This week we will be taking our participants around the world and showcasing different cuisines and cultures. Each day your child will embark upon a new country and learn the skills to build the native cuisine:
Day 1: Lunch in Greece
Day 2: Lunch in Italy
Day 3: Lunch in London
Day 4: Lunch in Thailand
- Classic Buttermilk Fried Chicken
- Roasted Chicken
- Braised Coq au Vin
- Crispy Skin Duck Breast
- Tortilla Española
- Paella Mixta
- Handmade Fruit Empanadas
- Grilled Asparagus w/ Lemon and Anchovy Butter
- Strawberry Risotto
- Classic Neapolitan Margherita Pizza
- Caramel Gelato
- Carrot, Chilies, and Cheese Fusion Soup
- Pan Seared Steak
- Twice Baked Stuffed potatoes
- Bananas Foster
This week we'll allow participants to gain a foundation in their cooking skills. This is our technique and fundamentals that will give students the groundwork need to get started on their culinary career or just learn more about cooking in general:
Day 1: Basic Risotto | Ratatouille | Tortilla Espa–ola | Marinated Pork Tenderloin w/ Apricot Sauce
Day 2: Southern Fried Chicken | The Best French Fries | Homemade Ranch Dressing | Scrambled Eggs & Toast | Simple Salad | Fruit Empanadas
Day 3: Pan seared Salmon | Quinoa Pilaf | Fettuccine al Funghi | Crepes au Nutella
Day 4: Shrimp & Grits | Bread Pudding | Black Bean & Poblano Flautas | Salsa
Day 5: Beef Stew | Roasted Potatoes | Eggs Benedict | Brownies
- Lamb Chops
- Leg of Lamb
- Stewed Lamb
- Turkish Lamb Kofta Kebabs
- Sushi Rice, Spicy Mayo, and Crunchy Bits
- California Rolls
- Spicy Tuna Rolls
- Philadelphia Rolls
- Our Surf and Turf Roll
- Apple Cider Salad
- Braised Short Ribs
- Creamy Grits
- Chardonnay Glazed Carrots
- Banana's Foster Bread Pudding
- Lamb Sausage
- Deer Sausage
- Pork-style Sausages
- Learn How to Cure and Smoke Meats
- Smoky Andouille Sausage, Chicken, Shrimp, & Okra Gumbo
- Paul Prudhomme-Style Blackened Steak
- Bread Pudding(with rum sauce, the best 100 year-old family recipe!)
- Cajun Red Beans and Rice
- Basic Sweet and Savory Crepe Batter
- French Ham, Egg & Cheese Crepes
- Crepes Suzette Flambé- Chocolate Soufflé- Seafood Soufflé
- Creamy European Style Scrambled Eggs
- Poached Eggs
- French Omelettes
- Frittata(
- Traditional Pasta Fresca
- Pasta Rossa
- Pasta Verde
- Spaghetti al Pomodoro
- Cannelloni agli Spinaci
- Thai Spring Rolls
- *Classic Chicken Satay
- Green Curry with Roasted Tofu
-Sweet Thai Tapioca
- Red Velvet Cupcakes
- Vanilla Cupcakes
- Pumpkin Spice Cupcakes
- Vanilla Cream Cheese
This class is open for ages 6+. Ages 6 - 10 years old must be accompanied by an adult.
- Classic Wedge Salad
- Cheesy potatoes au gratin
- Oscar-Style Beef Filet
- Our Famous Banana's Foster
You will learn:
- The Creaming Method- Hi-Ratio Method
- Basic Decorating Skills
Recipes:
- Vanilla Buttermilk Cake-
Hi-Ratio Chocolate Cake
- American Buttercream
- Simple Focaccia
- Neapolitan style Pizza Margherita
- Cinnamon Rolls
- Green Olive Tapenade (served on crusty French bread, only item containing gluten)
- Soupe au Pistou (the French version of minestrone Soup, served with A garlicky tomato pesto)
- Shallow oil-Poached Fish and Tarragon
- Ratatouille (the Classic colorful baked vegetable medley and a spicy tomato sauce)
- Raspberry Cremeux (with chocolate mousse and fresh strawberries)
- Smoky Andouille Sausage, Chicken, Shrimp and Okra Gumbo
- Paul Prudhomme-Style Blackened Steak
- Shrimp Etouffée
- Bread Pudding
- Seasonal Minestrone Soup
-Roasted Pork Loin
- Sweet Potato Gnocchi
-Classic Italian Tiramisu
You will learn:
- Buying the right knives
- How to hold your knife properly
- How to maintain and care for your knives
- How to dice and chop onions, carrots, celery, garlic, tomatoes, bell peppers, and herbs with rapid speed
- Classic Bruschetta (with fresh tomatoes, mozzarella, basil, extra-virgin olive oil, and balsamic vinegar on crusty Italian bread)
- * Assorted Olives and Antipasti (Italian cold cuts)
- * Cannelloni (spinach, Italian sausage, and ricotta cheese cannelloni, with fresh pasta sheets, tomato sauce, balsamella, and lot's more mozzarella and parmesan cheese)
- Pistachio Gelatti
* Substitutions for vegetarians are easily made in this class
- Classic Bruschetta (with fresh tomatoes, mozzarella, basil, extra-virgin olive oil, and balsamic vinegar on crusty Italian bread)
- * Assorted Olives and Antipasti (Italian cold cuts)
- * Cannelloni (spinach, Italian sausage, and ricotta cheese cannelloni, with fresh pasta sheets, tomato sauce, balsamella, and lot's more mozzarella and parmesan cheese)
- Pistachio Gelatti
* Substitutions for vegetarians are easily made in this class
- Delicious Shepherd’s Pie
- Fish and Chips
- Bangers and Mash
- Traditional Sticky Toffee Pudding
**This class has beer tasting available with each course for $20 per person, to be paid in class. You may purchase the recommended beers or others individually from us, or bring your own.
- Hummus
- Saganaki
- Spicy Kofta Kebab
- Rich and Sweet Yogurt Cake
- Cookies (Chocolate Chip)
- Quickbreads (Banana Bread)
- Berry Muffins
- Vanilla Cake & Chocolate Frosting
- Sweet Fava Bean Puree with Bacon and Almonds Crostini
- * Pasta Carbonara
- Dessert: Classic Italian Tiramisu
* For Vegetarians, it is easier to simply leave off the Italian Sausage and Bacon
