Camp 2017

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

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