Summer Camp 2018

Register your child for summer camp at Culinaria Cooking School and give them a summer to remember! Kids and Teens will learn basic knife skills, food safety, and will prepare and eat their meals each day.

Summer Camps Cost: $400 per child per week

Summer Camp Age Groups: Kids 9-12, Teens 13-17. (Children and Teens must be 9 or 13 by the start of camp in order to attend. Sorry, no exceptions!)

Summer Camp Class Minimum: Camp sessions must have at least 10 students enrolled in order for the camp to be held (maximum number of seats available in each session is 20).

Each camper recipes a recipe packet, certificate, and souvenir t-shirt for the week they attend camp. Camp registration will begin the week of February 12, 2018. Visit www.culinariacookingschool.com for details. Camp confirmation letters and policy documents will be sent beginning the week of April 16, 2018.

We do not accept registrations before February 12, 2018.

Schedule

Week of June 25-29 (AM)

It’s All About Breakfast

Instructor: Jerry Sanders

9:30 am – 12:30 pm

Monday: Salsa Roja; Breakfast Tacos (flour tortillas, eggs, chorizo, roasted potatoes, roasted chilies, queso fresco); Refried Black Beans; Churros

Tuesday: Almond Butter, Nuts, Fruit and Oats Breakfast Bars; Pecan Crusted French Toast with Blueberries; Canadian Bacon; Homemade Pop Tarts

Wednesday: Yogurt Granola Fruit Parfait; Tortilla de Patatas (potato omelet); Breakfast Sausage; Blackberry Cream Cheese Crumb Cake

Thursday: Mango Berry Swirl; Buckwheat Griddle Cakes; Bacon; Drop Biscuits; Cranberry Scones

Friday:   Hot Cross Buns; Make Your Own Omelet (your choice of ingredients); Sautéed Cheesy Grit Cakes; Salted Caramel and Banana Breakfast Strata

 

Week of July 9-13 (AM)

Kids Cook All Time Classics

Instructor: Brian Batsel

9:30 am – 12:30 pm

Monday: Chicken Cordon Bleu; Whipped Potatoes; Haricots Verts with Shallots; Strawberry Shortcake

 

Tuesday: Homemade Tomato Soup; Focaccia Bread Grilled Cheese; Fudge Brownies

 

Wednesday: Caesar Salad; Homemade Spaghetti with Meatballs; Garlic Bread; Snickerdoodles

 

Thursday: Beef Bourguignon; Rice Pilaf; Garden Salad with Dijon Vinaigrette; Blueberry Mini Cheesecakes

 

Friday: Crispy Baked Fish with Homemade Tarter Sauce; Sautéed Spinach; Roasted New Potatoes; Ginger Crème Brulee

 

Week of July 9-13 (PM)

Teens Cook All Time Classics

Instructor: Brian Batsel

2:00 pm – 5:00 pm

Monday: Chicken Cordon Bleu; Whipped Potatoes; Haricots Verts with Shallots; Strawberry Shortcake

 

Tuesday: Homemade Tomato Soup; Focaccia Bread Grilled Cheese; Fudge Brownies

 

Wednesday: Caesar Salad; Homemade Spaghetti with Meatballs; Garlic Bread; Snickerdoodles

 

Thursday: Beef Bourguignon; Rice Pilaf; Garden Salad with Dijon Vinaigrette; Blueberry Mini Cheesecakes

 

Friday: Crispy Baked Fish with Homemade Tarter Sauce; Sautéed Spinach; Roasted New Potatoes; Ginger Crème Brulee

 

Week of July 16-20 (AM)

Kids Taste of Asia

Instructor: Jerry Sanders

9:30 am – 12:30 pm

Monday: Shrimp Won Ton Soup; Steamed Buns with Asian Spiced Pork Tenderloin and Crunchy Pickled Vegetables; Rice Pudding with Berries

Tuesday:   Shrimp Crackers with Dipping Sauces; Nasi Goreng (Indonesian-style stir-fried rice with chicken, shrimp); Braised Lemongrass Longbeans; Indonesian Spice Cake (Spekkuk)

Wednesday: Beef Satay, Shrimp Burgers with Pickled Vegetables and Sweet-Chili Garlic Mayonnaise; Asian Slaw with Ginger Peanut Dressing; Mango Tart

Thursday: Hot and Sour Soup, Pot Sticker Dumplings with Dipping Sauces; Shrimp, Chicken and Vegetable Lo Mein; Coconut Sticky Rice with Mangos

Friday: Vietnamese Shrimp Toasts; Bahn Mi (roasted pork, pickled veggies, spicy mayo on a toasted baguette), Sweet Mango and Cashew Salad with Chili-Lime Dressing; Nutmeg Tea Cookies with Homemade Ice Cream

 

Week of July 23-27 (AM)

