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

 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.

  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.'

*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.'

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

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

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

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

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

 (No open toe footwear.)

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

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

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

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

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

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

Now in our 7th year!

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

 Drop-off – No Adults

 Week 7 (4-Day Camp)

 Monday Aug. 10-Thursday Aug. 13

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

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

 Week 7    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

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

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

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

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

 2 Day Pre-Teen & Teen Cookie Baking & Decorating Workshop with Miss Staci

 Monday August 10, & Tuesday August 11, 2-5 PM  Drop-Off No Adults

 $159.00 per person ages 10-18, includes all materials

 In this 2-Day workshop students will learn to prepare sugar, chocolate and spice cut-out cookies, in various shapes, and learn decorating techniques with butter-cream, royal icing and fondant, as well as 'glitter', 'paint' and other specialty decorations.

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

 Summer Teen & Pre-Teen Pizza Workshop with Miss Staci

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

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

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

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

 4-Day Intensive Baking Workshop III with Suzanne Lowery

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

 9:00 AM -1:00 PM  Full Participation

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

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

 Food & Red Velvet Cupcakes, Vanilla Ice Cream,  Fruity Frozen Bavarian Creams

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

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

 Based on class discussions recipes changes or additions are possible.

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

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

Now in our 7th year!

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

 Drop-off – No Adults

 Week 8 (4-Day Camp)

 Monday Aug. 17-Thursday Aug. 20

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

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

 Week 8    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 4-Day Intensive Baking Workshop IV With Suzanne Lowery

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

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

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

 Chocolate Souffles, Tiramisu

 Based on class discussions recipe changes are possible.

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

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

Now in our 7th year!

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

 Drop-off – No Adults

 Week 9 (4-Day Camp)

 Monday Aug. 24-Thursday Aug. 27

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

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

 Week 9    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

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

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

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

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

 Summer Teen & Pre-Teen Cake Decorating with Suzanne Lowery

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

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

 $179.00 per person including starter set of tools

THE BASICS OF CAKE DECORATING:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4-Day Intensive Baking Workshop V with Suzanne Lowery

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

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

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

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

 Based on class discussions recipes changes or additions are possible.

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

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

Now in our 7th year!

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

 Drop-off – No Adults

 Week 10 (4-Day Camp)

 Monday Aug. 31-Thursday Sept. 3

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

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

 Week 10    4 Day Extended Kid’s & Youth

 Drop-Off No Adults

 Combination Summer Culinary Cooking Camp

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

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

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

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

 Puff Pastry ‘Pâte Feuilletée’Workshop with Suzanne Lowery

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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