Junior Social Butterfly Badge Workshop (4:30-6:30pm)

04/15/2019 4:30 pm - 6:30 pm
St Mark's Lutheran Church, Spruce Street, Madison, WI, United States
Address: St Mark's Lutheran Church, Spruce Street, Madison, WI, United States

Manners Matter!  Complete all 5 steps of the Junior Social Butterfly Badge under the guidance of Culinary Instructor/Professional Chef Joel Olson.  Location: St. Mark’s.  Class Cost: $25.

Related upcoming events

  • 05/03/2019 5:30 pm - 05/03/2019 8:00 pm

    National Hoagie Day Celebration”:  Hoagies, Heroes or Subs--call them what you want, but there is nothing like a great big sandwich!  Tweens and teens will celebrate National Hoagie Day deliciously in this fun class.  They will begin by making the dough for the bread that will be used to make hoagies.  While the dough is rising and baking, they’ll help to prepare the ingredients for a hoagie bar that they will use to assemble hoagies to wrap and enjoy!  Hoagie options include: Oven Roasted Vegetable, Parmesan and Pesto Hoagies; Goat Cheese, Cucumber and Tomato Hoagies; Turkey Meatball, Mozzarella and Marinara Hoagies; and Tuscan-style Chicken, Peppers, Onion and Swiss Hoagies.  Location: St. Mark’s.  Class Cost: $50.

  • 05/04/2019 9:30 am - 05/04/2019 12:00 pm

    Kids love pasta and learning to make their own homemade fresh pasta is inspiring!  In this hands-on cooking class, participants will learn the techniques of making Fresh Egg Pasta and rolling it out using a pasta machine.  Fresh pasta sheets will then be used to make hand-shaped Farfalle, Garganelli and Maltagliati pasta.  Alfredo Sauce and Marinara Sauce will also be prepared in class to taste with the pasta.  Location: St. Mark’s.  Class Cost: $50.

  • 05/04/2019 1:00 pm - 05/04/2019 3:30 pm

    Location: St. Mark’s.  Class Cost: $50.

  • 05/04/2019 1:00 pm - 05/04/2019 3:00 pm

    “National Hoagie Day Celebration”:  Hoagies, Heroes or Subs--call them what you want, but there is nothing like a great big sandwich!  Parents and kids (or adult/child pairs) can celebrate National Hoagie Day together deliciously.  They will begin the class by making the dough for the bread that will be used to make hoagies.  While the dough is rising and baking, they’ll help to prepare the ingredients for a hoagie bar that they will use to assemble hoagies to wrap and enjoy!  Hoagie options include: Oven Roasted Vegetable, Parmesan and Pesto Hoagies; Goat Cheese, Cucumber and Tomato Hoagies; Turkey Meatball, Mozzarella and Marinara Hoagies; and Tuscan-style Chicken, Peppers, Onion and Swiss Hoagies.  Location: St. Mark’s.  Class Cost: $75 per parent-child pair (an additional child may be added for $35).

  • 05/07/2019 4:00 pm - 05/07/2019 6:30 pm

    Sushi is a blast for kids to make, and it’s not just raw fish; it’s a way of preparing healthy food.  In this class, kids will learn to prepare dashi (seaweed stock) for Miso Soup, along with learning sushi techniques and ingredients.  Kids will learn the secrets of preparing Shari rice and learn how to make several kinds of Sushi Maki Rolls.  On the menu: Classic Miso Soup; California Rolls; Wisconsin Rolls; Spicy Tuna Rolls; and more.  (In this class, no raw fish will be used.)  Kids will also prepare Sesame cookies for dessert. Location: St. Mark’s.  Class Cost: $45.

  • 05/10/2019 5:30 pm - 05/10/2019 8:00 pm

    You don’t’ have to have a Sweet Tooth to enjoy this class, but if you do you’ll love it!  Teens will learn a myriad of techniques, use a multitude of ingredients and tap into their sometimes hidden sweet side as they prepare fabulous springtime-inspired desserts.  They will get to taste them all and bring some home to share (or not!).  On the menu: Baked Alaska; Banana Cream Tartlets; Chocolate Mint Pudding; Lemon Mousse with Berries; and Shortbread with Raspberry and White Chocolate.  Location: St. Mark’s.  Class Cost: $50.

