Summer Camp: International Street Foods, Day 2 (9a-12p)

07/17/2018 9:00 am - 12:00 pm
St Mark's Lutheran Church, Spruce Street, Madison, WI, United States
Address: St Mark's Lutheran Church, Spruce Street, Madison, WI, United States

Tuesday: South American:  Argentinian Empanadas with Chicken, Cheese and Spinach; Bolivian Trucha (Trout with Rice and Slaw); Peruvian Causa (Layered Mashed Potato and Vegetable Cakes); Pão de Queijo (Brazilian Cheese Bread); Carne en Palito (Meat on a Stick); Cinnamon Sugar Sopapillas.

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  • 07/17/2018 1:30 pm - 07/17/2018 4:30 pm

    Tuesday: South American:  Argentinian Empanadas with Chicken, Cheese and Spinach; Bolivian Trucha (Trout with Rice and Slaw); Peruvian Causa (Layered Mashed Potato and Vegetable Cakes); Pão de Queijo (Brazilian Cheese Bread); Carne en Palito (Meat on a Stick); Cinnamon Sugar Sopapillas.

  • 07/17/2018 5:30 pm - 07/17/2018 8:00 pm

    Street foods are tasty, popular fresh dishes that highlight favorite local flavors and ingredients.  These different dishes highlight regional favorites from around South America.  On the Menu:  Argentinian Empanadas with Chicken, Cheese and Spinach; Bolivian Trucha (Trout with rice and slaw); Peruvian Causa (Layered Mashed Potato and Vegetable Cakes); Pao de queijo (Brazilian cheese bread); Argentinian Carne en Palito (Meat on a Stick); and Cinnamon Sugar Sopapillas for dessert.  Location: St. Mark’s.  Class Cost: $65.

  • 07/18/2018 9:00 am - 07/18/2018 12:00 pm

    Wednesday: Greek:  Chicken Souvlaki with Fresh Pita and Tzatziki Sauce; Tiropita (Feta Cheese Pies); Dolmades (Vegetable and Rice Stuffed Grape Leaves); Kolokithokeftedes (Greek Zucchini Fritters); Koulouria (Sesame and Honey Sweet Bread).

  • 07/18/2018 1:30 pm - 07/18/2018 4:30 pm

    Wednesday: Greek:  Chicken Souvlaki with Fresh Pita and Tzatziki Sauce; Tiropita (Feta Cheese Pies); Dolmades (Vegetable and Rice Stuffed Grape Leaves); Kolokithokeftedes (Greek Zucchini Fritters); Koulouria (Sesame and Honey Sweet Bread).

  • 07/18/2018 6:00 pm - 07/18/2018 8:30 pm

    Why do some food and wine combinations dance gracefully on your palate and others stand around and disagree? Learn the basic characteristics of three major white wine varieties: Chardonnay, Riesling and Sauvignon Blanc. Taste these wines along with examples of sweet, salty, bitter and sour foods, plus herbs and spices, examining the role of umami in wine and food pairings as well. We will prepare Fresh Wilted Greens and Ripe Tomato Salad with Mozzarella and Herbs; Eggplant and Portobella Mushroom Napoleons with Roasted Red Pepper; Buttermilk and Greek Yogurt Dressing; Thai Green Curry Vegetables and Rice; Fruit and Chocolate. Then we will explore and discuss (in approachable language) what works as we taste the food we helped create along with two different wines of each varietal.  Register Here.

  • 07/19/2018 9:00 am - 07/19/2018 12:00 pm

    Thursday: Vietnamese:  Bánh Xèo (Crispy Crepe with Pork, Shrimp and Bean Sprouts); Goi Cuon (Fresh Vegetable and Rice Noodle Spring Rolls) with Soy Ginger Dipping Sauce; Bánh Mì (Vietnamese French Bread Sandwich with Tofu or Pork and Quick Pickled Vegetables); Saigon Cinnamon Ginger Cookies.

