Kids Cooking Camp ‘Week 3’

Monday, July 22nd – Thursday, July 25th, 2024
9 AM – Noon

Kids Cooking Camp 'Week 3'


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


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.


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!

11 in stock

SKU: /product/kids-cooking-camp-week-3/ Categories: , , ,
Print Class Info