Couples Winter Pasta Class with Chef Steven Capodicasa

Saturday, February 22, 6:00-9:00 PM, Full Participation $79.00 per person

Smoked Mozzarella and Roasted Plum Tomato Accordions served with Basil Oil

Homemade Manicotti with Tomato Basil Sauce

Homemade Fresh Black Pepper Fettuccine with Carbonara Sauce

Italian Chopped Salad

Sautéed Broccoli Rape with Seared Italian Sausage and Garlic Chips

Homemade Cannolis with Fresh citrus Cheese Filling

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

Pasta Perfection Workshop with Daniel C. Rosati

 Sunday, February 23, 9 AM-1 PM, Full Participation $85.00 per person

 Children ages 12 & up may enroll with a Parent

 Spaghetti alla Puttanesca

 Bucatini all’Amatriciana

 Campanelle with Quick Sausage Ragu

 Handmade Tagliatelle with Parmigiano Cream Sauce

 Handmade Pasta Sheets for Cheese Ravioli with Sicilian Almond Pesto

 Handmade Ricotta “Gnudi” with Roasted Red Pepper Sauce

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

Mediterranean Surf n’ Turf with Suzanne Lowery

Friday February 28, 7:00 -9:00 PM

Full Participation $79.00 per person

Crab and Artichoke Crostini

Arugula and Fennel Salad with Capers and Olives

Basil, Roasted Pepper and Mozzarella Stuffed

Pan Seared Filet Mignon with Red Wine Reduction

Shrimp Scampi

Tiramisu

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

Pre-Teen/Teen/Adult

2-Day Teen & Pre-Teen Cake Decorating

with Suzanne Lowery

2 Wednesdays, March 4, & 11

4-7 PM Full Participation, Ages 10 & up

$179.00 per person including starter set of tools

*Class Prices are Per Person*

Students, ages 10 & up, may register for 1 space

& attend alone or register for 2 spaces

& attend with a parent or adult

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, bordering a cake and practice writing inscriptions.

*Students will completely decorate a pre-baked cake of their own design, that we supply in the second class, and take it home.*

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

Combined Kids & Youth Baking Series

Basic Baking Skills with Miss Sue

   Four Wednesdays, 4-6 PM, March 4, 11, 18, & 25, Ages 4 thru 9 year olds, $199 per student

Drop Off, No Adults

   To help children develop basic Baking 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. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with 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 baking and sampling what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy some of what they have learned and created.

Class One – precision measuring, mathematics of recipe conversion, accuracy and timing, reinforcement of safety and utilization of kitchen tools and general dexterity. Prepare and sample several types of cookies.

    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, March 6, 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

Italian Boot Camp with Diana Albanese

Sunday, March 8, 9:00 AM-1:00 PM, Full Participation $85.00 per person

High School Students may enroll with a Parent

Improve your Italian culinary skills and find new inspiration for everyday cooking.  In this four hour class, Diana Albanese will walk you through various cooking techniques to help you prepare these winter and spring inspired dishes at home.

Crostini with Broccoli Rabe and Pecorino Cheese

Lentil and Escarole Soup

Three Mushroom Risotto

Pasta Arrabiata

Chicken Francese

Pork Milanese with Arugula

Artichoke Stew with Green Onions, Fava Beans, Lettuce and Peas

Stuffed Red Peppers with Mozzarella Balls, Tomatoes and Spring Pesto

Apricot Jam and Almond Crostata

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

Pre-Teen/Teen/Adult

2-Day Teen & Pre-Teen Cake Decorating

with Suzanne Lowery

2 Wednesdays, March 4, & 11

4-7 PM Full Participation, Ages 10 & up

$179.00 per person including starter set of tools

*Class Prices are Per Person*

Students, ages 10 & up, may register for 1 space

& attend alone or register for 2 spaces

& attend with a parent or adult

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, bordering a cake and practice writing inscriptions.

*Students will completely decorate a pre-baked cake of their own design, that we supply in the second class, and take it home.*

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

Combined Kids & Youth Baking Series

Basic Baking Skills with Miss Sue

   Four Wednesdays, 4-6 PM, Oct. 7, 21, 28, & Nov. 4, Ages 4 thru 9 year olds, $199 per student

Drop Off, No Adults

   To help children develop basic Baking 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. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with 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 baking and sampling what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy some of what they have learned and created.

 Class Two – repeat and continue to hone skills learned in class one, learn about the food groups and basic tastes, prepare, bake and taste cupcakes, cake, and frosting.

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

Couples End of Winter Roasting with Chef Steven Capodicasa

Friday, March 13, 7:00-10:00 PM, Full Participation $79.00 per person

Roasted Beets with Glazed Pecans and Goat Cheese

Baby Greens Served with a Caramelized Shallot Dressing

Oven roasted Crown Roast of Pork with Cornbread Stuffing

Oven Roasted Yukon Gold Potatoes with Chorizo

Cheesy Panko Topped Roasted Cauliflower

Homemade Red Velvet cake

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

Single Day ‘Working Parent and Me’   St Patrick’s Day Celebration

Saturday, March, 14, 9:30-11 AM

Full hands-on, $59.00 per child with adult

Potato pizza, Irish Soda bread, Chocolate lollipops, Leprechaun milk shake

Come join in the fun and learning while spending some special quality time with your child.

This full hands-on class will help children build math skills, improve motor functions, and develop sensory memory while encouraging the fun of cooking with their parent. Each child is expected to be 2 years of age or older and accompanied by a parent or guardian.

Come and spend some real bonding time with your child! No strollers please!

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

Single Day Working Parent and Me   St Patrick’s Day Celebration

Saturday, March, 14, 11:30 AM - 1 PM

Full hands-on, $59.00 per child with adult

Potato pizza, Irish Soda bread, Chocolate lollipops, Leprechaun milk shake

Come join in the fun and learning while spending some special quality time with your child.

This full hands-on class will help children build math skills, improve motor functions, and develop sensory memory while encouraging the fun of cooking with their parent. Each child is expected to be 2 years of age or older and accompanied by a parent or guardian.

Come and spend some real bonding time with your child! No strollers please!

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

St. Patrick’s Day Celebration-Couples Cook with Beer

with Daniel C. Rosati

Sunday, March 15, 5:00-8:00 PM Full Participation

Limited Enrollment $79.00 per person

3 Cheese Beer Bread

Corned Beef & Cabbage Egg Rolls with Guinness Mustard

Beer Braised Chicken with Porcini Mushroom Sauce

IPA Whipped Potatoes with Herbs

Beer Steamed Brussels Sprouts with Bacon

Sweet Spiced Chocolate Cake with Stout Ganache Glaze

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

 ‘Mommy and Me’   St Patrick’s Day Celebration

Tuesday March 17, 9:30-11 AM

Full hands-on, $59.00 per child with adult

Potato pizza, Irish Soda bread, Chocolate lollipops, Leprechaun milk shake

These Classes are designed to introduce children to the kitchen in a fun and inventive way. Children love to stir, pour, roll dough, and experiment with volume. These full hands-on classes help children build math skills, improve motor functions, and develop sensory memory while encouraging the fun of cooking with Mom. Each child is expected to be 2 yrs. old and accompanied by one adult; Mom, Dad, Grandparent, Caregiver, etc.

No children under 2 allowed in Cooking School. No strollers please!

