Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp with Daniel Rosati

 Mon. Tues. Weds. Thurs. Aug. 10, 11, 12, & 13, 9AM-1PM

 $399.00 per student Teen & Pre-Teen Ages 10 -18

 This 4 day Intensive camp focuses on the foundational basics necessary in all culinary preparation. Students must be at least 10 years old to attend this camp. Each day students will prepare various items they will serve and eat. They will learn how to plan a menu, prep, cook, serve and cleanup. Day 1 will focus on knife skills. Menus for the subsequent days will utilize knife skills practiced from day 1.

 We sometimes change-up menus based on class discussions and or student skill ability.

 (No open toe footwear.)

Day 1: Essential Knife Skills, Beef, Chicken & Vegetable Stocks, Soups & Salads: A Trio of Potato Salads, Mixed Green Salad with Mustard Vinaigrette, Grilled Caesar Salad, Classic Minestrone, Creamy Corn Chowder, Italian Fruit Salad

Day 2: From Pan to Plate, The Art of Sautéing: Nacho Tuesday with Homemade Chips, Salsa & Guacamole, Crispy Chicken Strips, Turkey Cutlets Marsala Style, Pan Fried Pork Chops Milanese, Marinated Beef Flank Bulgogi Style with Thai Fried Rice, Bananas Foster

Day 3: Stove Top & Oven Braising: Beef Stew with Baked Polenta, Chicken Paprikash with Dumplings, Stuffed Meatballs with Marinara & Herbed Cavatelli, Milk & Herb Braised Pork Loin with Whipped Potatoes, Poached Pears

Day 4: Dry & Moist Heat Roasting & Baking: Stuffed Roasted Vegetables, Oven Fried Parmesan Chicken Legs, Butterflied Roasted Chicken with Herbs, Crispy Roasted Rosemary Potatoes, Roasted Cauliflower Salad, Chocolate Soufflé Cakes

   If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 7th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 7 (4-Day Camp)

 Monday Aug. 10-Thursday Aug. 13

 10AM-2PM - $249.00 per child ages 4 thru 9

     Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

 Week 7    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 10, 11, 12, & 13

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

Summer Teen & Pre-Teen Pizza Workshop with Miss Staci

 2 Days, Wednesday, August 12, & Thursday, August 13

 2-5 PM, Ages 10 -18 $159.00 per student Drop-Off No Adults

 This class will cover pizza making starting with making fresh dough from scratch. Students will learn to make pizza sauce & explore various pizza toppings. This two day pizza workshop will give students the experience and confidence to make great pizzas and ignite the spark to continue making fresh at home any time.

       If there is a Wait List, please see our Pricing and Wait List Policies.

Couples Shellfish Dinner Lobster, Crab-Meat, and Clams with Steven Capodicasa

Saturday, August 15, 6:00-9:00 PM Full Participation $79.00 per person

Adults 18 & older, No Children Permitted

Class limited to 10 participants. Couples must register for 2 spaces.

We will work in our large air-conditioned kitchen, socially distanced 6 feet apart wearing masks, and grill out side, weather permitting. We will portion out the prepared food for each participant and then you can eat in our tented yard or you may take your food home. We are taking extra precautions to keep our customers and staff safe and comfortable.

Sauvignon Blanc and Herb steeped clams with crusty garlic bread

Baby greens with roasted pepper and ginger dressing

Individual Crab-Meat and Lobster pot pies

Baked cauliflower and 3 cheese bread topping

Baked Roma tomatoes with Parmesan cheese crackle

Classic Lemon Cake with Citrus Whipped Cream

     If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 4-Day Intensive Baking Workshop III with Suzanne Lowery

 Mon. Tues. Weds. Thurs. August 17, 18, 19, & 20

 9:00 AM -1:00 PM  Full Participation

 $349.00 per person Ages 10 -18  Drop-Off No Adults

Day 1 -  Cookies-Cream Cheese Carrot Cake Sandwiches, Iced lemon Shortbreads, Cheesecake Brownies, Strawberry Thumbprints
Day 2 -  Cupcakes & Frozen Treats–Vanilla, Devil’s Food & Red Velvet Cupcakes, Vanilla Ice Cream,

Fruity Frozen Bavarian Creams

Day 3 – Frostings and Cones – Butter Cream, Cream Cheese Frosting, Whipped Cream Frosting, Almond and Vanilla Cones

Day 4 – Pastries – Fruit Filled Phyllo Turnovers, Chocolate Napoleans, Dulce De Leche Caramel Cream puffs, Berry Filled Meringues, Iced Lemon Shortcakes

Based on class discussions recipes changes or additions are possible.

    If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 7th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 8 (4-Day Camp)

 Monday Aug. 17-Thursday Aug. 20

 10AM-2PM - $249.00 per child ages 4 thru 9

      Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 8    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 17, 18, 19, & 20

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

 2 Day Teen/Pre-Teen Culinary Camp - The Thrill of the Summer Grill  with Daniel Rosati

 Mon. Tues. August 17 & 18  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

Day 1 Fish & Seafood: Baja Style Shrimp Tacos, Barbecued Grilled Clams, Asian Inspired Grilled Salmon in Foil Packets, Three Bean Salad, Mixed Green Salad with Avocado Herb Dressing, Grilled Peaches with Raspberry Sauce

 Day 2: Chicken & Meats: Greek Chicken Kabobs with Tatziki, Grilled Flank Steak with Argentinian Chimichurri Sauce, Chinese Grilled Hoisin Pork Tenderloin with Grilled Scallion Toast, French Potato Salad, Turkish Chopped Salad with Lemon Feta Dressing, Summer Cherry Crumble

       If there is a Wait List, please see our Pricing and Wait List Policies.

 4-Day Intensive Baking Workshop III with Suzanne Lowery

 Mon. Tues. Weds. Thurs. August 17, 18, 19, & 20

 9:00 AM -1:00 PM  Full Participation

 $349.00 per person Ages 10 -18  Drop-Off No Adults

Day 1 -  Cookies-Cream Cheese Carrot Cake Sandwiches, Iced lemon Shortbreads, Cheesecake Brownies, Strawberry Thumbprints
Day 2 -  Cupcakes & Frozen Treats–Vanilla, Devil’s Food & Red Velvet Cupcakes, Vanilla Ice Cream,

Fruity Frozen Bavarian Creams

Day 3 – Frostings and Cones – Butter Cream, Cream Cheese Frosting, Whipped Cream Frosting, Almond and Vanilla Cones

Day 4 – Pastries – Fruit Filled Phyllo Turnovers, Chocolate Napoleans, Dulce De Leche Caramel Cream puffs, Berry Filled Meringues, Iced Lemon Shortcakes

Based on class discussions recipes changes or additions are possible.

