The Bagel Trifecta

Good bagels, let alone great bagels, with the shiny, slightly blistered exterior and densely-soft, chewy interior are hard to find. The solution? Make them at home! In this hands on class, Chef Lisa Crawford will lead you through the steps to create amazing New York Style Bagels three ways: same-day Quick Bagels, long-rise Over Night Bagels, and Long Life Bagels using a preferment. You will mix dough, shape, boil & bake bagels; learn about which flours to use, why cold fermentation is a must, and what tools will ensure success. We’ll enjoy our just-baked bagels with Scallion Cream Cheese, Herbed Chevre, and Lox & Capers.

Fresh from the oven, you’ll enjoy:

New York Style Bagels, Preferment and Not, as a

— Classic Plain Bagel,

— Poppy Seed Bagel,

— Sesame Seed Bagel,

— Onion or Garlic Bagel, and

The all-of-the-above, Everything Bagel.

You’ll have dough to take home for additional practice, along with all the bagels you don’t eat!

Kids in the Kitchen – Dinner is Served – 5 Day Camp

This 5-day camp is designed for kids, ages 8 to 12!

Ever want to make your family dinner? Like really make dinner on your own? Join us for this 5-day camp where you’ll practice all kinds of kitchen skills while you prepare 5-days of dinner. Each day will present a new menu, along with the opportunity to set a table. You’ll learn made-from-scratch recipes and how to use some grocery store items to streamline the cooking process. Class contains optional meat, wheat, dairy & eggs.

MONDAY, August 17th to FRIDAY, August 21st 

Class Runs 10:00 AM to 12:00 PM Everyday

Monday

Burgers (Veggie Patty Option Available)  Oven Fries, Corn on the Cobb ,and Chocolate Chip Cookies

Tuesday

Fresh Pasta to make Lasagna, Green Salad with Balsamic Vinaigrette

Wednesday

Chicken Teriyaki with White Rice and Fresh Fruit Salad

Thursday

Baked Mac & Cheese with Grilled Veggie Skewers,  Peaches and Fresh Cream Parfait

Friday

Beef Tacos with Homemade Guacamole,  Pico de Gallo, with all the Toppings


  • 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 may be working with flour, butter and eggs and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.

Bagel Workshop

Good bagels, let alone great bagels, with the shiny, slightly blistered exterior and densely-soft, chewy interior are hard to find. The solution? Make them at home! In this hands on class, Chef Lisa Crawford will lead you through the steps to create amazing New York Style Bagels three ways: same-day Quick Bagels, long-rise Over Night Bagels, and Long Life Bagels using a preferment. You will mix dough, shape, boil & bake bagels; learn about which flours to use, why cold fermentation is a must, and what tools will ensure success. We’ll enjoy our just-baked bagels with Scallion Cream Cheese, Herbed Chevre, and Lox & Capers.

Fresh from the oven, you’ll enjoy:

New York Style Bagels, Preferment and Not, as a

— Classic Plain Bagel,

— Poppy Seed Bagel,

— Sesame Seed Bagel,

— Onion or Garlic Bagel, and

The all-of-the-above, Everything Bagel.

You’ll have dough to take home for additional practice, along with all the bagels you don’t eat!

Kids in the Kitchen – United Plates of America, 5-Day

This session is designed just for kids, ages 8-12!

Spend a week of your summer traveling through regional foods of the USA. Try new things and taste old favorites! During this 5-day, hands-on cooking camp, we’ll zigzag from Hawaii to Arizona to Wyoming to Louisiana and finish in New York.  We’ll work on kitchen skills as we slice pineapple, roast tomatoes, coat chicken, cobbler peaches, boil & bake bagels and more! Along with learning regional foods, we’ll learn the historical, geographical and political influences that brought these dishes into being. Join Chef Lisa Crawford in this engaging camp and each day we will make:

MONDAY, August 26th TO FRIDAY, August 30th

CLASS RUNS FROM 10:00 AM TO 12:00 PM

Monday – Hawaii

Plate Lunch with Chicken Katsu • Macaroni Salad • Basmati Rice • Fresh Pineapple

Tuesday – The Southwest

Chimichangas • Roasted Tomato-Jalapeño Salsa • Guacamole • Horchata

Wednesday – The Mountain States             

 Bison Sliders • Baked Potatoes • Cowboy Cookies • Oatmeal Bread Slider Buns

Thursday – The South

Fried Chicken • Corn Bread • Peach Cobbler

Friday – The Northeast

New York Style Bagels • Corn Succatash


  • 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 and cheese and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.

