Cooking Camps for Kids

 “Voted one of the 10 Coolest Cooking Camps in the US!” — Bon Appetit Magazine

THE DETAILS

A week-long exploration of food for kids 11 – 16 years old. All camps are hands-on and include a full sit-down lunch and recipe packet at the end of each class. (Please alert us ahead of time if there are any food allergies). Each week of camp is $575 (M-F, 11am – 2pm each day).

We offer 3 unique weeks of cooking camp, giving interested kids the opportunity to join us for multiple weeks. The camps fill up fast, so please make your decision soon!

Please click on the hyperlinked Session you are interested in to check availability and to complete the registration form.

SUMMER 2018 DATES are HERE! Please note: our camps always sell out, earlier and earlier each year, so please don’t delay in making your plans!

Session A: February 19, 2018 (winter break), June 18

Session B: March 19, 2018 (spring break), June 25, July 23

Session C: July 9, August 13

Session D: July 16, August 20, August 27

SESSION A

DAY 1: Northern Italian
Fresh Ricotta Gnocchi with Sage Brown Butter
Handmade Fettuccine with Fresh Basil Pesto
Parmigiano Risotto
Kale Salad with Garlic Crumbs
Macerated Berries with Zabaglione

DAY 2: Asian
Vietnamese Summer Rolls with Fresh Mango, Chicken and Cilantro
Shanghai Potsticker Dumplings with Soy-Vinegar Dipping Sauce
Beef Stir-fry with Thai Basil, Pineapple, Peppers, and Snap Peas
Coconut Sticky Rice with Tropical Fruit

DAY 3: Mexican
Homemade Masa Corn Tortillas
Fresh Guacamole
Soft Tacos with Two Fillings: Squash-Mushroom-Poblano &
Spice-Rubbed Skirt Steak
Salsa Fresca
Creamy Cabbage Slaw with Lime
Mexican Chocolate Torte

DAY 4: Comfort Foods
Lemony Chicken Piccata
Mashed Potatoes with Roasted Garlic and Rosemary
Caesar Salad
Individual Apple or Peach Pies (seasonal)

DAY 5: Cooking Challenge
The kids will spend the latter part of the week (in groups of 3) planning their own, unique menus based on the week’s culinary lessons. We will shop together on Friday morning (in Chinatown and Little Italy, down the street) and they will spend the rest of the afternoon cooking their dishes to be presented to (and eaten by!) the group at the end of class. This is always the most anticipated day of camp.

SESSION C

DAY 1: Greek
Spinach-Feta Spanakopita
Homemade Pita Bread with Fresh Hummus
Greek Salad
Banana-Chocolate Phyllo Rolls

DAY 2: Brunch
Fresh Fruit Smoothies
Crepes with Plenty of Fillings
Sweet Potato Pancakes with Creme Fraiche
Herbed Tomato-Goat Cheese Frittata

DAY 3: Indian
Mango Lassis
Potato Samosas with Cilantro-Mint Chutney
Chicken Tikka Masala
Basmati Rice Pilaf
Naan Bread

DAY 4: Baking
Make and Decorate Your Own Mini Birthday Cake!
Eclairs with Caramel-Vanilla Bean Pastry Cream and
Chocolate Ganache
Pasta Primavera (to quell sugar shock)

DAY 5: Cooking Challenge
The kids will spend the latter part of the week (in groups of 3) planning their own, unique menus based on the week’s culinary lessons. We will shop together on Friday morning (in Chinatown and Little Italy, down the street) and they will spend the rest of the afternoon cooking their dishes to be presented to (and eaten by!) the group at the end of class. This is always the most anticipated day of camp.

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SESSION B

DAY 1: French Bistro
Hanger Steak with Wild Mushroom Ragout
Pommes Anna
String Beans with Lemon Gremolata
Dark Chocolate Mousse with Fleur de Sel Whipped Cream

DAY 2: Northern Italian
Rosemary-Garlic Roasted Chicken
Creamy Parmigiano Polenta
Arugula Salad with Strawberries and Balsamic
Sauteed Broccoli with Garlic and Almonds
Lemon Tiramisu

Day 3: Japanese
Handmade Assorted Nori Maki
Steamed Shrimp Dumplings
Cold Miso-Sesame Noodles with Cucumbers
Sesame-Scallion Pancakes
Green Tea Ice Cream

Day 4: Comfort Foods
Roasted Pork Tenderloin with Plums
Real Macaroni and Cheese
Braised Collard Greens with Bacon
Cream Puffs with Vanilla Pastry Cream

DAY 5: Cooking Challenge
The kids will spend the latter part of the week (in groups of 3) planning their own, unique menus based on the week’s culinary lessons. We will shop together on Friday morning (in Chinatown and Little Italy, down the street) and they will spend the rest of the afternoon cooking their dishes to be presented to (and eaten by!) the group at the end of class. This is always the most anticipated day of camp.

SESSION D (all new!)

DAY 1: Pizza Making
Pizza Dough/ Fresh Marinara Sauce
Garlic Pizza Knots
Rosemary Focaccia
Dessert Pizzas with Chocolate Ganache and Fresh Fruit

DAY 2: Cheesemaking
Pulled Mozzarella
Fresh Ricotta Cheese
Caprese Salad with Fresh Tomatoes and Basil
Pan-Fried Mozzarella Sandwiches
Roasted Peachesvwith Honey and Fresh Ricotta

DAY 3: Baking
Individual Fruit Crisp with Homemade Vanilla Ice Cream
Lemon Panna Cotta with Berry Compote
Individual Molten Chocolate Cakes
Salad Niçoise (to quell sugar shock)

DAY 4: Fresh Pasta
Butternut Squash Ravioli with Sage Brown Butter
Pesto Lasagna alla Genovese
Spinach and Cheese Manicotti with Fresh Marinara Sauce

DAY 5: Cooking Challenge
The kids will spend the latter part of the week (in groups of 3) planning their own, unique menus based on the week’s culinary lessons. We will shop together on Friday morning (in Chinatown and Little Italy, down the street) and they will spend the rest of the afternoon cooking their dishes to be presented to (and eaten by!) the group at the end of class. This is always the most anticipated day of camp.

August31