    If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 7th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

Drop-off – No Adults

 Week 8 (4-Day Camp)

 Monday Aug. 17-Thursday Aug. 20

 10AM-2PM - $249.00 per child ages 4 thru 9

      Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 8    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 17, 18, 19, & 20

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

 2 Day Teen/Pre-Teen Culinary Camp - The Thrill of the Summer Grill  with Daniel Rosati

 Mon. Tues. August 17 & 18  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

Day 1 Fish & Seafood: Baja Style Shrimp Tacos, Barbecued Grilled Clams, Asian Inspired Grilled Salmon in Foil Packets, Three Bean Salad, Mixed Green Salad with Avocado Herb Dressing, Grilled Peaches with Raspberry Sauce

 Day 2: Chicken & Meats: Greek Chicken Kabobs with Tatziki, Grilled Flank Steak with Argentinian Chimichurri Sauce, Chinese Grilled Hoisin Pork Tenderloin with Grilled Scallion Toast, French Potato Salad, Turkish Chopped Salad with Lemon Feta Dressing, Summer Cherry Crumble

       If there is a Wait List, please see our Pricing and Wait List Policies.

 4-Day Intensive Baking Workshop III with Suzanne Lowery

 Mon. Tues. Weds. Thurs. August 17, 18, 19, & 20

 9:00 AM -1:00 PM  Full Participation

 $349.00 per person Ages 10 -18  Drop-Off No Adults

Day 1 -  Cookies-Cream Cheese Carrot Cake Sandwiches, Iced lemon Shortbreads, Cheesecake Brownies, Strawberry Thumbprints
Day 2 -  Cupcakes & Frozen Treats–Vanilla, Devil’s Food & Red Velvet Cupcakes, Vanilla Ice Cream,

Fruity Frozen Bavarian Creams

Day 3 – Frostings and Cones – Butter Cream, Cream Cheese Frosting, Whipped Cream Frosting, Almond and Vanilla Cones

Day 4 – Pastries – Fruit Filled Phyllo Turnovers, Chocolate Napoleans, Dulce De Leche Caramel Cream puffs, Berry Filled Meringues, Iced Lemon Shortcakes

 Based on class discussions recipes changes or additions are possible.

    If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 7th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 8 (4-Day Camp)

 Monday Aug. 17-Thursday Aug. 20

 10AM-2PM - $249.00 per child ages 4 thru 9

     Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 8    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 17, 18, 19, & 20

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

 2 Day Teen/Pre-Teen Culinary Camp - International Appetizers  with Daniel Rosati

 Weds. Thurs. August 19 & 20  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

Day 1 Asia: Kataifi Wrapped Shrimp with Raita Sauce, Chinese Scallion Pancakes, Vietnamese Pork Bahn Mi Sliders, Sweet & Sticky Chicken Wings, Thai Shrimp Cakes with Cucumber Salad, Vegetable Samosa, Coconut Mousse Cups

Day 2 Mediterranean Classics: Provencal Pizza, Sicilian Rice Balls, Panzanella Crostini, Trio of Greek Dips with Pita Triangles, Spanish Chorizo Stuffed Potatoes, Moroccan Chicken Cigares, Lebanese Baklava

       If there is a Wait List, please see our Pricing and Wait List Policies.

 4-Day Intensive Baking Workshop III with Suzanne Lowery

 Mon. Tues. Weds. Thurs. August 17, 18, 19, & 20

 9:00 AM -1:00 PM  Full Participation

 $349.00 per person Ages 10 -18  Drop-Off No Adults

Day 1 -  Cookies-Cream Cheese Carrot Cake Sandwiches, Iced lemon Shortbreads, Cheesecake Brownies, Strawberry Thumbprints
Day 2 -  Cupcakes & Frozen Treats–Vanilla, Devil’s Food & Red Velvet Cupcakes, Vanilla Ice Cream,

Fruity Frozen Bavarian Creams

Day 3 – Frostings and Cones – Butter Cream, Cream Cheese Frosting, Whipped Cream Frosting, Almond and Vanilla Cones

Day 4 – Pastries – Fruit Filled Phyllo Turnovers, Chocolate Napoleans, Dulce De Leche Caramel Cream puffs, Berry Filled Meringues, Iced Lemon Shortcakes

 Based on class discussions recipes changes or additions are possible.

    If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 7th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 8 (4-Day Camp)

 Monday Aug. 17-Thursday Aug. 20

 10AM-2PM - $249.00 per child ages 4 thru 9

      Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 8    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 17, 18, 19, & 20

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

 2 Day Teen/Pre-Teen Culinary Camp - International Appetizers  with Daniel Rosati

 Weds. Thurs. August 19 & 20  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

Day 1 Asia: Kataifi Wrapped Shrimp with Raita Sauce, Chinese Scallion Pancakes, Vietnamese Pork Bahn Mi Sliders, Sweet & Sticky Chicken Wings, Thai Shrimp Cakes with Cucumber Salad, Vegetable Samosa, Coconut Mousse Cups

Day 2 Mediterranean Classics: Provencal Pizza, Sicilian Rice Balls, Panzanella Crostini, Trio of Greek Dips with Pita Triangles, Spanish Chorizo Stuffed Potatoes, Moroccan Chicken Cigares, Lebanese Baklava

       If there is a Wait List, please see our Pricing and Wait List Policies.

