Teens at Whisk – 3 Day – Ringing in the New Year Around the World This 3-Day Camp is designed for teens ages 13-18. What better way to ring in the New Year than to celebrate in four different countries without needing a passport! Every country has their own way of ringing in the New Year and many of the traditions revolve around foods that are eaten to bring good luck, prosperity and longevity throughout the coming year. In this hands-on, 3-day camp, Chef Lee Baker will lead your teen through both savory and sweet dishes that might become traditions in your family. Each day they will sample their creations in class and bring the rest home for all to enjoy.Tuesday – Mexico Chicken Tamales Salsa Verde Churros with Hot Chocolate Sauce Wednesday – Italy & Spain Homemade Cheese Tortellini Creamy Tomato Sauce Mini Italian Grape Surprise Cakes Thursday – Germany Pork Schnitzel Spätzle with Thyme and Lemon Berliners (Jelly filled doughnuts traditionally eaten at midnight) 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, so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
Kids in the Kitchen – 3 Day – Ringing in the New Year Around the World This 3-Day Camp is designed for kids ages 8-12. What better way to ring in the New Year than to celebrate in four different countries without needing a passport! Every country has their own way of ringing in the New Year and many of the traditions revolve around foods that are eaten to bring good luck, prosperity and longevity throughout the coming year. In this hands-on, 3-day camp, Chef Lee Baker will lead your kids through both savory and sweet dishes that might become traditions in your family. Each day they will sample their creations in class and bring the rest home for all to enjoy.Tuesday – Mexico Traditional Chicken Tostadas with shredded chicken, refried beans and lots of topping Churros with Hot Chocolate Sauce Wednesday – Italy & Spain Homemade Fresh Egg Pasta Fettuccine Creamy Cheese Sauce with Ham and Peas Mini Italian Grape Surprise Cakes Thursday – Germany Pork Schnitzel Spätzle with Thyme and Lemon Hand Shaped Marzipan and White Chocolate Pigs 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, so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
Around the World Tapas Join us for a delightful trip Around the World, with Tapas that are as intriguing as the country that they originate from. In this hands-on class, Chef Jennifer Berry, will transport you to four regions around the world with recipes that you will be able to recreate for your family and guests. You will make: From Spain – Spanish Espelette Clams with Grilled Tomato Bread – Clams steamed in a Spanish Sherry broth with Dulce (sweet) paprika, Espelette pepper, garnished with parsley bread crumbs, served with garlic and heirloom tomato rubbed grilled bread and finished with a generous drizzle of Spanish olive oil. Cuba – Beef Picadillo filled Pastries – Flaky puff pastry filled with a sweet and briny beef filling, baked to a golden brown and brushed with a honey glaze. Picadillo is a ground beef mixture found throughout the Caribbean and Latin America. In Cuba it get’s it’s sweetness from raisins, brininess from olives and is used in Pastelitos de Carne. France – Provençal Stuffed Squid with Anchovy Vinaigrette – From the Provençe region of France come whole baby squid stuffed with a fennel, spinach, herb, and anchovy bread crumb mixture, sautéed to a golden brown, touched with a bit of anise flavor from Pernod to glaze. The squid are served over a bed of arugula tossed with anchovy vinaigrette. Mexico – Churros con Chocolate Caliente – Traditional Churros came to the America’s from Portugal and Spain and have been adopted by many Latin countries. These delightful fried strips of dough are tossed in cinnamon sugar and served with a traditional Mexican hot chocolate. Mexican chocolate is infused with more cinnamon and the hot chocolate is thickened with masa harina (corn flour), frothed to a creamy texture, the perfect drink or mixture for dipping your churro.