  • 05/11/2019 9:30 am - 05/11/2019 12:00 pm

    Kids and Dads can get a head start on Mother's Day by learning how to prepare these sweets and treats that may just be able to make it to Mother's Day if you hide them well enough.  (If not, you’ll know how to make more for all the wonderful Moms in your life!)  On the menu:  Pastel Cream Cheese Mints; Caramel Corn; decadent Chocolate Truffles; and delicious homemade Pecan Pralines.  Location: St. Mark’s.  Class Cost: $75 per parent-child pair (an additional child may be added for $35).

  • 05/11/2019 1:00 pm - 05/11/2019 3:00 pm

    Empower your child to help with the cooking by learning real knife skills/techniques that will stay with them for as long as they cook!  Children are great at chopping, dicing and mincing when they learn the proper techniques and safety guidelines.  Kids will practice cutting a variety of fruits, vegetables, and bread.  They will learn special techniques for cutting onions, carrots, peppers and other vegetables, as well as learning how to paste garlic, mince parsley, and make chiffonade of lettuce.  Sign them up now for this intense hands-on life skills lesson with Chef Joel!  A light meal will be served during class but Chef Joel recommends participants have a snack before class.  Location: St. Mark’s.  Class Cost: $40.

  • 06/17/2019 9:00 am - 06/17/2019 12:00 pm

    This intensive 4-Day Camp will allow kids to learn classic, fundamental French culinary techniques that will enable them to cook any food well.  They will hone their culinary skills and techniques while learning fun, new, delicious classic French recipes.  No prerequisites required, but expect to be challenged!  AM session: 9am–12pm.   Location: St. Mark’s.  Camp Cost: $235 per session.

    Monday: Vichyssoise (potato leek soup) with Fresh Baked Baguettes; Poulet Sauté à la Provençale (sautéed chicken with tomatoes); Pommes Purees au Gratin (mashed potatoes baked with cheese); Sauté de Légumes Fermière (sautéed fresh vegetables); and Fresh Fruit Tart with Pâte Sablée and Mixed Berries.

  • 06/17/2019 1:00 pm - 06/17/2019 4:00 pm

    This intensive 4-Day Camp will allow kids to learn classic, fundamental French culinary techniques that will enable them to cook any food well.  They will hone their culinary skills and techniques while learning fun, new, delicious classic French recipes.  No prerequisites required, but expect to be challenged!  PM session: 1-4pm.  Location: St. Mark’s.  Camp Cost: $235 per session.

    Monday: Vichyssoise (potato leek soup) with Fresh Baked Baguettes; Poulet Sauté à la Provençale (sautéed chicken with tomatoes); Pommes Purees au Gratin (mashed potatoes baked with cheese); Sauté de Légumes Fermière (sautéed fresh vegetables); and Fresh Fruit Tart with Pâte Sablée and Mixed Berries.

  • 06/18/2019 9:00 am - 06/18/2019 12:00 pm

    Tuesday:  Shrimp Bisque with Parmesan Gougères (baked cheese puffs); Bitoks à la Russe (French-style beef patties with garlic and sour cream); Fougasse (French flatbread with olives and herbs); Nouilles Sautées aux Épinards (sautéed noodles with spinach); and Pear Tatin with Almond Crème Chantilly.

  • 06/18/2019 1:00 pm - 06/18/2019 4:00 pm

    Tuesday:  Shrimp Bisque with Parmesan Gougères (baked cheese puffs); Bitoks à la Russe (French-style beef patties with garlic and sour cream); Fougasse (French flatbread with olives and herbs); Nouilles Sautées aux Épinards (sautéed noodles with spinach); and Pear Tatin with Almond Crème Chantilly.

  • 06/19/2019 9:00 am - 06/19/2019 12:00 pm

    Wednesday:  Soufflé au Fromage avec Jambon a la Crème (cheese soufflé with ham and cream sauce); Riz au Pois (rice with peas); Salade Verte avec Vinaigrette (green salad with vinaigrette dressing); and Crème Brulee with Sablée Breton (French butter cookies).

