We welcome kids ages 13 to 17 to join us for a five-day camp, featuring seasonal and delicious gluten-free and vegetarian recipes that can be easily recreated at home. We’ll focus on gluten and meat substitutes, proper measuring, knife skills, classic techniques, organization, working cleanly and safely in the kitchen, and creativity.
Day 1: Breakfast and Brunch
- Cinnamon Rolls with Cream Cheese Frosting
- Pumpkin and Brown Sugar Muffins
- Buckwheat Pancakes with Blueberry Sauce
- Tempeh and Potato Breakfast Bowls with Scrambled Eggs
Day 2: Lunch
- Potato-Leek Soup with Roasted Poblano Peppers
- Quinoa, Avocado, Chickpea and Cucumber Salad with Feta Vinaigrette
- Chewy Chocolate Brownie Cookies
- Pomegranate Oolong Iced tea
Day 3: Dinner
- Margherita Pizza with Tomatoes, Mozzarella and Basil
- Grilled Vegetable Antipasto Salad with Pesto Drizzle
- Crispy Fried Cauliflower Fritters
- Flourless Chocolate Cake
- Italian Cream Soda with Blackberry Syrup
Day 4: International Favorites
- Tostones (Crispy Fried Plantains) with Cilantro-Lime Aioli
- Bean and Cheese Pupusas (Stuffed and Griddled Masa Cakes)
- Spanakopita Pie (Spinach and Feta)
- Chana Masala (Chickpea Curry) with Steamed Rice and Raita
Day 5: Doughs and Desserts
- Cinnamon Raisin Bread
- Individual Chocolate Chip Zucchini Loaves
- Lemon Bars with Cookie Crust
- Strawberry Shortcakes with Chantilly Cream
School Notes:
Important:
- Please note that upon purchase, your email address may be shared with The Chopping Block Lincoln Square, and you will be receiving class and/or marketing information from the provider.
- Also note that by purchasing seats for classes at The Chopping Block you are authorizing CourseHorse to charge your card if you order additional drinks and do not pay for them at the time of the class.
