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.
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.
At pickup today, campers and parents got a chance to check out the Fresh Gatherings CSA farmers market!
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!
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.
Campers got to learn about the process of cheese making at Marcoot and all that is going on around their farm.
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!
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!
Getting ready for that chilli!
Here is our chilli and the pepper jelly–the perfect mixture of sweet and spicy!
Don’t these biscuits look delicious?Come back tomorrow to see some Midwestern classics!
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.
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!
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!