NEW! KIDS & TEENS IN THE KITCHEN
SPRING BREAK MINI CAMP

3-day get-away! Not going anywhere for Spring Break? Think again! Come travel with us across the country by sampling the flavors of America. Mary Ann Napolitano, March 30-April 1, 10:30am-1:30pm, Ages 9-15, $150

Tuesday: Come on ya’ll! We’re headed south of the Mason-Dixon line! We’ll make Southern style Fried chicken; Tender biscuits with a sweet honey glaze; Grilled and seasoned corn on the cob; Baked peaches with vanilla ice cream.

Wednesday: Start spreading the news! We’re headed East to the Tri-State area! We’ll create a Philly Cheese Steak Sandwich; New-York style pizza; Hand-cut French Fries; New York Style Cheese Cake.

Thursday: Grab your cowboy hat and boots…we’re headed West! Here, we’ll explore the Hispanic influence by creating Marinated skirt steak fajitas; Dos queso quesadilla (2 cheese); Rico Rice; Corn salsa; Guacamole; and Cinnamon-sugar churros

Kids in the Kitchen (P)

Sun Nov. 1: CHILDREN’S ETIQUETTE FOR THE HOLIDAYS (P)
Learn a variety of manners with this class including setting a table and table manners, proper introductions and telephone manners. We will cover the almostlost- art of thank you notes, responding to an invitation, showing our appreciation to a hostess. We will also cover how to handle the excitement of the upcoming holidays with reasonable expectations. Lunch will be served including Chicken Noodle Soup; Bread; Sautéed Chicken, Pasta and Vegetables; teaching the proper way to eat a meal. We will finish with a surprise dessert. Please have children dress business casual.

Mary Jones, 10:00am-12:00pm, $45. Ages 6 and up

NEW! Sat. Nov. 14: KID'S KNIFE SKILLS AND KITCHEN SAFETY MEXICAN STYLE (P)
One of the biggest lessons we can teach our children is how to be safe in the kitchen. In this class your children will be introduced to kitchen safety and proper knife skills. Each child will learn how to make a Mexican feast. We will make Homemade Nacho Sauce served with Corn Chips; Chicken and Beef Soft Tacos with all the fixings; Mexican Rice and Beans and finish with Fresh Fruit Quesadillas with Cinnamon Sugar. Catherine St. John, 10:30am-12:30pm, $45. Ages 8-12

Sat. Nov. 21: THANKSGIVING MAKE IT AND TAKE IT (P)
This is the place to be for the child who wants to “help” with the preparations for your big Thanksgiving feast. Students will make and decorate Holiday Cookies on a Stick; Haystacks; and Taco Snacks. Barbara Snow, 11:00am-1:30pm, $45. Ages 8-11

Sat. Dec. 12: CHRISTMAS COOKIES (P)
Children will measure ingredients and help make Holiday Cookies on a Stick and then use their creativity to decorate four holiday-themed cookies on a stick.
BRING: an apron and a box to take home your cookies.  Barbara Snow , 11:00am-1:30pm, $45. Ages 8 – 11

Sat. Dec. 19: SANTA'S WORKSHOP (P)
Make gifts for the whole family–wrapped and ready, including something for the dog! Holiday Fudge; the Best Peanut Brittle; Cookie Mix in a Jar; and “Sit” Dog
Treats. Barbara Snow, 11:00am-2:00pm, $60. Ages 8-13

Sat. February 6: KIDS VALENTINE PARTY
A special class for your special Valentine! In a safe and fun-filled class, children will make Valentine Decorated Cookies; Red Hot Cupcakes; Handmade Chocolate Hearts; and Cupid's Chocolate Oatmeal Kisses. Barbara Snow, Ages 8–11, 11:00am-1:30pm, $45

Sat. March 27: KIDS EASTER TREATS

This is the place to be for the child who wants to “help” with the preparation for your big Easter feast. Students will make and decorate Bunny Cookies; an Easter Mini-Egg Cake; and Chocolate Easter Candies. Bring an apron and a box to take home projects from class. Barbara Snow, Ages 8-11, 11:00am-1:30pm, $45

Sat. April 17: CHILDREN’S ETIQUETTE
Learn the almost lost art of manners in this class including setting a table and table manners whether dining in or out, proper introductions and telephone manners. We will cover the importance of thank-you notes, responding to an invitation and showing your appreciation to a hostess or friend. Lunch will be served including Chicken Noodle Soup, Bread, Sautéed Chicken Breast, pasta and vegetables, teaching the proper way to eat a meal. We will finish with a surprise dessert. Please have children dress business casual including closed toed shoes. Mary Jones, Ages 6 -12 yrs., 10:00am -12:00pm, $45

