There’s life beyond chicken stars and Mac ’n’ cheese. Allow us to show them the light! Your chefs-to-be will learn fundamental kitchen skills, focusing on measuring, mixing, following recipes, working cleanly and safely in a kitchen and exploring new foods. By the end of the session they’ll be asking, Ronald who?

Maximum class size: 12 students. $175 for 1-week session.

WEEK 1: July 8, 9, 10 & 11 1-4 p.m. Ages 7 and up.

Fresh from the Garden I

• Squish Squash Stuffed Squash Blossoms, Spaghetti Squash Alfredo, Zucchini Nut Bread
• Root of the Matter Twice Baked Potatoes with Bacon and Cheddar Cheese, Carrot Parsnip Soup, Chocolate Beet Cupcakes
• Tomato Tomahto Fresh Pasta with Marinara Sauce, Salsa and Tortilla Chips, Green Tomato Pie
• Marvelous Melons Watermelon & Feta Salad, Grilled Chicken with Melon Salsa, Cantaloupe Sorbet & Almond Cookies

There’s life beyond chicken stars and Mac ’n’ cheese. Allow us to show them the light! Your chefs-to-be will learn fundamental kitchen skills, focusing on measuring, mixing, following recipes, working cleanly and safely in a kitchen and exploring new foods. By the end of the session they’ll be asking, Ronald who?

Maximum class size: 12 students. $175 for 1-week session.

WEEK 2: July 15, 16, 17 & 18 1-4 p.m. Ages 7 and up.

Fresh from the Garden II

• So Corny! Southwest Corn & Orzo Salad, Cornflake-crusted Chicken Nuggets, Popcorn Balls
• Herbalicious Basil Pesto Bowtie Pasta with Fresh Mozzarella, Rosemary Focaccia Bread, Lavender Lemonade, Mint Chocolate Chip Ice Cream
• Grows like a Beanstalk Caribbean Red Beans and Rice, Summer Bean Salad with Green Goddess Dressing, Hummus and Herb Pita Chips, Vanilla Bean Crème Brulee
• Berry Patch Very Berry Smoothies, Strawberry “Pop Tarts”, Butter Lettuce Salad with Raspberry Vinaigrette, Blueberry Muffins

Tweens and Teens learn to cook their way through the day with recipes designed for every meal emphasizing fresh ingredients. They’ll learn fundamental kitchen skills, focusing on measuring, mixing, following recipes, proper use of knives, working cleanly and safely in the kitchen, and exploring new foods.

Maximum class size: 12 students. $175 for 1-week session.

WEEK 3: July 22, 23, 24 & 25 1-4 p.m. Ages 12 and up.

Chow Times!

• Breakfast Farmers’ Market Quiche, Turkey Apple Sausage Patties, Crepes, Cinnamon Pecan Rolls
• Lunch Grilled Pizzas, Garden Salad with Honey Herb Vinaigrette, Fruit Kabobs with Yogurt Honey Dip, Oatmeal Raisin Cookies
• Snacks Cheesy Veggie Quesadillas with Homemade Tortilla, Tomato Salsa, Hummus & Pita Chips, Trail Mix Granola Bars
• Dinner Herb Foccacia Bread, Caesar Salad, Chicken Parmesan Roulades, Rotini Pasta with Marinara Sauce, Chocolate Tarts