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

Kids After School St. Patricks Day Celebration

Tuesday, March 17, 4-6 PM,  Full hands-on, $39.00 per child ages 4-9

Drop Off – No Adults

Potato pizza, Irish Soda bread, Shamrock pretzels,

Chocolate chip scones, Leprechaun milk shake

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

Combined Kids & Youth Baking Series

Basic Baking Skills with Miss Sue

     Four Wednesdays, 4-6 PM, March 4, 11, 18, & 25, Ages 4 thru 9 year olds, $199 per student

Drop Off, No Adults

 To help children develop basic Baking 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. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with 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 baking and sampling what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy some of what they have learned and created.

  Class Three – reinforcement of general skills and prep. The focus of this session will be on creating pies and bread.

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

Seafood Feast from the Mediterranean with Diana Albanese

Thursday, March 19, 6:30 -9:30 PM, Full Participation $70.00 per person

High School Students may enroll with a Parent

In the Mediterranean, seafood is cooked very simple.  It can be poached, grilled, sautéed or baked with a sauce or vinaigrette.  The food is tied to nature, to seasons, food that reflects the environment of sun-earth-sea.  Come and transport yourself to the Mediterranean with the best ingredients available.

Saffron Scented Paella with Mussels, Shrimp, Scallops and Chorizo

Insalata de Mare with Fennel and Oranges

Bouillabaisse with Garlic Mayonnaise Toasts

Clams in Green Sauce

St. Joseph's Fritters

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

Couples French Steakhouse with Kathleen Sanderson

Friday, March 20, 7:00-10:00 PM, Full Participation $79.00 per person

Caramelized French Onion Tartlets

Brie Almond & Raspberry Tartlets

Grilled Filet Mignon with Herbed Butter

Tomatoes Persile

Roasted or Grilled Asparagus

Au gratin Potatoes

Salad Vert with Goat Cheese Croutons

Chocolate Soufflé Cakes with Crème Anglaise

            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, March 21, 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.'

**New Class Offering with Diana Albanese**

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

Family Dinners - Fresh Pasta & Pizza from Scratch

Sunday, March 22, 4:00-7:00 PM

Full Participation $70.00  per each person attending

Students 8yrs old and older may enroll with a Parent

Everyone loves to eat tender fresh pasta and freshly made pizza with a chewy and crisp crust. Diana Albanese will show you how to make fresh pasta and pizza just like her Nona showed her.  You will be amazed at how only two ingredients come together to make fresh pasta.  For your next pizza night at home learn how to make you own dough with just 3 to 4 ingredients.  This class encourages curiosity  and adventures in cooking.  Good food brings family together for a lifetime.

Fresh egg pasta

Homemade pizza dough

Mini Meatball Heroes

Pizza Margarita

Pizza Quatro Stagione (four seasons)

Cheese Ravioli with Tomato and Basil Sauce

Fettuccine with al Freddo Sauce

Chocolate Ricotta Pudding with Whipped Cream and Chocolate Shavings

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

Combined Kids & Youth Baking Series

 Basic Baking Skills with Miss Sue

   Four Wednesdays, 4-6 PM, March 4, 11, 18, & 25, Ages 4 thru 9 year olds, $199 per student

Drop Off, No Adults

  To help children develop basic Baking 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. Mathematics, precision, and timing become a focus as much baking shifts more to science and accuracy as well as artistic ability. This four session program will teach them patience and humility in the kitchen. We will inspire an added respect for safety, knife skills, precise measuring, along with 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 baking and sampling what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy some of what they have learned and created.

  Class Four – The Grand Finale – Children invite one adult to come and enjoy a sampling of baked goods they learned in this series. We will set a proper table, for our guests to all enjoy the fruits of the children’s baked creations.

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

International Meatless Main Dishes with Suzanne Lowery

Thursday, March 26, 6:30 -9:30 PM

Full Participation $70.00 per person

High School Students may enroll with a Parent

Grilled Greek Romaine Salad

Cavatelli with Broccoli and Garlic

Zucchini-Tomato-Mozzarella Pie

Mexican Portobello Burgers with chili Mayo

Gingered Apple-Berry Crisp a la mode

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

Truffle, Truffle, Truffle, and more Truffles with Chef Steven Capodicasa

Saturday, March 28, 6:00-9:00 PM, Full Participation $79.00 per person

The powerful yet delicate flavor and aroma of truffles has seduced the culinary world as one of the most desired and treasured ingredients. Chef Steven will work his magic guiding students through the preparation of a meal incorporating the illusive truffle in every recipe from appetizer through dessert.

