2013 Summer Kids Camps – Now Enrolling

La Petite Chef Academy (for ages 5-8)Storybook Cooks!The BSC kitchen is the place for little cooks to practice measuring, mixing and knife skills as they make afull dinner menu inspired by favorite children’s  books. Read* charming Curious George by Hans Augustoand Margaret Rey and delightful Madeline by Ludwig Bemelmans to your kids (or they can read* them on their own!) and they’ll experience the “worlds” of these classics through food that’s delicious enough for any dinner! Join us for two days of adventurous culinary fun! Both days run 9-11:00 am. Link: http://www.bayviewschoolofcooking.com/kids.html#lpasumCall (360) 754-1448 to register now!

Two camps to choose from: LPA I—July 8th-9th;   LPA II—July 29th-30th

Monday: Curious George

  • Chef Pisghetti’s Summer Spaghetti
  • Nutty Banana Green Salad(does not contain peanuts)
  • Banana Pudding
  • Served with Chocolate Milk
Tuesday: Madeline

  • Ratatouille w/ French Cheese
  • Easy Parisian French Bread
  • Madeline Cookies
  • Served with Lemonade
$75 per student which includes a Recipe Booklet and Norpro Mini Grater

 *Reading the books is always recommended,but not necessary to attend camp!

Mix & Measure Summer Camps (for ages 9-13)Cooking with the Classics!Young chefs will learn all the basic cooking techniques as they discover and explore four classics of youth literature.  Read* them all or just one or two: James and the Giant Peach by Roald Dahl, Redwall by Brian Jacques, Julie of the Wolves by Jean Craighead George and The Lion, the Witch and the Wardrobe by C.S. Lewis. Spend four days creating mouth-watering and imaginative book-themed dinners and gain the skills necessary to make them again at home for the family. Join us as kids take off on a culinary and literary journey they’ll never forget! Each day runs from 9-11:30 am.
Link: http://www.bayviewschoolofcooking.com/kids.html#mmsumCall (360) 754-1448 to register now!Three camps to choose from: M&M I—June 24th-27th;   M&M II—July 15th-18th;   M&M III—July 22nd-25th

 

Monday:  James and the Giant Peach

  • Stink Bug Eggs (special deviled eggs)
  • Turkey Mudburgers
  • Peach Salad
  • Plate of Soil with Engine Oil (decadent chocolate cake)
  • Served with peach juice

 

Tuesday: Redwall

  • Otter’s Shrimp Cakes with Leafy Greens
  • Root Vegetable Casserole with Cheese a la Foremole
  • Shrew Bread (cornbread)
  • Cheerful Churchmouse Cherry Crisp
  • Served with Summer Strawberry Fizz
Wednesday: Julie of the Wolves

  • Igloo “Caribou” * Meatloaf (made with beef not caribou– that’s literary license)
  • Bannocks (Inuit Bread)
  • Pen Pal Amy’s San Francisco Green Goddess Salad
  • Eskimo Ice cream (white chocolate whipped cream folded into ice cream and berries)
  • Served with Sweet Tea
Thursday: The Lion, the Witch and the Wardrobe

  • Cair Paravel Mawmenee (a lightly- spiced chicken stew served on toast)
  • The White Witch’s Extravagant Lunch Green Bean Salad
  • Oaten Cakes
  • Turkish Delight
  • Served with Fresh Apple Cider
$175 per student which includes a Recipe Booklet and Norpro Mini Grater

 *Reading the books is always recommended, but not necessary to attend camp!

Categories: .Bayview School of Cooking! | Leave a comment

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