We welcome kids ages 12 to 16 to join us for a three-day mini camp, featuring seasonal and delicious gluten-free and vegetarian recipes that can be easily recreated at home. We’ll focus on gluten and meat substitutes, proper measuring, knife skills, classic techniques, organization, working cleanly and safely in the kitchen, and creativity.
Day 1: Breakfast
- Individual Quiche with Sautéed Peppers, Onions and Cheddar Cheese
- Banana-Chocolate Chip Oat Pancakes with Maple Syrup
- Guacamole Toast with Poached Eggs
- Orange-Sour Cream Coffee Cake
Day 2: Lunch
- Fresh Vegetable Spring Rolls with Sweet Chili Dipping Sauce
- Red Lentil Dal with Yogurt Drizzle
- Tofu Chorizo Tacos with Black Bean and Grilled Corn Relish
- Individual Summer Fruit Crisp with Whipped Cream
Day 3: Dinner
- Potato Gnocchi with Roasted Garlic Alfredo Sauce
- Grilled Vegetable Enchiladas with Salsa Roja
- Quinoa-Chickpea Burgers with Parmesan-Sweet Potato Wedges
- Dark Chocolate Toffee Brownies
In this hands-on class, students will be paired in groups of four and work together as a team to prepare the recipes.
School Notes:
Important:
- Please note that upon purchase, your email address may be shared with The Chopping Block Lincoln Square, and you will be receiving class and/or marketing information from the provider.
- Also note that by purchasing seats for classes at The Chopping Block you are authorizing CourseHorse to charge your card if you order additional drinks and do not pay for them at the time of the class.