  • 06/19/2019 1:00 pm - 06/19/2019 4:00 pm

    Wednesday:  Soufflé au Fromage avec Jambon a la Crème (cheese soufflé with ham and cream sauce); Riz au Pois (rice with peas); Salade Verte avec Vinaigrette (green salad with vinaigrette dressing); and Crème Brulee with Sablée Breton (French butter cookies).

  • 06/20/2019 9:00 am - 06/20/2019 12:00 pm

    Thursday:  Garbure (French ham and vegetable stew); Roasted Garlic Boule (round French rustic loaf with garlic); Fricassé de Poulet à l'Estragon (fricassee of chicken with tarragon); and Oeufs à la Neige (“Eggs in the snow” - poached meringues with Crème Anglaise).

  • 06/20/2019 1:00 pm - 06/20/2019 4:00 pm

    Thursday:  Garbure (French ham and vegetable stew); Roasted Garlic Boule (round French rustic loaf with garlic); Fricassé de Poulet à l'Estragon (fricassee of chicken with tarragon); and Oeufs à la Neige (“Eggs in the snow” - poached meringues with Crème Anglaise).

  • 06/24/2019 9:00 am - 06/24/2019 12:00 pm

    In this intensive 4-Day Camp kids will learn to prepare a different baked meal for lunch each day and then will focus on making breads and other baked treats.  They will learn many different bread-making styles and techniques while preparing a wide variety of yeast and quick breads as well as cookies from around the world (and also closer to home).  No prerequisites required, but expect to be challenged!  AM session: 9am–12pm.   PM session: 1-4pm.  Location: St. Mark’s.  Camp Cost: $235 per session.

    Monday:  Pandabono (Columbian cheese bread); Pampushky (Ukrainian garlic bread); Roosterkoek (South African grill cakes); Maori Fry Bread (from New Zealand); and An Pan (Japanese sweet bread with Anko - sweet bean paste).  For Lunch: Tomato and Cheese Calzones.

  • 06/24/2019 1:00 pm - 06/24/2019 4:00 pm

    In this intensive 4-Day Camp kids will learn to prepare a different baked meal for lunch each day and then will focus on making breads and other baked treats.  They will learn many different bread-making styles and techniques while preparing a wide variety of yeast and quick breads as well as cookies from around the world (and also closer to home).  No prerequisites required, but expect to be challenged!  AM session: 9am–12pm.   PM session: 1-4pm.  Location: St. Mark’s.  Camp Cost: $235 per session.

    Monday:  Pandabono (Columbian cheese bread); Pampushky (Ukrainian garlic bread); Roosterkoek (South African grill cakes); Maori Fry Bread (from New Zealand); and An Pan (Japanese sweet bread with Anko - sweet bean paste).  For Lunch: Tomato and Cheese Calzones.

  • 06/25/2019 9:00 am - 06/25/2019 12:00 pm

    Tuesday:  Pain Haitian (Haitian Bread); Fougasse (French Flatbread); Irish Brown Bread; Chinese Steamed Buns; Iranian Lavash (soft, unleavened flatbread); and Portuguese Lavadores (washboard cookies).  For Lunch: Pasta al Forno (Classic Italian baked pasta and cheese).

  • 06/25/2019 1:00 pm - 06/25/2019 4:00 pm

    Tuesday:  Pain Haitian (Haitian Bread); Fougasse (French Flatbread); Irish Brown Bread; Chinese Steamed Buns; Iranian Lavash (soft, unleavened flatbread); and Portuguese Lavadores (washboard cookies).  For Lunch: Pasta al Forno (Classic Italian baked pasta and cheese).

  • 06/26/2019 9:00 am - 06/26/2019 12:00 pm

    Wednesday:  Ethiopian Injera (spongy Ethiopian flatbread); Lebanese Khobz (round bread); East African Chapati (unleavened pan-fried flat bread); Goat Cheese and Sun Dried Tomato Madeleines; and Gusinie Lapki (Russian “goose feet” cookies).  For Lunch: Chicken and Potato Gratin.

