Kids in the Kitchen – Dinner is Served – 5 Day Camp This 5-day camp is designed for kids, ages 8 to 12! MONDAY, July 10th To FRIDAY, July 14th FROM 10:00AM – 12:00PM Each Day Have you ever wanted to make your family dinner? Like really make dinner on your own? Join Chef Drew Flanders for this 5-day hands on 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. Monday – Fiesta Night Chicken Fajitas with fresh Tomato Salsa and Guacamole Tuesday – Winner Winner Chicken Dinner Teriyaki Chicken, Steamed Rice, and a Mixed Green Salad with Homemade Sesame Dressing Wednesday – Breakfast for Dinner! Buttermilk Pancakes, Scrambled Eggs and Bacon Thursday – Pizza Party! Pizza and Caesar Salad with Homemade Croutons & Dressing Friday – Burger Night Smashed Burgers with a secret sauce, Sweet Potato Oven Fries and Watermelon All classes are taught by a Culinary Professional, with 2 adult assistants No prior experience is required, just an interest to learn. For safety reason, please tie long hair back and wear closed toed shoes. Dietary restrictions may be able to be accommodated, please call to inquire.
The Fundamental Foundations – Series 101 – Week 2: Egg Cookery Week 2 – January 9th – Egg Cookery: A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamental class will work on: PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce “’Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco Toasted Brioche with Seasonal Fruit Curd Green Salad with Apple Vinaigrette and Berries Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/Curd Additional Skills/Fundamentals: Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Sauteing, Starch cookery Timing and organization/mise en place Plating & presentation