Sat. Oct. 23: WHAT ABOUT BEING A CHEF FOR HALLOWEEN?: Have a ghoulish good time making Halloween treats for your friends and family. You will make Pumpkin Cookie Lollipops, Crow's Nests, Caramel Apples, and Ghost Cakes. Barbara Snow, Ages 8-11, 11:00am-1:30pm, $45

Sat. Nov. 20: THANKSGIVING MAKE IT AND TAKE IT: This is the place for the child who wants to “help” with the preparations for you big Thanksgiving feast. Students will make and decorate Turkey in the Straw Cookies, Turkey Feed (like a granola for people, not turkeys), Chocolate-Decorated Pretzels, and Shortbread Cookies. Barbara Snow, Ages 8-11, 11:00 am – 1:30pm, $45

Sat. Dec. 4: CHILDREN’S ETIQUETTE FOR THE HOLIDAYS: Learn a variety of manners with the class including setting a table and table manners, proper introductions and telephone manners. We will cover the almost-lost-art of thank you notes, responding to an invitation and showing appreciation to a hostess. We will also cover how to handle the excitement of the upcoming Holidays with reasonable expectation. Lunch will be served including Chicken Noodle Soup, Bread, Sautéed Chicken, Pasta and Vegetable, teaching the proper way to eat a meal. We will finish with a surprise dessert. Please have children dress business casual. Mary Jones 10:30am – 1:30pm. Ages 6 -12 yrs., $45

Sat. Dec. 11: SANTA'S WORKSHOP FOR KIDS: Make gifts for the whole family, wrapped and ready to go. We'll even make something for the dog! Soup Mix in a Jar, Holiday Fudge, "Sit" Dog Treats, Cider Sacks, and Peanut Brittle. Barb Snow, Ages 8-11, 11:00-2:00 pm, $60

Sat. Dec. 18: HOLIDAY COOKIES: Children will learn how to measure ingredients and help make Holiday Cookies on a Stick and then use their creativity to decorate cookies.They will also make some holiday chocolates. Bring and apron and a box to take home your cookies in. Barbara Snow, Ages 8-11, 11:00am–1:30pm, $50

Teens in the Kitchen
BAKE, RATTLE & ROLL: This teen class will serve as an introduction to the essentials of baking: measuring, creaming, sifting, and rolling. Make sure you eat a healthy lunch before so you don’t fill up with sweets. Bring to go containers to share your creations! Mary Ann Napolitano, July 12-16, 1:00pm-4:00pm; or Aug.9-13, 1:00pm-4:00pm, Ages 13-18; $275

Monday: CUPCAKES: Carrot cake with cream cheese frosting; Mocha cake with Mocha-cream cheese frosting; and Vanilla frosting with flavored-frosting selected by the teens!
Tuesday.: COOKIES: Traditional Peanut butter cookies; Icebox Sugar cookies; Cranberry Biscotti; and Classic Brownies.
Wednesday: CANDIES: Chocolate covered pretzels and raisins; Semi-sweet almond and cherry bark; Tricky toffee; and Grab-n-go Granola.
Thursday: DOUGH CREATIONS: Dough creations 101; Apple tart; Semi-sweet chocolate ganache tart; and Seasonal fruit tart, Lemon-curd tart.
Friday: SELECTED SWEETS: Seasonal fruit cobbler; Donuts; Raspberry fluff; Apple-raisin Turnover and Cinnamon Scones.

Teens Camp Pro
This class is specifically designed for teens considering a career in the culinary world. Emphasis will be on professional cooking techniques, safety and sanitation, and effective use of time and ingredients. This week-long basic cooking technique class focuses on the use of recipes as guidelines rather than set-in-stone rules, exploring the world of seasoning and spices, and learning to create custom recipes. This is a week of hands-on activities of basic prepping, cooking, tasting, and enjoying all things food, in addition to part of the class being a lecture. Diplomas will be awarded. BRING: Apron, wear closed-toe non-skid shoes. Barbara Snow, 11:00am-3:00pm, July 19-23 or Aug.16-20, Ages 13-18 $300

Monday: MEATS and FISH: Turkey Roast with Fresh Sage; Salmon en Papillote; Perfect Pork Loin; Dry Rub Grilled Chicken Breasts.
Tuesday: PASTRY: Roasted Red Pepper Focaccia; Apple Tarts; Savory Puff Pastry Pockets; Banana Cream Pie.
Wednesday: PASTA: Window Pane Pasta; Ravioli with two fillings; Pesto sauce; Cooked Tomato Sauce; Fresh Tomato Sauce; Fresh Spaghetti.
Thursday: VEGETABLES: Maki Rolls; Caesar Salad; Split Pea Soup; Crudités and Dip.
Friday: CUSTARDS: Quiche; Crème Brulee; Vanilla Custard Ice Cream; Chess Pie.

Kids’ Chef Camp
Brought back by popular demand this original Kids Camp returns! Tell your child to get ready to travel the world and learn about food, science and math in the fun setting of a real cooking school. Every day will be a new adventure as we create a world full of flavors while developing good kitchen skills focusing on safety, science, math and of course taste! Diploma and “Passport to Good Eating” will be awarded. BRING: an apron and wear closed-toe non-skid shoes. Barbara Snow, June 28-July 2, 10:00am-12:30pm, $250, Ages 8-12

Monday: FRANCE: Crepes with assorted fillings; French Baguette Sandwiches; Chocolate Tart.
Tuesday: SPAIN: Gazpacho; Tapas (Marinated Olives); Shrimp Paella.
Wednesday: ITALY: Brushetta; Cannoli; Fast and Easy Pizzas.
Thursday: MEXICO: Tacos; Quesadillas; Secret Recipe Taco Seasoning; Mexican Bean Dip.
Friday: AMERICA: Hamburgers; Corn-on-the-Cob; Spicy Oven Fries; Homemade Chocolate Sauce.

Kids’ Chef Camp II
Tell your child to get ready to travel America and learn about all the flavors of America that define different areas of our country. We will also talk about safety, science and math, and taste everything made in class. Diploma and “American Passport to Good Eating” will be awarded. BRING: an apron and wear closed-toe non-skid shoes. Barbara Snow July 26-30, 10:00am-12:30 pm, $250, Ages 8-12

Monday: NEW ENGLAND: Fruit Smoothies; Mini Meatloaves; Boston Riced Potatoes; and Apple Cobbler.
Tuesday: EAST COAST: Carrot-Ginger Soup; Crunch Chicken; Tossed Salad with Vinaigrette; and Chocolate Lava Cake.
Wednesday: SOUTH: Quesadillas; Texas Pretzels; Fresh Salsa; Eggs in a Cup.
Thursday: WEST COAST: Fresh Fruit Soup; Grilled Fresh Vegetables; Chicken in a Bag; and Homemade Granola.
Friday: HEARTLAND: Cinnamon Pork Chops; Twice Baked Potato with Wisconsin Cheese; Homemade Chocolate Sauce with Confetti Cake ( made from scratch).