Week 7: Day 2-Field Trips & Festivities!


IMG_6166.JPGToday was an eventful day! FIRST STOP: Companion Bakery. We traveled all the way to Creve Coeur to experience the BEST bread in the STL!






Consensus was that it was a DELICIOUS adventure. We got free BREAD and free SMELLS, whilst learning how to create artisanal breads and pastries.





We checked out each of the ovens AND freezers just to make sure everything was in tip-top shape.

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IMG_6169.JPGSince we are now EXPERTS in the science of baking bread… we will put our skills to the test later this week.






IMG_6176.JPGIMG_6174.JPGAfter our bellies were full of gluten, we decided that we were not ready to go back to our own kitchen quite yet… so we ventured to our SECOND STOP: Bissingers, to hone our chocolate tasting skills.IMG_6177.JPGHere we learned the ancient practice of chocolate making, saw 200 year old chocolate molds, and held a real cocoa bean! We also worked out our biceps with an 11 pound chocolate bunny.IMG_6178.JPG

IMG_6179.JPGBut in order to see chocolate making in action, we had to suit up in our best professional attire.IMG_6183.JPGLooking like TRUE scientist chefs we walked through the magical land of cocoa and caramel.


IMG_6182.JPGIt was OUR duty as NEW chocolate connoisseurs to taste test gummy pandas and chocolate squares before we left (even though we hadn’t had lunch yet… don’t tell mom and dad…)!




After returning to SLU, we burned off some energy crossing Johnny’s bridge and chasing fox & squirrels at recess 😉 Then came back inside to cool off and make delicious AND nutritious slushies made from real fruit!

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2017 Week 6 Back to the Basics

Monday July 17, 2017

Welcome to week 6!! Today was super busy as we got to know each other, planted vegetables and cooked up a storm! We started the morning with a tour of the garden which then led us to planting carrots, beans, and herbs ourselves! The kids found our crazy chickens in the garden and even got to feed them blackberries and bugs! Before it got too hot we went upstairs to the Food Lab to cook our very own lunch. Today’s menu consisted of fancy grilled cheese (pesto from scratch, fresh mozzarella, and tomatoes), roasted broccoli and fruit (cantaloupe and honeydew). The kids ate it up!

IMG_0364After lunch we spent a little time outside but before too long we had to get back in the kitchen to make our lunches for tomorrow. We made black bean brownies, fruit salad, and turkey sandwiches for Tuesday’s lunch. IMG_0369

It finally came to wrapping up the day with a presentation by one of our counselors, Michelle who talked about our theme this week, Back to the Basics. She defined cooking terms and showed great 2 min clips on how to cut, cook, and look like a professional chef!

Tuesday, July 18th 2017

Today we went on our field trip to Marcoot Jersey Creamery! We got to see where they milk the cows and even try some of the white cheddar cheese they were in the process of making! Marcoot Creamery is in Greenville, Illinois about an hour away from St. Louis. At Marcoot they produce lots of different cheeses as well as ice cream! You can buy some of their products at places like City Greens, Straub’s, Eckerts, Dierbergs and some Whole Food stores. After a long day on the farm we came back to make kale chips and roasted cauliflower bites. We will be back at it again tomorrow to cook up a storm!!



Wednesday, July 19th 2017


Wow did we cook a lot today!!! This morning we started in the garden with disability awareness day. Michael form Paraquad came in to talk to the kids about his story and how he ended up in a wheel chair. We then broke off into groups and did various activities with adaptive equipment to learn more about different disabilities.

Then we headed into the kitchen to make spaghetti and meatballs! The campers LOVED the meatballs and everything else of course. We made homemade croutons for our Cesar salad as well as Cesar dressing with Greek yogurt!

To finish the afternoon we had a special guest come into our kitchen, David Laufer! He is a well known baker in the St. Louis area and has recently been awarded for his famous cookie the ‘Chewy Mooey’ which was voted best cookie in St. Louis area! He demo’ed the cookie for us and then every camper got to make their own batch! David works at River City Casino. You can read more about him and his desserts here! https://www.stlmag.com/dining/david-laufers-desserts-dazzle-at-river-city-casino/

Check back with us tomorrow for more updates and fun!