www.sabatinotruffles.com

Salmon TarTare with Truffle Tapanade

Bib Lettuce and Grilled Avocados with Truffle Vinaigrette

Florentine Porterhouse Steaks with Rosemary Truffle Salt

Wild Mushroom Risotto with Truffle Shavings

Grilled Asparagus

with Roasted Garlic Butter and Truffle Dust

Mini Baked Alaska with Flaming Truffle Honey

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

Home Artisan Bread Making - Bread with FLAVOR! with Daniel C. Rosati

Sunday, March 29, 9 AM-1 PM, Full Participation

Limited Enrollment $85.00 per person

High School Students 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

Couples Early Spring Seafood Celebration with Chef Steven Capodicasa

Saturday, April 4, 6:00-9:00 PM, Full Participation $79.00 per person

Homemade Savory Crab Cannoli’s with Roasted Tomato Sauce

Baby Greens with Citrus Herbed Vinaigrette

Grilled Salmon with Honey Soy Glaze

Grilled Lobster Risotto

Oven Roasted Cremini Mushrooms with Balsamic

Apple Strudels with Sweet Whipped Crème Fraiche

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

Pre-Teen/Teen/Adult

Spring Break Single Day Cooking Camps

International Cuisines - Mexican Fiesta with Suzanne Lowery

Monday, April 6, 11 AM-2 PM

Full Participation $59.00 per student Ages 10 & up

*Class Prices are Per Person*

Students, ages 10 & up, may register for 1 space

& attend alone or register for 2 spaces & attend with a parent or adult

Tortilla Soup

Farmstand Salsa

Guacamole and Chips

Chicken and Fajitas

Taco Salad

Caramel Flan with Aniseed Cookies

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

Pre-Teen/Teen/Adult

Spring Break Single Day Cooking Camps

International Cuisines - French Soirée with Suzanne Lowery

Tuesday, April 7, 11 AM-2 PM

Full Participation $59.00 per student Ages 10 & up

*Class Prices are Per Person*

Students, ages 10 & up, may register for 1 space

& attend alone or register for 2 spaces & attend with a parent or adult

Nicoise tuna Salad

Crème du Barry Cauliflower Soup

Burgundy Beef with Mushrooms

Ratatouille

Crème Brulee

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

Pre-Teen/Teen/Adult

Spring Break Single Day Cooking Camps

International Cuisines - Asian Fusion with Suzanne Lowery

Wednesday, April 8, 11 AM-2 PM

Full Participation $59.00 per student Ages 10 & up

*Class Prices are Per Person*

Students, ages 10 & up, may register for 1 space

& attend alone or register for 2 spaces & attend with a parent or adult

Pita Breads

Mulligatawny Soup

Vegetable Wontons with Hoisin Dipping Sauce

Curried Chicken and Rice

Sweet Coconut Dumplings with Ice Cream

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

Spring Seafood Primer with Kathleen Sanderson

Thursday, April 16, 6:30-9:30 PM, Full Participation $70.00 per person

High School Students may enroll with a Parent

Coconut Curry Fish Stew with Jasmine Rice

Pan-fried Panko Crusted White Fish with Pickled Ginger Tartar Sauce

Pastrami Crusted Cedar Plank Roasted Salmon with Creamy Mashed Potatoes

Salad Vinaigrette

Pistachio Lemon Biscotti

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

Couples Cook and Celebrate Spring with Daniel C. Rosati

Saturday, April 18, 6:00-9:00 PM Full Participation

Limited Enrollment $79.00 per person

Fresh Pea & Parmigiano Crostini

Ricotta Gnudi Dumplings with Spring Asparagus Sauce

Herb Crusted Butterflied Leg of Lamb

Greek Lemon Roasted Fingerling Potatoes

Orzo Tabbouleh Salad with Tahini Dressing & Spice Roasted Chickpeas

Sheet Pan Carrot Cake with Cream Cheese Frosting

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

A Night in Sicily with Diana Albanese

Thursday, April 23, 6:30 -9:30 PM, Full Participation $70.00 per person

High School Students may enroll with a Parent

Using simple methods and readily available ingredients learn how to make straightforward everyday cooking from Sicily.  Learn classic Sicilian dishes and revel in the glory of a little island in the Mediterranean sun.

Sicilian Tomato Toasts

Arancini (rice balls)

Pasta all Norma

Broccoli Rabe Cakes

Sicilian Style Grilled Steak

Lemon and Garlic Chicken with Sweet and Sour Potatoes

Sfinge with Lemon Honey Drizzle

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

Couples Prime Rib Entertaining Menu with Chef Steven Capodicasa

Friday, April 24, 7:00-10:00 PM, Full Participation $79.00 per person

Grilled Shrimp Cocktail with Roasted Tomato Cocktail Sauce

Classic Caesar Salad with Homemade Sourdough Croutons

Prime Rib served with Burgundy Wine Reduction and Caramelized Onions

Oven Roasted Baby Potatoes, Baby Carrots and Peas

Homemade Apple and Cranberry Crumb Pies

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

Pre-Teen/Teen/Adult

Homemade Ravioli Workshop with Suzanne Lowery

Saturday, April 25, 11 AM-2 PM

Full Participation $59.00 per student Ages 10 & up

*Class Prices are Per Person*

Students, ages 10 & up, may register for 1 space

& attend alone or register for 2 spaces & attend with a parent or adult

Students will make the homemade dough and learn the techniques of shaping the dough to create the ravioli.

Homemade Pasta Dough

Classic Ricotta, Sausage, Seafood and Sweet Potato Fillings

Brown Butter Sauce

Alfredo Sauce

Classic Tomato Sauce

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

Pizza Making 101 with Daniel C. Rosati

Wednesday, April 29, 6:30 -9:30 PM, Full Participation

Limited Enrollment $70.00 per person

High School Students may enroll with a Parent

Quick Pizza Dough

Southern Potato Dough

15 Minute Marinara

Neapolitan Thin Crust Brick Oven Style Pizza

Wild Mushroom Pizza with Fontina

Red Onion Pizza with Prosciutto & Goat Cheese

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

Couples Cook Spanish Tapas with Suzanne Lowery

Friday May 1, 7:00 -10:00 PM

Full Participation $70.00 per person

Albondigas Meatballs

Cornmeal Crusted Patatas Bravas with Chorizo

Spinach and Cheese Croquetas

Cauliflower Fritters

Spicy Garlic and Tomato Shrimp

Spice Rubbed Chicken Skewers

with Red Pepper Garlic Sauce

Homemade Churros with Chocolate Sauce

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

Italian Boot Camp with Diana Albanese

Sunday, May 3, 9:00 AM-1:00 PM, Full Participation $85.00 per person

High School Students may enroll with a Parent

Join Diana Albanese and learn how to shape up your Italian culinary skills in this comprehensive instruction and hands on class. Learn Italian basics to create fresh flavors for everyday cooking. 

As all Italians know the best meals are eaten at home.

Seafood Crostini with Fennel

Pasta with Tomatoes and Crazy Pesto

Risotto Primavera

Grilled Steak with Pancetta and Red Wine Sauce

Chicken under a Brick with Lemons and Salsa Verde

Whole Stuffed Eggplants in Tomato Sauce

Neapolitan Stuffed Peppers

Broccoli Fritters

Lemon Olive Oil Cake with Berries

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

Triple Surf & One Turf with Chef Steven Capodicasa

Friday, May 8, 7:00-10:00 PM, Full Participation $79.00 per person

Crabmeat Cocktail Served with Lemon Aioli

Baby Greens with Grilled Shrimp and Chorizo Bits with Homemade Goat Cheese Croutons

Bacon Wrapped Beef Tenderloin served with Grilled Lobster Tails

Redskin Potatoes served with Seared Chorizo and Onions

Grilled Vegetables with Saffron Butter

Espresso Brownie Torte

    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, May 15, 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

My Mom’s Pasta Dinner with Chef Steven Capodicasa

Saturday, May 23, 6:00-9:00 PM, Full Participation $79.00 per person

Homemade Chicken and Pastina Soup

Romaine Salad served with Red Wine Vinegar Dressing

served with Sliced Avocados, Red Onion and Croutons

Homemade Cavatelli with Meat Sauce Served with Meatballs

Sautéed Broccoli Rabe

Oven Roasted Parmesan Crusted Fennel

Homemade Cannolis

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

*New Summer Teen & Pre-Teen*

'Choco-Palooza' 2-Day Intensive Teen Camp with Suzanne Lowery

 Mon. Tues. June 29 & 30, 9:00 AM -1:00 PM Full Participation

$199.00 per person Ages 10 -18 Drop-Off  No Adults

Day 1: Cakes, Candy and Ice Cream - Chocolate Cannoli Cupcakes, Chocolate Lava Cakes, Chocolate Covered Tuxedo Strawberries, Chocolate Truffles, Chocolate-Toffee Ice Cream

Day 2: Pastry, Pies and Tarts - Chocolate Eclairs, Double Chocolate Elephant Ears, Cinnamon-Sugar Chocolate Kiss Puffs, Chocolate-Coconut Cream Tarts, Chocolate-Strawberry Brownie Pie

Class size limited and fills up quickly so register early.

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

*New Summer Teen & Pre-Teen*

'Choco-Palooza' 2-Day Intensive Teen Camp with Suzanne Lowery

 Mon. Tues. June 29 & 30, 9:00 AM -1:00 PM Full Participation

$199.00 per person Ages 10 -18 Drop-Off  No Adults

Day 1: Cakes, Candy and Ice Cream - Chocolate Cannoli Cupcakes, Chocolate Lava Cakes, Chocolate Covered Tuxedo Strawberries, Chocolate Truffles, Chocolate-Toffee Ice Cream

Day 2: Pastry, Pies and Tarts - Chocolate Eclairs, Double Chocolate Elephant Ears, Cinnamon-Sugar Chocolate Kiss Puffs, Chocolate-Coconut Cream Tarts, Chocolate-Strawberry Brownie Pie

Class size limited and fills up quickly so register early.