  • 07/19/2018 1:30 pm - 07/19/2018 4:30 pm

    Thursday: Vietnamese:  Bánh Xèo (Crispy Crepe with Pork, Shrimp and Bean Sprouts); Goi Cuon (Fresh Vegetable and Rice Noodle Spring Rolls) with Soy Ginger Dipping Sauce; Bánh Mì (Vietnamese French Bread Sandwich with Tofu or Pork and Quick Pickled Vegetables); Saigon Cinnamon Ginger Cookies.

  • 07/19/2018 5:00 pm - 07/19/2018 7:30 pm

    Kids will get to make these sweet treats to try and also to take some home to share (or not!): Chocolate Caramel Corn; Pastel Summer Mints; Marvelous Maple Fudge; White Chocolate and Coconut Bonbons; and Homemade Tootsie Rolls.  Location: St. Mark’s.  Class Cost: $50.

  • 08/08/2018 10:00 am - 08/08/2018 1:00 pm

    It’s like a culinary cruise around the Caribbean and beyond (without any risk of sea-sickness)!  Kids will get to try different delicious tropical Island dishes with exotic names and some new ingredients.  After the Caribbean, venture to the Philippines for different tropical and continental-inspired cuisine that’s from “the culinary crossroads of Chinese, Spanish and American foods.”  It’s so good you’ll “flip” over it!  Location: St. Mark’s.  Course Cost: $100.

    Day One: Caribbean:  Menu:  Antiguan Cou Cou (polenta with okra); Trinidadian Pineapple Chow; Tobagonian Doubles (fried dough served with cucumber salsa); Grenadian Oil Down (coconut, chicken and dumpling stew); and Caribbean Coconut Toto (coconut cake).

  • 08/09/2018 10:00 am - 08/09/2018 1:00 pm

    It’s like a culinary cruise around the Caribbean and beyond (without any risk of sea-sickness)!  Kids will get to try different delicious tropical Island dishes with exotic names and some new ingredients.  After the Caribbean, venture to the Philippines for different tropical and continental-inspired cuisine that’s from “the culinary crossroads of Chinese, Spanish and American foods.”  It’s so good you’ll “flip” over it!  Location: St. Mark’s.  Course Cost: $100.

    Day Two: Filipino: Menu:  Pork Pancit (pork with vegetables and rice noodles); Filipino-style Spaghetti with homemade Banana Ketchup; Bola Bola (meatballs); Pandesol (Filipino bread rolls); and Sweet Avocado Ice.

  • 08/09/2018 2:00 pm - 08/09/2018 4:30 pm

    Not just French Fries!  You can make delicious fries out of many foods.  In this class, teens will learn the basics of safely frying food and well as tips on how to “Oven Fry.”  Participants will also learn how to make some tasty dipping sauces including a twist on the traditional dipping sauce, ketchup!  On the Menu: Cold Oil-Cooked French Fries with Melted Cheddar and Sweet Red Pepper Ketchup; Zucchini Fries with Garlic Aioli; “Oven Fried” Sweet Potato Sticks with Bacon Mayonnaise; and Chicken Fries with Honey Mustard Dipping Sauce.  Location: St. Mark’s.  Class Cost: $50.

  • 08/12/2018 1:00 pm - 08/12/2018 3:00 pm

    These French Bistro recipes are delicious and easy to prepare, much like the home-style cooking served in most French bistros.  On the menu: Soupe à l'Oignon Gratinée (French Onion Soup Gratinée); Parmesan Cream Crackers; Bifteck Haché (French “Butterburgers”) with Roasted Garlic and Thyme; and Tarte Tatin.  Location: St. Mark’s.  Class Cost: $75 per parent-child pair (each additional child is $35).

  • 08/13/2018 9:00 am - 08/13/2018 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!  Location: St. Mark’s.  Camp Cost: $235.

    Monday:  French Onion Soup Gratinée with Fresh Baked Baguettes; Chicken Roulade with Red Pepper, Basil and Citrus Boursin; Pommes Boulangère (French Potato and Onion Bake); Seasonal Vegetable Fricassee; White Chocolate Mousse Roulade with Mixed Berries.

  • 08/13/2018 1:30 pm - 08/13/2018 4:30 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!  Location: St. Mark’s.  Camp Cost: $235.

