Click on class detail line under class title to register
NEW MENUS! Kid’s Camp I
JJ Benes, June 17-21,10:00 a.m.-12:30 p.m., $250, Ages 8-12
My All-Time Favorite Meals:
Gain confidence in the kitchen as we prepare some of your favorite meals (including dessert!) We will work on knife skills and organization while we have fun cooking together.
Day One
Pulled barbeque chicken sandwiches, creamy coleslaw, potato wedges and strawberry shortcake.
Day Two
Meat lasagna, cheesy garlic bread, pizzeria salad and fudge brownies.
Day Three
Baked potato soup, turkey and cheese panini sandwiches, pasta salad and no-bake oatmeal cookies.
Day Four
Chicken pot pie, biscuits, broccoli with cheese sauce and banana chocolate pudding.
Day Five
Pepperoni and cheese pizza, baked chicken wings and homemade ice cream sandwiches.
BRING: an apron, container for leftovers and wear closed-toe non-skid shoes.
NEW MENUS! Teen Camp Pro
JJ Benes, July 8-12,10:00 a.m.-2:00 p.m., $325, Ages 13-18
Teens will work together to create delicious menus that will certainly impress family and friends. We will focus on knife skills, organization, menu planning, and problem solving as we prepare favorites from America and other parts of the world.
Day One
Broccoli cheddar soup, roasted herb chicken and gravy, dinner rolls and apples with caramel sauce.
Day Two
Pad Thai, coconut chicken soup, vegetable dumplings and fresh fruit smoothie.
Day Three
Black bean and corn salsa, fajitas, homemade tortillas, cilantro rice and flan.
Day Four
Pot roast, rice pilaf, glazed mushrooms with onions and lemon bars.
Day Five
Gnocchi, pesto sauce, Caesar salad with croutons and sweet foccacia bread.
BRING: an apron, container for leftovers and wear closed-toe non-skid shoes.
NEW MENUS! Kid’s Chef Camp II
JJ Benes, July 15-19,10:00 a.m.-12:30 p.m., $250, Ages 8-12
Trip Around the World:
Travel the world with us as we prepare some international favorites. You will experience new flavors while learning essential kitchen skills and of course, having a great time with friends.
Day One
Cheese and beef enchiladas, Mexican rice, simmered black beans and tortilla cake.
Day Two
Chicken piccatta, herb linguini, roasted vegetables and raspberry sorbet.
Day Three
Kebabs with chicken and vegetables, yogurt sauce, homemade pita bread and cinnamon sugar pita chips.
Day Four
Wonton soup, sesame chicken, steamed vegetable rice and sweet dessert wontons.
Day Five
Chicken paprikash, mashed potatoes, glazed carrots and cream puffs.
BRING: an apron, container for leftovers and wear closed-toe non-skid shoes.
NEW MENUS! Teen Baking Camp
JJ Benes, August 5-9,10:00 a.m.-2:00 p.m., $325, Ages 13-18
Get ready to prepare some sweet and savory favorites as we cover the foundations of baking. Learning basic techniques and organization skills will take the stress out of baking and make it a fun and enjoyable experience! BRING: a sack lunch the first four days and we will provide pizza on the last day.
Day One Cookies: chocolate candy bar cookies, icebox cookies with lemon frosting and dipped tuile cookies.
Day Two
Quick Breads: zucchini bread, banana nut muffins, blueberry scones and buttermilk biscuits.
Day Three
Bread: classic French bread, soft honey wheat bread and quick croissants.
Day Four
Pies: broccoli and cheese quiche, classic apple pie and mini raspberry tarts.
Day Five
Cake: yellow cake, devil’s food cake, flavored buttercream frosting and fudge frosting.
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.
