Kids in the Kitchen – Main Street Bakeshop – Dessert Favorites This 5 day camp is designed for kids ages 8-12. MONDAY, August 15th to FRIDAY, August 19th FROM 10:00 AM to 12:00 PM, EverydayCome join Chef Lee Baker to learn the fundamentals of baking. Chef Lee will guide you through a hands-on experience creating some of your favorite baked goods and desserts. Each day we will learn new culinary terms, ingredient functions, measuring, mixing, decorating and so much more. By the end of the week you will be a confident baker and have so many goodies to taste and share! Monday – Lemon Bars, Candy Blondies, Monster Cookies Tuesday -Summer Berry Hand Pies, Jam filled Glazed Pop Tarts Wednesday – Vanilla Cupcakes with Strawberry Buttercream and Sprinkles, Striped Meringues Thursday – Mini NY Style Cheesecakes, Red Velvet Whoopie Pies Friday – Cream Puffs two ways with Pastry Cream and with Chocolate Mousse, Raspberry Sauce All classes are taught by a culinary professional, with 2 assistants. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs. We will follow current king country covid guidelines.
Kids in the Kitchen – Batters, Doughs & Macarons This 3-day camp is designed for kids ages 8 to 12. Wednesday, June 22nd to Friday, June 24th From 10:00 AM to 12:00 PM, Everyday Get the basics for baking a variety of favorites ingrained early! Pastry Chef Thanh Tang will teach your kids baking techniques that get foolproof results: measuring for consistency, mixing processes, best ingredients to use, piping, rolling, baking and cooling. Hand selected, kid-tested favorites will be taught in a way that makes learning fun and builds lasting pride. Each day the campers will sample their creations and take some home to share. Wednesday – Breakfast Baked Goods Cheddar Scones, Blueberry Muffins and Buttermilk Pancakes Thursday – Doughs Pizzas & Pretzels Friday – Macarons Chocolate Macaron Shell with Chocolate Ganache and Vanilla Buttercream All classes are taught by a culinary professional with 2 adult assistants No prior cooking experience is required, just an interest to learn For safety reasons, please tie long hair back and wear closed-toed shoes Students will be working with flour, butter and eggs, so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
Teens at Whisk – Street Foods – 3 Days This 3-Day session is designed for teens 13 and up. WEDNESDAY, July 6th To FRIDAY, July 8th From 2:00 PM To 4:00 PM, Everyday Want to taste the treats served on foreign streets, but unable to travel? If the answer is yes, join Chef Drew Flanders in this hands-on 3 day session where you will prepare simple but flavor-packed dishes inspired by foods sold in the markets, festivals, and by street vendors from around the world. From Indonesia to the Eastern Mediterranean, to Mexico, in this class you will prepare and enjoy a variety of flavors and textures from the simple perfection of the taco, the warm comfort of Kyufte, to grilled chicken-on-a-stick!Wednesday – Mexico Alambres – Steak and Bacon Tacos Esquites – Grilled Corn with sour cream and cheese Licuados de Frutas – Fruit and Yogurt Smoothie – Choice of Mango, Strawberry or BananaThursday – Eastern Mediterranean Kyufte – Grilled Beef and Lamb Patties with yogurt dipping sauce Borek – Cheese and Spinach Phyllo Pockets Shopska Salata – Chopped Vegetable SaladsFriday – Indonesia Sate Ayum – Grilled Chicken Skewers with peanut dipping sauce Nasi Goreng – Indonesian Fried Rice Acar Ketimun – Indonesian Cucumber Salad No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. Allergies or dietary restrictions may be accommodated – just let us know upon registration. We will follow current Covid king Country Guidelines
Kids in the Kitchen – Cucina Italiana This 5-day camp is designed for kids ages 8 to 12. MONDAY, June 27th to FRIDAY, July 1st From 10:00 AM Tt 12:00 PM, Everyday In this week-long camp, Chef Iole Aguero Limonciello will inspire your child to experience both the culture and cuisine from all over Italy. From fresh pasta with various sauces to calzones, pizza and desserts, she will immerse your child in the different ingredients and flavor profiles found in Italian kitchens everywhere. Our skilled culinary team will assist each day as your child practices knife skills and becomes familiar with everyday kitchen equipment. Monday: Filled Pasta Cheese Tortellini with alfredo sauce Ravioli with brown butter sauceTuesday: Pizza & Calzone Pizza with a variety of topping Calzones stuffed with ricotta and mozzarellaWednesday: Spaghetti & Meatballs Spaghetti with beef & pork meatballs in marinara sauce with a simple saladThursday: Pasta Shapes Galore Bow Tie with fresh tomato & basil Fettuccine with pesto Tagliolini, Pappardelle & Angel Hair coated with butter & cheese (Italian Mac ‘n Cheese)Friday: Desserts Crostata di Limone (Lemon Tart) Polenta Plum Cake No Bake Cheesecake All classes are taught by a culinary professional with 2 adult assistants. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. We will follow current King County Guidelines regarding COVID. Allergies or dietary restrictions may be accommodated – just let us know upon registration.