    Monday:  French Onion Soup Gratinée with Fresh Baked Baguettes; Chicken Roulade with Red Pepper, Basil and Citrus Boursin; Pommes Boulangère (French Potato and Onion Bake); Seasonal Vegetable Fricassee; White Chocolate Mousse Roulade with Mixed Berries.

  • 08/13/2018 5:00 pm - 08/13/2018 7:30 pm

    Polish cuisine has been influenced by many other European cultures and has incorporated some the best of each, featuring many rich, lavish, delicious dishes.  In this class kids will prepare the following dishes to enjoy:  Potato Pirogi with Sour Cream and Chives; Zupa Ziemniaczana (Polish potato soup); Hand-made Kielbasa Sausage Patties; Stuffed Cabbage Leaves; and Cherry and Cheese Blintzes.  Location: St. Mark’s.  Class Cost: $50.

  • 08/14/2018 9:00 am - 08/14/2018 12:00 pm

    Tuesday:  Tomato Bisque with Lemon Thyme Madeleines; Bifteck Haché (French-Style Ground Beef Patty with Onions and Thyme); Fougasse (French Flatbread with Olives and Herbs); Tartiflette (French Potato, Bacon, and Cheese Bake); Tarte Tatin with Cinnamon Crème Chantilly.

  • 08/14/2018 1:30 pm - 08/14/2018 4:30 pm

    Tuesday:  Tomato Bisque with Lemon Thyme Madeleines; Bifteck Haché (French-Style Ground Beef Patty with Onions and Thyme); Fougasse (French Flatbread with Olives and Herbs); Tartiflette (French Potato, Bacon, and Cheese Bake); Tarte Tatin with Cinnamon Crème Chantilly.

  • 08/14/2018 5:00 pm - 08/14/2018 7:30 pm

    Have you thought about Korean cuisine with both Koreas often in the news, since the Olympics?  Enjoy this Korean-inspired menu that is not only easy to prepare but is also Matissuhyo! (Delicious!)  Kids will prepare then dine on Chicken Bulgagi (Korean grilled chicken) with Korean Slaw and Bokkeumbap (Korean fried rice), and Hotteok (sweet Korean pancakes) for dessert.  Location: St. Mark’s.  Class Cost: $50.

  • 08/15/2018 9:00 am - 08/15/2018 12:00 pm

    Wednesday:  Quiche Lorraine (made with Pate Brisee); Fish en Papillote with Fresh Rolled Pasta; Sautéed Ratatouille Salad; Crème Brulee with Petit Fours.

  • 08/15/2018 1:30 pm - 08/15/2018 4:30 pm

    Wednesday:  Quiche Lorraine (made with Pate Brisee); Fish en Papillote with Fresh Rolled Pasta; Sautéed Ratatouille Salad; Crème Brulee with Petit Fours.

  • 08/15/2018 5:00 pm - 08/15/2018 7:30 pm

    Nigerian cuisine contains dishes and food items from the hundreds of ethnic groups that comprise this West African country and features colorful and lavish dishes, with deeply flavored sauces and soups from the many native spices and herbs.  On the menu:  Nigerian Sausage Rolls (hand-mixed ground beef with nutmeg wrapped in fresh-made dough); Nigerian Egg Rolls (hard-boiled eggs wrapped in bread dough then fried); Jellof Rice (spiced rice with stewed tomatoes); Nni Oka (corn Fufu, which has a texture like mashed potatoes) served with Meatball Stew; and Nigerian Banana Cake for dessert.  Location: St. Mark’s.  Class Cost: $50.

  • 08/16/2018 9:00 am - 08/16/2018 12:00 pm

    Thursday:  Tourin (French Garlic and Onion Soup) with Roasted Garlic Boule (French rolls); Spinach and Parmesan Soufflés; Boeuf aux Carottes (Beef Stew with Carrots); Chocolate and Strawberry Profiteroles.

  • 08/16/2018 1:30 pm - 08/16/2018 4:30 pm

    Thursday:  Tourin (French Garlic and Onion Soup) with Roasted Garlic Boule (French rolls); Spinach and Parmesan Soufflés; Boeuf aux Carottes (Beef Stew with Carrots); Chocolate and Strawberry Profiteroles.

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