Camp Blog

Thursday, June 9th, Exploring Italy Day 4

Today our campers worked on meals for Campus Kitchen. The kids made about 30 meals for Campus Kitchen to donate to those in need! They made spaghetti, banana bread, and spinach salad. They wrote notes on the to go boxes that they packaged the meals in.  We got to deliver them to Campus Kitchen in Reinert Hall before heading to the pool.

Working on the packaging for the meals.
Working on the packaging for the meals. Campers wrote cheerful notes that the clients would see when they opened their meal!

The kids had a great time at the SLUruba pool! It was pretty hot out, but they had a lot of fun splashing around in the pool.

Molly and Reagan having fun in the pool!
Molly and Reagan having fun in the pool!
Tatum jumping out of the water for Miss Jessi's picture.
Tatum jumping out of the water for Miss Jessi’s picture.
A group of girls posing for the picture!
A group of girls posing for the picture!

At pickup today, campers and parents got a chance to check out the Fresh Gatherings CSA farmers market!

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June 7, 2016 – Exploring Italy Day 2!

Welcome to Culinary Camp 2016! We are so excited to welcome campers this year, and to kick things off our theme this week is Exploring Italy.

Today we had a fun field trip planned for the morning. We traveled to Marcoot Creamery in Greenville, Illinois. The cows welcomed us to the dairy farm!

A baby calf at Marcoot's dairy farm.
A baby calf at Marcoot’s dairy farm.

One of the owners of the creamery, Beth Marcoot, took us on a tour around the farm where campers got to see where the cows are milked, pet the baby calves, and sample cheese and ice cream.

Petting the calves!
Petting the calves!

Campers got to learn about the process of cheese making at Marcoot and all that is going on around their farm.

Campers by the Marcoot sign
Campers by the Marcoot sign

After the Marcoot tour we headed over to a park to have a picnic lunch (the campers prepared their lunch of Italian pasta salad, fruit salad, and black bean brownies the day before) and play on the playground. Then we headed back to SLU to bake ladyfingers for tiramisu that we will be making later in the week and learn about tower gardens!

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Week 4, Day 3

 

 

Wednesday is disability awareness day at Culinary Camp, so we spent our morning learning about different disabilities.

We started with making chicken feed while wearing leg braces.

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One of our counselors, an occupational therapy student, showed us some kitchen tools if a person only had the use of one hand. We practiced cutting apples and lettuce with the equipment.

 

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We even were able to see what life in a wheelchair would be like!

 

 

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We found an egg!!

 

 

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After a great morning in the garden, we headed back to the cooking school for some Midwestern cooking. For lunch, we made Missouri barbecue and creamy Kansas coleslaw. Delicious!

There was a lot of cutting that needed to be done!

 

 

 

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Our barbecue sauce was so delicious!

 

 

 

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Our coleslaw was amazing!

 

 

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What a yummy lunch!

 

After lunch, we went outside and played an exciting game of “Mother, may I”

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After a few games, we started cooking again. During the afternoon, we made Southwestern food–pico de gallo and portabello and poblano fajitas. We also made a huckleberry barbecue sauce for sliders.

 

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The portabella mushrooms were HUGE!

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It’s always to get your mise-en-place (ingredients in place) before cooking

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We can’t wait for the appetizer party! All of the food will be so good!

Camp Blog

Week 4, Day 2: Southern Food

Today was another great day at Culinary Camp!

In the morning, we took a field trip to Earth Dance, which is an organic farm. The campers learned about organic farming and were able to help out with some of the farming! We met some chickens and tried some Earth Dance carrots. They were delicious!

After lunch, we started cooking again! We left the East coast behind and moved on to the South. We cooked Texas Chilli con Carne, made our own Southern Pepper Jelly, and baked delicious buttermilk cheddar biscuits. Mmmmm!

Chopping away!

 

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Here is our chilli and the pepper jelly–the perfect mixture of sweet and spicy!20140624_144610_resized 20140624_144911_resized

 

Don’t these biscuits look delicious?20140624_145054_resized 20140624_145636_resized image_1 image_2 image_3 image_4 image_5 image_6 image_7Come back tomorrow to see some Midwestern classics!

Camp Blog

Week 4, Day 1: East Coast Eating

 

 

 

Welcome to the Gardens to Tables Culinary Camp blog! This week we will be traveling regional America and discovering cuisines unique to different states.

We started today in the garden and learned about what it means to be an organic farm. We took a tour of the SLU garden and even got to try our hands at some gardening!

Then, we kicked off our road trip around the U.S. with some east coast foods. The kids made New York style pizza for lunch. Everyone loved getting to knead their own dough and top their own pizza!

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The pizza made a very delicious lunch!

We also had a wonderful New England Mixed Greens Salad with Maple-mustard Vinaigrette

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Everyone was so proud of their finished pizzas!

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Camp Blog

Week 3 Day 5: Harvest and Appetizer Party!

Today was harvest in the garden and more traditional French cooking! In the morning, the campers harvested vegetables, herbs, and fruit from the garden. It was great to see all the wonderful produce that stems from all that hard work! The campers harvested swiss chard, kohlrabi, turnips, beets, raspberries, fresh thyme, basil, and spinach.

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After the garden, the campers headed back up to the kitchen to finish cooking for French week and the appetizer party! For lunch, the campers made Alsace Flammkuchen, a rich, decadent thin crust French/German style pizza with bacon, onions, and creme fraiche. They also prepared a simple, creamy pea salad using fresh tarragon and chives. After lunch, the campers finished off their recipes for the appetizer party. They prepared chocolate mousse using espresso, French cheese Grougeres, and traditional Ratatouille using eggplant, zucchini, garlic, and tomatoes. It was great to sample and taste all the delicious French food made this week at the appetizer party. Cheers to another great week, campers! Bon Appetit! friday camp 022 friday camp 023 friday camp 024 friday camp 026 friday camp 027 friday camp 029 friday camp 030 friday camp 031 friday camp 034 friday camp 035 friday camp 036 friday camp 037 friday camp 038 friday camp 039 friday camp 040 friday camp 041 friday camp 042 friday camp 045 friday camp 046 friday camp 047 friday camp 048 friday camp 049

Camp Blog

Week 3 Day 4: Herb Day, Campus Kitchens, and Pool trip!

Thursdays are always an exciting day at Culinary Camp! The campers engage in a variety of tasks on Thursdays including Herb day in the garden, cooking food for Campus Kitchens, learning about hunger awareness, and ending the day relaxing and playing in the sun at SLU’s pool! Herb Day started off great in the garden. The campers took a tour of the garden, discovering where all the herbs were. They smelled, tasted, and picked a variety of herbs: basil, mint, lavender, lemon balm, chives, dill, rosemary, and many more! The campers were able to make a cooling herb spray (perfect for these sweltering days!) and a delicious herb butter utilizing the many herbs in the garden.

After the garden, the campers headed back up to the kitchen to learn about hunger awareness and hunger around the world, especially in the United States. Then it was time to start cooking! Today, the campers did not cook for themselves, but for others who might not have accessibility to food. The teens made thirty meals for Campus Kitchens, a non-profit organization which cooks and delivers meals to those in need. Today, the teens made braised carrots and endives, chicken salad sandwiches, and strawberry-nectarine bread. The meals were packaged and brought to Reinert Hall, where Campus Kitchens operates at SLU. After delivering the meals, the campers celebrated their hard work at the pool for some sun and fun!

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