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Birthday Adventures - Hand-on cooking with pa [ ... ]


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  2010 schedule updated!


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Adventures To Go


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Cooking Camps

preK-group

 

Preschool Mini-Camp:  Lil' Adventurers

M-F from 9am-12pm, unless otherwise specified 

  • This specialty mini camp is designed especially for our youngest cooks 3-6 years old.  All recipes are an exploration of smell, color, texture and taste. 
  • We have expanded our kitchen to included a room especially for our preschoolers! 
  • We now offer nine weeks of camp for preschoolers.  Come one, come all, as the curriculum is different each week!
  • Participants are grouped by age (3's & 4's, or 5's & 6's) for learning at just the right level.  
  • Participants create one main dish, a dessert, and an art project each day.  Participants may eat their creations or take them home. 

Lil' Adventurer Dates & Themes:

June 1-4 **
Silly Story Time Fun I : Preschoolers will enjoy story time in a whole new way.  Each camp day is themed to a favorite children's book! We will hear the story, craft the story, cook the story, and then eat the story!  Storytime will never be the same again.

June 7-11 
Oodles of Noodles:  So many noodles, so little time! Our star for the week is noodles of every size, shape, and texture.  What until you see the many things a noodle can do, and they are healthy too.

June 14-18
As Our Garden Grows I: Good and healthy things come from the garden. Campers explore natures jewels, fruits and vegetables.  Color and texture will be the highlights for the week.  We will talk about healthy eating habits and create some sneaky and yummy recipes.

June 21-25
Pasta, Pizza, & Pastry Palooza:
 A culinary celebration not to be missed!  Campers of all ages will party down with all things pasta, pizza, and pastries, need we say more?  Mangia!     

June 28-July 2
Sweet, Creamy, & Dreamy: Campers of all ages will explore all things sweet, savory, and yummy! This week is a dessert lovers delight with a twist...the recipes are actually healthy!  Be prepared for some pretty sneaky recipes which will make your taste buds (and mom) happy.

July 6-9 **
Silly Story Time Fun II: Preschoolers will enjoy story time in a whole new way.  Each camp day is themed to a favorite children's book! We will hear the story, craft the story, cook the story, and then eat the story!  Storytime will never be the same again.

July 19-23
 1*2*3 Cook:
Counting and cooking, what fun!  Our stars of the week will be numbers 1-10 and how those numbers show up in the recipes we create. Who knew learning to cook builds math skills too?

July 26-30 
As Our Garden Grows II: More good and healthy things from the garden.  We continue to play and cook with the colors and textures of vegetables and fruits.  More sneaky recipes make their appearance this week.  Beware even the pickiest of eaters can get in their 5 servings a day with these recipes!

August 2-6
The Envelope Please, Cooking En Papillote: (French: “in parchment”) is a method of cooking in which the food is put into a folded pouch or parcel and then baked. Yes, even the youngest of cooks can use this method of cooking!  It’s a classic technique which is fast, easy, and healthy!  Good and tasty things do come in small packages!  

** Offered at Camp Cook and Bridgeland locations
** Tuesday-Friday (4 days)
** Additional PM session (1-4pm) offered at Camp Cook location.

Cost:

  • Early Bird Rate:  $30/day OR $150/week if register on or before May 1st.
  • Regular Rate:  $38/day OR $190/week if register after May 1st.

NO REGISTRATION FEES!  Sibling discounts available. Registration opens in March.

Please note: while we welcome parents anytime, this is a drop off program designed for preschoolers.  If your child cannot attend camp without you, we suggest waiting a year.  Participants must be three as of January 1, 2010 and fully, fully, potty-trained.  NO EXCEPTIONS.

 

  • Pork & Ginger Wontons w/Chinese Brocolli Slaw.

    Utensils:

    Mixing bowl
    Measuring cups and spoons
    Wooden spoon
    Large sheet parchment paper for wonton work surface
    Saute pan
    Small liquid measuring cup with water
    Pastry brush

    Ingredients:  Pork & Ginger Wontons

    • 12 wonton wrappers
    • 1 cup Napa cabbage, chopped and salted
    • 1/4 tablespoon salt
    • 1/4 pound ground pork (not lean)
    • 1 tablespoon minced ginger
    • 1 tablespoon soy sauce
    • 1 1/2 tablespoons seasame oil
    • 2 tablespoons egg beaters
    • 1 cup chicken stock
    • Seasame oil
    1. Combine all ingredients, except chicken stock and wonton wrappers into mixing bowl.  Mix thoroughly to combine.
    2. Layout wonton wrappers on work surface.  Make sure they aren't over lapping. Place a small amount of filling in the middle of the wrapper. Lightly brush edges with water and up to the filling.  Fold the wrapper in half to form a half moon shape. Pinch edges tightly together.
    3. In a hot saute pan coated with seasame oil place wontons into pan and cook until the bottom is browned. Add chicken stock, being careful not to get burned as the liquid will splatter.  Cover pan with lid.  Check in 5 minutes.  Once the wontons are firm and fully cooked the stock will have evaproated and the bottoms crisped up.
    4. ENJOY!  Makes 12 wontons.  Serve with your favorite dipping sauce and brocolli slaw.
Our adult DateNight Cooking schedule is now available. Online registration now open. Check it out!.
Whiskey soaked cherries, or champagne soaked strawberries dipped in chocolate are decadent holiday treats.Soak 2 hours before dipping.Enjoy!
Needa night out? Grab a friend, a bottle of wine and join us for 2 hours of Valentine's and Chocolate Dreams 2/10. Still space available.
Spring Break cooking camp March 15-18. Half and full day options for preschoolers and K-5th. Online registration opens February 15th.
Summer Twenty Ten is here! Check out our exciting themes. Registration opens March 22nd, 2010.