Kids in the Kitchen – PNW 3 Day Adventure This 3-day camp is designed for kids ages 8-12. Wednesday July 5th – FRIDAY, July 7th From 10:00AM to 12:00PM everyday. The PNW is an outdoor enthusiasts paradise. In this class, let Chef Lee Baker take you on different outdoor adventures through themed menus everyday. Some of these meals pack up great for local day trips and others highlight special foods of our local region. You’ll have fun and learn about the beautiful Pacific Northwest! Wednesday: Backyard BBQ BBQ Chicken Sliders, Creamy Coleslaw, Watermelon Skewers, S’mores Bars Thursday: A Day at the Beach Clam Chowder, Cheddar Cheese Goldfish Crackers, Cinnamon Sugar Sand Dollar Cookies Friday: Let’s go Fishing Salmon Roll, Oven Fried Walla Walla Onion Rings, Fresh Berry Cream Tartlets 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. Please note any other dietary requirement during registration.
Teens at Whisk – Great Cities of Europe – 5 Day Camp This 5-day camp is designed for teens ages 13 and above MONDAY, July 10th to FRIDAY, July 14th From 2:00 PM TO 4:00 PM, Everyday In this week-long camp, Chef Lee Baker will inspire your child to experience foods from some of the greatest cities in Europe. We will learn a bit about each city, explore the different ingredients and flavor profiles that make each city distinct and cook up delicious recipes from the “City of the Day.” Our skilled culinary team will assist each day as your teen practices knife skills and becomes familiar with everyday kitchen equipment. Pack your food passport and experience a different destination city daily. Monday: Paris On our trip to Paris, we will make several dishes that are synonymous with the French: Quiche Lorraine, Green Salad with French Dressing and Madeleines Tuesday: Berlin Next we’ll take a trip to Germany, making three very traditional German dishes: Cheesy Spaetzle, Chicken Schnitzel and Apple Strudel Wednesday: Bologna Off to Italy to learn the art of pasta making: Homemade Linguine with Bolognese Sauce and Lemon Ricotta Cakes Thursday: Madrid We head to Spain, to the capital city of Madrid, for: Beef Empanadas, Spanish Potato, Onion & Egg Tortilla, Pan con Tomate (tomato-rubbed garlic bread) and Mock Sangria Friday: London Our last stop is London for some traditional English foods: Fish and Chips, Coleslaw and Hobnob Cookies (made with both rolled oats & jumbo oats) 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. Allergies or dietary restrictions may be accommodated – just let us know upon registration.
Kids in the Kitchen – Great Cities of Europe This 5-day camp is designed for kids ages 8 to 12. MONDAY, July 11th to FRIDAY, July 15th From 10:00 AM TO 12:00 PM, Everyday In this week-long camp, Chef Lee Baker will inspire your child to experience foods from some of the greatest cities in Europe. We will learn a bit about each city, explore the different ingredients and flavor profiles that make each city distinct and cook up delicious recipes from the “City of the Day.” Our skilled culinary team will assist each day as your child practices knife skills and becomes familiar with everyday kitchen equipment. Pack your food passport and experience a different destination city daily. Monday: Paris On our trip to Paris, we will make several dishes that are synonymous with the French: Quiche Lorraine, Green Salad with French Dressing and Madeleines. Tuesday: Berlin Next we’ll take a trip to Germany, making three very traditional German dishes: Cheesy Spaetzle, Chicken Schnitzel and Apple Strudel. Wednesday: Bologna Off to Italy to learn the art of pasta making: Homemade Linguine with Bolognese Sauce and Lemon Ricotta Cakes Thursday: Madrid We head to Spain, to the capital city of Madrid, for: Beef Empanadas, Spanish Potato, Onion & Egg Tortilla, Pan con Tomate (tomato-rubbed garlic bread) and Mock Sangria. Friday: London Our last stop is London for some traditional English foods: Fish and Chips, Coleslaw and Hobnob Cookies (made with both rolled oats & jumbo oats). All classes are taught by a culinary professional with 2 adult assistants. Classes are designed for students 8 to 12 years old. 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. Allergies or dietary restrictions may be accommodated – just let us know upon registration.