Join us for a week of mad-delicious food experiments and learning how to cook your favorite foods! All week we’ll get hands-on and cover fundamentals such as basic knife skills, how to read and follow a recipe, measuring and mixing, and the importance of kitchen safety. Best of all, we’ll get into the fun scientific details of cooking, including the importance of using specific amounts of ingredients and cooking times. Along the way, teens will learn how to make great food that will impress their family and friends.

Day 1 - Asian Day - Baked Coconut Shrimp Bites with a Sweet and Savory Dipping Sauce,  Chicken Stir Fry with Fresh Vegetables over Brown Basmati Rice, Black Sesame Seed Ice Cream 

Day 2 - Classical French - Baked French Tartlets drizzled with Creamy Mornay Sauce, Croque Monsieur with French Country Bread, Thinly Sliced Ham and Gruyere Cheese paired with a Strawberry and Dijon Mustard Sauce, French Crepes with Strawberries and Chocolate Sauce 

Day 3 - Fiesta Day - Taco Salad with Baked Tortilla Shell, Shredded Lettuce, Tomatoes, Red Onions, Cilantro Lime Dressing and Grilled Chicken,   Carne Asada Tacos with Marinated Skirt Steak, Homemade Tortillas and traditional Toppings, Baked Cinnamon Sugar Coated Churros

Day 4 - Italian Day - Fresh Caesar Salad with Homemade Croutons and Caesar Salad Dressing, Homemade Pizzas with Custom Toppings, Vanilla Gelato with Mini Chocolate Cookies

Day 5 - Mystery Box - The Chef will have a mystery box of special ingredients for the teens to make their own creations!

We have taken all precautions and we go over all our practices with everyone prior to class.

Throughout the week we will take the kids outside and play kickball, wiffleball and soccer! 

Charred Romaine Heart Salad – Blistered Cherry Tomatoes, Shaved Red Onions, Cucumbers, Bacon Bits and Blue Cheese Crumbles served with a Homemade Comeback Dressing Pan Roasted Redfish served with Jalapeño...

Fried Green Tomatoes with Cajun Crawfish Sauce New Orleans BBQ Shrimp and Grits - Sautéed Jumbo Gulf Shrimp served over Pepper Jack Cheese Grits and a NOLA BBQ Shrimp Sauce...

Sweet Kale Salad served with Strawberries, Candied Pecans, Shaved Red Onions, Herbed Butter Croutons and Goat Cheese Crumbles served with a Lemon Honey Vinaigrette 

Grilled Filet Mignon served Zesty Grilled Shrimp Skewers over Yukon Gold Mashed Potatoes and Garlic Roasted Broccolini and a Rich Red Wine Demi and a Lemon Butter Sauce 

Peach Galletes with Homemade Vanilla Ice Cream