Go way beyond the classic burger and fries! Learn to make delicious fries out of things besides potatoes and fantastic sliders with more than just beef. In this class teens will learn the basics of safely frying food and tips on how to “Oven Fry,” as well as how to make some great sliders. On the Menu: Chicken Parmesan Sliders; BBQ Pork Sliders; Cold Oil Cooked French Fries with Sweet Red Pepper Ketchup; “Oven Fried” Sweet Potato Sticks with Bacon Mayonnaise; and Crispy Zucchini Fries with Calypso Sauce. Location: St. Mark’s. Class Cost: $50.

Are you a fan of Great British Baking?  This class is for you!  Kids will learn to bake some classic British favorites and enjoy tasting them.  On the menu:  Toad in the Hole (Pork sausages enveloped in a crispy batter); Fidget Pies (Ham and Cheese Hand Held Pies); Kentish Huffkin Rolls (Traditional Flatbread Roll with a Dimpled Top); Easy Buttery Shortbread Biscuits; and Chocolate Heavies.  Location: St. Mark’s.  Class Cost: $55.

Go way beyond the classic burger and fries!  Learn to make delicious fries out of things besides potatoes and fantastic sliders with more than just beef.  In this class kids will learn the basics of safely frying food and tips on how to “Oven Fry,” as well as how to make some great sliders.  On the Menu: Chicken Parmesan Sliders; BBQ Pork Sliders; Cold Oil Cooked French Fries with Sweet Red Pepper Ketchup; “Oven Fried” Sweet Potato Sticks with Bacon Mayonnaise; and Crispy Zucchini Fries with Calypso Sauce.  Location: St. Mark’s.  Class Cost: $50.

Go way beyond the classic burger and fries! Learn to make delicious fries out of things besides potatoes and fantastic sliders with more than just beef. In this class adult-child pairs will learn the basics of safely frying food and tips on how to “Oven Fry,” as well as how to make some great sliders. On the Menu: Chicken Parmesan Sliders; BBQ Pork Sliders; Cold Oil Cooked French Fries with Sweet Red Pepper Ketchup; “Oven Fried” Sweet Potato Sticks with Bacon Mayonnaise; and Crispy Zucchini Fries with Calypso Sauce. Location: St. Mark’s. Class Cost: $75 per parent-child pair (each additional child is $35).

No packets of skinny noodles and pouches of MSG in this class.  Learn to make the noodle dough from scratch, then roll, stretch and cut the dough into fresh noodles to be boiled and enjoyed with a variety of classic ramen ingredients.  Participants will also learn to make the wonderful slow cooked broth, chicken broth and miso ramen as well as perfectly cooked eggs.  Location: St. Mark’s.  Class Cost: $50.

No packets of skinny noodles and pouches of MSG in this class. Learn to make the noodle dough from scratch, then roll, stretch and cut the dough into fresh noodles to be boiled and enjoyed with a variety of classic ramen ingredients. Participants will also learn to make the wonderful slow cooked broth, chicken broth and miso ramen as well as perfectly cooked eggs. Location: St. Mark’s. Class Cost: $65.

Learn how to cook and include beans and legumes in your everyday menus and add these delicious recipes to your repertoire.  You will also learn five fundamental classic French sauces.  On the menu: Smoky Quinoa and Bacon Salad with Fresh Herb Vinaigrette; Velouté Braised Beluga Lentils with Pearl Onions and Chard; Steamed Farro with Tomato Sauce; Black Bean Cakes with Spinach, Poached Eggs and Balsamic Hollandaise; Pearl Barley with Parmesan Cheese Mornay (Cheesy White Sauce).  Location: St. Mark’s.  Class cost: $75 per session (or $250 for all 4 sessions).

Make delicious French pastries with a special child! In this class, Adult-Child pairs will learn to make Pâte à Choux, the pastry dough used in many classic French pastries, as well as crème pâtissière, the thick French pastry cream used for filling pastries. Also Chocolate Ganache, delicious chocolate cream used for pastry fillings and truffles, too. Pairs will then learn how to put all of these recipes together to make Profiteroles (or choux à la crème). Pairs will also learn to make Beignets, classic French-style doughnuts from New Orleans and then will get to sample a savory twist on this classic, too. On the menu: Pâte à Choux; Crème Pâtissière; Chocolate Ganache; Classic Beignets with Powdered Sugar; and Savory Shrimp Beignets. Location: St. Mark’s. Class Cost: $75 per parent-child pair (each additional child is $35).

