That’s a wrap!

Culinary camp is coming quickly to a close. Mediterranean week has flown by and campers are eager to show off their culinary skills to their parents during the appetizer party!

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On Thursday, campers learned all about disabilities. Our friend Julie, who is a representative from an organization called Paraquad, taught us all about disabilities and ways people live with them in their everyday lives. Campers rotated through a series of stations where they simulated having a specific disability: utilizing a wheelchair, learning about occupational therapy, and gardening with a visual impairment are a few examples.

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We even got to enjoy some fun in the sun at SLU’s campus recreation pool, SLURuba!!! (salt water and palm trees included!)

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The countdown to the parent party is just hours away. Campers have been busy all morning both down in the garden and up in the kitchens.

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Friday is Herb Day! Campers got the chance to make their own herbal lemonades using herbs fresh from the garden as well as plant their own herb planters and mix lavender hand scrubs.

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Up in the kitchens, Baklava (Greek pastry) and Dolmades (stuffed grape leaves) are being baked and wrapped to perfection.

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It has been such a fun week. It is hard to see it wrap up to a close. We hope to see you all next year! Happy eating!!!

Mediterranean Week

It's a beautiful day in the garden!

Welcome to culinary camp! This week is all about the Mediterranean. The delicious cuisine from this region is a favorite of many and incorporates lots and lots of fresh and natural foods. Some popular dishes and items include hummus, homemade pita bread, zaatar spiced meatballs, homemade greek yogurt, tabouli, Mediterranean cucumber salad, and spanakopita!

Be sure to come hungry on Friday because all of these foods and many others will be served :)

Besides cooking and working on our culinary skills, campers have been spending time outside working and running around in SLU’s very own garden. We have planted potatoes and harvested a number of fruits and vegetables which will be available at the Fresh Gatherings Farmer’s Market on Friday afternoon. So be sure to stop by and check it out!

The rain did not hold as back yesterday from harvesting some delicious peaches and blackberries from Braeutigam’s Farm over the river in Illinois. Boy, were they juicy!

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Time is flying by here at camp. We look forward to see what’s cooking during the rest of the week!

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Adios Culinary Camp!

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Today was the big day at culinary camp. All of the hard work and new culinary skills campers learned throughout the week were showcased at the Parent Party!!!

We finished off “La semana de Espana” (Spain Week) with cooking delicious paella, flan, and virgin sangria to name a few recipes. ¬†Campers had a fantastic time and we hope to see all of your smiling faces next year!

Be sure to check out the slideshow of all the fun activities we did this past week. Enjoy!

Slideshow: culinarycampSpain

And here are two pictures courtesy of one of the culinary camp parents. One is from a morning in the garden and the other during the parent party!

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Cocinca de Espanola!

HOLA!

Culinary camp is in full swing this week at SLU. Over the past three days we worked in the garden, visited an organic orchard, and cooked up delicious delicacies from the one and only SPAIN!

It's a beautiful day in the garden!

It’s a beautiful day in the garden!

 

 

 

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Making our homemade flatbread for our pizzas...YUM!

Making our homemade flatbread for our pizzas…YUM!

Roasted Eggplant.

Roasted Eggplant.

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Early morning yoga session.

Early morning yoga session.

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FIELD TRIP to Braeutigam’s Orchard! Peaches and Blackberries galore…oh my!

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Southeast Asian Week!

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This week campers had a blast learning about the exotic cuisines of Southeastern Asia! From Laos and Vietnam to Thailand and Cambodia, campers cooked and taste tested the variety of dishes from that region of the world. Some recipes included beef rendang, mango sticky rice, chicken pad thai, as well as Pho (Vietnamese noodle soup)

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Along with cooking, campers spend most mornings down in Saint Louis University Nutrition and Dietetics Garden. Campers learn from expert gardeners (Marilyn, Aaron, and Kristen) how to plant foods, harvest them, and participate in various other themed days such as Herb Day, Disability Awareness Day, and Harvest Day!

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Another fun treat throughout this week are the two field trips campers get to venture on. This week campers went to Kraut Run, which is an organically run garden. At Kraut Run campers visited with Farmer Chris and his family and learned about all of the hard work that goes into running a farm. We even got the chance to help harvest wheat and feed the five pigs that live on the property. Furthermore, campers spend a day cooking for a SLU organization called Campus Kitchen. This organization receives donated food from St. Louis vendors and creates meals for those in lower income situations. We finished off that day cooling off at the pool and having a terrific time outdoors!

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We hope the campers had an unforgettable time this week! Each camper was a delight to have and we cannot wait to see them again next year :)

CLICK BELOW to see all the fantastic photos we had from this week’s events. ENJOY!!!

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Friday = Food Day!!

Welcome to the last day of Culinary Camp, Outside of the Lunchbox Week! The day began once again in the garden where the Farm Truck came to visit. A special guest came to show the campers how he grows food, herbs, and flowers in the bed of his pick-up truck! How cool! It really was fun to hear how he came up with the idea and exactly how he goes about maintaining his garden. The kids asked a ton of questions and really loved hearing about the unique garden. A chicken laid an egg the night before so the campers had a blast investigating the exciting arrival.

Today was herb day in the garden so we taught the kids how to make a hand scrub with lavender, allowed them to plant their own basil plants, and took them on an extensive tour of our very own herb garden.

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After our last morning in the garden, we walked up to our kitchens for our first half of our cooking. We made Tres Leches Cake (Three Milks Cake) and Mango and Avocado Salsa….YUM!! After our first half of cooking, we headed to the cafeteria for lunch and then outside for a big game of sharks and minnows.

