheese herb filling; TOMATO GARLIC SAUCE – crushed tomatoes, olive oil, garlic, oregano and sweet Italian sausage; ITALIAN THREE CHEESE FILLING – a trio of Italian cheeses, ricotta, parmesan and mozzarella with fresh herbs (herbs harvest from LCG’s cook’s gardens); GARLIC BREAD – crispy, golden oven baked artisan bread slathered with homemade garlic butter; ITALIAN LEMON SORBET – this light, refreshing frozen dessert is perfect on a warm summer day, made with organic Sicilian lemon juice.
WE BE ‘JAM’min in the KITCHEN!
Tuesday, July 21st
Recipes include: HOMEMADE STRAWBERRY JAM – jams have their origins in ancient times, with the Greeks and Romans using honey and fruit to make sweet spreads. Learn the art of preservation by making and canning homemade strawberry jam using Ball® canning jars; you’ll learn water-bath canning, working with pectin, sterilizing jars and lids, using a thermometer, jar lifter, magnetic lid wand and wide-mouth funnel, everyone will take home a jar of jam!; BUTTERMILK WAFFLES – warm buttermilk waffles, topped with our homemade strawberry jam and dollops of vanilla whipped cream – yum!
POLISH PIEROGIES
Wednesday, July 22nd
Recipes include: POLISH PIEROGI DUMPLINGS with POTATO & CHEDDAR CHEESE – homemade pierogi dough stuffed with creamy mashed potato and cheddar cheese filling, served with a brown butter sauce; HOMEMADE PIEROGI DOUGH – pierogi dough made from scratch; POLISH KOLACZKI COOKIES – flaky, buttery pastry dough cut into squares with a fluted cutter, filled with our homemade strawberry fruit jam made in Tuesday’s class, then the pastry is folded over the filling to create he classic cookie shape, finished with a sprinkle of sugar!
SUMMER DIM SUM
Thursday, July 23rd
Recipes include: ASIAN LETTUCE WRAPS with CHICKEN – crispy lettuce cups topped with choice of char grilled Asian spice marinated chicken, julienned carrots, rice noodles, cucumbers and toasted sesame seeds; SUMMER WONTONS with SWEET CORN – wonton squares filled with summer sweet corn, shredded cheese and fresh basil, then formed into triangles, served with mango dipping sauce; MANGO SAUCE – mango puree and sweet chili dipping sauce; APPLE PIE EGGROLLS – eggroll wrappers filled with homemade apple pie filling, hand rolled into the classic eggroll shape, then flash fried golden and crispy and finished tossed in cinnamon sugar.
14 in stock
Kids Cooking Camp ‘Week 4’
Monday, July 27th – Thursday, July 30th, 2026
9 AM – Noon
$325.00
‘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 27th – Thursday, July 30th, 2026
9 AM – Noon
$325 per person, 4 class series
ITALIAN LASAGNA
Monday, July 27th
Recipes include: EXTRA DEEP-DISH LASAGNA – 10 layers of Italian deliciousness!, lasagna pasta sheets layered with slow cooked tomato garlic sauce and Italian three cheese herb filling; TOMATO GARLIC SAUCE – crushed tomatoes, olive oil, garlic, oregano and sweet Italian sausage; ITALIAN THREE CHEESE FILLING – a trio of Italian cheeses, ricotta, parmesan and mozzarella with fresh herbs (herbs harvest from LCG’s cook’s gardens); GARLIC BREAD – crispy, golden oven baked artisan bread slathered with homemade garlic butter; ITALIAN LEMON SORBET – this light, refreshing frozen dessert is perfect on a warm summer day, made with organic Sicilian lemon juice.
WE BE ‘JAM’min in the KITCHEN!
Tuesday, July 28th
Recipes include: HOMEMADE STRAWBERRY JAM – jams have their origins in ancient times, with the Greeks and Romans using honey and fruit to make sweet spreads. Learn the art of preservation by making and canning homemade strawberry jam using Ball® canning jars; you’ll learn water-bath canning, working with pectin, sterilizing jars and lids, using a thermometer, jar lifter, magnetic lid wand and wide-mouth funnel, everyone will take home a jar of jam!; BUTTERMILK WAFFLES – warm buttermilk waffles, topped with our homemade strawberry jam and dollops of vanilla whipped cream – yum!
POLISH PIEROGIES
Wednesday, July 29th
Recipes include: POLISH PIEROGI DUMPLINGS with POTATO & CHEDDAR CHEESE – homemade pierogi dough stuffed with creamy mashed potato and cheddar cheese filling, served with a brown butter sauce; HOMEMADE PIEROGI DOUGH – pierogi dough made from scratch; POLISH KOLACZKI COOKIES – flaky, buttery pastry dough cut into squares with a fluted cutter, filled with our homemade strawberry fruit jam made in Tuesday’s class, then the pastry is folded over the filling to create he classic cookie shape, finished with a sprinkle of sugar!
SUMMER DIM SUM
Thursday, July 30th
Recipes include: ASIAN LETTUCE WRAPS with CHICKEN – crispy lettuce cups topped with choice of char grilled Asian spice marinated chicken, julienned carrots, rice noodles, cucumbers and toasted sesame seeds; SUMMER WONTONS with SWEET CORN – wonton squares filled with summer sweet corn, shredded cheese and fresh basil, then formed into triangles, served with mango dipping sauce; MANGO SAUCE – mango puree and sweet chili dipping sauce; APPLE PIE EGGROLLS – eggroll wrappers filled with homemade apple pie filling, hand rolled into the classic eggroll shape, then flash fried golden and crispy and finished tossed in cinnamon sugar.
16 in stock