  • 06/26/2019 1:00 pm - 06/26/2019 4:00 pm

    Wednesday:  Ethiopian Injera (spongy Ethiopian flatbread); Lebanese Khobz (round bread); East African Chapati (unleavened pan-fried flat bread); Goat Cheese and Sun Dried Tomato Madeleines; and Gusinie Lapki (Russian “goose feet” cookies).  For Lunch: Chicken and Potato Gratin.

  • 06/27/2019 9:00 am - 06/27/2019 12:00 pm

    Thursday:  Jordanian Shrak (traditional Bedouin flatbread); Italian Grissini (breadsticks); English Muffins; Southern Ham and Cheese Biscuits; Nova Scotia Oatmeal Bread; and Israeli Sum Sum Sesame Cookies.  For Lunch: Mexican Baked Rice, Beans and Eggs.

  • 06/27/2019 1:00 pm - 06/27/2019 4:00 pm

    Thursday:  Jordanian Shrak (traditional Bedouin flatbread); Italian Grissini (breadsticks); English Muffins; Southern Ham and Cheese Biscuits; Nova Scotia Oatmeal Bread; and Israeli Sum Sum Sesame Cookies.  For Lunch: Mexican Baked Rice, Beans and Eggs.

  • 07/15/2019 9:00 am - 07/15/2019 12:00 pm

    In this intensive 4-Day Camp kids will learn to make delicious street foods from around the world.  Street foods are often the tastiest and most popular fresh dishes from different cultures and highlight favorite local flavors and ingredients.  This camp will give kids the chance to explore culinary offerings from 4 cultures with a wide range of delicious dishes while also learning/improving their culinary skills.  No prerequisites required, but expect to be challenged!  AM session: 9am–12pm.   PM session: 1-4pm.  Location: St. Mark’s.  Camp Cost: $235 per session.

    Monday:  Pakistani - Chapli Kebabs (Spiced Beef Kebabs) with Naan; Crispy Onion Pakora (Onion Fritters) with Chutney Ketchup; Bun Kebab (Spiced Lentil and Egg Pattie); Aloo Kay Kababs (Potato Kebabs); Chicken Shawarma with Flatbread; and Nankhatai (Buttery Cardamom Cookies).

  • 07/15/2019 1:00 pm - 07/15/2019 4:00 pm

    In this intensive 4-Day Camp kids will learn to make delicious street foods from around the world.  Street foods are often the tastiest and most popular fresh dishes from different cultures and highlight favorite local flavors and ingredients.  This camp will give kids the chance to explore culinary offerings from 4 cultures with a wide range of delicious dishes while also learning/improving their culinary skills.  No prerequisites required, but expect to be challenged!  AM session: 9am–12pm.   PM session: 1-4pm.  Location: St. Mark’s.  Camp Cost: $235 per session.

    Monday:  Pakistani - Chapli Kebabs (Spiced Beef Kebabs) with Naan; Crispy Onion Pakora (Onion Fritters) with Chutney Ketchup; Bun Kebab (Spiced Lentil and Egg Pattie); Aloo Kay Kababs (Potato Kebabs); Chicken Shawarma with Flatbread; and Nankhatai (Buttery Cardamom Cookies).

  • 07/16/2019 9:00 am - 07/16/2019 12:00 pm

    Tuesday: South American - Argentinian Empanadas with Chicken, Cheese and Spinach; Chilean Completo (“total meal in a bun” with handmade sausage, avocado and other toppings); Peruvian Causa (layered mashed potato and vegetable cakes); Pao de Queijo (Brazilian cheese bread); Carne en Palito (meat on a stick); and Cinnamon Sugar Sopapillas.

  • 07/16/2019 1:00 pm - 07/16/2019 4:00 pm

    Tuesday: South American - Argentinian Empanadas with Chicken, Cheese and Spinach; Chilean Completo (“total meal in a bun” with handmade sausage, avocado and other toppings); Peruvian Causa (layered mashed potato and vegetable cakes); Pao de Queijo (Brazilian cheese bread); Carne en Palito (meat on a stick); and Cinnamon Sugar Sopapillas.