Who doesn’t love tacos?  They are fun to make, fun to eat and can contain any number of delicious ingredients.   (Not just for Beans and Rice any more!)  Teens will get to make and then enjoy these awesome tacos:  Crispy Oven Fried Chicken Tacos with Tomatoes and Mozzarella; Beef and Lime Tacos with Lettuce and Cheddar; Tempura Fish Tacos with Cabbage and Salsa Verde; and Homemade Taco Sauce.  Cinnamon Churros follow for dessert.  Location: St. Mark’s.  Class Cost: $50.

Who doesn’t love tacos?  They are fun to make, fun to eat and can contain any number of delicious ingredients.   (Not just for Beans and Rice any more!)  Adult-child pairs will get to make and then enjoy these awesome tacos:  Crispy Oven Fried Chicken Tacos with Tomatoes and Mozzarella; Beef and Lime Tacos with Lettuce and Cheddar; Tempura Fish Tacos with Cabbage and Salsa Verde; and Homemade Taco Sauce.  Cinnamon Churros follow for dessert.  Location: St. Mark’s.  Class Cost: $75 per parent-child pair (each additional child is $35).

Who doesn’t love tacos?  They are fun to make, fun to eat and can contain any number of delicious ingredients.   (Not just for Beans and Rice any more!)  Teens will get to make and then enjoy these awesome tacos:  Crispy Oven Fried Chicken Tacos with Tomatoes and Mozzarella; Beef and Lime Tacos with Lettuce and Cheddar; Tempura Fish Tacos with Cabbage and Salsa Verde; and Homemade Taco Sauce.  Cinnamon Churros follow for dessert.  Location: St. Mark’s.  Class Cost: $50.

These vegetarian recipes are so good they will make you forget that there’s no meat!  Participants will learn to make and then enjoy these delicious international vegetarian dishes:  Vegetable Tika Masala with Rice; Japanese Okonomiyaki (savory pancakes); Flamkuchen (Alsatian pizza); Spanish Vegetable Paella.  Location: St. Mark’s.  Class Cost: $50.

Learn classic yet simple French techniques for making hearty, rich and delicious stovetop dinners your family will love!  Participants will learn to make and then enjoy these classic French dishes:  Coq au Vin with Rice Pilaf and Blanched Vegetable (classic wine-stewed chicken with fool-proof rice and a fresh vegetable garnish);  Lyonnaise Steak and Potatoes (pan-seared beef, sautéed potatoes and mushrooms with a piquant white wine sauce);  and Stovetop Apple Tarte.  Location: St. Mark’s.  Class Cost: $65.

Love watching the Great British Baking Show and other awesome BBC hits?  This class will make you feel like you’ve traveled to London for a delicious meal without leaving Madison!  On the menu: Home-made English Breakfast Sausages; Savory Baked Beans and Toast; Fluffy Scrambled Eggs the British way; and Cinnamon Sugar Scones with Clotted Cream and Jam.  Location: St. Mark’s.  Class Cost: $75 per parent-child pair (each additional child is $35).

Love watching the Great British Baking Show and other awesome BBC hits?  This class will make you feel like you’ve traveled to London for a delicious meal without leaving Madison!  On the menu: Home-made English Breakfast Sausages; Savory Baked Beans and Toast; Fluffy Scrambled Eggs the British way; and Cinnamon Sugar Scones with Clotted Cream and Jam.  Location: St. Mark’s.  Class Cost: $50.

Give the kids and yourself a break this Spring Break!  This mini-camp offers an opportunity for kids to learn useful cooking skills while preparing great meals that feature classic comfort foods and Southern specialties.  Day One:  Bacon, Shrimp and Cheddar Grits with Buttermilk Biscuits; Chicken and Vegetable Cobbler; Sour Cream and Peach Pie with Cinnamon Cream.

Give the kids and yourself a break this Spring Break!  This mini-camp offers a great way for kids to learn new, really useful skills and also enjoy great meals that incorporate new flavors and foods.  Kids will learn a myriad of Culinary Techniques as they prepare delicious meals in this two day Spring Break edition of International Foods Mini-Camp.  Location: St. Mark’s.  Class Cost: $100.

Day One:  Carribean: Cou Cou (polenta with okra from Antigua); Pineapple Chow (Trinidadian soaked pineapple salsa); Doubles (two pieces of fried dough served with cucumber salsa from Tobagao); Oil Down (coconut, chicken and dumpling stew from Grenada); Coconut Toto (Caribbean coconut cake).

