During these pandemic times, we are so happy that we could hold our 13th Annual Around the World Cooking Camp. We had the opportunity to do it outdoors as well as virtually, where all the kids learned and enjoyed the culinary journey. We are thrilled to provide a platform for our young generation to learn about food and culture, and provide a true culinary experience. As always, we were so happy to receive farm fresh and organic ingredients from our local vendors to be incorporated in our cooking camp.
Around the World
Italian: Where the kids learned how to make handmade pasta, and Focaccia bread during our workshop.
Mexico: The Children learned how to make classic Mexican dishes like Corn Tortillas for, tacos, along with fresh guacamole and salsa
China: where the campers learned how to how to prepare, General Tso’s chicken and fried rice, as well as Scallion pancakes during our workshop
France: Where the campers prepared French Pastries, like Crepes Normandy, Madeleines, and Pate Au Choux
India: Where the campers prepared Naan Bread, Spiced Turkey Meatballs, and a classic Cucumber Raita, and Samosa and Parathas during the workshop
Arts and Science
Breads: Where our Campers indulged in the science of baking, by making some classic cornbread, old fashioned scones, and some fruit jam accompaniments, as well as Foccacia bread and buttermilk biscuits during our workshop.
Pickles: Our campers educated themselves in the application of pickling, with bread and butter pickles and pickle red onions, as well as canning some peaches during our workshop.
Pies: Our Pie making class involved us making a pie dough, chicken pot pie, and apple dumplings, whilst putting together a peach gallate and a banana cream pie.
Cheese: The Campers cheese class was mainly using fondue, one cheese and another chocolate with fruits. The accompanying workshop included Pasta with ricotta cheese.
Noodles: Our Camper applied themselves in making noodles, from Oricherttie noodles and Chicken Yaki Soba noodles. The workshop included pici pasta with garlic sauce.
Farm to Table
Onions: Our campers tried themselves at making onions in French Onion south and Scallion Pancakes, while our workshop goers tired their hand at making a potato leek tart and a caramelized scallion dip.
Squash: Our campers made various configurations of squash in delectable ways, like a buttermilk squash salad and stuffed squash. Our workshop was about the creation of zucchini chocolate bread and mini pumpkin pie.
Herbs: our day about herbs had our campers prepare a whole roasted chicken with herbed potatoes. The workshop as well had other herbed dishes, like tabbouleh, mumahara, and hummus by the renowned Yotam Ottolenghi
Tomatoes: Our camper prepared NJ’s favorite vegetable, both a tomato tart, and Caprese salad. During our workshop, the campers also made sauces.
Fruits: The Seasonal fruits classes included a strawberry banana fruit smoothie, as well as Philadelphia style ice cream. The workshop as well included a peach crisp and a blueberry sorbet
Culinary Teen Competition
Soup: Our campers made a very well liked soup, Gazpacho for this event. The Teens also built their skills like knife skills and basic stock making.
Salads and Pita Bread: in the spirit of the name, campers prepared a full complement of starts, with pita bread, muhammara, and hummus.
Accompaniments: Campers produced Butternut Squash Ratatouille and Chicken Satay to accompany any main course
Main Course: Our campers prepared the savory Roasted Whole Chicken with Mashed Potatoes, fit for a king. The final day, we had our annual cook off, where the camper’s parents came to sample everything that the campers had made.
