Events

ROOTS TO FRUITS, WEEK 2 (SOLD OUT)

July 6 - July 10 / 9:30 AM - 12:00 PM

Calling all Jr. chefs! This camp will focus on foundational cooking skills by building on the basics. We will examine the science and art of cooking in order to deepen our understanding of the chemistry behind each dish. As we transform ingredients into delectable dishes we will learn to be flexible, creative, and resilient cooks. Using the whole plant will expand our palates, allow us to try new things and minimize waste. Ingredient lists, zoom longitude and latitude details and recipe outlines will be provided well in advance. Sample dishes to include: fantastic frittatas, baked stuffed apples, summer garden pasta.

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FOOD MATTERS, WEEK 2 (SOLD OUT)

July 6 - July 10 / 2:30 PM - 5:00 PM

Calling all teens! We will approach this camp with a seed to table look at our food system and examine in depth my our food choices matter. This is an opportunity to teach and encourage healthy choices and explore the connection between how we eat, how we feel, and it’s global impact. We will deepen our understanding of where our food comes from and what it takes to get to our plate as well as its social, political, and environmental impacts. Ingredient lists, zoom longitude and latitude details and recipe outlines will be provided well in advance. Sample dishes to include: enlightening empanadas, chocolate lava cupcakes, and seasonal quiche.

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TASTE TRAVELING, WEEK 3

July 13 - July 17 / 9:30 AM - 12:00 PM

Calling all kids! Get ready to travel an entire world of flavor and culinary delights right from the comfort of your own kitchen. Prepare your tastebuds for liftoff as we explore food through a prism of culture, time and place. We will examine the food traditions of the world’s 5 major continents emphasizing spices and intriguing flavors. Ingredient lists, zoom longitude and latitude details and recipe outlines will be provided well in advance. Sample dishes to include: Polpette al Sugo, cinnamon churros, and creative curry.

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KITCHEN CULTURE, WEEK 3

July 13 - July 17 / 2:30 PM - 5:00 PM

Calling all teens! Food, culture and music are inextricably linked. In this camp we will tune-in to different styles of music and how they connect to the culinary world. We will “shake”, “rattle” and “roll” our way through dynamic recipes. These compositions though different share common tones and creative crescendos. You can expect culinary masterpieces. Ingredient lists, zoom longitude and latitude details and recipe outlines will be provided well in advance. Sample dishes to include: Barbeque chicken sliders, ratatouille, and banana snickerdoodles.

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ROOTS TO FRUITS, WEEK 4

August 3 - August 7 / 9:30 AM - 12:00 PM

Calling all Jr. chefs! This camp will focus on foundational cooking skills by building on the basics. We will examine the science and art of cooking in order to deepen our understanding of the chemistry behind each dish. As we transform ingredients into delectable dishes we will learn to be flexible, creative, and resilient cooks. Using the whole plant will expand our palates, allow us to try new things and minimize waste. Ingredient lists, zoom longitude and latitude details and recipe outlines will be provided well in advance. Sample dishes to include: fantastic frittatas, baked stuffed apples, summer garden pasta.

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Sign Up
FOOD MATTERS, WEEK 4

August 3 - August 7 / 2:30 PM - 5:00 PM

Calling all teens! We will approach this camp with a seed to table look at our food system and examine in depth my our food choices matter. This is an opportunity to teach and encourage healthy choices and explore the connection between how we eat, how we feel, and it’s global impact. We will deepen our understanding of where our food comes from and what it takes to get to our plate as well as its social, political, and environmental impacts. Ingredient lists, zoom longitude and latitude details and recipe outlines will be provided well in advance. Sample dishes to include: enlightening empanadas, chocolate lava cupcakes, and seasonal quiche.

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