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Teen Cooking Camp


Kids and Teen summer camps for 2017
If you are looking for a great camp for your kids this summer take a look and what we have to offer in these very hands on cooking and baking camps. Kids and Teens love to cook and explore new foods. With the popularity of cooking shows kids are really getting into cooking and for those who have picky eaters learning to cook can be a game changer. The more kids cook the more new foods they will try. In these camps we try and get your child to learn about new foods while teaching them how to use a knife, be organized and, even better, clean up as they cook. Cooking is also a great way to learn about different cultures. With that in mind this summers themes will be food from different countries. 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.
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 – 1:00 pm; $350
Italy: Monday July 10: 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; Vegetable lasagne with a became sauce. We will serve that with a big family-style Anti pasto salad and finish with Chocolate ricotta cannoli.
France: Tuesday July 11: 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 July 12: 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. Watermelon, corn and tomato salad will be up next. 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 July 13: 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. Vietnamese Beef Pho (noodle soup). We will then move on to Thailand and make chicken and shrimp Pad Thai noodles; Thai fried rice and Mango lime smoothies.
Germany: Friday July 14: We will end our food tour in Germany. Today we will make German style Pretzels with mustard for dipping; German style Pork schnitzel (breaded pork cutlets with a fried egg); We will also make Garlic chive spaetzel (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