  • 07/17/2019 9:00 am - 07/17/2019 12:00 pm

    Wednesday: Greek - Chicken Souvlaki with Fresh Pita and Tzatziki Sauce; Tiropita (feta cheese pies); Dolmadas (vegetable and rice-stuffed grape leaves); Kolokithokeftedes (Greek zucchini fritters); and Koulouria (sesame and honey sweet bread).

  • 07/17/2019 1:00 pm - 07/17/2019 4:00 pm

    Wednesday: Greek - Chicken Souvlaki with Fresh Pita and Tzatziki Sauce; Tiropita (feta cheese pies); Dolmadas (vegetable and rice-stuffed grape leaves); Kolokithokeftedes (Greek zucchini fritters); and Koulouria (sesame and honey sweet bread).

  • 07/18/2019 9:00 am - 07/18/2019 12:00 pm

    Thursday: Vietnamese - Bánh Xèo (crispy crêpe with pork, shrimp and bean sprouts); Goi Cuan (fresh vegetable and rice noodle spring rolls) with Soy Ginger Dipping Sauce; Bánh Mì (Vietnamese French bread sandwich)--with tofu (Bánh mì chay) or pork (bánh mì thịt) and Quick-Pickled Vegetables; and Saigon Cinnamon Ginger Cookies.

  • 07/18/2019 1:00 pm - 07/18/2019 4:00 pm

    Thursday: Vietnamese - Bánh Xèo (crispy crêpe with pork, shrimp and bean sprouts); Goi Cuan (fresh vegetable and rice noodle spring rolls) with Soy Ginger Dipping Sauce; Bánh Mì (Vietnamese French bread sandwich)--with tofu (Bánh mì chay) or pork (bánh mì thịt) and Quick-Pickled Vegetables; and Saigon Cinnamon Ginger Cookies.

  • 07/29/2019 9:00 am - 07/29/2019 12:00 pm

    Each day of this intensive 4-Day Camp, participants will learn and practice unique noodle-making techniques from around the world, then use the noodles they make to prepare a variety of delicious savory dishes.  Egg-based Ramen Noodles start the week off as kids learn the basics of making that smooth and tender noodle dough.  Rice Noodles follow, then classic Italian Pasta Dough, and then a day of different international noodles.  Learning to make pasta and other noodles is fun and exciting for kids of all ages and they will be inspired to keep practicing at home.  No prerequisites required, but expect to be challenged!  AM session: 9am–12pm.   PM session: 1-4pm.  Location: St. Mark’s.  Camp Cost: $235 per session.

    Monday: Ramen – Learn to make classic broths--miso, chicken, sweet pork, and savory pork--to be garnished with barbequed chicken, luscious roast pork, and eggs cooked to perfection, as well as delicious fresh noodles, of course!  Also on the menu: Tahini Ramen Salad; Meatball Ramen with Sticky Orange and Soy Sauce; and Green Tea Cookies.

  • 07/29/2019 1:00 pm - 07/29/2019 4:00 pm

    Each day of this intensive 4-Day Camp, participants will learn and practice unique noodle-making techniques from around the world, then use the noodles they make to prepare a variety of delicious savory dishes.  Egg-based Ramen Noodles start the week off as kids learn the basics of making that smooth and tender noodle dough.  Rice Noodles follow, then classic Italian Pasta Dough, and then a day of different international noodles.  Learning to make pasta and other noodles is fun and exciting for kids of all ages and they will be inspired to keep practicing at home.  No prerequisites required, but expect to be challenged!  AM session: 9am–12pm.   PM session: 1-4pm.  Location: St. Mark’s.  Camp Cost: $235 per session.

    Monday: Ramen – Learn to make classic broths--miso, chicken, sweet pork, and savory pork--to be garnished with barbequed chicken, luscious roast pork, and eggs cooked to perfection, as well as delicious fresh noodles, of course!  Also on the menu: Tahini Ramen Salad; Meatball Ramen with Sticky Orange and Soy Sauce; and Green Tea Cookies.