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

*New Summer Teen & Pre-Teen*

American Eats 2-Day Intensive Teen Camp with Suzanne Lowery

 Wed. Thurs. July 1 & 2, 9:00 AM -1:00 PM Full Participation

$199.00 per person Ages 10 -18 Drop-Off  No Adults

Day 1

Red, white and blue smoothie, Cucumber-tomato Gazpacho, Blueberry-Watermelon Feta Salad,

Tri-color Potato Salad, Roasted Pepper, Mozzarella, Grilled Steak and Chicken Sandwiches,

Mixed Berry Crumb Tarts with Whipped Cream

Day 2

Salsa with Blue Corn Chips, Red, White and Blueberry Mashed Potatoes, Sweet Pepper Corn Muffins,

Bacon and blue cheese Deviled Eggs,  Finger Lickin' Grilled Ribs,  Mixed Berry Red Velvet Flag Cake

Class size limited and fills up quickly so register early.

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

Summer Teen & Pre-Teen Pizza Workshop with Suzanne Lowery

 2 Days, Wednesday, July 1, & Thursday, July 2

 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.

*New Summer Teen & Pre-Teen*

American Eats 2-Day Intensive Teen Camp with Suzanne Lowery

 Wed. Thurs. July 1 & 2, 9:00 AM -1:00 PM Full Participation

$199.00 per person Ages 10 -18 Drop-Off  No Adults

Day 1

Red, white and blue smoothie, Cucumber-tomato Gazpacho, Blueberry-Watermelon Feta Salad,

Tri-color Potato Salad, Roasted Pepper, Mozzarella, Grilled Steak and Chicken Sandwiches,

Mixed Berry Crumb Tarts with Whipped Cream

Day 2

Salsa with Blue Corn Chips, Red, White and Blueberry Mashed Potatoes, Sweet Pepper Corn Muffins,

Bacon and blue cheese Deviled Eggs, Finger Lickin' Grilled Ribs, Mixed Berry Red Velvet Flag Cake

Class size limited and fills up quickly so register early.

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

Summer Teen & Pre-Teen Pizza Workshop with Suzanne Lowery

 2 Days, Wednesday, July 1, & Thursday, July 2

 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.

Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp

Summer International Foods with Daniel Rosati

 Mon. Tues. Weds. Thurs. July 6, 7, 8, & 9, 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: Italy: Tomato Crostata, Tuscan Ribollita Vegetable Soup, Handmade Ricotta Ravioli with Pesto, Butterflied Roasted Chicken with Rosemary, Sautéed Spinach with White Beans & Garlic, Frozen Tiramisu

Day 2: France: Gougere Cheese Puffs, Potage St.Germain - Fresh Pea Soup, Chopped Steak Haché with Rich Brown Sauce, Asparagus with Hollandaise Sauce, White Chocolate Mousse with Raspberries 

Day 3: Asia: Chinese Shrimp & Pork Pot Stickers, Cold Sesame Noodle Salad with Chicken Sate, 5 Spice Roasted Baby Back Ribs, Summer Vegetable Stir Fry, Banana Wontons with Maple Glaze

Day 4: Spain: Potato Tortilla, Classic Shrimp with Garlic Sauce, Pork Tenderloin Piccadillo, Sautéed Collard Greens with Chorizo, Crema Catalana Custard

    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 2 (4-Day Camp)

 Monday July 6-Thursday July 9

 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 2    4 Day Extended Kid’s & Youth

Drop-Off No Adults

Combination Summer Culinary Cooking Camp

Mon. Tues. Weds. Thurs. July 6, 7, 8, & 9

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

 New 4-Day Pre-Teen Teen Summer Vegan Cooking Camp  with Eileen Mallor

 Mon. Tues. Weds. Thurs.  July 6, 7, 8, & 9, 2-5PM

 $299.00 per student, Ages 10 -18  Drop-Off  No Adults

Day 1: Breakfast: Morning Muffins, Banana Pancakes, Tofu and Vegetable Scramble, Smoothies, Pumpkin Oatmeal

 Day 2: Sandwiches: Baked Stuffed Quesadillas, Grilled Vegan-cheese and Tomato, Sandwiches, Mushroom-Lentil Burgers, BLTs with Tempeh-bacon and Avocado, Chickpea Salad Wraps

 Day 3: Dinners: Lasagna with Homemade Ricotta, Chorizo-spiced Tacos, Asian Tofu Stir Fry, Macaroni and Cashew-cheese, Pizza with Pesto Drizzle

 Day 4: Snacks and Desserts: Guacamole and Cashew Sour Cream, Layered Bean Dip, Chocolate Cream Pie, Apple Cake, Chocolate Chip Cookies

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

Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp

Summer International Foods with Daniel Rosati

 Mon. Tues. Weds. Thurs. July 6, 7, 8, & 9, 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: Italy: Tomato Crostata, Tuscan Ribollita Vegetable Soup, Handmade Ricotta Ravioli with Pesto, Butterflied Roasted Chicken with Rosemary, Sautéed Spinach with White Beans & Garlic, Frozen Tiramisu

Day 2: France: Gougere Cheese Puffs, Potage St.Germain - Fresh Pea Soup, Chopped Steak Haché with Rich Brown Sauce, Asparagus with Hollandaise Sauce, White Chocolate Mousse with Raspberries 

Day 3: Asia: Chinese Shrimp & Pork Pot Stickers, Cold Sesame Noodle Salad with Chicken Sate, 5 Spice Roasted Baby Back Ribs, Summer Vegetable Stir Fry, Banana Wontons with Maple Glaze

Day 4: Spain: Potato Tortilla, Classic Shrimp with Garlic Sauce, Pork Tenderloin Piccadillo, Sautéed Collard Greens with Chorizo, Crema Catalana Custard

    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 2 (4-Day Camp)

 Monday July 6-Thursday July 9

 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 2    4 Day Extended Kid’s & Youth

Drop-Off No Adults

Combination Summer Culinary Cooking Camp

Mon. Tues. Weds. Thurs. July 6, 7, 8, & 9

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

 New 4-Day Pre-Teen Teen Summer Vegan Cooking Camp  with Eileen Mallor

 Mon. Tues. Weds. Thurs.  July 6, 7, 8, & 9, 2-5PM

 $299.00 per student, Ages 10 -18  Drop-Off  No Adults

Day 1: Breakfast: Morning Muffins, Banana Pancakes, Tofu and Vegetable Scramble, Smoothies, Pumpkin Oatmeal

 Day 2: Sandwiches: Baked Stuffed Quesadillas, Grilled Vegan-cheese and Tomato, Sandwiches, Mushroom-Lentil Burgers, BLTs with Tempeh-bacon and Avocado, Chickpea Salad Wraps

 Day 3: Dinners: Lasagna with Homemade Ricotta, Chorizo-spiced Tacos, Asian Tofu Stir Fry, Macaroni and Cashew-cheese, Pizza with Pesto Drizzle

 Day 4: Snacks and Desserts: Guacamole and Cashew Sour Cream, Layered Bean Dip, Chocolate Cream Pie, Apple Cake, Chocolate Chip Cookies

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

Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp

Summer International Foods with Daniel Rosati

 Mon. Tues. Weds. Thurs. July 6, 7, 8, & 9, 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: Italy: Tomato Crostata, Tuscan Ribollita Vegetable Soup, Handmade Ricotta Ravioli with Pesto, Butterflied Roasted Chicken with Rosemary, Sautéed Spinach with White Beans & Garlic, Frozen Tiramisu