Teens at Whisk – Taste of Italy Classes are designed for teens ages 13 and up! MONDAY, June 27th TO FRIDAY, July 1st From 2:00 PM TO 4:00 PM, Everyday Come spend the week immersed in Italian Cuisine with Chef Jennifer Berry. Each day your teen will focus on one course of a traditional Italian Meal as they learn to make classic Italian food from various regions. As you venture through the week you will practice knife skills, make pasta, pizza , sausage and several amazing sauces to top your creations. In addition you will learn about yeast doughs the 3 step breading process, emulsification, grilling and finish the week with desserts. Each day you will learn a little history, practice your skills and enjoy a delicious Italian meal. We will make: Monday Day 1- Aperitivo & Antipasti Fontina Fonduta (fondue) with assorted Crudité Tomato Basil Bruschetta Fritto Misto with Calabrian Chili Aioli Tuesday Day 2- Primi Part 1 Homemade Egg Pasta Fettuccine with Alfredo Sauce 4 Cheese Ravioli with Lemon Butter SauceWednesday Day 3- Primi Part 2 Pizza al Taglio (Roman) Pizza Dough Roasted Garlic Tomato Sauce Homemade Fennel Sausage Thursday Day 4 – Secondi & Contorni Chicken Parmesan Perfect Marinara Grilled Caesar Salad with Homemade CroutonsFriday Day 5 – Dolce Butterscotch Budino No Churn Vanilla Ice Cream Sea Salt Blondies No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs. We will follow current King Country Covid Guidelines
Kids in the Kitchen – Passport to Sweetness – 3 Days This session is designed just for kids, ages 8 to 12! WEDNESDAY, July 6th to FRIDAY, July 8th From 10:00 AM TO 12:00 PM, Everyday Join this engaging Kids cooking session and travel around the world experiencing the best pastries from various countries. We will learn about three international regions known for their love of delicious sweets and why these chosen flavors make each region unique. In this hands-on session, Chef Thanh Tang will teach your kids baking techniques; measuring for consistency, mixing processes, best ingredients to use, piping, rolling, baking and cooling techniques to get foolproof results. Along with hints and tips for how to take a basic recipe and adjust it to give endless variations. Each day they will learn a bit of geography, history and culture as they discuss the country while making a few recipes that highlight it. This is going to be the best trip that you’ll take your taste buds on! Monday: Taiwan Almond Cookies and Pineapple TartsTuesday: France The Bee’s Knees Madeleines and Paris-BrestWednesday: USA New York Cheesecake with Passion Fruit Glaze All classes are taught by a culinary professional with 2 adult assistants. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. We will follow current King County Covid Guidelines. Students will be working with milk, flour, butter and eggs so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
Teens at Whisk – Essential Skills Classes are designed for teens ages 13 and up. MONDAY, July 11th to FRIDAY, July 15th From 2:00 PM to 4:00 PM Everyday These days, we want to know where our food comes from and believe we should be able to pronounce each ingredient on the nutritional label. Frozen snacks just don’t cut it anymore. Parents are realizing that teaching their kids to cook helps them for a lifetime of healthy living. Join Chef Thanh Tang in our hands-on, week-long teens cooking series and bring your child one step closer to independence. Our Essential Cooking Skills Series includes hands-on lessons on ingredients, sanitation, organization, knife skills and essential cooking skills. Monday: Knife Skills Get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on produce of every shape, size and texture. The fruits of your labor will be used to make Vegetable Fried Rice. Tuesday: Market Fresh Visit We will hit the grocery store and learn how to pick out the freshest ingredients for our meals. We’ll learn to read labels, what to look for to find fresh meat and produce. Afterwards we will put it all together and learn how to make a delicious Chicken Caesar salad with Caesar Dressing and toasted Croutons. Wednesday: Braising, Soups and Stews What are the differences in these essential cooking techniques? What cuts of meats do you use? What dishes are stewed vs. braised? We will explore these questions and more and make a Tortilla and Roasted Pepper Soup and Cajun Gumbo. Thursday: Sautéing, Searing and Saucing Learn these THREE essential cooking techniques to get you preparing delicious meals confidently. We’ll discuss the best cuts of meat and pans to use for each technique, as we learn each of these, Sautéing, Searing and Saucing, step-by-step. We will make: Steak with Mushroom Ragu and Romesco Sauce. Friday: Planning and Preparing – The Main Course Iron Chef We will combine all of our newly learned essential cooking skills. Students will work in teams to create a 3 course meal consisting of a soup, salad and main course. Teams will be judged based on planning/organization, cleanliness, teamwork, originality, taste and presentation. Menus will be provided at class this day – It’ll be a surprise!!! All classes are taught by a Culinary Professional, with 2 assistants. For safety reasons, please tie long hair back and wear closed-toed shoes. We will follow the most recent King County Covid regulations. Students will be working with flour, butter and eggs and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