Kids in the Kitchen – The Main Street Bakeshop, 5-Day

This series is designed for Kids, ages 8 to 12!

Get the basics of baking a variety of favorites ingrained early! Chef Lisa Crawford will teach your kids baking techniques; measuring for consistency, mixing processes, best ingredients to use, cut-in, creaming, baking and cooling techniques to get foolproof results. Along with hints and tips for how to take a basic recipe and adjust it for variations. Hand selected, kid tested favorites are on the menu this week. Learning from our professional culinary team will inspire and give your kids a skill that will last a lifetime. At Whisk, we talk baking in a way that makes learning fun and builds lasting pride in kids. Each day campers will sample their creations, and take some home to share!

MONDAY, August 19th TO  FRIDAY, August 23rd
Class Runs 10:00 AM to 12:00 PM Everyday

Monday: Muffins

Customizable Muffin Mix, Streusel Topping, Blueberry Muffins, Apple-Cinnamon Muffins, Banana Muffins, and Mixed Berry Muffins.

Tuesday: Biscuits & Scones

Buttermilk Biscuits, Cheesy Biscuits with Scrambled Eggs and Buttermilk Currant Scones.

Wednesday: The Cookie Jar

Deluxe Oatmeal Cookies, Classic Snickerdoodles and The Best Chocolate Chip Cookies

Thursday: Pate au choux, Savory & Sweet

Cream Puffs, Pastry Cream, Chocolate Glaze and Gougere

Friday: Cake Break

Anytime Streusel Coffee Cake and Classic Chocolate Cupcakes with Vanilla Swiss 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 and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.

Kids in the Kitchen – Mama Mia! 5-Day

This 5-day session is designed for kids, ages 8 to 12!

Join Chef Lisa Crawford and spend mid-winter break like we’re in Italy! We’ll start off this week-long cooking camp making soup, end it with pizza and make a lot of pasta in between.  Designed for kids 8-12 years old, each class will give students instruction and practice with various skills & techniques such as: using knives correctly to slice, dice & chiffonade; using the stove to simmer & sauté; using a scale to create perfect pasta dough – along with how to roll, cut & fill that dough. Additionally, students will learn the advantages to planning ahead for such items as pizza dough, biscotti & gelato.

MONDAY, August 5th to FRIDAY, August 9th

Class Runs 10:00 AM to 12:00 PM Everyday

Monday –  Traditional Bruschetta, Vegetable Minestrone

Tuesday – Spaghetti with Meatballs, Quick Tomato Sauce, Roasted Carrots

Wednesday – Fresh Pasta: Fettuccini Alfredo, Basil Pesto, Chocolate Chunk Biscotti

Thursday – Fresh Pasta: 3-Cheese Ravioli, Tomato & Alfredo Sauce, Preparations for Pizza & Gelato

Friday – Pizza Party, Caesar Salad, Strawberry Gelato

  • 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 and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.

Kids in the Kitchen – Tour de France, 5-day

This session is designed for kids ages 8-12

What better way to spend your break from school than touring favorite foods of France! In this 5-day cooking camp designed for kids 8-12 years old, students will work with Chef Lisa Crawford, our talented culinary team, and each other to create French classics. Each day we will practice kitchen and organizational skills & techniques necessary to be successful in the kitchen such as using knives correctly, operating the stove, engaging all the senses while food is actively cooking. We will discuss important concepts in French cooking like simple, fresh ingredients and balance of flavors. Open your child mind and senses to delicious French cuisine. Bon appétit!

MONDAY, July 22nd – FRIDAY, July 26th, 5-Days

Class Runs 10:00 am to Noon, Everyday

Monday

Provençal Tomato Soup served with baguette, Chocolate Mousse

Tuesday

Croque Monsieur, Oven Frites and Simple Green Salad with Vinaigrette

Wednesday

Quiche Lorraine, Crudite, Berry Clafoutis

Thursday

Potato Leek Soup served with baguette, Crème Brulee

Friday

Creamy Chicken Crepes, Crepes with Strawberries & Whipped Cream 


  • 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 and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.