Day 2: France: Gougere Cheese Puffs, Potage St.Germain - Fresh Pea Soup, Chopped Steak Haché with Rich Brown Sauce, Asparagus with Hollandaise Sauce, White Chocolate Mousse with Raspberries 

Day 3: Asia: Chinese Shrimp & Pork Pot Stickers, Cold Sesame Noodle Salad with Chicken Sate, 5 Spice Roasted Baby Back Ribs, Summer Vegetable Stir Fry, Banana Wontons with Maple Glaze

Day 4: Spain: Potato Tortilla, Classic Shrimp with Garlic Sauce, Pork Tenderloin Piccadillo, Sautéed Collard Greens with Chorizo, Crema Catalana Custard

    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 2 (4-Day Camp)

 Monday July 6-Thursday July 9

 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 2    4 Day Extended Kid’s & Youth

Drop-Off No Adults

Combination Summer Culinary Cooking Camp

Mon. Tues. Weds. Thurs. July 6, 7, 8, & 9

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

 New 4-Day Pre-Teen Teen Summer Vegan Cooking Camp  with Eileen Mallor

 Mon. Tues. Weds. Thurs.  July 6, 7, 8, & 9, 2-5PM

 $299.00 per student, Ages 10 -18  Drop-Off  No Adults

Day 1: Breakfast: Morning Muffins, Banana Pancakes, Tofu and Vegetable Scramble, Smoothies, Pumpkin Oatmeal

 Day 2: Sandwiches: Baked Stuffed Quesadillas, Grilled Vegan-cheese and Tomato, Sandwiches, Mushroom-Lentil Burgers, BLTs with Tempeh-bacon and Avocado, Chickpea Salad Wraps

 Day 3: Dinners: Lasagna with Homemade Ricotta, Chorizo-spiced Tacos, Asian Tofu Stir Fry, Macaroni and Cashew-cheese, Pizza with Pesto Drizzle

 Day 4: Snacks and Desserts: Guacamole and Cashew Sour Cream, Layered Bean Dip, Chocolate Cream Pie, Apple Cake, Chocolate Chip Cookies

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

Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp

Summer International Foods with Daniel Rosati

 Mon. Tues. Weds. Thurs. July 6, 7, 8, & 9, 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: Italy: Tomato Crostata, Tuscan Ribollita Vegetable Soup, Handmade Ricotta Ravioli with Pesto, Butterflied Roasted Chicken with Rosemary, Sautéed Spinach with White Beans & Garlic, Frozen Tiramisu

Day 2: France: Gougere Cheese Puffs, Potage St.Germain - Fresh Pea Soup, Chopped Steak Haché with Rich Brown Sauce, Asparagus with Hollandaise Sauce, White Chocolate Mousse with Raspberries 

Day 3: Asia: Chinese Shrimp & Pork Pot Stickers, Cold Sesame Noodle Salad with Chicken Sate, 5 Spice Roasted Baby Back Ribs, Summer Vegetable Stir Fry, Banana Wontons with Maple Glaze

Day 4: Spain: Potato Tortilla, Classic Shrimp with Garlic Sauce, Pork Tenderloin Piccadillo, Sautéed Collard Greens with Chorizo, Crema Catalana Custard

    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 2 (4-Day Camp)

 Monday July 6-Thursday July 9

 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 2    4 Day Extended Kid’s & Youth

Drop-Off No Adults

Combination Summer Culinary Cooking Camp

Mon. Tues. Weds. Thurs. July 6, 7, 8, & 9

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

 New 4-Day Pre-Teen Teen Summer Vegan Cooking Camp  with Eileen Mallor

 Mon. Tues. Weds. Thurs.  July 6, 7, 8, & 9, 2-5PM

 $299.00 per student, Ages 10 -18  Drop-Off  No Adults

Day 1: Breakfast: Morning Muffins, Banana Pancakes, Tofu and Vegetable Scramble, Smoothies, Pumpkin Oatmeal

 Day 2: Sandwiches: Baked Stuffed Quesadillas, Grilled Vegan-cheese and Tomato, Sandwiches, Mushroom-Lentil Burgers, BLTs with Tempeh-bacon and Avocado, Chickpea Salad Wraps

 Day 3: Dinners: Lasagna with Homemade Ricotta, Chorizo-spiced Tacos, Asian Tofu Stir Fry, Macaroni and Cashew-cheese, Pizza with Pesto Drizzle

 Day 4: Snacks and Desserts: Guacamole and Cashew Sour Cream, Layered Bean Dip, Chocolate Cream Pie, Apple Cake, Chocolate Chip Cookies

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

 4-Day Intensive Baking Workshop I

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 3 (4-Day Camp)

 Monday July 13-Thursday July 16

 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 3    4 Day Extended Kid’s & Youth

Drop-Off No Adults

Combination Summer Culinary Cooking Camp

Mon. Tues. Weds. Thurs. July 13, 14, 15, & 16

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, July 13, & Tuesday, July 14

 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 I

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 3 (4-Day Camp)

 Monday July 13-Thursday July 16

 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 3    4 Day Extended Kid’s & Youth

Drop-Off No Adults

Combination Summer Culinary Cooking Camp

Mon. Tues. Weds. Thurs. July 13, 14, 15, & 16

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, July 13, & Tuesday, July 14

 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 I

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 3 (4-Day Camp)

 Monday July 13-Thursday July 16

 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 3    4 Day Extended Kid’s & Youth

Drop-Off No Adults

Combination Summer Culinary Cooking Camp

Mon. Tues. Weds. Thurs. July 13, 14, 15, & 16

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

 2 Day Pasta Making Workshop with Suzanne Lowery

 Wednesday & Thursday, July 15 & 16, 2-5 PM

 Full Participation, Ages 10 -18 Drop-Off No Adults

 $159.00 per student

 Homemade pasta comes in a wide variety of styles and shapes. It involves different types of dough and some are stuffed or filled. This class will be a primer to explore the world of homemade pasta. Students will learn the art of making pasta dough, forming some shapes by hand, utilizing machines, some manual and some mechanized, to form the shapes, and finally some simple versatile accompanying sauces.

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

 4-Day Intensive Baking Workshop I

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 3 (4-Day Camp)

 Monday July 13-Thursday July 16

 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 3    4 Day Extended Kid’s & Youth

Drop-Off No Adults

Combination Summer Culinary Cooking Camp

Mon. Tues. Weds. Thurs. July 13, 14, 15, & 16

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

 2 Day Pasta Making Workshop with Suzanne Lowery

 Wednesday & Thursday, June 26 & 27, 2-5 PM

 Full Participation, Ages 10 -18 Drop-Off No Adults

 $159.00 per student

 Homemade pasta comes in a wide variety of styles and shapes. It involves different types of dough and some are stuffed or filled. This class will be a primer to explore the world of homemade pasta. Students will learn the art of making pasta dough, forming some shapes by hand, utilizing machines, some manual and some mechanized, to form the shapes, and finally some simple versatile accompanying sauces.

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

Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp With Suzanne Lowery

 Mon. Tues. Weds. Thurs. July 20, 21, 22, & 23,  9AM-1PM

 $399.00 per student Teen & Pre-Teen Ages 10 -18 Drop-Off No Adults

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

 (No open toe footwear.)