4-Day Intensive Baking Workshop IV With Suzanne Lowery

 Mon. Tues. Weds. Thurs. Aug. 24, 25, 26, & 27

 9:00 AM -1:00 PM  Full Participation $349.00 per person Ages 10 -18 Drop-Off  No Adults

 Day 1 - Super Snacks - Granola Parfait, Nutella-Banana Muffins, Blondie Bars, Strawberry Sherbert, Sticky Buns, Orange=Cranberry Oatmeal Cookies
Day 2 - Breakfast Baking - Baked Apple French Toast, Sausage and Egg Strata, Banana-Cottage cheese Pancakes, Classic Quiche, Blueberry Muffins, Waffle Sundaes
Day 3 - Homestyle Desserts - Apple Crisp, Chocolate Fudge Cake, Strawberry Shortcakes, Blueberry Bread Pudding, Red Velvet Whoopie Pies, Magic Cookie Bars
Day 4 - Restaurant Desserts - Creme Brulee, Cherries Jubilee, Panna Cotta, NY cheesecake, Crepes Suzette,

 Chocolate Souffles, Tiramisu

 Based on class discussions recipe changes are possible.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 7th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Week 9 (4-Day Camp)

 Monday Aug. 24-Thursday Aug. 27

 10AM-2PM - $249.00 per child ages 4 thru 9

       Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 9    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 24, 25, 26, & 27

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

Summer Teen & Pre-Teen Cake Decorating with Suzanne Lowery

 2 Days, Monday, August 24, & Tuesday, August 25

 2-5 PM Ages 10-18  Drop-Off No Adults

 $179.00 per person including starter set of tools

 THE BASICS OF CAKE DECORATING:

 In these two sessions, learn to create a professionally decorated special occasion cake.

 Introduction to tools, frostings, handling of the pastry bag, and basic borders.

 Coloring of frosting, piping of rosebuds, sweet peas, leaves and roses on the nail.

 Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions.

 Students will complete an iced and decorated cake of their own design.

 *Students will completely decorate a pre-baked cake, we supply in the second class which they take home.*

    If there is a Wait List, please see our Pricing and 'Wait List Policies.'

4-Day Intensive Baking Workshop IV With Suzanne Lowery

 Mon. Tues. Weds. Thurs. Aug. 24, 25, 26, & 27

 9:00 AM -1:00 PM  Full Participation $349.00 per person Ages 10 -18 Drop-Off  No Adults

 Day 1 - Super Snacks - Granola Parfait, Nutella-Banana Muffins, Blondie Bars, Strawberry Sherbert, Sticky Buns, Orange=Cranberry Oatmeal Cookies
Day 2 - Breakfast Baking - Baked Apple French Toast, Sausage and Egg Strata, Banana-Cottage cheese Pancakes, Classic Quiche, Blueberry Muffins, Waffle Sundaes
Day 3 - Homestyle Desserts - Apple Crisp, Chocolate Fudge Cake, Strawberry Shortcakes, Blueberry Bread Pudding, Red Velvet Whoopie Pies, Magic Cookie Bars
Day 4 - Restaurant Desserts - Creme Brulee, Cherries Jubilee, Panna Cotta, NY cheesecake, Crepes Suzette,

 Chocolate Souffles, Tiramisu

 Based on class discussions recipe changes are possible.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 7th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

Drop-off – No Adults

 Week 9 (4-Day Camp)

 Monday Aug. 24-Thursday Aug. 27

 10AM-2PM - $249.00 per child ages 4 thru 9

       Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 9    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 24, 25, 26, & 27

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

Summer Teen & Pre-Teen Cake Decorating with Suzanne Lowery

 2 Days, Monday, August 24, & Tuesday, August 25

 2-5 PM Ages 10-18  Drop-Off No Adults

 $179.00 per person including starter set of tools

 THE BASICS OF CAKE DECORATING:

 In these two sessions, learn to create a professionally decorated special occasion cake.

 Introduction to tools, frostings, handling of the pastry bag, and basic borders.

 Coloring of frosting, piping of rosebuds, sweet peas, leaves and roses on the nail.

 Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions.

 Students will complete an iced and decorated cake of their own design.

 *Students will completely decorate a pre-baked cake, we supply in the second class which they take home.*

    If there is a Wait List, please see our Pricing and 'Wait List Policies.'

4-Day Intensive Baking Workshop IV With Suzanne Lowery

 Mon. Tues. Weds. Thurs. Aug. 24, 25, 26, & 27

 9:00 AM -1:00 PM  Full Participation $349.00 per person Ages 10 -18 Drop-Off  No Adults

 Day 1 - Super Snacks - Granola Parfait, Nutella-Banana Muffins, Blondie Bars, Strawberry Sherbert, Sticky Buns, Orange=Cranberry Oatmeal Cookies
Day 2 - Breakfast Baking - Baked Apple French Toast, Sausage and Egg Strata, Banana-Cottage cheese Pancakes, Classic Quiche, Blueberry Muffins, Waffle Sundaes
Day 3 - Homestyle Desserts - Apple Crisp, Chocolate Fudge Cake, Strawberry Shortcakes, Blueberry Bread Pudding, Red Velvet Whoopie Pies, Magic Cookie Bars
Day 4 - Restaurant Desserts - Creme Brulee, Cherries Jubilee, Panna Cotta, NY cheesecake, Crepes Suzette,

 Chocolate Souffles, Tiramisu

 Based on class discussions recipe changes are possible.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 7th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 9 (4-Day Camp)

 Monday Aug. 24-Thursday Aug. 27

 10AM-2PM - $249.00 per child ages 4 thru 9

      Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 9    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 24, 25, 26, & 27

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

 2 Day Teen/Pre-Teen Summer Culinary Camp - with Suzanne Lowery

 Weds. Thurs. August 26 & 27  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

This 2 day camp series of cooking classes is dedicated to teen and pre-teen students. During this session of hands-on classes we teach students the basics of how to prep cook and eat homemade food, from a tasty after-school snack to breakfast, lunch & dinner! The students eat what they cook daily.

Day 1 – Cheeseburger Soup, Green Bean Caesar Salad, Cloverleaf Rolls, Honey-Garlic Chicken with Garlic, Creamy Risotto, Chocolate Banana Bread Sundaes

Day 2 – Beef Barley Soup, Grilled Romaine Salad with Bacon & Avocado Dressing, Oven-Fried Potatoes, Cheddar Potato Bread, Crab & Salmon Cakes with Red Pepper Remoulade, Mixed Berry Crisp with Whipped Cream

        If there is a Wait List, please see our Pricing and Wait List Policies.

Summer Salads with Kathleen Sanderson

Wednesday, August 26, 6:30-9:30 P.M. Full Participation $70.00 per person

Children ages 12 & up may enroll with a Parent

Quick Flat Bread with Hummus and Labneh

Quinoa & Goat Cheese- Cakes Spring Greens

Black Bean & Mango Salsa with Grilled Pork Tenderloin

Mediterranean Faro & Feta Salad with Grilled Chicken

Summer Salad in ​a ​jar

Chopped Kale & Sweet Potato Caesar Salad
Lemon Curd Berry & ​Biscuit ​Dessert

            If there is a Wait List, please see our Pricing and 'Wait List Policies.'

4-Day Intensive Baking Workshop IV With Suzanne Lowery

 Mon. Tues. Weds. Thurs. Aug. 24, 25, 26, & 27

 9:00 AM -1:00 PM  Full Participation $349.00 per person Ages 10 -18 Drop-Off  No Adults

 Day 1 - Super Snacks - Granola Parfait, Nutella-Banana Muffins, Blondie Bars, Strawberry Sherbert, Sticky Buns, Orange=Cranberry Oatmeal Cookies
Day 2 - Breakfast Baking - Baked Apple French Toast, Sausage and Egg Strata, Banana-Cottage cheese Pancakes, Classic Quiche, Blueberry Muffins, Waffle Sundaes
Day 3 - Homestyle Desserts - Apple Crisp, Chocolate Fudge Cake, Strawberry Shortcakes, Blueberry Bread Pudding, Red Velvet Whoopie Pies, Magic Cookie Bars
Day 4 - Restaurant Desserts - Creme Brulee, Cherries Jubilee, Panna Cotta, NY cheesecake, Crepes Suzette,

 Chocolate Souffles, Tiramisu

 Based on class discussions recipe changes are possible.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 7th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 9 (4-Day Camp)

 Monday Aug. 24-Thursday Aug. 27

 10AM-2PM - $249.00 per child ages 4 thru 9

       Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 9    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 24, 25, 26, & 27

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

 2 Day Teen/Pre-Teen Summer Culinary Camp - with Suzanne Lowery

 Weds. Thurs. August 26 & 27  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

This 2 day camp series of cooking classes is dedicated to teen and pre-teen students. During this session of hands-on classes we teach students the basics of how to prep cook and eat homemade food, from a tasty after-school snack to breakfast, lunch & dinner! The students eat what they cook daily.

Day 1 – Cheeseburger Soup, Green Bean Caesar Salad, Cloverleaf Rolls, Honey-Garlic Chicken with Garlic, Creamy Risotto, Chocolate Banana Bread Sundaes

Day 2 – Beef Barley Soup, Grilled Romaine Salad with Bacon & Avocado Dressing, Oven-Fried Potatoes, Cheddar Potato Bread, Crab & Salmon Cakes with Red Pepper Remoulade, Mixed Berry Crisp with Whipped Cream

        If there is a Wait List, please see our Pricing and Wait List Policies.

Classic Thyme’s Top Chef’s Italian Mash up Menu

Couples End of Summer Pasta Dinner with Steven Capodicasa

Friday, August 28, 7:00-10:00 PM

Full Participation $79.00 per person

Adults 18 & older, No Children Permitted

Couples must register for 2 spaces.

Burrata and Duel Pesto Crostini

Italian Chopped Salad

Momma Capodicasa Veal Parmesan

Chef David’s Homemade Cavatelli

served with Chefs Steven’s Tomato Basil Sauce

Sautéed Broccoli Rabe with Sausage Crumble

Classic Lemon Cake with Berry Whipped Cream

    If there is a Wait List, please see our Pricing and 'Wait List Policies.'

4-Day Intensive Baking Workshop V with Suzanne Lowery

Mon. Tues. Weds. Thurs. Aug. 31, Sept. 1, 2, & 3

9:00 AM -1:00 PM  Full Participation $349.00 per person Ages 10 -18 Drop-Off  No Adults

Day 1 – FRUITS: Peach pop-tarts, Plum-crumb pie, Fresh Cherry Clafoutis, Lemon Cream Jelly Roll, Br. Sugar Grilled Pineapple
Day 2 – CHOCOLATE:  Chocolate Ravioli, Chocolate Fudge Ice Cream, Cream cheese brownies, Chocolate covered coconut macaroons, Chocolate Fudge cake

Day 3 – CHEESE: Cherry cheesecakes, Strawberry Mascarpone Tart, Carrot Cakes with Cream Cheese Frosting, Blackberry Baked Brie, Ricotta Pancakes with Orange Syrup
Day 4 – BERRIES: Raspberry Poached pears, Blackberry Dumplings, Blueberry-Banana Bread, Strawberry Brownie Pie, Mixed Berry Sorbet

Based on class discussions recipes changes or additions are possible.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 7th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Week 10 (4-Day Camp)

 Monday Aug. 31-Thursday Sept. 3

 10AM-2PM - $249.00 per child ages 4 thru 9

        Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 10    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 31, Sept 1, 2, & 3

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

Puff Pastry ‘Pâte Feuilletée’Workshop with Suzanne Lowery

2 Days, Monday Aug. 31 & Tuesday Sept. 1

2-5 PM Full Participation, Ages 10 -18 $159.00 per student Drop-Off  No Adults

Day 1 – Students will make their own puff pastry dough,  also known as pâte feuilletée, in the traditional as well as quick style.  While this new dough students made rests and chills we will work with frozen prepared puff pastry dough to create sweet and savory turnovers, sticks, elephant ears and custard filled Napoleons.

Day 2 – Students work with the homemade puff pastry the chilled pastry dough students made in day 1 to create fruit, cheese, and chocolate fillings to create pinwheels, pockets, horns and rolls.

Class size is limited & will fill up quickly so register early.

 If there is a Wait List, please see our Pricing and Wait List Policies.

Ferragosto Italiano - Feasting Italian Style with Daniel C. Rosati

Monday, August 31, 6:30-9:30 PM, Full Participation $70.00 per person

Children ages 12 & up may enroll with a Parent

Mixed Seafood Crostini
Grilled Pork Tenderloins “Porchetta Style”  
Classic Pepperonata - Sweet & Savory Braised Peppers
Umbrian Summer Farro Salad
Country Style Green Bean Salad with Tomatoes, Mozzarella & Basil
Grilled Peaches with Almond Mascarpone Mousse

                If there is a Wait List, please see our Pricing and 'Wait List Policies.'

4-Day Intensive Baking Workshop V with Suzanne Lowery

Mon. Tues. Weds. Thurs. Aug. 31, Sept. 1, 2, & 3

9:00 AM -1:00 PM  Full Participation $349.00 per person Ages 10 -18 Drop-Off  No Adults

Day 1 – FRUITS: Peach pop-tarts, Plum-crumb pie, Fresh Cherry Clafoutis, Lemon Cream Jelly Roll, Br. Sugar Grilled Pineapple
Day 2 – CHOCOLATE:  Chocolate Ravioli, Chocolate Fudge Ice Cream, Cream cheese brownies, Chocolate covered coconut macaroons, Chocolate Fudge cake

Day 3 – CHEESE: Cherry cheesecakes, Strawberry Mascarpone Tart, Carrot Cakes with Cream Cheese Frosting, Blackberry Baked Brie, Ricotta Pancakes with Orange Syrup
Day 4 – BERRIES: Raspberry Poached pears, Blackberry Dumplings, Blueberry-Banana Bread, Strawberry Brownie Pie, Mixed Berry Sorbet

Based on class discussions recipes changes or additions are possible.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 7th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

Drop-off – No Adults

 Week 10 (4-Day Camp)

 Monday Aug. 31-Thursday Sept. 3

 10AM-2PM - $249.00 per child ages 4 thru 9

        Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 10    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 31, Sept 1, 2, & 3

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

Puff Pastry ‘Pâte Feuilletée’Workshop with Suzanne Lowery

2 Days, Monday Aug. 31 & Tuesday Sept. 1

2-5 PM Full Participation, Ages 10 -18 $159.00 per student Drop-Off  No Adults

Day 1 – Students will make their own puff pastry dough,  also known as pâte feuilletée, in the traditional as well as quick style.  While this new dough students made rests and chills we will work with frozen prepared puff pastry dough to create sweet and savory turnovers, sticks, elephant ears and custard filled Napoleons.

Day 2 – Students work with the homemade puff pastry the chilled pastry dough students made in day 1 to create fruit, cheese, and chocolate fillings to create pinwheels, pockets, horns and rolls.

Class size is limited & will fill up quickly so register early.

 If there is a Wait List, please see our Pricing and Wait List Policies.

4-Day Intensive Baking Workshop V with Suzanne Lowery

Mon. Tues. Weds. Thurs. Aug. 31, Sept. 1, 2, & 3

9:00 AM -1:00 PM  Full Participation $349.00 per person Ages 10 -18 Drop-Off  No Adults

Day 1 – FRUITS: Peach pop-tarts, Plum-crumb pie, Fresh Cherry Clafoutis, Lemon Cream Jelly Roll, Br. Sugar Grilled Pineapple
Day 2 – CHOCOLATE:  Chocolate Ravioli, Chocolate Fudge Ice Cream, Cream cheese brownies, Chocolate covered coconut macaroons, Chocolate Fudge cake

Day 3 – CHEESE: Cherry cheesecakes, Strawberry Mascarpone Tart, Carrot Cakes with Cream Cheese Frosting, Blackberry Baked Brie, Ricotta Pancakes with Orange Syrup
Day 4 – BERRIES: Raspberry Poached pears, Blackberry Dumplings, Blueberry-Banana Bread, Strawberry Brownie Pie, Mixed Berry Sorbet

Based on class discussions recipes changes or additions are possible.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 7th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 10 (4-Day Camp)

 Monday Aug. 31-Thursday Sept. 3

 10AM-2PM - $249.00 per child ages 4 thru 9

       Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 10    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 31, Sept 1, 2, & 3

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

 2 Day Teen/Pre-Teen Summer Culinary Camp - with Suzanne Lowery

 Weds. Thurs. Sept. 2 & 3  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

This 2 day camp series of cooking classes is dedicated to teen and pre-teen students. During this session of hands-on classes we teach students the basics of how to prep cook and eat homemade food, from a tasty after-school snack to breakfast, lunch & dinner! The students eat what they cook daily.

Day 1 – Seafood Chowder, Broccoli Salad with Mustard Vinaigrette, Buttermilk Biscuits, Meatloaf with Mashed Potatoes, Roasted Strawberry-Buttermilk Sherbet, Brownie Crisps

Day 2 – Curried Carrot Soup, Corn & Asparagus Pasta Salad, Homemade Pita Bread, Teriyaki Pineapple Pork Tenderloin, Rainbow Cupcakes with Butter Cream Frosting

         If there is a Wait List, please see our Pricing and Wait List Policies.

4-Day Intensive Baking Workshop V with Suzanne Lowery

Mon. Tues. Weds. Thurs. Aug. 31, Sept. 1, 2, & 3

9:00 AM -1:00 PM  Full Participation $349.00 per person Ages 10 -18 Drop-Off  No Adults

Day 1 – FRUITS: Peach pop-tarts, Plum-crumb pie, Fresh Cherry Clafoutis, Lemon Cream Jelly Roll, Br. Sugar Grilled Pineapple
Day 2 – CHOCOLATE:  Chocolate Ravioli, Chocolate Fudge Ice Cream, Cream cheese brownies, Chocolate covered coconut macaroons, Chocolate Fudge cake

Day 3 – CHEESE: Cherry cheesecakes, Strawberry Mascarpone Tart, Carrot Cakes with Cream Cheese Frosting, Blackberry Baked Brie, Ricotta Pancakes with Orange Syrup
Day 4 – BERRIES: Raspberry Poached pears, Blackberry Dumplings, Blueberry-Banana Bread, Strawberry Brownie Pie, Mixed Berry Sorbet

Based on class discussions recipes changes or additions are possible.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

Extended 4 hour Kids and Youth Edible and Living Garden Schoolyard Summer Camp

Now in our 7th year!

**We added a Kitchen Science and Culinary Arts and Crafts to our curriculum**

 Drop-off – No Adults

 Week 10 (4-Day Camp)

 Monday Aug. 31-Thursday Sept. 3

 10AM-2PM - $249.00 per child ages 4 thru 9

        Classic Thyme Cooking School is continuing our summer camp series that will teach kids about gardening and what “farm to table” really means. When kids participate in any aspect of gardening and cooking it changes their approach to food and causes them to think about food differently. For years we have worked with kids, of all ages, teaching them basic culinary skills and introducing them to new foods through hands-on participation in culinary preparation and education. This year we have expanded our program to 4 hours and included kitchen science and arts and crafts into our program.Teaching our students to have fun in every way cultivating and growing, preparing and creating, and now introducing science and art into this outdoor culinary program will spark new interest in food, where it comes from, and new way to understand and have fun with it.

Week 10    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug 31, Sept 1, 2, & 3

 12 Noon-4 PM - $259.00 per child ages 4 thru 9

 This full hands-on camp will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. This camp will allow friends and siblings to attend together and will offer a variety of activities.

