Summer Cooking Camp for Teens, Session A

  • Monday, July 13, 2015
  • 11:00 AM
  • Friday, July 17, 2015
  • 2:00 PM
  • 158 Grand Street, Studio 206
  • 0


Cancellation Policy (PLEASE READ):

We have a firm 1-week cancellation policy for our camps to ensure that we have enough time to re-fill your seat with another student. For cancellations prior to the 1 week mark, we are happy to offer credit for a future class.

While it is not in our nature to say no, we are not able to offer credit for last-minute illnesses or personal conflicts that may arise during the week.

Thank you for understanding!
Registration is closed

Summer Cooking Camp for Teens 

A week-long exploration of food for kids 11 and up.

Monday July 13 - Friday, July 17 (5 classes) 

11:00am - 2:00pm

All classes are hands-on and include a full sit-down lunch at the end of each class. (Please alert us ahead of time if there are any food allergies). Kids can also sign up for Session B--July 20 and August 24--if they want to join us for an additional (all new!) week of cooking camp.

Chef-Instructor: Jennifer Clair

DAY 1: Northern Italian

Fresh Ricotta Gnocchi with Basil Pesto

Creamy Risotto with Lemon and Parmigiano-Reggiano

Tuscan Kale Salad with Homemade Garlic Croutons

Macerated Berries with Zabaglione

DAY 2: Asian

Vietnamese Summer Rolls with Fresh Mango, Shrimp, and Cilantro

Shanghai Potsticker Dumplings with Black Vinegar Dipping Sauce

Red Coconut Curry Beef with Thai Basil, Pineapple, and Snap Peas

Coconut Sticky Rice with Fresh Mango

DAY 3: Indian Foods

Mango-Cardamom Lassis

Homemade Samosas with Cilantro-Mint Sauce

Saag Paneer (spiced greens with homemade cheese)

Basmati Rice Pilaf

Homemade Roti

DAY 4: Comfort Foods

Lemony Chicken Piccata

Mashed Potatoes with Garlic & Rosemary

Creamed Spinach

Individual Apple or Peach Pies (seasonal)

DAY 5: "Chopped" Challenge

Shopping trip! The group will venture out for a short  expedition to the food markets dotting Chinatown and Little Italy (all within a block of our school) to shop for ingredients to create a meal of their own making. Students will be divided into groups of two and, with the chef's guidance, create a meal from scratch using the ingredients they purchase (and our extensive pantry) and the techniques they've learned over the week of cooking together.

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