Today, sadly, is the last day of Culinary Camp for 2016, but we had a blast! This morning we made Baked Mac and Cheese. As you can see, our campers had a lot of fun making it today (and acting like elephants at the same time). In the afternoon, we finished making things for the Parent Party! Here are pictures of the Shrimp Stew, Hearts of Palm Salad, Brazilian Cheese Bread, and Layer Cookie Tart.
Thursday is harvest day for SLU’s Farmer’s Market! The campers had a busy morning picking eggplant, green beans, okra, squash, swiss chard, carrots, and hot peppers. During our morning session of cooking we prepared meals for Campus Kitchen, a local organization fighting to end food insecurity and food waste. The meals included curry chickpeas and rice, avocado kale salad, and apple crisp. We spent the rest of the afternoon at the pool playing Marco Polo!
Today at Culinary Camp we had a full day full of learning and cooking! In the morning, we has (dis)Ability Awareness where each camper had the opportunity to use a wheelchair, a leg splint, modified eye glasses, and try doing daily activities only using one arm. Additionally, Mr. Michael came to tell the campers about his experiences and current job at Paraquad. Our morning cooking session included personal pizzas, salad with passion fruit dressing, and fruit. Each of the campers had a blast rolling out his or her pizza and topping it! In the afternoon, we prepared Pave de Biscoito Maria (a Brazilian layer cookie tart) and a Brazilian Hearts of Palm Salad.
Today was was field trip day for camp! Unfortunately because of the rain, we were not able to go to International Institute. However, we were still able to go to Chocolate, Chocolate, Chocolate to see how they make their different chocolates and sample a few of them. Since we had extra time from the morning, we decided to have our own version of Cupcake Wars. Each kitchen was given three different base recipes to choose from and then a table full of ingredients to make their cupcake unique. The results were beautiful (and incredibly tasty!).
After harvesting eggplant, green beans, and summer squash in the garden in the morning, we headed up to the kitchen to cook for Campus Kitchens, an organization that prepares meals for people who need them using food donated by local grocery stores. Using donated items that they provided, we made roasted chicken, vegetable succotash, potato salad, and lemon blueberry quick bread. After a quick lunch, we delivered the 30 meals we prepared to Campus Kitchens on SLU’s main campus and got a brief tour of their huge kitchen! Then we headed over to the pool for some volleyball and swimming.
Today was another great day at Culinary Camp! We worked in the garden in the morning and learned a little bit about disabilities and how people can adapt to them, such as by using a special cutting board. We then headed up to the kitchen to prepare our Oklahoma themed lunch – barbecue chicken with purple and sweet potato fries and green beans. It’s safe to say we got a little messy during lunch from all of that barbecue sauce! We finished up the day preparing summer rolls from Los Angeles and cheesecake bars from Chicago to share with our families this Friday.
Today we headed to Companion Bakery for a tour of the facility and some tasty bread samples! After that, we went to Forest Park for a picnic lunch and some playground time. We finished up the day by making our own vanilla ice cream. We put our base in a plastic bag with ice and salt and shook it to make it freeze!