  • 07/30/2019 9:00 am - 07/30/2019 12:00 pm

    Tuesday: Rice Noodles - Thai Rice Noodles with Chicken and Broccoli; Pork and Vegetable Pho; Pad Thai; and Saigon Cinnamon Ginger Cookies.

  • 07/30/2019 1:00 pm - 07/30/2019 4:00 pm

    Tuesday: Rice Noodles - Thai Rice Noodles with Chicken and Broccoli; Pork and Vegetable Pho; Pad Thai; and Saigon Cinnamon Ginger Cookies.

  • 07/31/2019 9:00 am - 07/31/2019 12:00 pm

    Wednesday: Italian Pasta - Plain Egg Pasta; Three Cheese Ravioli; Spinach and Feta Ravioli; Italian Sausage Ravioli; Marinara Sauce; Alfredo Sauce; and Chocolate Biscotti.

  • 07/31/2019 1:00 pm - 07/31/2019 4:00 pm

    Wednesday: Italian Pasta - Plain Egg Pasta; Three Cheese Ravioli; Spinach and Feta Ravioli; Italian Sausage Ravioli; Marinara Sauce; Alfredo Sauce; and Chocolate Biscotti.

  • 08/01/2019 9:00 am - 08/01/2019 12:00 pm

    Thursday: International Noodles – Japanese Yakisoba noodles (wheat noodles); German Spätzle; and Polish Kopytka (potato noodle dumplings).  Kids will learn to make these three different styles of noodles from different countries and will then prepare dishes with them:  Yakisoba and Yakisoba-Pan – stir-fried Yakisoba noodles prepared in two different ways with Yakisoba sauce; Spätzle with Chicken Schnitzel; Kopytka with Onion Gravy; and Sesame Cookies.

  • 08/01/2019 1:00 pm - 08/01/2019 4:00 pm

    Thursday: International Noodles – Japanese Yakisoba noodles (wheat noodles); German Spätzle; and Polish Kopytka (potato noodle dumplings).  Kids will learn to make these three different styles of noodles from different countries and will then prepare dishes with them:  Yakisoba and Yakisoba-Pan – stir-fried Yakisoba noodles prepared in two different ways with Yakisoba sauce; Spätzle with Chicken Schnitzel; Kopytka with Onion Gravy; and Sesame Cookies.

  • 08/05/2019 9:00 am - 08/05/2019 12:00 pm

    In this intensive 4-Day Camp kids will learn to make delicious dishes from around the world.  Recipes from different cultures highlight a variety of flavors and ingredients that your child may be inspired to incorporate into everyday cooking!  This camp will give kids the chance to explore culinary offerings from 4 cultures with a wide range of delicious dishes while also learning/improving their culinary skills.  No prerequisites required, but expect to be challenged!  AM session: 9am–12pm.   Location: St. Mark’s.  Camp Cost: $235 per session.

    Monday: Mediterranean - Baba Ganoush and Hummus with Homemade Pita; Fattoush Salad (fresh chopped salad with toasted bread, mint and lemon); Baked Fish with Tomatoes and Olives; Kofta Kebab (ground beef, onion and parsley meatballs); and Loukoumades (Greek honey donuts)

  • 08/05/2019 1:00 pm - 08/05/2019 4:00 pm

    In this intensive 4-Day Camp kids will learn to make delicious dishes from around the world.  Recipes from different cultures highlight a variety of flavors and ingredients that your child may be inspired to incorporate into everyday cooking!  This camp will give kids the chance to explore culinary offerings from 4 cultures with a wide range of delicious dishes while also learning/improving their culinary skills.  No prerequisites required, but expect to be challenged!  PM session: 1-4pm.  Location: St. Mark’s.  Camp Cost: $235 per session.

