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 – 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 – 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 – 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.