Day 1 - Crab and Brie Bisque, Gorgonzola Toasts, Herbed New Potatoes, Lyonnaise Salad with Poached Eggs and Mustard Vinaigrette, Mushroom Crusted Hanger Steak, Balsamic Zucchini and Tomatoes, Apple Tart Tatins, Vanilla Ice Cream Base

Day 2 - Chicken, Sausage and Shrimp Gumbo, Sticky Wings, Salmagundi Salad, Mexican Portobello Burgers with Chile Mayonnaise, Zucchini Casserole, Chocolate Brioche Bread Pudding with Cinnamon Whipped Cream, Raspberry Bars

Day 3 - Sausage and Kale Zuppa Toscana, Caesar Salad with Parmesan Croutons, Zucchini Lasagna

Bow Ties with Fresh Basil Pesto Sauce, Grilled Rosemary and Lemon Chicken, Stuffed Strawberries, Biscotti, Chocolate Lava Cakes

Day 4 - Garlic and Herb Stuffed Mushrooms, Cream of Broccoli-Cheddar Soup, Buttermilk Cornbread, Broiled Salmon with Tomato Orange Salsa, Sweet Potato Pancakes, Tomato and Cucumber Quinoa Salad, Mixed Berry Shortcakes with Chocolate Sauce

 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 4 (4-Day Camp)

 Monday July 20-Thursday July 23

 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 4    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. July 20, 21, 22, & 23

 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 French & Italian Pastry Workshop  with Daniel Rosati

Mon. Tues. July 20 & 21  Drop-Off  No Adults

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

Day 1: French: Cream Puffs & Éclairs, Strawberry Napoleons, French Style Cheesecake, Lemon Tart, Chocolate Pot du Crème

Day 2: Italian: Cherry Crostata Jam Tart, Double Chocolate Biscotti, Vanilla Gelato, Panna Cotta with mixed Berries, Cannoli

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

Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp With Suzanne Lowery

 Mon. Tues. Weds. Thurs. July 20, 21, 22, & 23,  9AM-1PM

$399.00 per student Teen & Pre-Teen Ages 10 -18 Drop-Off No Adults

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

(No open toe footwear.)

Day 1 - Crab and Brie Bisque, Gorgonzola Toasts, Herbed New Potatoes, Lyonnaise Salad with Poached Eggs and Mustard Vinaigrette, Mushroom Crusted Hanger Steak, Balsamic Zucchini and Tomatoes, Apple Tart Tatins, Vanilla Ice Cream Base

Day 2 - Chicken, Sausage and Shrimp Gumbo, Sticky Wings, Salmagundi Salad, Mexican Portobello Burgers with Chile Mayonnaise, Zucchini Casserole, Chocolate Brioche Bread Pudding with Cinnamon Whipped Cream, Raspberry Bars

Day 3 - Sausage and Kale Zuppa Toscana, Caesar Salad with Parmesan Croutons, Zucchini Lasagna

Bow Ties with Fresh Basil Pesto Sauce, Grilled Rosemary and Lemon Chicken, Stuffed Strawberries, Biscotti, Chocolate Lava Cakes

Day 4 - Garlic and Herb Stuffed Mushrooms, Cream of Broccoli-Cheddar Soup, Buttermilk Cornbread, Broiled Salmon with Tomato Orange Salsa, Sweet Potato Pancakes, Tomato and Cucumber Quinoa Salad, Mixed Berry Shortcakes with Chocolate Sauce

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 4 (4-Day Camp)

 Monday July 20-Thursday July 23

 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 4    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. July 20, 21, 22, & 23

 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 French & Italian Pastry Workshop  with Daniel Rosati

Mon. Tues. July 20 & 21  Drop-Off  No Adults

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

Day 1: French: Cream Puffs & Éclairs, Strawberry Napoleons, French Style Cheesecake, Lemon Tart, Chocolate Pot du Crème

Day 2: Italian: Cherry Crostata Jam Tart, Double Chocolate Biscotti, Vanilla Gelato, Panna Cotta with mixed Berries, Cannoli

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

Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp With Suzanne Lowery

Mon. Tues. Weds. Thurs. July 20, 21, 22, & 23,  9AM-1PM

$399.00 per student Teen & Pre-Teen Ages 10 -18 Drop-Off No Adults

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

(No open toe footwear.)

Day 1 - Crab and Brie Bisque, Gorgonzola Toasts, Herbed New Potatoes, Lyonnaise Salad with Poached Eggs and Mustard Vinaigrette, Mushroom Crusted Hanger Steak, Balsamic Zucchini and Tomatoes, Apple Tart Tatins, Vanilla Ice Cream Base

Day 2 - Chicken, Sausage and Shrimp Gumbo, Sticky Wings, Salmagundi Salad, Mexican Portobello Burgers with Chile Mayonnaise, Zucchini Casserole, Chocolate Brioche Bread Pudding with Cinnamon Whipped Cream, Raspberry Bars

Day 3 - Sausage and Kale Zuppa Toscana, Caesar Salad with Parmesan Croutons, Zucchini Lasagna

Bow Ties with Fresh Basil Pesto Sauce, Grilled Rosemary and Lemon Chicken, Stuffed Strawberries, Biscotti, Chocolate Lava Cakes

Day 4 - Garlic and Herb Stuffed Mushrooms, Cream of Broccoli-Cheddar Soup, Buttermilk Cornbread, Broiled Salmon with Tomato Orange Salsa, Sweet Potato Pancakes, Tomato and Cucumber Quinoa Salad, Mixed Berry Shortcakes with Chocolate Sauce

  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 4 (4-Day Camp)

 Monday July 20-Thursday July 23

 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 4    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. July 20, 21, 22, & 23

 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 Miniature & Plated Dessert Workshop with Daniel Rosati

Weds. & Thurs. July 22 & July 23  Drop-Off  No Adults

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

Day 1: Warm Blueberry Cakes with Almond Brittle, Miniature Lemon Mousse/Coconut Domes, Pistachio & White Chocolate Brioche Bread Pudding Cups, Mocha Meringue Tartlets, Normandy Apple Tarts

Day 2: Strawberry Rhubarb Tarts, Miniature Flourless Chocolate Cakes, Tuscan Nutella Filled Bomboloni Doughnuts, Le Train Bleu Strawberry Phyllo Napoleon’s, Sticky Toffee Pudding Cups

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

Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp With Suzanne Lowery

 Mon. Tues. Weds. Thurs. July 20, 21, 22, & 23,  9AM-1PM

 $399.00 per student Teen & Pre-Teen Ages 10 -18 Drop-Off No Adults

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

 (No open toe footwear.)

