Cake and Company Ages 10-14
July 5-July 9
9:30-3:30
|
Who says pie making is impossible? A good Croissant can only be had in France?? A
cream puff available only in the grocers freezer??? In Cake and Company we'll decipher all those baking terms;
creaming, folding, aerating, proofing, kneading- we'll find out why cakes fall, bread is tough, custard curdles or why your
Aunt Dolly's pie crust is like cardboard! Join us for a week long introduction to pastry and cake making; buttercreams,
petit-fours, sweet and savory pies, puff pastry, quiche, flatbreads and quick breads. That's the cake and the company is all
the great things we love to eat with our baked goods-soups, salads, grilled paninis and more-always hands-on and enough information
to teach Aunt Dolly a thing or two.
|
|
HOME COOKING
July 26-July 30
Full Day
Mon-Thurs.9:30-3:30
Friday 9:30-1:30, 7-10:00 (graduation Dinner)
|
Bring your
fresh picked Fruit!!
We'll spend the week digging deep for good'ol regional American favorites; last year we made Ethels Good Tomato Cookies
(they were good!), Watermelon Salad, Home Made Blueberry and Loganberry Jam, Home Made Zucchini Ice Cream, Dill Pickles, the
Best Barbeque Ribs. This year we are on the hunt for other really fun,
quirky, just down-right weird recipes gathered from some of the oldest known Pioneer cookbooks. Have your student bring in their favorite "home
cooked" concoction for us all to try and evaluate!
Our mission is to find the strangest recipe we can for our family graduation dinner! |
Basics For Budding
Chefs
July 19-July 23 Ages 7-10 10:00-2:00 pm Mon-Thurs. Friday 10-2:30 (graduation
lunch for parents 12:30)
|
This half day camp is designed for zealous beginner chefs who want to learn more about the fundamentals of cooking. Designed as a beginning cooking
camp, this week teaches the younger crowd the basics of knife skills, cooking terms and techniques, baking, sauces and seasonings,
all the way to making the perfect pie. The basics don’t mean boring and we will create a fabulous lunch to eat complete
with take home samples! Camp culminates with dessert served by the graduates to their families and friends.
|
|
Melting
Pot/Improvisational Cooking
Ages
12-15 August
2-6
Full
Day Mon-Thurs.
10:00-4:00 Friday 10-2:00
Graduation Dinner Friday 7-10:00
pm
|
Come join us for a week
long exploration of the different cuisines from around the world. Each day we'll prepare menus from new places and discover
the ingredients, methods and techniques from different ethnic cuisines; Asia, The Middle East, Eastern Europe, The Greek Islands-there
is no where we won't go. We'll also see how some of the food has been altered to fit our palates! We'll travel far and wide
with the students setting our itinerary, every day students will be given ingredients and with guidance will develop their
own original recipes..Melting Pot incorporates more advanced knife skills, the history of different cultures food and a foray
into becoming an accomplished improvisational chef. Camp culminates with a served catered meal (by the graduates).
|
