The Art of Food
A Virtual Art Lesson and More

July 20 - 24

The “Art of Food” program is a learning program where students will learn about the bounty of nature by creating beautiful artwork of our selected themes. They will be taught about the textures, shapes, sizes, uses, colors and many other aspects of everyday sustainable foods. Then, we will incorporate these foods into dishes of distinctive flavors.

How it Works:

The campers will be provided a secured Zoom link once registered for the class
The artist will be guiding the students with step-by-step instructions to create the beautiful artwork
At the end of the week, the campers will have a full art portfolio of “farm-to-table” ingredients

What to Expect:

Campers will be provided with a packet for creating the artwork, including colored pencils necessary for the art class
The program starts with a virtual presentation of the selected food ingredients, followed by instructions and guidance from our artist
A food demo highlighting the food ingredient for each day

July 20th: Mirepoix

Mirepoix is a French flavor base made from cooked, diced vegetables such as carrots, celery, and onions sauteed in oil.

July 21st: The Allium Family

While the word “Allium” means “garlic” in Latin, the Allium Family is the family of foods that includes onions, garlic, chives, shallots, scallions, etc.

July 22nd: Eggplants

Eggplants are the common name in North America, but the British call it Aubergine. This spongy, absorbent food is grown worldwide, and is used in many cultures of the world.

July 23rd: Tomatoes

Learn about the various varieties of tomatoes, especially the local varieties and their various uses.

July 24th: Bouquet Garni

The French phrase “bouquet garni” means “garnished bouquet” in English. It is a bundle of various herbs used in French cooking that includes parsley, thyme, bay leaves, basil, etc.