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In this five-day food camp just for kids ages 10-17, you'll acquire all the cooking techniques, knife skills and ingredient preparation expertise needed to make your own complete, gourmet meals. Each day brings brand-new knowledge, fun and a delicious lunch at the end of the session! Day 1: We'll learn basic knife skills, as well as roasting, blanching, sautéing, boiling/mashing, and biscuits. You'll make: classic roasted chicken; sautéed green beans; mashed potatoes; and strawberry shortcakes. Day 2: We'll learn advanced knife skills, sautéing proteins, herb butter, vinaigrettes, cheese sauce, and whipping cream. You'll make: steak with herb butter; salad; mac and cheese; carrots with brown butter; and hot fudge sundae. Day 3: We'll learn to make and cook handmade pasta, cut fettuccine and ravioli, tomato sauce, and cookies. You'll make: fettuccine with fresh tomato sauce; cheese ravioli with sage brown butter sauce; chocolate chip biscotti; and garlic bread. Day 4: The focus is on everything that goes into making sushi and maki rolls, including rice cooking, sushi assembly, and knife skills for sushi, plus ice cream. You'll make: a variety of fish and vegetable maki rolls; edamame; and green tea ice cream. Day 5: It's Pizza Day! We'll learn all the skills of dough handling, topping, and baking. You'll make: white pizza; cheese pizza; sausage pizza; vegetable pizza; and dessert pizza.
Five 3 Hour Lessons
Level 1
$725
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Braising - searing at a high temperature, then finishing in a liquid at a lower temperature to infuse flavor - can add umami and more to pretty much any meal! And the best part is, it creates tender, juicy dishes with a minimum of effort. We'll master this technique as we make a braised banquet of: Guinness-braised short ribs with creamy polenta; braised chicken thighs with mushrooms and balsamic vinegar and braised fennel.
One of the world's oldest cultures, China has a complex cuisine, with a range of regional dishes often not found anywhere outside of the country. Some techniques, ingredients and dishes are similar throughout all of China; this Essentials class focuses on those, giving you a well-rounded overview of Chinese food and culinary culture. From stir-frying and braising to steaming and red cooking, you will learn to use traditional Chinese techniques to make a menu that includes: scallion pancakes with dipping sauce; red-cooked chicken with rice; dan dan noodles; and Chinese broccoli with oyster sauce.
The South is quite possibly the most delicious region in the country. It's hard not to love its fried...well, its fried everything, plus its braised vegetables and its mile-high pies and cakes. In the land of biscuits and sweet tea, life centers around mealtimes. Come learn a few of those Southern favorites, including: pimento cheese; Southern fried chicken; slow-roasted barbecue ribs; biscuits with honey butter; and braised collard greens. You will sip on sweet tea to complete your feast.
The lush, green Pacific Northwest is famous for its wild salmon, oysters and beers, but that's just the tip of the gastronomic iceberg. Its forests are home to mushrooms and berries that turn up in countless recipes. Cedar planks become grilling beds for fish, meat and vegetables, imparting them with the unmistakable flavor of the Northwest. You will learn how to use these techniques and ingredients to make: Pacific oysters with mignonette; pan seared salmon with crispy skin and blackberry sauce; sautéed mushrooms and herbs; salt-and-vinegar potatoes; and kale, hazelnut and goat cheese salad. You will enjoy those with a selection of wines from the region.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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