Calling all Junior Chefs: Kids and Teen Weekly Classes

Kids and Teens Recipes

Summer Camp 2020 Recipes - Coming Soon! (Registration is now open on our kids and teen pages)

Winter 2020 Session

Warming up with Wontons: Chicken wonton soup, Vegetarian stir fry with steamed rice, Steamed dim sum, Crispy dessert dumplings

That’s Italian: Minestrone soup, Fresh made gnocchi with tomato, alfredo and pesto sauces, Cannolis from scratch

South American Street Food: Beef and veggie empanadas with fresh salsa, Smoky chicken skewers, Rice and beans with fresh greens, Brazilian tapioca crepes

Middle Eastern: Israeli salad with tahini dressing, hummus and babaghanoush with pita and veggie sticks, chicken shawarma, Israeli chocolate bites

Mardi Gras: Blackened catfish salad, Chicken and sausage jambalaya, Beignets (New Orleans famous donuts with powdered sugar)

Valentine’s Day Theme: Leek and potato soup, Coq au vin with roasted root vegetables and fresh baked baguette, Chocolate mousse with fresh berries

    Sushi Party: Miso soup, Assorted fresh fish and vegetarian sushi, Banana tempura and vanilla ice cream with chocolate sauce

    Previous Class Recipes

    Intro to Greek Fall 2019: Greek salad, Chicken souvlaki with tzatziki, Cheese and fruit phyllo bakes

    Italian Fall 2019: Romaine and oven dried cherry tomato salad with a creamy garlic dressing, Classic tomato sauce, Three cheese ravioli (pasta from scratch)

    Thanksgiving Theme Fall 2019: Roasted Butternut Squash Soup, Turkey Stew with Garlic-butter Biscuits, Individual Apple Pies

    Vietnamese Fall 2019: Lettuce Wraps, Crispy Vegetable Dumplings, Pho Bo - Beef Noodle Soup

    Mexican Family Dinner Fall 2019: Chopped Salad, Rice and beans, Taco trio; Vegetarian, fish and chicken, Buttery stove-top popcorn

    Appetizers for Dinner Fall 2019: Panko Coated Fish Bites with Garlic and Herb Aioli, Truffle Goat Cheese Stuffed Mushroom Caps with Parmesan Tuiles, Beef sliders with homemade buns and classic condiments