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10875 US Hwy 285, Conifer, Colorado 80433
303-419-8290

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C&K is sponsored by: 

BAC Ferguson Appliance Center of  Denver

SAMSUNG

  Root West Design • Build • Remodel

© 2019 Castles and Kitchens, LLC

SUMMER COOKING CAMPS

             FOR AGES 8 -15

• Learn real kitchen skills, kitchen math, science and food history and culture.

•July's  5-day Camps  run from 9:00 - 12:30.

•August's  3-day  Camp runs from 9:30 - 12:30.  •We provide sugar-free drinks, snacks and lunch each day. 

•Each camp covers different skills and recipes.

Week of June 24 - 28

Day 1 - America

Pate Brisee ---  Apple pie w/ Streusel

Chicken Fingers with Barbeque Dipping Sauce

Kitchen Math: Recipe adjustment

Kitchen Science: How ingredients work together.

Food history & culture: origins

Techniques:   pastry making, Pate Brisee, fruit fillings, proper breading, frying, baking, creating flavor

 

Day 2 - France

Devilled Eggs

Mayonnaise

Roasted Beet Salad with arugula and raspberry vinaigrette

Kitchen Math: Recipe adjustment

Kitchen Science: 5 taste sensors, taste vs  flavor

Food history & culture: why is “bitter” a thing?

Techniques:  cooking eggs, making mayonnaise, flavor, making a piping bag, roasting vegetables, knife skills            
 

Day 3 - Switzerland

Pate Brisee - Lemon Meringue Pie

Rosti w Bacon and Cheese

Kitchen Math: Recipe adjustment

Kitchen Science:  thickening agents, albumen

Food history & culture: origins and cultural variations of potato pancakes, bacon

Techniques:   Blind baking, Making lemon curd,  Meringue, Bacon, Knife skills

Day 4 - Italy

Pasta making - Lasagne

Quick Tomato Sauce

Green Garden Salad with dressing.

Kitchen Math: knowing how much food to make

Kitchen Science:  Flour protein/gluten, hydration

Food history & culture: origins and cultural variations of wheat

Techniques:  Knife skills, Balanced diet, buying, keeping and using fresh vegetables, organic produce

Day 5 - Mexico

Empanadas, Sweet and Savory

Arroz con Pollo

Kitchen Math: adjusting a recipe

Kitchen Science:  Food safety

Food history & culture: origins and cultural variations

Techniques:  Knife skills, handling pastry, browning meat, starting rice in oil with onion, cooking rice,  making a ragu

Week of July 8 - 12

Day 1 -  Q is for Quinoa

Lentils and Rice

Quinoa Tabbouleh

Pasta and Bean Soup

Kitchen Math: how much will this make? How many will it feed?

Kitchen Science:  amino acids and complete and incomplete proteins`

Food history & culture: origins and cultural variations

Techniques:   Knife skills, cooking for vegetarians, vegans, gluten free, dairy free

 
 

Day 2  - Chicka Chicka Boom Boom

Breaded Chicken Nuggets

Honey Mustard Sauce

Avocado Ranch

Riviera Salad

 

Kitchen Math: how much will this make? How many will it feed?

Kitchen Science:  Balancing meals and Nutrition

Food history & culture: Meal culture around the world

Techniques:  Knife skills, Classic Breading, Sauces, Hard boiling eggs


 

Day 3  - Cloudy with a Chance of Meatballs

Greek Meatballs w Tzatziki

Cinnamon Walnut pastry in shredded wheat.

Kitchen Math: measurement and weight

Kitchen Science: flour + water

Food history & culture: origin stories,  How regions of countries have their own food culture.

Techniques:  Food safety,  ground meat, seasoning, texture, flavor and color in meal planning

 

 

Day 4-- Puff, The Magic Dragon

Puff Pastry Dough

Build a Better Sandwich

Kitchen Math: geometry!

Kitchen Science:  making flaky pastry, building balanced meals

Food history & culture: origins and cultural variations

Techniques:  handling and using pastry, combining flavor, texture, color

 

Day 5  BakeSale!

Pastries

Build a Better Sandwich 2

Kitchen Math:  more geometry!

Kitchen Science:  baking, nutrition

Food history & culture: origins and cultural variations

Techniques:   forming and baking croissants, using a piping bag and tip to fill pastry

August 6-7-8 Mini-Camp          $180.

Tues  9:30 - 12:30     Handmade Spaghetti & Meatballs

,

Thurs 9:30 -12:30      Veggie Pancakes & Breakfast for Dinner

Make your own dough, roll it out and cut into spaghetti. Cook up a sauce and  enjoy you dish of fresh pasta.

Then make juicy meatballs to eat as a second course.

Wed 9:30 - 12:30      Chicken Soup, Salad & Apple Pie

                                   Learn to make your own chicken broth and turn it into wonderful

                                          soup with homemade noodles and then use the chicken for a

                                          yummy chicken salad with handmade mayo. Finally Apple Pie! A

                                          short pastry crust and juicy filling all made from scratchl

All mixed up! Vegetables to make pancakes and scrambled eggs for supper. Potato and mixed vegetable pancakes make great side dishes or snacks. And a Frittata ( Gluten Free) or quiche  (with a nice flaky pie crust) makes a quick and easy dinner even when the cupboard looks like it's bare!

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