We welcome kids ages 7 to 12 to join us for a five-day camp, featuring hands-on cooking, learning and lots of eating! We will focus on cuisines and ingredients from coast to coast, while learning how to follow recipes, understanding classic techniques, presentation, working cleanly and safely in the kitchen, and exploring new foods and flavors. All recipes will be measured ahead of time so we can focus on the techniques, but proper measuring practices will be covered in class.
Day 1: Tex Mex
- Guacamole with Homemade Tortilla Chips
- Grilled Steak Fajitas with Roasted Peppers and Onions, Cheese and Sour Cream
- Grilled Corn Elotes with Queso Fresco
Day 2: The South
- Pulled BBQ Chicken and Cheddar Biscuit Sandwiches
- Skillet Mac-n-Cheese
- Individual Banana-Nilla Wafer Puddings
Day 3: Hawaii
- Shrimp Gyoza with Soy Dipping Sauce
- Spam Fried Rice with Pineapple and Peas
- Coconut-Lime Cupcakes with Vanilla Frosting
Day 4: Midwest
- Individual Chicago Deep Dish Pizzas
- Potato Pierogi
- Brownie Sundaes
Day 5: East Coast
- Crab Cakes
- Ricotta Ravioli with Marinara
- Individual Blueberry Crisps
In this hands-on class, students will be paired in groups of four and work together as a team to prepare the recipes.
School Notes:
Important:
- Please note that upon purchase, your email address may be shared with The Chopping Block Lincoln Square, and you will be receiving class and/or marketing information from the provider.
- Also note that by purchasing seats for classes at The Chopping Block you are authorizing CourseHorse to charge your card if you order additional drinks and do not pay for them at the time of the class.