     If there is a Wait List, please see our Pricing and 'Wait List Policies

 2 Day Teen/Pre-Teen Summer Culinary Camp - with Suzanne Lowery

 Weds. Thurs. Sept. 2 & 3  Drop-Off  No Adults

 2-5 PM $159.00 per student ages 10 – 18

This 2 day camp series of cooking classes is dedicated to teen and pre-teen students. During this session of hands-on classes we teach students the basics of how to prep cook and eat homemade food, from a tasty after-school snack to breakfast, lunch & dinner! The students eat what they cook daily.

Day 1 – Seafood Chowder, Broccoli Salad with Mustard Vinaigrette, Buttermilk Biscuits, Meatloaf with Mashed Potatoes, Roasted Strawberry-Buttermilk Sherbet, Brownie Crisps

Day 2 – Curried Carrot Soup, Corn & Asparagus Pasta Salad, Homemade Pita Bread, Teriyaki Pineapple Pork Tenderloin, Rainbow Cupcakes with Butter Cream Frosting

         If there is a Wait List, please see our Pricing and Wait List Policies.

Couples New England Seafood Dinner with Steven Capodicasa

Friday, September 4, 7:00-10:00 PM, Full Participation $79.00 per person

Adults 18 & older, No Children Permitted

Couples must register for 2 spaces.

Classic New England Clam Chowder with Homemade Crackers

Crab stuffed shrimp with creamy beurre blanc sauce

Herb seared Cod wrapped in paper and served with citrus slaw

Creamy artichoke risotto

Sautéed Green beans with roasted peppers

Homemade Peach crumb pies with ice cream

    If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Couples Asian Fusion with Suzanne Lowery

Friday, September 11, 7-10 PM, Full Participation $79.00 per person

Adults 18 & older, No Children Permitted. Couples must register for 2 spaces.

Crab & Vegetable Wontons with Hoisin Dipping Sauce

Thai Coconut Chicken Soup with Jasmine Rice

Steak and Broccoli Stir-Fry

Shrimp Foo Young

Sweet Coconut Dumplings with Ice Cream

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Mezze Meze Outdoor Entertaining with Kathleen Sanderson

Thursday, September 17, 6:30-9:30 P.M. Full Participation $70.00 per person

Children ages 12 & up may enroll with a Parent

Homemade quick Flatbread

Homemade seeded crackers

Creamy Hummus Zahav style

Roasted Eggplant dip

Muhammara

Mixed marinated olives

Moroccan Style Chicken Kabobs

Taboili  Salad

Moroccan Meskouta Orange Cake with oranges and Pistachios

            If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Couples Cook Pizza, Pizza & Calzone with Steven Capodicasa

Friday, September 18, 7:00-10:00 PM, Full Participation $79.00 per person

Adults 18 & older, No Children Permitted

Couples must register for 2 spaces.

Savory Garlic Knots with Sicilian Dipping Sauce

Carbonara Pizza with Truffle Dust

Thin Crust Brooklyn Pizza

Bacon Cheeseburger Pan Pizza

Savory grilled sausage and peppers Calzones

Special Dessert Pizza.

    If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Italian Brunch with Diana Albanese

Sunday, September 20, 11 AM -2 PM, Full Participation $70.00 per person

Children ages 12 & up may enroll with a Parent

Brunch has finally made its way into Italian cuisine.  It appears that restaurants in Italy are starting to serve it.  Usually Italians never eat eggs for breakfast, just a piece of cake or toast.

Come and join us for a relaxed meal midday Sunday, Italian style.

Caramelized Tomato Sauce and Herb Ricotta Bruschetta

Potato Frittata

Pizza Carbonara (Marguerita with Poached Egg and Bacon on Top)

Crespelle with Prosciutto, Zucchini, and Fontina Cheese

Tomato and Herb Crusted Salmon on Bed of Potatoes, Olives and Capers with Salsa Verde

Rustic Apple Crostata with Mascarpone Sauce

 If there is a Wait List, please see our Pricing and 'Wait List Policies

Pre-Teen/Teen/Adult Comfort Classics with Suzanne Lowery

Wednesday, September 23, 4-7 PM

Full Participation $59.00 per Person

 Students Ages 10-18 may register for 1 space and attend alone

or register for 2 spaces and attend with a parent or adult

Creamy Mac n’ Cheese

Sausage Pizza

Spaghetti and Meatballs

Chicken Parmigiana

Hot Fudge Brownie Sundaes

      If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Flavors of Sicily with Daniel C. Rosati

Thursday, September 24, 6:30-9:30 PM, Full Participation $70.00 per person

Children ages 12 & up may enroll with a Parent

Arancini - Classic Fried Rice Balls

Pasta alla Norma - Rigatoni with Eggplant Sauce

Grilled Tuna with Sicilian Pesto

End of Summer Grilled Vegetable Salad

Classic Ricotta Cannoli

                If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Couples Late Summer Grill with Kathleen Sanderson

Friday, September 25, 7:00-10:00 P.M.  Full Participation $79.00 per person

Adults 18 & older, No Children Permitted. Couples must register for 2 spaces.

Grilled Flat Breads with Toppings

Pesto Grilled Chicken Breasts with Roasted Pepper & Shallot Relish

Grilled Hanger Steak with Shallot Pepper Rub & Grilled Potatoes

Grilled Seasonal Vegetables

Grilled Lemon Pound Cake with Berries & Cream

            If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Homemade Strudel Workshop with Daniel C. Rosati

Sunday, September 27, 9 AM-1 PM, Full Participation $85.00 per person

Children ages 12 & up may enroll with a Parent

Classic Hand Stretched Strudel Dough
Quick Strudel Dough
Caramel Apple Strudel
Dried Fruit & Nut Strudel
Cherry Cheese Strudel
Wild Mushroom & Chevre Strudel
Phyllo Wrapped Individual Salmon Strudel

   If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Hearty Meat Pies with Suzanne Lowery

Wednesday, September 30, 6:30-9:30 PM, Full Participation $70.00 per person

Children ages 12 & up may enroll with a Parent

Classic Chicken Pie

Shepard’s Pie with Mashed Potatoes

Tomato & Turkey Pie with Cheddar Cheese Crust Seafood Newburg Pie

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Sushi Workshop The Feeding Frenzy is Back Again! with Chef David P. Martone, CCP

Friday, October 2, 7:00-10:00 PM, $75.00 per person Full Participation
High School Students may enroll with a Parent
Come and kick back and enjoy a night out. Here is an opportunity to learn the fundamentals of sushi. David will teach you the basic techniques of making great sushi rolls. More and more restaurants are featuring Sushi due to customer interest.
Learn to create your own masterpiece! 
David will cover all the essentials.
 Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Tuna Rolls, and a wide assortment of ingredients to create new and exciting roll,

regular and inside-out rolls.
Many ingredients to create vegetable  and non-fish rolls.
David always has new ideas for interesting rolls!!!