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In other news, Milo lost a tooth at lunch!!!

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Once physical activity ended and the kids had taken a breather under the shade, we marched back up into the kitchens for our second half of cooking for the day to prepare for our parent party. We made guacamole and spinach and cheese quesadillas and rolled some more sushi. Even though the cooking is now complete, we look forward to sharing all of our food with friends and family at 4pm, see you there :)

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Thank you campers for a great week, make sure you come back again next year!!

A Day for Others- Campus Kitchens and Disability Awareness

Today we began the day in the garden celebrating Disability Awareness Day! The kids gathered around while our guests from Paraquad, Stephanie and Diane, talked to the kids about what it is like to live with a disability and described a few different disabilities they experience. The campers split up into groups and got the chance to wear leg splints, hand splints, goggles that simulated a visual impairment, and got to try out what it’s like to ride in a wheelchair. The kids learned about treating someone with a disability as a person first, no matter what. Always saying, “a person in a wheelchair” as opposed to “the wheelchair person,” truly goes a long way and it’s important to treat them just like anyone else even if they are different than you.

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We then headed up to the kitchens to cook for the rest of the morning. The kids learned all about one of the organizations we have here on SLU’s campus called, “Campus Kitchens.” This organization cooks donated food from local grocery stores such as Trader Joe’s into delicious meals. They then get packaged and delivered to those in need. Some of the people eating these meals would be eating their first and only meal of the day when consuming it. The campers cut up a fruit salad, sauteed green peppers and onions, and made homemade cal zones for campus kitchens to deliver to those in need. The campers really made a difference in the lives of the less fortunate!

From there, we went to the cafeteria to have lunch and then hopped in the vans over to where Campus Kitchens is located in Reinert hall. They got an exclusive tour of the kitchen and storage areas and learned a little more about the organization they helped out. Finally we hopped back into the vans and went to the pool for an exciting end to an already fun-filled day.

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Happy Harvest Day!

This morning we had a little difficulty deciding what to do because of the high chance of rain, but after some contemplation and waiting around in the cafeteria, we decided just to head down to the garden anyway! Fortunately for us, it started raining just as we were heading back up to the main building.

Today was Harvest Day in the garden when the kids harvest the food that is grown so that it can be taken to market and sold. We harvested carrots, potatoes, green beans, and some herbs! The kids had a great time getting their hands dirty and learning all about producing your own home-grown produce :)

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Right after harvesting in the garden, we headed up to the kitchen where a professional chef, Chef Steve, helped the kids make homemade mozzarella! The process is fascinating and it tastes even better! We also made our own personal English Muffin Pizzas and a Caprese salad (Tomato, Mozzarella, and Basil). We ate these for lunch along with another lettuce-based salad and a fruit salad. How delicious!

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We then took the kids out for physical activity to burn off some steam with a huge game of freeze tag. Once we were finished, we went back up into the food labs for one more round of cooking for the day. The kids learned some knife skills today cutting up tomatoes and cucumbers making a Mediterranean Couscous Salad. They also mixed and rolled together some Peanut Butter Energy Bites (although the kids had plenty of energy without any help!)

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Tomorrow is Pool Day so don’t forget your bathing suits! See you then :)

From Farm-life to Tea-time

Day 2 of Culinary Camp, “Outside the Lunchbox,” began in the cafeteria as we all prepared for the short journey to Earth Dance Organic Farm. Once all campers had arrived, we headed on down the highway to the farm! A worker named Rachel greeted us and took us on a lovely tour of the farm. All the while she taught the kids what it means to be an Organic Farm, how they grow the food, how they dispose of food they cannot sell, and most importantly, how important it is to take care of yourself by putting good food into your bodies. We even got to try some food and herbs :) It was a hot day but we had a great time all the same!

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After leaving the farm, we headed to a greenhouse on SLU’s campus to learn a little bit about hydroponics and how botanists and biologists are experimenting to find new ways to grow plants without soil…food for the future!!

We then made our way back to campus to eat a Mexican-inspired lunch and to have physical activity outside. From there we marched back up into our kitchens to explore more of what kids from different countries might have in their lunchboxes. Today be focused on Britain and made Blueberry Scones, Cucumber Tea Sandwiches, and Devonshire Cream. What a productive day!!

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A “SUSHI” Start to a Great Week

Welcome to culinary camp! We began the long and food-filled week today with our first trip down to the garden. We met master gardener Marilyn and a University helper Ms. Erin who taught us all about what it means to take care of oneself, each other, and most importantly the plants themselves while gardening! They gave us a tour of the garden and we even got a chance to get acquainted with the hens we keep there. We ended our morning in the garden by planting in a few of the beds.

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From there, we headed up to the kitchen to learn all about the rules and regulations of a safe kitchen. Once we got through the basics, we dove right in to cooking! We made sushi rice which we would use later after lunch and we also made sesame noodles with cucumber. This week we are celebrating the “Out of the Lunchbox” theme where the kids get to produce items that could be in the lunch boxes of kids all around the world!

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After a productive morning of cooking we headed down to a delicious lunch and to participate in physical activity where we did relay races and played a game of tag. Soon after we headed back up into the kitchen to conclude our day at culinary camp. A professional chef, Chef Mik, came to show the campers how to roll authentic sushi and helped them make a classic “California Makimono” whith crab, avocado, and cucumber inside. We also made an Asian Style Chex Mix and Fruit “Sushi” Roll-Ups. The campers got to take the fruit roll-ups home so hopefully they share their amazing skills!! See you tomorrow for our field trip to Earth Dance Farm :)

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