Sat. May 22: KID'S KNIFE SKILLS AND KITCHEN SAFETY ASIAN STYLE
One of the biggest lessons we can teach our children is how to be safe in the kitchen. In this class your children will be introduced to kitchen safety and proper knife skills. Each child will learn how to make an Asian inspired feast. We will make Homemade Chinese Chicken Salad with Mardrian Oranges; Chicken Wonton Soup; Pork and Vegetable Fried Rice and finish with a surprise dessert treat. Catherine St. John, Ages 8-12, 10:30am-12:30 pm, $45

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 Series, 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 Series, 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).

NEW! Parent & Child Classes (P)

Spending time with your kids is a “PRICELESS” time. Come cook with them and leave the mess to us. Ages 8-14 for the kids, Parents or Grandparents. MaryAnn Napolitano, 1:00-3:30 PM, $100 per pair per class or $380 Series

Sun. Aug. 16: HOMEMADE PASTA WORKSHOP
Come play in the flour with us and have a great time making homemade pasta. You and your child will make all the pasta for these great recipes: Fettuccine all’ Alfredo; Spaghetti Bolognese; Farfelle Pasta with Broccoli and Sausage.

Sun. Oct. 4: SIMPLY IRRESISTIBLE PANINIS
We all love a good Panini, so come learn how to make them IRRESISTIBLE. You and your child will make these sure fire favorites together. Classic Ham and Cheese; Pan Seared Beef with Caramelized Onions; Ultimate Three Cheese Panini; Roasted Vegetable Panini; and a Chocolate Dessert Panini.

Sun. Nov. 15: EASY AS APPLE PIE
You’ll take home your baked pie. Who can resist a slice? We’ll peel our way to, assemble and bake. You will also take home another crust to freeze for the next pie you make together. BRING: one 9” pie plate (not deep dish).

Sun. Dec. 13: I'M THE GINGERBREAD MAN
We all know the rhyme “Run, Run, Run as Fast as You Can. You Can't Catch Me. I'm The Ginger Bread Man.” Well come and catch him in our kitchen and take him home. Bake and create both cut out cookies of sugar dough and traditional gingerbread cookies. We’ll watch them come to life as you decorate.
BRING: 2 sheets pans to take cookies home.

Teens in the Kitchen (P)

NEW! Sat. Nov. 14: TEEN KNIFE SKILLS MEXICAN STYLE
Have you gotten on the Burrito band wagon yet? We will teach them proper knife skills while also having them make one of their favorite meals. We will look at how to hold a knife and use it properly while making some fun and exciting dishes in the kitchen. We will make Homemade Nacho Sauce served with Corn Chips; Chicken and Beef Burritos with all the fixings; Mexican Rice and Beans and finish with Fresh Fruit Quesadillas with Cinnamon Sugar. Catherine St. John, 2:00-4:30pm, $50. Ages 13-17

NEW! Sat. April 17: TEEN ETIQUETTE
Learn the almost lost art of manners in this class including setting a table and table manners whether dining in or out, proper introductions and telephone manners. We will cover the importance of thank-you notes, responding to an invitation and showing your appreciation to a hostess or friend. Cell Phone and dating etiquette will also be covered. Lunch will be served including Chicken Noodle Soup; Bread; Sautéed Chicken Breast with lemon sauce; pasta and vegetables; and teaching the proper way to eat a meal. Bring an apron as the kids will be helping with the cooking. We will finish with a surprise dessert. Please have children dress business casual including closed toed shoes. Ages 13 and up. Mary Jones, 1:30pm-4:00 pm, $50

NEW! Sat. May 22: TEEN KNIFE SKILLS ASIAN STYLE
We will teach proper knife skills while also making an Asian inspired meal. We will look at how to hold a knife and use it properly while making some fun and exciting dishes in the kitchen. We will make Homemade Chinese Chicken Salad with Mardrian Oranges; Chicken Wonton Soup; Pork and Vegetable Fried Rice; Mu Shu Pork with Plum Sauce and finish with a surprise dessert treat. Catherine St. John, Ages 13-17, 2:00pm-4:30 pm, $50

NEW! TEENS CAMP
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 Series

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.

NEW! 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 Series

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.