[Please note date/time change due to MMSD schedule changes]

If your child loves baking and especially bread-making, this class is for them!  Participants will practice basic baking techniques--measuring, stirring, kneading, proofing and working with yeast.  Then they will prepare a variety of tasty breads of different types from different cultures/countries to enjoy in class, and they’ll get to take some home with them, too!  On the menu:  Indian Naan; Australian Damper; Qistibi from Tatarstan; Venezuelan Arepa; and Finnish Rieska (Rye Bread).  Location: St. Mark’s.  Class Cost: $55

Give the kids and yourself a break this Spring Break!  This mini-camp offers a great way for kids to learn new, really useful skills and also enjoy great meals that incorporate new flavors and foods.  Kids will learn a myriad of Culinary Techniques as they prepare delicious meals in this two day Spring Break edition of International Foods Mini-Camp.  Location: St. Mark’s.  Class Cost: $100.

Day Two:  Middle Eastern: Lebanese Man'oushe with Za'atar Oil, Tomatoes, and Cucumber (flatbread); Herbed Falafel with Cucumbers and Yogurt; Yogurt Marinated Chicken Kebabs with Aleppo Pepper and Saffron Rice; Tabouleh; Ghraybeh (Middle Eastern shortbread cookies).

Give the kids and yourself a break this Spring Break!  This mini-camp offers an opportunity for kids to learn useful cooking skills while preparing great meals that feature classic comfort foods and Southern specialties.

Day Two:  Catfish Fingers and Hush Puppies with Homemade Tartar Sauce; Country Fried Steak with Mashed Potatoes and Collard Greens; Pecan Tassies.  Location: St. Mark’s.  Class Cost: $100.

Complete all 5 steps of the Brownie Home Scientist Badge under the guidance of Culinary Instructor/Professional Chef Joel Olson.  Location: St. Mark’s.  Class Cost: $25.

Complete all 5 steps of the Brownie Home Scientist Badge under the guidance of Culinary Instructor/Professional Chef Joel Olson.  Location: St. Mark’s.  Class Cost: $25.

Complete all 5 steps of the Brownie Home Scientist Badge under the guidance of Culinary Instructor/Professional Chef Joel Olson.  Location: St. Mark’s.  Class Cost: $25.

You Are What You Eat!   Complete all 5 steps of the Cadette “Eating for Beauty” Badge under the guidance of Culinary Instructor/Professional Chef Joel Olson.  Location: St. Mark’s.  Class Cost: $25.

Complete all 5 steps of the Brownie Home Scientist Badge under the guidance of Culinary Instructor/Professional Chef Joel Olson.  Location: St. Mark’s.  Class Cost: $25.

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.

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.

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.

You Are What You Eat!   Complete all 5 steps of the Cadette “Eating for Beauty” Badge under the guidance of Culinary Instructor/Professional Chef Joel Olson.  Location: St. Mark’s.  Class Cost: $25.

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.

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.

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.

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.

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.

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).

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).

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).

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).

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.

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.

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).

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).

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.

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.

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.

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.

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).

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).

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.

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.

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).

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).

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.

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.

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.

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.

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

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

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

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

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.

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.

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)

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)

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)

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)

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).

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).

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.

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.

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.

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.

Tuesday:  Salade d'Oranges aux Olives Noires (orange and black olive salad); Poule Pochée Sauce Suprême (poached chicken in cream sauce); Riz au Piment (rice with peppers); Courgettes à la Menthe (zucchini with fresh mint); and Profiteroles (cream puffs with tempered chocolate).

Tuesday:  Salade d'Oranges aux Olives Noires (orange and black olive salad); Poule Pochée Sauce Suprême (poached chicken in cream sauce); Riz au Piment (rice with peppers); Courgettes à la Menthe (zucchini with fresh mint); and Profiteroles (cream puffs with tempered chocolate).

Wednesday:  Beef Consommé with Herbed Croutons; Steaks au Poivre (beef steaks with crushed peppercorns); Pommes de Terre Duchesse (baked fluffy mashed potatoes); Carottes Vichy (steamed carrots); and Crème Caramel with Tuiles (caramel custard with sugar crisps).

Wednesday:  Beef Consommé with Herbed Croutons; Steaks au Poivre (beef steaks with crushed peppercorns); Pommes de Terre Duchesse (baked fluffy mashed potatoes); Carottes Vichy (steamed carrots); and Crème Caramel with Tuiles (caramel custard with sugar crisps).

Thursday:  Canapés de Prosciutto au Fondue de Crabe (creamed crab with prosciutto on toast); Canard à l'Orange (duck with orange sauce); Nouilles à l'Alsacienne (egg noodles tossed with buttered bread crumbs and herbs); Concombres sautés (sautéed cucumbers); and French Lemon Tart.

Thursday:  Canapés de Prosciutto au Fondue de Crabe (creamed crab with prosciutto on toast); Canard à l'Orange (duck with orange sauce); Nouilles à l'Alsacienne (egg noodles tossed with buttered bread crumbs and herbs); Concombres sautés (sautéed cucumbers); and French Lemon Tart.