Baking With Confidence

Instructor: Marilena Leavitt

9:30 am – 12:30 pm

Monday: Mini Focaccia with Sea Salt Flakes and Fresh Thyme; Potato, Leek & Feta Frittata; Crêpes with Fresh Strawberry Sauce; Shortbread Crust Tartlets Filled with Chocolate Ganache

Tuesday: Parmesan, Garlic and Chive Mini Flat Breads; Spanakopita Filo Triangles; Lace Florentine Cookies; Peach Scones with Marmalade Butter

Wednesday: Harvest Pull-Apart Bread Rolls; Mexican Quiche; Applesauce Oat Muffins; Congo Bars with Chocolate and Toasted Walnuts

Thursday: Buttermilk Banana Bread; Feta Cheese and Yogurt Biscuit Bites; Almond Cloud Cookies; Orange-Chocolate Filo Cup Delights

Friday: Make Your Own Pizza Pockets with Assorted Fillings and Homemade Dipping Marinara Sauce; Pistachio and Cherry Biscotti; Funfetti Cupcakes with Buttermilk Frosting

 

Week of July 30 – August 3 (AM)

Young Bakers in the Kitchen

Instructor: Marilena Leavitt

9:30 am -12:30 pm

Monday: Pizza Bianca with Fresh Rosemary; Gruyère and Ham Mini Frittate; Almond Tea Cake; Shortbread Marmalade Cookies

Tuesday: Farmhouse Braided Milk Bread; Homemade Wheat Thins; Mini Baklava Filo Bites; Divine Pear Scones

Wednesday: Buttermilk Drop Biscuits; Bacon and Potato French Country Oven-Baked Omelet; Feta Cheese Filo Triangles; Chocolate Brioche Rolls

Thursday: French Baguette; Sharp Cheddar Cheese Sticks; Puff-Pastry Apple Tartlets; Italian Chocolate Pudding with Mascarpone Whipped Cream

Friday: Pizza Margherita with Homemade Marinara Sauce, Fresh Mozzarella and Basil; Blonde Brownies with Chocolate Chips and Marcona Almonds; Vanilla Cupcakes Topped with Marbled Dark and White Chocolate Ganache

 

Week of July 30 – August 3 (PM)

Young Bakers in the Kitchen

Instructor: Marilena Leavitt

2:00 – 5:00 pm

Monday: Pizza Bianca with Fresh Rosemary; Gruyère and Ham Mini Frittate; Almond Tea Cake; Shortbread Marmalade Cookies

Tuesday: Farmhouse Braided Milk Bread; Homemade Wheat Thins; Mini Baklava Filo Bites; Divine Pear Scones

Wednesday: Buttermilk Drop Biscuits; Bacon and Potato French Country Oven-Baked Omelet; Feta Cheese Filo Triangles; Chocolate Brioche Rolls

Thursday: French Baguette; Sharp Cheddar Cheese Sticks; Puff-Pastry Apple Tartlets; Italian Chocolate Pudding with Mascarpone Whipped Cream

Friday: Pizza Margherita with Homemade Marinara Sauce, Fresh Mozzarella and Basil; Blonde Brownies with Chocolate Chips and Marcona Almonds; Vanilla Cupcakes Topped with Marbled Dark and White Chocolate Ganache

 

Week of August 6-10 (AM)

Kids Cook Delicious Summer Favorites

Instructor: Brian Batsel

9:30 am -12:30 pm

Monday: Buttermilk Biscuits; Cobb salad; Apple Turnovers with Homemade Vanilla Ice Cream

 

Tuesday: Jalapeno Cheddar Cornbread; Chili Con Carne; Red Cabbage Cole Slaw; Rainbow Cupcakes

 

Wednesday: Tortilla Soup with Shredded Lime Chicken and Cilantro; Beer Bread; Grilled Asparagus; Lime Sherbet with Rolled Cookie Straws

 

Thursday: Zucchini and Tomato Tarts; Veggie Pesto Pasta Salad; Chocolate Fondue

 

Friday: Classic New England Clam Chowder; Broccoli and Cherry Tomato Salad; Fresh Yeast Rolls; Peach Cobbler with Vanilla Whipped Cream

 

Week of August 6-10 (PM)

Teens Cook Delicious Summer Favorites

Instructor: Brian Batsel

2:00 – 5:00 pm

Monday: Buttermilk Biscuits; Cobb salad; Apple Turnovers with Homemade Vanilla Ice Cream

Tuesday: Jalapeno Cheddar Cornbread; Chili Con Carne; Red Cabbage Cole Slaw; Rainbow Cupcakes

Wednesday: Tortilla Soup with Shredded Lime Chicken and Cilantro; Beer Bread; Grilled Asparagus; Lime Sherbet with Rolled Cookie Straws

Thursday: Zucchini and Tomato Tarts; Veggie Pesto Pasta Salad; Chocolate Fondue

Friday: Classic New England Clam Chowder; Broccoli and Cherry Tomato Salad; Fresh Yeast Rolls; Peach Cobbler with Vanilla Whipped Cream