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Kid’s Cooking Camps


Kids Spring Beak Mini Camp: Tuesday – Thursday March 28-30

Can’t go way for Spring break? Stuck at home staring at the walls? Telling mom and dad you’re going to be bored if there is nothing to do? Well there is something you can do! Come cook with us in our kitchen and learn to make some fun and delicious food you can share with the whole family. Each day we will make some fun kid favorites. Catherine St. John; $175; Tuesday – Thursday 10:30 am – 1:30 pm; ages 8-13

 

These camps fill up so if you get closed out please get on a wait list, because if we get enough we will run the class again. Let us know at the time of registration if your child has any food allergies or other special needs. Please have your child wear closed toe shoes and tie back long hair. Please have the kids /teens bring a container for any left over food not eaten in class.

Kids Cooking Camp: Around the World: Monday June 26 – Friday June 30 Ages 8-12

This week we will take a culinary tour around the world exploring some dishes you may already know, but some you may not. There is no other way to learn about a country than what they eat. You will be surprised how many new things you will like. Catherine St. John; 10:00 – 12:30 pm; $275

Italy: Monday June 26: Today we will begin by making some of our very own Italian herb and cheese sub sandwich rolls. We will then make Ricotta meatballs simmered in a simple tomato sauce and make some meatball subs with melted mozzarella cheese. We will serve that with a big family-style Anti pasto salad and finish with Chocolate ricotta cannoli.

France: Tuesday June 27: We will be making individual quiche Lorraines and learning how to make a flaky pastry dough to line our quiches with. A classic quiche Lorraine is a simple mix of bits of ham or bacon with shallots, cheese and a cream and egg custard. They are great for breakfast lunch and dinner. Once you know how to make one you can fill it with any combination of ingredients you like. We will then move on to the classic French sandwich called a Croque Monsouire (grilled or baked ham and cheese with bechamel sauce) and we will finish with a rich chocolate mousse.

Spain: Wednesday June 28: Spanish food is full of flavor, but not spicy like you might think. We will start with a traditional Tortilla Espanola, this has nothing to do with tortillas like in Mexican cooking. A Spanish Tortilla is a large potato omelet that is then cut in wedges. It is served all over Spain and can be eaten with almost any meal. Probably the most popular dish in Spain is Paella. Paella is a slowly stirred rice dish that has a variety of vegetables, meats and seafood. Our Paella will be a kid friendly chicken and sausage version. Our day in Spain will finish with a Spanish flan with fresh fruit. Flan is an egg based baked custard with a caramel sauce.

Thailand and Vietnam: Thursday June 29: We will explore some of the most popular dishes in these two Asian counties. We will be making a Bahn Mi (Vietnamese submarine sandwich). You will see the French influences in this sandwich as it uses French bread and we fill it with tender roast pork and our own quick pickled vegetables. We will then move on to Thailand and make chicken and shrimp Pad Thai noodles; Thai fried rice and Mango lime smoothies.

Germany: Friday June 30: We will end our food tour in Germany. Today we will make German style Pork schnitzel (breaded pork cutlets with a fried egg); We will also make Garlic chive spaetzle (small delicate dumplings) and we will finish the week by making some Apple strudel.

 



Contact Us

Western Reserve School Of Cooking
140 North Main St.
Hudson, Ohio 44236

Tel: 330.650.1665

Email: info@wrsoc.com