Thursday, July 20th, 2017

Today was HOT!

  1. Hot in the garden to start off the day. Thursday is Harvest Day so campers got to harvest hot peppers, tomatoes, blackberries, arugula, squash, green beans, and peaches! We even got to eat the peaches for lunch.
  2. It was HOT in the kitchen too! Not sweating but our jambalaya was full of spicy flavor mixed with sausage, chicken, onions, carrots, and chicken broth. Thursdays are special because we make lunch for Campus Kitchen Project which serves 50 people every Thursday. Our campers get to cook for those who can’t and serve the Saint Louis Community. You can learn more here! http://www.campuskitchens.org/
  3. It was HOT at the pool too!! We had a fun time playing Marco Polo and Sharks and Minos with the kiddos. The water definitely cooled us down.

After a hot hot hot day we celebrated one of our very own campers birthdays with homemade cupcakes and all natural food dyes in our icing.


Friday, July 21st, 2017

The Last Day!

Today is a big day, we have so much to do in so little time. We learned more about herbs  by making herb tea, rosemary lemonade, boo boo salve, and taking a tour of the herb garden itself.

When we got back it was time to cook! Friday is for personal pan pizzas so campers learned how to knead their dough and watch it grow!

In the afternoon we got ready for the parent party. We made baked potato rounds, rosemary chicken and the remaining rosemary lemonade!!


2017 Week 5: One Ingredient, Three Ways

MONDAY JULY 10thIMG_0514The first day of camp started off with learning the tools and rules of the garden! We then started on our first task, planting beets, beans, and basil!

After gardening we went up to the kitchen to prepare our lunch, mac&cheese, sautéed squash, cornbread, and cantaloupe. We also made bread in a bag for sandwiches for our field trip.

After a game of freeze tag and learning about MyPlate we headed back into the kitchen to make our field trip lunches. The menu included turkey and veggie sandwiches, fruit salad, black bean brownies, and billy goat chips.


It’s field trip day, but before we headed out we made strawberry popsicles! We also had a  nutrition lesson on whole grains. For our field trip we headed to Gateway Greening and Chocolate Chocolate Chocolate factory. Once we got back we tested out our acting skills by creating commercials that promoted eating fruits and vegetables.

Wednesday July 12th

Today was a busy day in the kitchen, but first we spent the morning in the garden for disability awareness day. We had a guest speaker from Paraquad come and talk about how he does daily activities with a physical disability. Once we got back to the kitchen we prepared our lunch: chicken and black bean tacos, cantaloupe, and sweet potato fries! Due to the severe heat we could not go outside, so we did Harry Potter themed yoga and learned about vitamins and minerals. In the afternoon we went back into the kitchen to prepare for the parent party!

Thursday July 13th 

Today was pool day, but before we headed out in the sun we prepared a meal for campus kitchens. The campers made veggie frittata, roasted potatoes, and a strawberry quick bread. Our lunch was catered from Fresh Gatherings and it included pasta bolognese, broccoli florets, and fresh peach cobbler. After lunch we headed to the pool for a fun afternoon in the sun!


2017 Week 4: Vegetarian Week

Welcome to 2017 Gardens to Tables Culinary Camp! We have an awesome group of campers this week who are excited to cook, learn, and discover during our Vegetarian inspired week at camp.

Day One: After spending the morning in the garden, campers headed inside to get started with the cooking adventures! For lunch, these fun and creative campers worked together in their kitchens to create a butternut squash mac & cheese dish with roasted cauliflower and freshly cut fruit on the side. After lunch, campers headed outside for Physical Activity time, then listened in to a Nutrition Education session. During the afternoon session, campers crafted veggie sandwiches, black bean brownies, and fruit cups in preparation for tomorrow’s field trip lunch.

Working on the roasted cauliflower! Yum!


Eliza and Meera cooking black bean brownies 🙂
Black Bean Brownies prepared by the campers


Counselor Michelle instructing campers on safe knife handling skills


Ben and Colin doing a stellar job cleaning up after they made their lunch!
Mary Wyatt working hard towards earning the “Cleanest Kitchen” award


Day Two: Today Culinary Camp 2017 explored the wonders of Missouri’s Botanical Garden. At the Botanical Garden, campers got to adventure around the Children’s Garden, Memorial Maze, Herb Garden, Japanese Garden, and much more! Next, we headed to a park in Tower Grove to eat our packed lunch. Once we got back to SLU, campers hit the kitchen to prepare delicious homemade granola bars for snack as well as “cowboy caviar” and homemade tortilla chips for later this week.


Braid train getting ready for the Field Trip!

First adventure at the Botanical Garden – Children’s Garden!


Walking through the Herb Garden!


Next Up – The Memorial Maze!

On our way to the Japanese Garden!

Final walk through the Garden on our way to the park
Melani showing us her balance skill!
Back in the kitchen working on the cowboy caviar
Homemade Granola Bars 🙂
Mary Wyatt and Meera demonstrating that teamwork makes the dream work when it comes to cleaning up the kitchen!


Day Three: Disability Awareness Day! Campers spent the morning outside listening to expert gardener, Marilyn, talk about Friends and Foes of the garden. Next, Mike from Paraquad came and shared his story with the campers, enlightening others on the importance of equality and inclusion for individuals with disability. Campers were able to participate in gardening activities and tasks while utilizing adaptive equipment and mobility devices. After spending the morning in the garden, campers headed inside and started cooking! For lunch campers crafted baked tofu tenders, honey orange roasted carrots, and fruit. Later in the afternoon, campers worked together to make snap pea salad, lemon quinoa salad, and peach iced tea!

Learning about the Friends and Foes of the garden!
Mike from Paraquad sharing his story with campers
Maggie and Eliza working on their baked tofu tenders


Honey orange roasted carrots! Yum!
Counselor Sarah teaching campers about Nutrition Education


Day Four & Five: On Thursday morning, campers harvested in the garden. Next, they hit the kitchen and cooked a meal for Campus Kitchen! After enjoying a meal prepared by Fresh Gatherings, campers had a fun afternoon swimming at SLUruba. On Friday, campers worked to create a tasty lunch of Vegetable Calzones, Greek Green beans, and Fresh Fruit. After playing games outside and gaining knowledge during Nutrition Education, campers made Black bean quesadillas and healthy banana splits! Overall, it was a fantastic week!


Tiffany mixing up some dressing for the Campus Kitchen meal!

Packaging up a delicious meal for others!

Having fun at SLUruba!


2017 Week 3: Mystery Basket

Day 1:

This week we have a splendid group of teen chefs whipping up yummy dishes in the kitchen–though they are given a table of ingredients and some recipe suggestions, they have the creative freedom to twist the dishes however they’d like. Here at camp we are all about experimenting with spices, cooking methods, and crazy combinations to better understand what flavors, textures, and foods work best together. Below are some fun photos of what we cooked up today!

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Above: Washing dishes and tasting the batter for our black bean brownies!

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Above: Learning to use double broilers to melt our chocolate. YUM.

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Above: Head counselor Molly teaches about macronutrients and great sources of them in nutrition education.

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Above: One groups’ creative way to include veggies in their dish; kabobs!

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Above: Kate and the campers get to work on putting together their lunches for Tuesdays’ field trip.


Day 2-3:

We’re halfway through the week and going strong! Tuesday morning was filled with awesome field trips to bakeries, creameries, and the fabulous Jay’s International Food Store to learn about some unusual ingredients from the far corners of the world. In the afternoon, everyone enjoyed a cooking demonstration from our special guest chef, Erin Szeiak, from Vista Ramen! With the help of some volunteers, Erin made some scrumptious jackfruit carnitas with slaw on steam buns for everyone. Wednesday began in the garden, learning about mental illness and physical disabilities, and was followed by a day of concocting lots of tasty surprises for Friday’s parent party and different styles of pasta dishes for lunch–always a win!

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Above: Our special guest, Erin Szeiak, showing proper knife technique as she prepares the coleslaw.Screen Shot 2017-06-21 at 4.03.10 PM.png

Above: Bringing it all together

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Above: The final product! Jackfruit carnitas with slaw on a steam bun.

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Above: Chilling out at Jeni’s Splendid Ice Cream

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Above: A message from the founder!

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Above: Preparing ingredients for a pasta with Bolognese sauce.

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Above: Master gardener Marilyn shares her knowledge about friends and foes in the garden

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Above: Getting started on our weed pulling before doing it again with splints, slings, and blurred goggles to experience the difference of gardening with a disability for Disability Awareness Day.

Days 4-5:

From pool time to the parent party, we certainly kept busy our final two days! We spent time harvesting fruits, herbs, and even weeds in the garden to put in our delicious recipes, and used our time on Thursday morning to cook calzone dinners for Campus Kitchen!

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Above: The best day of physical activity; swimming!

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Above: Harvesting peaches for our lunch.

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Above: Playing team building games.

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Above: Preparing the food for the day! Parent party desserts and calzones with steamed vegetables for campus kitchen


2017 Week 2: Into the Woods

Day One:

Welcome to Culinary Camp 2017 week 2! We had a great first day today. We started the day off in the garden, then we cooked some delicious vegetarian chili and corn bread, we bared the heat and played kickball, and then made some black bean brownies for our sack lunches tomorrow! Here are some pictures from out day:

Taylor cutting up some zucchini sticks
Our little chefs hard at work!
The boys making some chili
I think someone likes the brownies 🙂
The apron train!
We had a slight mishap with the cayenne pepper… what fun would cooking be without a little mess?!


Day Two:

Today was full of adventure! We started the day off with a drive out to Defiance to see an all organic farm, Kraut Run. We got to plant cover crop, plant potatoes, and plant our very own pea plant. They had chickens and ducks, which all the kids were really excited about.

Then we took a small detour to a playground near Liberty High. We ate our lunch that we had packed the day before and played there for about an hour.

Once we got back we made some banana boats for snack and dill dip for our veggies tomorrow. We had a special guest come in to talk to us about tofu. Dan Brewer, the maker of MoFu tofu came in and told us all about how tofu is made. With the help of kitchen 2, he made us all a delicious sample dish of tofu.

After we cleaned up in the kitchen, we wound down our day by playing ninja and frog in the Multi Purpose Room.

The kids planting cover crop.
Ailsa making soil squares for her pea seed.
Mia spinng everyone on the merry-go-round.
Camp picture!
Sarah showing us how to make meringue with bean water instead of eggs for the banana boats!
Chef Dan talking about MoFu tofu.
The campers playing frog.


Day Three:

Today we learned about disabilities from Micheal, our guest speaker. The kids got to experience how gardening and cooking, while living with a disability, might be different. They used the wheelchairs, adapted cutting boards, splints and simulating vision impaired glasses.

Then we went inside to make lunch. We made macaroni and cheese, brussel sprouts, and cut up fruits. We then worked on making a special dessert for your parent party on Friday and made an herbal tea.

We then made some birthday card for a fellow camper and played games for a while. We finished up by watching the British cooking show while eating our snack, which was a dill dip  we made yesterday.

Kitchen 6 making their mac n cheese.
Olivia and Taylor “taste testing.”
Cutting avocados.


Day Four:

Today we started off in the garden again. We harvested some carrots, tat soy, fed the chickens some weeds, and planted some vegetables. After field washing our harvest, we brought everything inside, and delivered it to the kitchen downstairs (Fresh Gatherings).