Kids in the Kitchen – Paris Sweets – Pastries, Confections & Crepes This 5 day camp is designed for kids 8-12 years. MONDAY, July 18th – FRIDAY, July 22nd FROM 10:00 AM – 12:00 PM, Everyday Learning the art of French pastry making will set you up for a lifetime of successful baking! In this week-long session, Chef Lee Baker will provide you with all the techniques needed to turn out a boisseau of pastries. Each day you will sample your pastries, confections and crepes and bring the rest home to share. If you are interested in baking or simply love to eat delicious French pastries, this session is for you! Monday – Choux Pastry Bubble Eclairs with Vanilla Pastry Cream and Whipped Cream Tuesday – Little French Cakes Brown Butter Financiers, Chocolate Friands Wednesday – Puff Pastry Palmiers, Blackberry Cream Cheese Pinwheels Thursday – Confections Homemade Vanilla Marshmallows, Fruit Jellies Friday – Crepes Sweet Dessert Crepes, Butter Lemon and Sugar, Whipped Cream and Strawberries, Nutella and Bananas All classes are taught by a Culinary Professional, with 2 assistants. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. We will follow the most recent King County Covid regulations. Students will be working with flour, butter and eggs and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
Teens at Whisk – Patisserie a la Francaise This series is designed for teens ages 13 and up. MONDAY, July 18th to FRIDAY, July 22th From 2:00 PM to 4:00 PM, Everyday Mastering the art of French Pastries will set you up for a lifetime of successful baking! In this week-long session, Pastry Chef Thanh Tang will provide you with all the techniques need to turn out a boisseau of pastries. Mastery of Choux, lamination, pastry cream, ganache, piping, shortbreads are just a few of the techniques taught in this hands-on class. Each day you will sample your pastries and bring some home to share. If you love to bake, are interested in baking or simply love to eat delicious french pastries, this session is for you! We will make: Monday – Chocolate Dressed Choux and Éclairs Pâte à Choux (Choux and Eclair – Master Recipe) Crème Pâtissèrie (Rich Pastry Cream) Crème Chântilly (Vanilla Bean Whipped Cream) Tuesday – Croissants (part 1) Pâte à Croissant (Croissant Dough – Master Recipe) Croissant au Beurre (All Butter Croissants) Wednesday – Croissants (part 2) & Sablée Cookies Pain au Chocolat (Chocolate Croissants) Croissants au Jambon (Ham and Cheese Croissants) Sablée aux Noisette (Hazelnut Sablé Cookies) Sablée aux Chocolat (Chocolate Sablé Cookies) Thursday – Macarons au Chocolat Chocolate Macaron Shells Chocolate Ganaché Crème au Beurre (Vanilla Bean-Kissed Buttercream) Friday – Frangipané and Finaciers Summer Stone Fruit Tart Pâte Sucrée (Sweet Tart Dough Frangipané (Almond Cream Filling) Finaciers au Citron (Citrus Almond Cakes) All classes are taught by a culinary professional with 2 adult assistants. Classes are designed for students 13 and up No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. Students will be working with milk, flour, butter and eggs so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
Kids in the Kitchen – Road Trip USA This 5-day camp is designed for kids 8 to 12 years old. Monday, July 25th To Friday, July 29th Class runs 10:00 AM to 12:00 PM, EverydayHave you ever taken a Road Trip across America? One of the best parts of any road trip is tasting the different foods found across this amazing country. Join Chef Drew Flanders in this week long hands-on cooking series, where you will explore, cook and taste favorite foods from around America. Throughout the week we will explore the different ingredients and why they are favored in a region. We’ll learn flavor profiles that make each American region distinct while creating several favorite recipes from each region. Every day you will practice knife skills and become more familiar with everyday kitchen equipment.Monday – New York, NY New York Style Pizza and Caesar SaladTuesday – New Orleans, LA Grilled Shrimp Po-Boy and Peach Hand PiesWednesday – San Antonio, TX Beef Fajitas and a Caramel FlanThursday – Sioux City, IA Sloppy Joe’s with a Tangy ColeslawFriday – Seattle Teriyaki Chicken with Rice, and a Simple Green Salad No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed toed shoes. We follow King County Covid protocols. Allergies or dietary restrictions may be accommodated – just let us know upon registration.