Day 1 - Crab and Brie Bisque, Gorgonzola Toasts, Herbed New Potatoes, Lyonnaise Salad with Poached Eggs and Mustard Vinaigrette, Mushroom Crusted Hanger Steak, Balsamic Zucchini and Tomatoes, Apple Tart Tatins, Vanilla Ice Cream Base

Day 2 - Chicken, Sausage and Shrimp Gumbo, Sticky Wings, Salmagundi Salad, Mexican Portobello Burgers with Chile Mayonnaise, Zucchini Casserole, Chocolate Brioche Bread Pudding with Cinnamon Whipped Cream, Raspberry Bars

Day 3 - Sausage and Kale Zuppa Toscana, Caesar Salad with Parmesan Croutons, Zucchini Lasagna

Bow Ties with Fresh Basil Pesto Sauce, Grilled Rosemary and Lemon Chicken, Stuffed Strawberries, Biscotti, Chocolate Lava Cakes

Day 4 - Garlic and Herb Stuffed Mushrooms, Cream of Broccoli-Cheddar Soup, Buttermilk Cornbread, Broiled Salmon with Tomato Orange Salsa, Sweet Potato Pancakes, Tomato and Cucumber Quinoa Salad, Mixed Berry Shortcakes with Chocolate Sauce

 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 4 (4-Day Camp)

 Monday July 20-Thursday July 23

 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 4    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. July 20, 21, 22, & 23

 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 Miniature & Plated Dessert Workshop with Daniel Rosati

Weds. & Thurs. July 22 & July 23  Drop-Off  No Adults

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

Day 1: Warm Blueberry Cakes with Almond Brittle, Miniature Lemon Mousse/Coconut Domes, Pistachio & White Chocolate Brioche Bread Pudding Cups, Mocha Meringue Tartlets, Normandy Apple Tarts

Day 2: Strawberry Rhubarb Tarts, Miniature Flourless Chocolate Cakes, Tuscan Nutella Filled Bomboloni Doughnuts, Le Train Bleu Strawberry Phyllo Napoleon’s, Sticky Toffee Pudding Cups

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

4-Day Intensive Baking Workshop II  with Suzanne Lowery

 Mon. Tues. Weds. Thurs. July 27, 28, 29, & 30

 9:00 AM -1:00 PM  Full Participation

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

 Day 1 - Tarts - Mixed Berry Tart, Fresh Fruit Pizzas, Peach-Raspberry Galette
Day 2 - Breads and Muffins - Chocolate-cherry Scones, Cheddar Biscuits, Orange-Spice Muffins, Pita Bread with Peanut butter and banana
Day 3 - Pastries - Baked Apple Dumplings, Strawberry Ice Cream Baked Alaska, Fudge Brownies, Toasted Marshmallows

Day 4 – Chocolate - Truffles, Lava Cakes, White Chocolate Mousse with Raspberry Sauce, Chocolate Crackle Cookies, Chocolate Covered Strawberries

 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 5 (4-Day Camp)

 Monday July 27-Thursday July 30

 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 5    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. July 27, 28, 29, & 30

 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

4 Day Teen/Pre-Teen Summer Culinary Cooking Camp With Suzanne Lowery

Mon. Tues. Weds. & Thurs. July 27, 28, 29, & 30

2-5 PM $299.00 per student ages 10 – 18 Drop-Off  No Adults

This 4 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 – Wagon Wheel Soup, Quick Yeast Bread, BLT Salad, Grilled Rosemary & Lemon Chicken, Confetti Sweet Pepper Pilaf, Salted Caramel Brownies

 Day 2 – Split Pea Soup, Waldorf Apple Slaw with Candied Nuts, Buttermilk Cornbread, Tortilla Turkey Burgers, Oatmeal Raisin Ice Cream Sandwiches

Day 3 – Cream of Chicken Soup, Shaved Brussels Sprout Salad, Tomato & Cheese Focaccia Bread, Clams, Shrimp & Sausage over Linguine, Mixed Berry Turnovers

Day 4 – Red Curried Chicken Soup, Homemade Pita Bread, Mixed Bean Salad, Chimi-churri Hanger Steak, Oven Fried Potatoes, Lemon Cheesecakes

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

4-Day Intensive Baking Workshop II  with Suzanne Lowery

 Mon. Tues. Weds. Thurs. July 27, 28, 29, & 30

 9:00 AM -1:00 PM  Full Participation

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

 Day 1 - Tarts - Mixed Berry Tart, Fresh Fruit Pizzas, Peach-Raspberry Galette
Day 2 - Breads and Muffins - Chocolate-cherry Scones, Cheddar Biscuits, Orange-Spice Muffins, Pita Bread with Peanut butter and banana
Day 3 - Pastries - Baked Apple Dumplings, Strawberry Ice Cream Baked Alaska, Fudge Brownies, Toasted Marshmallows

Day 4 – Chocolate - Truffles, Lava Cakes, White Chocolate Mousse with Raspberry Sauce, Chocolate Crackle Cookies, Chocolate Covered Strawberries

 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 5 (4-Day Camp)

 Monday July 27-Thursday July 30

 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 5    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. July 27, 28, 29, & 30

 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

4 Day Teen/Pre-Teen Summer Culinary Cooking Camp With Suzanne Lowery

Mon. Tues. Weds. & Thurs. July 27, 28, 29, & 30

2-5 PM $299.00 per student ages 10 – 18 Drop-Off  No Adults

This 4 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 – Wagon Wheel Soup, Quick Yeast Bread, BLT Salad, Grilled Rosemary & Lemon Chicken, Confetti Sweet Pepper Pilaf, Salted Caramel Brownies

 Day 2 – Split Pea Soup, Waldorf Apple Slaw with Candied Nuts, Buttermilk Cornbread, Tortilla Turkey Burgers, Oatmeal Raisin Ice Cream Sandwiches

Day 3 – Cream of Chicken Soup, Shaved Brussels Sprout Salad, Tomato & Cheese Focaccia Bread, Clams, Shrimp & Sausage over Linguine, Mixed Berry Turnovers

Day 4 – Red Curried Chicken Soup, Homemade Pita Bread, Mixed Bean Salad, Chimi-churri Hanger Steak, Oven Fried Potatoes, Lemon Cheesecakes

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

4-Day Intensive Baking Workshop II  with Suzanne Lowery

 Mon. Tues. Weds. Thurs. July 27, 28, 29, & 30

 9:00 AM -1:00 PM  Full Participation

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

 Day 1 - Tarts - Mixed Berry Tart, Fresh Fruit Pizzas, Peach-Raspberry Galette
Day 2 - Breads and Muffins - Chocolate-cherry Scones, Cheddar Biscuits, Orange-Spice Muffins, Pita Bread with Peanut butter and banana
Day 3 - Pastries - Baked Apple Dumplings, Strawberry Ice Cream Baked Alaska, Fudge Brownies, Toasted Marshmallows

Day 4 – Chocolate - Truffles, Lava Cakes, White Chocolate Mousse with Raspberry Sauce, Chocolate Crackle Cookies, Chocolate Covered Strawberries

 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 5 (4-Day Camp)

 Monday July 27-Thursday July 30

 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 5    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. July 27, 28, 29, & 30

 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

4 Day Teen/Pre-Teen Summer Culinary Cooking Camp With Suzanne Lowery

Mon. Tues. Weds. & Thurs. July 27, 28, 29, & 30

2-5 PM $299.00 per student ages 10 – 18 Drop-Off  No Adults

This 4 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 – Wagon Wheel Soup, Quick Yeast Bread, BLT Salad, Grilled Rosemary & Lemon Chicken, Confetti Sweet Pepper Pilaf, Salted Caramel Brownies

 Day 2 – Split Pea Soup, Waldorf Apple Slaw with Candied Nuts, Buttermilk Cornbread, Tortilla Turkey Burgers, Oatmeal Raisin Ice Cream Sandwiches

Day 3 – Cream of Chicken Soup, Shaved Brussels Sprout Salad, Tomato & Cheese Focaccia Bread, Clams, Shrimp & Sausage over Linguine, Mixed Berry Turnovers

Day 4 – Red Curried Chicken Soup, Homemade Pita Bread, Mixed Bean Salad, Chimi-churri Hanger Steak, Oven Fried Potatoes, Lemon Cheesecakes