    Monday: Mediterranean - Baba Ganoush and Hummus with Homemade Pita; Fattoush Salad (fresh chopped salad with toasted bread, mint and lemon); Baked Fish with Tomatoes and Olives; Kofta Kebab (ground beef, onion and parsley meatballs); and Loukoumades (Greek honey donuts)

  • 08/06/2019 9:00 am - 08/06/2019 12:00 pm

    Tuesday: Pan-Asian – Chinese Eggdrop Soup with Flaky Fried Scallion Flatbread; Vietnamese Pho; Korean Bibimbap (rice bowl); Thai Red Vegetable Curry; and Japanese Dorayaki (Sweet filled pancakes)

  • 08/06/2019 1:00 pm - 08/06/2019 4:00 pm

    Tuesday: Pan-Asian – Chinese Eggdrop Soup with Flaky Fried Scallion Flatbread; Vietnamese Pho; Korean Bibimbap (rice bowl); Thai Red Vegetable Curry; and Japanese Dorayaki (Sweet filled pancakes)

  • 08/07/2019 9:00 am - 08/07/2019 12:00 pm

    Wednesday: Central and South American - Panes con Pavo (Salvadorian turkey sandwiches with pickled vegetables and fresh baked bread); Argentinian Beef Empanadas; Feijoada (Brazilian stew with black beans, pork, rice and collards); and Brigadeiros (Brazilian fudge balls).

  • 08/07/2019 1:00 pm - 08/07/2019 4:00 pm

    Wednesday: Central and South American - Panes con Pavo (Salvadorian turkey sandwiches with pickled vegetables and fresh baked bread); Argentinian Beef Empanadas; Feijoada (Brazilian stew with black beans, pork, rice and collards); and Brigadeiros (Brazilian fudge balls).

  • 08/08/2019 9:00 am - 08/08/2019 12:00 pm

    Thursday: Scandinavian - Gravlax (Swedish dill-cured salmon); Lohikeitto (Finnish Fish Soup); Scandinavian Meatballs with Lingonberry Jam and Mashed Potatoes; Knækbrød (Danish crispbread crackers); and Swedish Sugared Pretzels.

  • 08/08/2019 1:00 pm - 08/08/2019 4:00 pm

    Thursday: Scandinavian - Gravlax (Swedish dill-cured salmon); Lohikeitto (Finnish Fish Soup); Scandinavian Meatballs with Lingonberry Jam and Mashed Potatoes; Knækbrød (Danish crispbread crackers); and Swedish Sugared Pretzels.

  • 08/12/2019 9:00 am - 08/12/2019 12:00 pm

    This intensive 4-Day Camp will allow kids to learn new advanced culinary techniques as well as continue to practice classic, fundamental French techniques that will enable them to cook any food well.  They will hone their culinary skills under the guidance of professional chef/highly-experienced culinary instructor Chef Joel while learning fun, new, delicious classic French recipes specifically-chosen for this advanced camp.  Expect to be challenged!  Prerequisite:  Must have taken a Basic Knife Skills class.  AM session: 9am–12pm.   Location: St. Mark’s.  Camp Cost: $235 per session.

    Monday:  Soupe de Poisson (fish soup with vegetables); Ballotine de Poulet (boneless stuffed chicken with cheese and herbs.); Pommes Miette (sautéed potato cubes); Salade de Haricots Vert Vinaigrette (green beans with onion vinaigrette); and Fruit Clafoutis.

  • 08/12/2019 1:00 pm - 08/12/2019 4:00 pm

    This intensive 4-Day Camp will allow kids to learn new advanced culinary techniques as well as continue to practice classic, fundamental French techniques that will enable them to cook any food well.  They will hone their culinary skills under the guidance of professional chef/highly-experienced culinary instructor Chef Joel while learning fun, new, delicious classic French recipes specifically-chosen for this advanced camp.  Expect to be challenged!  Prerequisite:  Must have taken a Basic Knife Skills class.  PM session: 1-4pm.  Location: St. Mark’s.  Camp Cost: $235 per session.

    Monday:  Soupe de Poisson (fish soup with vegetables); Ballotine de Poulet (boneless stuffed chicken with cheese and herbs.); Pommes Miette (sautéed potato cubes); Salade de Haricots Vert Vinaigrette (green beans with onion vinaigrette); and Fruit Clafoutis.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt