Today was Disability Awareness Day, and the campers spent the morning in the garden learning about different disabilities and how these may affect daily activities for an individual. A representative from Paraquad STL came to speak to the campers. Michael, a disabled man himself, expressed how he has adapted to doing things in a wheelchair. Michael explained that although a person might have a disability, they are still very capable of doing everyday things! The campers split up into groups and worked with adaptive kitchenware such as a one handed can-opener and knife.
After the garden, the campers headed up to the kitchen to make lunch. Lunch today was vegetarian in Mexico! The campers made Roasted Corn and Poblano Salad with a Chipotle Vinaigrette and fresh vegetable Quesadillas made with squash and red bell pepper. The Quesadillas were served with a corn relish made with lime and scallions. It was a spicy and fresh lunch!
After lunch, the campers took advantage of the wonderful, sunny weather and played outside. Then they headed back into the kitchen to prepare vegetarian summer sweets such as a fresh raspberry and strawberry granita and a rhubarb compote. The compote was made using sugar, rhubarb, and fresh grated ginger. It will be served over yogurt with fresh sliced strawberries!
The campers also made Baked Quinoa Croquettes made with dill and kale. It was fun to get our hands messy preparing the quinoa mixture, and they turned out perfect! We can’t wait to try our delicious dishes on Friday at the appetizer party!
Each team had a really fun day of cooking! Introducing week 6 of Culinary Camp 2014!