Kid’s Camp I
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MaryAnn Napolitano July 9-13, 10:00 a.m.-12:30 p.m.,$250, Ages 8-12
These Are A Few Of My Favorite Things
Ever wanted to know how to cook your favorite things? Come cook with us and learn how to make delicious, homemade pizza, macaroni and cheese, apple dishes, Mexican, and breakfast foods.
Day One Pizza with pizzazz: We’ll start with a traditional cheese pizza dressed with your favorite toppings and branch out to a margherita pizza, pizza blanca, pesto pizza, and finish with a dessert pizza.
Day Two Macaroni and cheese: Which will be your favorite? Classic mac and cheese with a crunchy oven toasted topping, rotini pasta with cheesy sauce, creamy white cheddar shells, peas, and penne in a silky Parmesan sauce.
Day Three Appetizing apples: These apple recipes will give you some variety while you keep the doctor away. We’ll whip up stove top apple sauce, chicken salad with apples and grapes, apple slices with homemade caramel, dried apple rings, apple strudel cups.
Day Four Mmm Mexican: You’ll be saying adios to ordering Mexican food out after you realize you can cook it so easily yourself. Design your own tacos, chicken quesadilla, Mexican rice, salsa and guacamole, cinnamon flavored ice-cream with a chocolate drizzle.
Day Five Breakfast in Bed: You’ll perfect those recipes you make for Mother’s Day and Father’s Day as we make French toast, hash browns, buttermilk pancakes, Belgian waffles, freshly squeezed orange juice.
BRING: an apron, container for leftovers and wear closed-toe non-skid shoes.
Teen Camp Pro
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Catherine St. John, July 16-20, 10:00 a.m.–3:00 p.m., $325, Ages 13-18
This class is designed for the teen who loves to cook, but wants to learn about professional techniques, kitchen safety, organization skills, knife skills and how to cook beyond the recipe allowing their creativity to shine. Catherine has pared down her adult professional Foundations I class to be teen-friendly yet still expose them to new foods. This week will be full of exciting flavors as we travel the world through food.
Day One Italy: homemade chicken stock; minestrone soup; Caesar salad; spaghetti and homemade meatballs; garlic cheese bread; mascarpone gelato with fresh berries.
Day Two Mexico: easy black bean soup; homemade nacho sauce; homemade tomato salsa; homemade guacamole; chicken and beef burrito and soft taco bar and dessert quesadillas.
Day Three Asia: chicken wonton soup; pork and vegetable egg rolls; fried rice; hoisin chicken lettuce cups and fresh fruit sorbet served in cookie cups.
Day Four Greece: We will make all the fix’ns for gyros: Greek lemon and chicken soup; homemade pita bread; Greek meat patties; cucumber yogurt sauce; Greek salad and Greek semolina custard pie.
Day Five America: Wisconsin cheese soup; titanic iceberg salad wedge with bacon and homemade Thousand Island dressing; build your own burger bar and homemade apple caramel turnovers.
BRING: an apron, container for leftovers and wear closed-toe non-skid shoes.
Kid’s Chef Camp II
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MaryAnn Napolitano, July 23-27, 10:00 a.m.-12:30 p.m., $250, Ages 8-12
Travel America
Come travel with us across the country by sampling the flavors of America. Learn basic techniques and skills of cooking. Gain independence as you learn to prepare food for yourself and others.
Day One Come on y’all! We’re headed south of the Mason-Dixon line where we’ll make Southern style fried chicken, tender biscuits with a sweet honey glaze, grilled and seasoned corn on the cob and baked peaches with vanilla ice cream.
Day Two 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 and New York style cheese cake.
Day Three Chow down on some New England clam chowder, fish and chips, corn on the cob with an herb butter spread, savory Parmesan cheese straws and blueberry buckle.
Day Four 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 (two cheese), rico rice, corn salsa, guacamole and cinnamon-sugar churros.
Day Five California here we come. Due to its geographical location, California’s cuisine has had influence from many different cultures. We’ll make shrimp and avocado tostadas, California-style barbeque chicken pizza, create your own sliders, local veggie lo-mein and Ghirardelli molten-lava cakes.
BRING: an apron, container for leftovers and wear closed-toe non-skid shoes.
Teen Baking Camp
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MaryAnn Napolitano, August 6-10, 10:00 a.m.-1:00 p.m., $275, Ages 13-18
Beat the Heat With a Sweet
This teen class will serve as an introduction to the essentials of baking: measuring, creaming, sifting, and rolling. Bring to go containers to share your creations!
BRING: a sack lunch the first four days and we will provide pizza on the last day.
Day One Cupcakes: carrot cake with cream cheese frosting, mocha cake with mocha-cream cheese frosting and vanilla cupcakes with flavored-frosting selected by the bakers!
Day Two Cookies: traditional peanut butter cookies, icebox sugar cookies, scrumptious shortbread and classic brownie.
Day Three Candies: chocolate covered pretzels and raisins, semi-sweet almond and cherry bark, tricky toffee and grab-n-go granola.
Day Four Tasty Tarts: dough creations 101, apple tart, semi-sweet chocolate
ganache tart, seasonal fruit tart and lemon-curd tart.
Day Five Selected Sweets: seasonal fruit cobbler, donuts, fruit smoothie, apple-raisin turnover and oat and dried apricot scone
BRING: an apron, container for leftovers and wear closed-toe non-skid shoes.
ATTENTION PARENTS: It is understood, that by registering your child for classes, that Western Reserve School of Cooking is not responsible for any injuries that may occur during a class. We make every effort to ensure the safety of your child, but accidents do happen in the kitchen.
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