If there is a Wait List, please see our Pricing and 'Wait List Policies

 **Combined Kids & Youth Cooking Series** Basic Kitchen Skills with Miss Sue

Four Mondays, 4-6 PM, Oct.  5, 19, 26, & Nov. 2, Ages 4 thru 9 year olds, $199 per student

Drop-Off   No Adults except Class Four - 1 Adult Guest Permitted to stay.

 To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.  This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

 As we work from basic preparation (‘Mis en Place’) to clean up, the students will practice these skills each week cooking and eating what they prepare.  The capstone event for the last class, students will invite one adult to come and enjoy what they have learned and created.

Class One – safety, tools, knife skills, prep, cook and eat Chicken Pot Pie, Tomato Soup, Zucchini Crisps and Strawberry Oatmeal Bars.

Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Baked Macaroni and Cheese, Corn-flake Chicken Tenders, Cornbread Casserole and Chocolate Chip Cookies.

 Class Three – continue skills, prep, cook and eat Stuffed Bell Peppers, Garlic Roasted Potatoes, Crusty Garlic Parmesan Bread, and Lemon Blueberry Hand Pies.

  Class Four – The Grand Finale – Children invite one adult to come and partake in this meal.  We will prep, cook, set a proper table, and eat a complete meal with their guest, for all to enjoy.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

Knife Skills I Workshop with Steven Capodicasa

Full Participation $69.00 per person
High School Students may enroll with a Parent
Saturday, October 10, 2020, 9:00 AM-12:00 PM
This full hands-on techniques class is one you can’t miss. Even the best of cooks can benefit from a class where you learn the proper way to use your knives. Selecting the proper knife is essential in staying safe and getting the job done effectively. Chef Steven, will teach you the basics while helping to reduce your prep time. Learn all the basics of cutting, slicing, shredding, and mincing. Also learn the proper way to keep your knives well maintained and sharp. Not sure about your old knives. Bring them in for evaluation and sharpening.
We Sharpen Knives Professionally!
Knife Sharpening, only $3 per knife.

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Couples Cook Dinner with Chef Steven Capodicasa

Saturday, October 10, 6:00-9:00 PM, Full Participation $79.00 per person

Adults 18 & older, No Children Permitted

Couples must register for 2 spaces.

Cream of Wild Mushroom soup with homemade cheesy croutons

Baby greens served with roasted pepper dressing

Savory Grilled Rib Eye

Panko and Parmesan Crusted Broccoli

Roasted potatoes with pancetta paste with onions

Classic Chocolate Devil’s Food Cake with Chocolate Frosting

    If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Couples Cook NY Steakhouse Classics with Daniel C. Rosati

Saturday, October 17, 6:00-9:00 PM, Full Participation $79.00 per person

Adults 18 & older, No Children Permitted, Couples must register for 2 spaces.

Clams Casino

Vidalia Onion & Beefsteak Tomato Salad with “Famous” Williamsburg Steak Sauce

Herb Butter Pan Seared Oven Finished ‘Porterhouse Steak’

Creamed Spinach

German Style Hashed Brown Potatoes

Individual NY Cheesecake Souffle

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

**New Class Offering with Diana Albanese**

Fun for the Whole Family. Bring the Kids, 8 & older!

Sundays in the Kitchen - Family Comfort Food

Sunday, October 18, 4:00-7:00 PM

Full Participation $70.00 per person

Students 8yrs old & older may enroll with a Parent

*You must register each person attending*

Here is a menu that exemplifies Italian American home cooking at its best.  This class is about food we all crave all year round.  Learn techniques for making fresh pizza dough to miniature meatballs.  We will end our meal with a festive layered cannoli cake that will taste better than any you can buy from a bakery.

Garlic Bread Fries with Tomato Cheese Dip

Italian Wedding Soup

Homemade Cavatelli with Bacon and Peas

Chicken Parmesan

Neapolitan Pizza

Cannoli Cake

                           If there is a Wait List, please see our Pricing and 'Wait List Policies

 **Combined Kids & Youth Cooking Series** Basic Kitchen Skills with Miss Sue

Four Mondays, 4-6 PM, Oct.  5, 19, 26, & Nov. 2, Ages 4 thru 9 year olds, $199 per student

Drop-Off   No Adults except Class Four - 1 Adult Guest Permitted to stay.

 To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.  This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

 As we work from basic preparation (‘Mis en Place’) to clean up, the students will practice these skills each week cooking and eating what they prepare.  The capstone event for the last class, students will invite one adult to come and enjoy what they have learned and created.

Class One – safety, tools, knife skills, prep, cook and eat Chicken Pot Pie, Tomato Soup, Zucchini Crisps and Strawberry Oatmeal Bars.

Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Baked Macaroni and Cheese, Corn-flake Chicken Tenders, Cornbread Casserole and Chocolate Chip Cookies.

 Class Three – continue skills, prep, cook and eat Stuffed Bell Peppers, Garlic Roasted Potatoes, Crusty Garlic Parmesan Bread, and Lemon Blueberry Hand Pies.

  Class Four – The Grand Finale – Children invite one adult to come and partake in this meal.  We will prep, cook, set a proper table, and eat a complete meal with their guest, for all to enjoy.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

Pre-Teen/Teen/Adult Tasty Harvest Pastry with Suzanne Lowery

Wednesday, October 21, 4-7 PM

Full Participation $59.00 per Person

 Students Ages 10-18 may register for 1 space and attend alone

or register for 2 spaces and attend with a parent or adult

Apple-Cinnamon Turnovers

Mini Maple Cheesecakes

Crumb Cake Juniors Cranberry White Chocolate Chip Pumpkin Bars Carrot Cake Cookies

      If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Fall in Italy with Diana Albanese

Thursday, October 22, 6:30 -9:30 PM, Full Participation $70.00 per person

Children ages 12 & up may enroll with a Parent

Take a fresh approach to fall starting with a menu that celebrates the changing of the seasons.

