A three-day mini camp for kids age 12 to 16 to experience, hands-on, cooking simple yet sophisticated menus that they can recreate at home. They will learn the basics of knife skills, menu planning, and organizing prep work.
DAY 1: Chicken Marsala; Butternut Squash Risotto; Honey-Roasted Pears with Gelato and Toasted Hazelnuts.
DAY 2: Brie en Croute with Fruit Preserves; Potato Leek Soup; Quiche Lorraine with Mixed Green Salad.
DAY 3: Chocolate Croquembouche; Peanut Brittle; Truffles.1-week cancellation policy.