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

4-Day Intensive Baking Workshop II  with Suzanne Lowery

 Mon. Tues. Weds. Thurs. July 27, 28, 29, & 30

 9:00 AM -1:00 PM  Full Participation

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

 Day 1 - Tarts - Mixed Berry Tart, Fresh Fruit Pizzas, Peach-Raspberry Galette
Day 2 - Breads and Muffins - Chocolate-cherry Scones, Cheddar Biscuits, Orange-Spice Muffins, Pita Bread with Peanut butter and banana
Day 3 - Pastries - Baked Apple Dumplings, Strawberry Ice Cream Baked Alaska, Fudge Brownies, Toasted Marshmallows

Day 4 – Chocolate - Truffles, Lava Cakes, White Chocolate Mousse with Raspberry Sauce, Chocolate Crackle Cookies, Chocolate Covered Strawberries

 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 5 (4-Day Camp)

 Monday July 27-Thursday July 30

 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 5    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. July 27, 28, 29, & 30

 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

4 Day Teen/Pre-Teen Summer Culinary Cooking Camp With Suzanne Lowery

Mon. Tues. Weds. & Thurs. July 27, 28, 29, & 30

2-5 PM $299.00 per student ages 10 – 18 Drop-Off  No Adults

This 4 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 – Wagon Wheel Soup, Quick Yeast Bread, BLT Salad, Grilled Rosemary & Lemon Chicken, Confetti Sweet Pepper Pilaf, Salted Caramel Brownies

 Day 2 – Split Pea Soup, Waldorf Apple Slaw with Candied Nuts, Buttermilk Cornbread, Tortilla Turkey Burgers, Oatmeal Raisin Ice Cream Sandwiches

Day 3 – Cream of Chicken Soup, Shaved Brussels Sprout Salad, Tomato & Cheese Focaccia Bread, Clams, Shrimp & Sausage over Linguine, Mixed Berry Turnovers

Day 4 – Red Curried Chicken Soup, Homemade Pita Bread, Mixed Bean Salad, Chimi-churri Hanger Steak, Oven Fried Potatoes, Lemon Cheesecakes

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

*Summer Teen & Pre-Teen* 2 Day Teen/Pre-Teen Artisan Bread Making Workshop

with Daniel Rosati

Mon. Aug. 3 & Tues. Aug. 4

9:00 AM-1:00 PM $199.00 per student ages 10 – 18  Drop-Off  No Adults

Day 1: Yeast Breads I: Hearty Oatmeal Bread, Pecan Sticky Monkey Bread, Parmesan Pesto Ring, Braided Challah Bread, Soft Knot Rolls, Flaky Buttermilk Biscuits

Day 2: Yeast Breads II: Miniature Butter & Herb Focaccia, French Savory Walnut Onion Boule, Sesame Semolina Bread, English Muffins, Chocolate Swirled Loaf Bread, Parmesan Herb Quick Bread

  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 6 (4-Day Camp)

 Monday Aug. 3-Thursday Aug. 6

 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 6    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug. 3, 4, 5, & 6

 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

 4 Day Teen/Pre-Teen Summer Culinary Cooking Camp with Pat Crew

Mon. Tues. Weds. & Thurs. Aug. 3, 4, 5, & 6

2-5 PM $299.00 per student ages 10 – 18 Drop-Off  No Adults

This 4 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 - Tomato-Garlic Soup, Asparagus Salad with Sweet Balsamic Vinegar, Crusty Yeast Rolls, Chicken Cacciatore, Pasta Dough, Strawberry Lemon Shortcakes

Day 2 - Tortellini-Sausage Minestrone, Rosemary Bread or Rolls, Grilled Panzanella Bread Salad, Zucchini Noodles with Seafood Arrabiata Roasted Tomato Sauce, Raspberry Poached Pears with Mascarpone Cream

Day 3 - Roasted Potato-Leek Soup, German Potato Salad, Beef Stroganoff, Quick Biscuits, Oatmeal-Raisin Baked Apples’ Elephant Ears

Day 4 - Thai Coconut-Chicken Soup with Jasmine Rice, Grilled Greek Romaine Salad, Herbed Flatbread,

Mu-Shu Pork and Pancakes, Sweet Coconut Dumplings with Ice Cream

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

*Summer Teen & Pre-Teen* 2 Day Teen/Pre-Teen Artisan Bread Making Workshop

with Daniel Rosati

Mon. Aug. 3 & Tues. Aug. 4

9:00 AM-1:00 PM $199.00 per student ages 10 – 18  Drop-Off  No Adults

Day 1: Yeast Breads I: Hearty Oatmeal Bread, Pecan Sticky Monkey Bread, Parmesan Pesto Ring, Braided Challah Bread, Soft Knot Rolls, Flaky Buttermilk Biscuits

Day 2: Yeast Breads II: Miniature Butter & Herb Focaccia, French Savory Walnut Onion Boule, Sesame Semolina Bread, English Muffins, Chocolate Swirled Loaf Bread, Parmesan Herb Quick Bread

  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 6 (4-Day Camp)

 Monday Aug. 3-Thursday Aug. 6

 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 6    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

 Mon. Tues. Weds. Thurs. Aug. 3, 4, 5, & 6

 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

 4 Day Teen/Pre-Teen Summer Culinary Cooking Camp with Pat Crew

Mon. Tues. Weds. & Thurs. Aug. 3, 4, 5, & 6

2-5 PM $299.00 per student ages 10 – 18 Drop-Off  No Adults

This 4 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 - Tomato-Garlic Soup, Asparagus Salad with Sweet Balsamic Vinegar, Crusty Yeast Rolls, Chicken Cacciatore, Pasta Dough, Strawberry Lemon Shortcakes

Day 2 - Tortellini-Sausage Minestrone, Rosemary Bread or Rolls, Grilled Panzanella Bread Salad, Zucchini Noodles with Seafood Arrabiata Roasted Tomato Sauce, Raspberry Poached Pears with Mascarpone Cream

Day 3 - Roasted Potato-Leek Soup, German Potato Salad, Beef Stroganoff, Quick Biscuits, Oatmeal-Raisin Baked Apples’ Elephant Ears

Day 4 - Thai Coconut-Chicken Soup with Jasmine Rice, Grilled Greek Romaine Salad, Herbed Flatbread,

Mu-Shu Pork and Pancakes, Sweet Coconut Dumplings with Ice Cream

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

*Summer Teen & Pre-Teen* 2 Day Teen/Pre-Teen Best Ever Cookie Jar Cookies

Cookie Baking Workshop with Daniel Rosati

Weds. Aug. 5 & Thurs. Aug. 6

9:00 AM-1:00 PM $199.00 per student ages 10 – 18  Drop-Off  No Adults

Day 1: Bar, Sliced & Drop Cookies: Raspberry Pecan Bars, Blondie Bites, Chocolate Chunk Cookies, Everything Oatmeal Cookies, Ginger Cookies, Slice & Bake Cherry Almond Cookies, EVOO Double Chocolate Cookies
Day 2: Rolled & Shaped Cookies: Chocolate Dipped Coconut Macaroons, Fork Pressed Peanut Butter Cookies, Nutella Linzer Hearts, Citrus Melt Away Cookies, Cinnamon Rugelach, Apricot Thumbprint Cookies, Jam Logs

 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!