Summer Camp for Chefs-in-Training
Thai (Day 1)
Shrimp Summer Rolls with Peanut Sauce; Panang Gai (Panang Curry of Chicken); Jasmine Rice; and Pad Thai (Stir-Fried Noodles).
Mediterranean (Day 2)
Grilled Haloumi Cheese with Lemon; Greek Spanakopita; Miniature Meatballs; Lemon Tabouli Salad; and Baklava.
French (Day 3)
Mixed Green Salad with Warm Goat Cheese Croutons; Pommes Frites; Steak au Poivre with Shallot-Herb Butter; and Crème Brûlée.
Latin (Day 4)
Guacamole; Grilled Fish Tacos; Cuban Pork Sandwiches; Easy Chicken Mole; and Mexican Chocolate Banana Pops.
Italian (Day 5)
Insalata Caprese; Chicken Saltimbocca; Creamy Polenta with Mushrooms; Pizza Margherita with Homemade Dough; and Chocolate Gelato.
Camps are limited to 12 students. Students receive their own apron to take home. Students may invite one guest to lunch on Day 5; invited guests should arrive at 1p.