Today the campers started off in the garden with disability day. They did different activities around the garden as if they were blind in one eye, in a wheel chair, etc. A speaker came to talk to them as well as you can see in this picture below.
It was then time to cook! Today for lunch we made pizza from scratch and each camper got to decorate their own personal pan pizza. We had garlic green beans and fruit salad to go along with our pizza.
In the afternoon we started prepping for our parent party on Friday. We ended the day by making a salsa for our salmon and a marinade which the salmon will soak up on Thursday and Friday.
Campers this week are having so much fun!
Monday: June 27th
To recap, Monday the campers made Baked Mac and Cheese with fresh cantaloupe and a tossed salad for lunch. After physical education and nutrition ed. they made their lunches for the field trip which took place on Tuesday. Campers made fruit salad, Vegetable pasta salad, and black bean brownies for lunch!
Tuesday: June 28th
Today we went on a field trip to Companion Bakery. The kids learned how to make bread and tour the huge facility in West Saint Louis. Companion is a local company that has been crafting breads since 1993. The West Saint Louis campus also has a cafe, an education center, and retail outlet in addition to the factory. Below are some pictures of the kids learning about different dough and trying out Companions’ delicious products.
Once they left Companion Bakery, they ate lunch in Forest Park. In the afternoon, campers made Hawaiian Fruit and yogurt Pops! It was quite the busy day.
Thursday at culinary camp was a busy day! We started the day in the SLU garden with harvest for the CSA (community supported agriculture) and farmers’ market, then we took a tour of the SLU orchard and learned about permaculture.
For our morning cooking session, we prepared meals for Campus Kitchens to benefit Hope House and discussed food insecurity in our city.
Following lunch, we dropped off packaged meals at Campus Kitchens and took a tour of their kitchen. Finally, we ended our day with a trip to SLUruba to catch a break from the St. Louis heat!
FRIDAY-For our last cooking morning cooking session for the week, campers are making mac’n cheese from the classic French mother sauce, bechamel. Our campers have learned great mise en place and have cooked up some tasty meals this week!
Make sure to join us tonight at 4 PM in the multipurpose room for our parent party and to try some of the tasty treats that are campers have cooked up this week! Stay Healthy. Keep Cooking.
Today was personal pizza day here at culinary camp! Campers mixed and kneaded their own whole wheat pizza dough, and they topped it with an array of ingredients!
This afternoon’s cooking session will feature another Alice Water’s recipe: Roasted Strawberry Ice-cream! Make sure to come to the parent party this Friday at 4 PM in the multipurpose room to try the ice-cream and other goodies our campers are preparing this week. Stay healthy. Keep cooking. 🙂
Field Trip Day! Today, we packed into SLU vans and made our way to Kraut Run Farms in Wentzville, MO to learn about sustainable, organic farming methods. Campers harvested garlic and radishes, planted potatoes, turned compost, fed pigs, and got a good rest on the car ride home! During our afternoon session we made cheddar, chive biscuits and popcorn trail mix. Stay healthy. Keep cooking 🙂
We cooked up a storm on our first day of teens’ week with a lunch menu of saffron risotto, herb roasted chicken, and lemon Parmesan broccoli by some of our favorite chef icons: Alice Water and Gualtiero Marchesi. (Sounds good, right? Your teens’ will be able to share recipes at the end of the week with their recipe binders!)Following lunch we had an epic photo scavenger hunt and learned how to navigate MyPlate and food groups in Nutrition Education! Also featured, our awesome black bean brownies were part of our afternoon cooking session and made their way into Tuesday’s sack lunches. Stay healthy. Keep Cooking. 🙂