Weekly Themes are described below:
Sweet and Savory Pies - Session I June 18-22
Who can resist warm, flaky pastry, fresh from the oven? It doesn’t matter if it is bursting with sweet, fruity, creamy deliciousness or flavorful, savory goodness, either way you just want to dive in! Tiny and Gourmet Chefs will learn techniques to create the classic pastry dough needed for such staples as Pies, Tarts and Quiche, plus the delicious fillings to go inside them. They will also work with puff pastry, pizza dough and phyllo as we explore recipes for Homemade Pop Tarts, Pizza Pie, Turnovers and Spanakopita. Pot Pies, Pie Pops and Empanadas…if there is pastry on it, under it or around it, we will probably be making it!
Snack Attack - Session II June 25-29
This week students will push the limits on the snack concept and prepare a variety of wholesome, delicious, and unique nibbles. This is not your mother’s PB&J! Chefs will prepare a variety of bite-sized munchies like chicken salad cups, homemade granola bars, veggie nachos, roasted red pepper hummus with homemade pita chips, and more. No one will go hungry this week!
Kids Cook-Off - Session III July 2-6 (Grades JK-2)
Kid cooks, bakers and chefs have joined the ranks of elimination style cooking contests and here at Tiny Chefs we are getting in on the action! In this exciting session, classes will be separated into rotating teams and each team will create recipes that are judged by the instructors in a blind taste test. Sometimes the teams will create the same item, and compete head to head, other times they will create different recipes within a theme such as Snack Attack or Sweet and Savory Pies. May the best team win!
Chopped! - Session III July 2-6 (Grades 3-6)
Never have food challenge reality shows been so popular and Chopped! is a favorite here at Tiny and Gourmet Chefs! We like it so much we decided to base a whole week long camp on the concept. Our version has the added twist of focusing on different cuisines every day of camp. So, each day the Tiny and Gourmet Chef campers will be presented with a basket with 3 or 4 ingredients, which reflect these different cuisines—French, Italian, Mexican, Asian and “All-American”. Using those ingredients and working within those cuisines, they will challenge themselves to make mouthwatering specialties, traditional favorites and explore new ingredients, tastes and combinations.
Dips and Donuts - Session IV July 9-13
Does your kid love to dip their food? Chips in salsa, veggies in hummus, bread sticks in marinara sauce? How about dipping donuts in glazes and toppings? In this fun, nutritious and delicious camp, the Tiny Chefs will do all of that! Savory recipes like Mexican Layered Dip or Spinach and Artichoke Dip in Wonton Wrappers will be made side-by side with Lemon Glazed Blueberry Donuts and Pumpkin Donut Holes with Cinnamon Topping. These are just a few of the types of recipes your Tiny Chef will enjoy as they dip and dunk (and bake and blend) their way through our newest camp!Cupcake Wars I - Session V July 16-20
Cupcakes are all the rage and it’s a trend that’s clearly here to stay! If you’ve ever been curious about how the pros make those cupcakes so precious and ornate, and if competition is your middle name, then this is the week for you! We’ll spend three days on cupcake basics-measuring, mixing, baking, and frosting, and then finish the week with two days of baking battle! Small teams will face off with one another to compete for the title of “Best Cupcake!” May the best cupcake win!Cupcake Wars II - Session VI July 23-27
Cupcakes are all the rage and it’s a trend that’s clearly here to stay! If you’ve ever been curious about how the pros make those cupcakes so precious and ornate, and if competition is your middle name, then this is the week for you! We’ll spend three days on cupcake basics-measuring, mixing, baking, and frosting, and then finish the week with two days of baking battle! Small teams will face off with one another to compete for the title of “Best Cupcake!” May the best cupcake win!
Turn your favorite breakfast dishes into the main event as dinner options. How about a cheddar-chive frittata with fresh salsa? Or Brunch pasta with bacon and eggs? Maybe you’d prefer a more traditional French toast, dressed up with bananas and blueberries? Any way you slice it your little chef will love tucking into these comforting breakfast classics.
Superheroes have to eat too and we are going to let our Tiny and Gourmet Chefs figure out and make their favorite character’s meals! Does Spiderman like Make-your-Own Spider Web Pizza best? Does Hulk like our Smashing Mac and Cheese with Broccoli because it has green in it or would he & Iron Man share some Captain America’s Apple Pie? After they have spent several weeks creating heroic menus, they will close out the session by designing their own superhero and deciding what their favorite food will be. Come join us for some superhero culinary adventures!