We headed upstairs to make lunch for campus kitchen. We made stuffed peppers, green beans, and blueberry oatmeal cookies! Then the kids decorated the food containers for the people at campus kitchen.

We got lunch catered from Fresh Gatherings and Chef Dan prepared us his own tofu. We had a tofu bowl with rice, the carrots and tat soy we had picked from the morning and strawberries. All the kids did a really great job at trying new foods!

Then we went to the pool, had some fun in the sun and headed back to snack on some tres leches cake. We played some games and watched cupcake wars until pick up.

Feeding the chickens
Harvesting carrots
Showing our bounty
Field washing our harvest
planting 2
Clara planting
Taylor scooping blueberry cookies
Andrew cutting up peppers
The girls taking a little “break”
Plating our meals for Campus Kitchen
Pool time!

2017 Week 1: Global Kitchen

 Ciao! – Hallo! – Bonjour! – Hallo! – Ni Hao (你好)! – Χαίρετε! – Salâm (سلام)! – Kon’nichiwa (こんにちは)! – Shalom! – Hello!

Monday: June 5, 2017

Happy first day of Culinary Camp 2017! We have 17 wonderful, intuitive, and eager children in our kitchen and garden to kick off the first week of summer camp. Our day started in the garden with Marilyn and Sarah, our master gardeners, teaching the kids about garden safety and tool care. It wasn’t before long that we teamed up to weed so we could plant some beans. After some time in the garden, we went into the kitchen to prepare our lunch which was lo mein, asparagus, cantaloupe, and pineapple!

After getting some playtime in outside with Kate and learning about grains from Heather, we were back in the kitchen making our lunches for tomorrow’s field trip. We made our own mayo for turkey, cheese, tomato, onion, and avocado sandwiches, fruit cups, and some delicious black bean brownies!IMG_1123

Marilyn reviewing tool safety and care
Planing Bush Beans
Kitchen 4 making their black bean brownies!






Wednesday: June 7, 2017

Yesterday we visited the Marcoot Jersey Creamery in Greenville, Illinois. We learned about how cheese is made! Check out some photos from our field trip:


Today, we began our day in the garden and talked with Michael, who works with Paraquad and is an individual living with a disability. He shared is story and experiences with learning how to live independently with a disability. We were able to challenge ourselves in understanding how it would be to live with an array of disabilities. We attempted weeding with vision-impairing glasses, learned how to use wheelchairs, tried catching foes of the garden with slings, and cutting vegetables with splints.



For lunch, we made a vegetable curry and we started to prepare some food for our party on Friday this afternoon!

chopping some veggies for the curry


Some serious discussion going on about the flavor
Kitchen 4’s beautiful vegetable curry!
Major cleaning happening for “Cleanest Kitchen Competition”

Friday: June 9, 2017

Yesterday we spent some time harvesting onions and basil in the garden. In the afternoon we spent some time swimming and splashing at SLU’s pool, “SLU RUBA”.

Thursday’s harvest of onions!
Cleaning our onions
Playing some volleyball at SLU RUBA
Madeline and Morgan catchin’ some rays


Today was our last day of GLOBAL KITCHEN WEEK! It’s been exciting tasting flavors and textures from around the world. We started in the garden learning about herbs. We made our own planters, made basil lemonade, and a coconut-mint hand scrub. Before we knew it, we were in the kitchen preparing some pierogi, meatballs in marinara sauce,   and bruschetta for the parent party! Earlier this week, we prepared a Greek salad, Asian silk road fruit punch,  and a tres leches cake for the party.

Liz, practicing her knife skills while chopping some cauliflower
Ember and Olivia enjoying some watermelon
Counselors Kate and Kayla ready to get the party started


HUGE thank you to the parents and kids throughout the entire week – we had a blast this week!!

Ciao! – Auf Wiedersehen! – Au Revior! – Totsiens – Zàijiàn (再见) ! – αντιο σας! – Khodahafez (خداحافظ) ! – Sayonara (さよなら)! – Shalom! – Goodbye!