Week One - June 8th to 12th - Everything Italian, from artichokes to zabaglione will be part of this weeks class.
Week Two - June 15th to 19th - Fast Food Made from Scratch - Ever wonder about making chicken nuggets, burgers and fries, milkshakes, orange chicken and tacos? This class will explore all that and more with a focus on being healthy.
Week Three - June 22nd to 26th - Great Meat Alternatives - We spend this week learning how to make items that are vegetarian and vegan. Seitan, tofu and much will be made in this class on being carbon conscious.
Week Four - June 29 to July 3 - The Cookout - We are going to spend the time outdoors at the park across the street and make everything from Burger to Satay to Grilled Flatbreads. Slow smoking ribs and brisket will take a full day of camp but the results will be worthwhile. Plus all the salads and side dishes to make a full experience.
Week Five - July 6th to 10th - South East Asia - Thailand, Cambodia and Laos are not the same place. The flavors are so different and we'll find out more. Great class for those with gluten allergies.
Week Six - July 13th to 1`7th - South America - We will circle the countries to include Brazil, Peru, Argentina, Chile and Venezuela (sorry others!).
Week Seven - July 20th to 24th - Baking - This is the class for those wanting gourmet desserts and main dishes. The art of the composed plate takes patience and multiple days of prep.
Week Eight - July 27th to 31st - American Classics - Mac and Cheese, cornbread, fried chicken and waffles, tomato bisque and so much more will be part of this weeks agenda. It's delicious and feeds the soul along with the body.