Nothing is quite as hearty and welcome as that first taste of the harvest table. Bringing good Italian food to the table is an honor and a tradition that is part of Chef Diana's life.

Come and join her as she guides you through preparing this wonderful menu.

Artichoke and Walnut Pesto Crostini

Homemade Pumpkin Ravioli with Sage Brown Butter

Pan Roasted Chicken with Rosemary, Garlic and White Wine

Parmesan Swiss Chard Gratin

Arugula, Orange and Mushroom Salad with Balsamic Vinaigrette

Olive Oil Cake with Wine Poached Pears, Oranges and Cranberries

If there is a Wait List, please see our Pricing and 'Wait List Policies

Couples Seafood Dinner for All with Steven Capodicasa

Friday, October 23, 7:00-10:00 PM, Full Participation $79.00 per person

Adults 18 & older, No Children Permitted

Couples must register for 2 spaces.

Saffron and ginger steeped mussels with crusty garlic bread

Baby greens with roasted fennel and citrus yogurt saffron dressing

Grilled Lobster Tails, topped with Crabmeat

Baked cauliflower and 3 cheese bread topping

Basmati Rice Pilaf

Classic Carrot Cake with orange cream cheese frosting

    If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Pre-Teen/Teen/Adult Family Pasta Party with Suzanne Lowery

Saturday, October 24, 11 AM-2 PM

Full Participation $59.00 per Person

 Students Ages 10-18 may register for 1 space and attend alone or register for 2 spaces and attend with a parent or adult

Homemade Cavatelli & Marinara Sauce

Turkey meatballs

Caprese Salad

Cannoli Cupcakes

      If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Artisan Breads at Home ‘Breads with Flavor’ with Daniel C. Rosati

Sunday, October 25, 9 AM-1 PM, Full Participation $85.00 per person

Children ages 12 & up may enroll with a Parent

Middle Eastern Za’atar Flatbreads

Caramelized Onion, Bacon & Vermont Cheddar Scones

Garlic Herb Braided Bread

Rosemary Olive Dutch Oven Bread

Cinnamon Swirled Loaf Bread

Yemenite Kubaneh Bread with Nigella & Sesame Seeds

   If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 **Combined Kids & Youth Cooking Series** Basic Kitchen Skills with Miss Sue

Four Mondays, 4-6 PM, Oct.  5, 19, 26, & Nov. 2, Ages 4 thru 9 year olds, $199 per student

Drop-Off   No Adults except Class Four - 1 Adult Guest Permitted to stay.

 To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.  This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

 As we work from basic preparation (‘Mis en Place’) to clean up, the students will practice these skills each week cooking and eating what they prepare.  The capstone event for the last class, students will invite one adult to come and enjoy what they have learned and created.

Class One – safety, tools, knife skills, prep, cook and eat Chicken Pot Pie, Tomato Soup, Zucchini Crisps and Strawberry Oatmeal Bars.

Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Baked Macaroni and Cheese, Corn-flake Chicken Tenders, Cornbread Casserole and Chocolate Chip Cookies.

 Class Three – continue skills, prep, cook and eat Stuffed Bell Peppers, Garlic Roasted Potatoes, Crusty Garlic Parmesan Bread, and Lemon Blueberry Hand Pies.

  Class Four – The Grand Finale – Children invite one adult to come and partake in this meal.  We will prep, cook, set a proper table, and eat a complete meal with their guest, for all to enjoy.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

Autumn in Italy with Daniel C. Rosati

Wednesday, October 28, 6:30-9:30 PM, Full Participation $70.00 per person

Children ages 12 & up may enroll with a Parent

Crostata di Funghi - Mushroom Tart

Risotto Amatriciana Style with Pancetta & Sausage

Veal Polpettini with Sage Sauce

Crispy Rosemary Roasted Potatoes

Braised Greens with White Beans & Garlic

Almond Raspberry Pine Nut Tart

                If there is a Wait List, please see our Pricing and 'Wait List Policies.'

Steakhouse Favorites with Suzanne Lowery

Thursday, October 29, 6:30-9:30 PM, Full Participation $70.00 per person

Children ages 12 & up may enroll with a Parent

Wedge Salad with Bacon and Blue Cheese

Crab Stuffed Shrimp

Grilled Beef Tenderloin with Horseradish Cream

Potato Croquettes

Chocolate Cheesecake

If there is a Wait List, please see our Pricing and 'Wait List Policies.'

 **Combined Kids & Youth Cooking Series** Basic Kitchen Skills with Miss Sue

Four Mondays, 4-6 PM, Oct.  5, 19, 26, & Nov. 2, Ages 4 thru 9 year olds, $199 per student

Drop-Off   No Adults except Class Four - 1 Adult Guest Permitted to stay.

 To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing, using the utensils and ingredients at hand.  This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

 As we work from basic preparation (‘Mis en Place’) to clean up, the students will practice these skills each week cooking and eating what they prepare.  The capstone event for the last class, students will invite one adult to come and enjoy what they have learned and created.

Class One – safety, tools, knife skills, prep, cook and eat Chicken Pot Pie, Tomato Soup, Zucchini Crisps and Strawberry Oatmeal Bars.

Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Baked Macaroni and Cheese, Corn-flake Chicken Tenders, Cornbread Casserole and Chocolate Chip Cookies.

 Class Three – continue skills, prep, cook and eat Stuffed Bell Peppers, Garlic Roasted Potatoes, Crusty Garlic Parmesan Bread, and Lemon Blueberry Hand Pies.

  Class Four – The Grand Finale – Children invite one adult to come and partake in this meal.  We will prep, cook, set a proper table, and eat a complete meal with their guest, for all to enjoy.

   If there is a Wait List, please see our Pricing and 'Wait List Policies

Couples Pasta, Pasta, and More! with Steven Capodicasa

Friday, November 6, 7:00-10:00 PM, Full Participation $79.00 per person

Adults 18 & older, No Children Permitted

Couples must register for 2 spaces.

Arugula salad with pancetta croutons with shaved Romano cheese served with warm red wine vinaigrette

Rigatoni with tangy 3 meat sauce

Baked whole wheat penne with 4 cheeses and basil

Homemade Cavatelli pasta with Arugula pesto sauce

Sautéed Green beans with spicy puttenesca sauce and shaved parmesan cheese

Strawberry and Rhubarb topped Homemade Citrus Custard

    If there is a Wait List, please see our Pricing and 'Wait List Policies.'