Combined Kids & Youth Basic Kitchen Skills Enrichment Series with Miss Sue
All New Recipes

Four Wednesdays, May 25, June 1, 8, & 15, 4-6 PM. Ages 4 thru 9 year olds, $199 per student

Drop-Off   No Adults

 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. 

Class One – safety, tools, knife skills, prep, cook and eat Ricotta Gnocchi with Fresh Tomato Sauce, Zucchini Biscuit Bread, Winter Fruit Salad with Lemon Poppyseed Dressing

 Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat Ratatouille Pizza, Hash Brown Quiche, Oatmeal Raisin Scones.

Class Three – continue skills, prep, cook and eat Lemon Chicken, Mac & Cheese, M & M Cookies.

Class Four – The Grand Finale – Students will prepare for the last feast, Glazed Meatloaf, Tomato Soup, Chunky Drop 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 9th year!

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

 Drop-off – No Adults

 Week 1 (4-Day Camp)

 Monday June 27-Thursday June 30

 10AM-2PM - $329.00 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.

 Summer Teen & Pre-Teen Pasta Making Workshop Plus Fresh Mozzarella Stretching with Miss Staci

 2 Days, Wednesday, June 29 & 30,  2-5 PM Full Participation, Ages 10 -18  $179.00 per student

 We have added Fresh Mozzarella Stretching to this series. Making fresh mozzarella is a technique that produces the smooth creamy handcrafted cheese that never tastes the same after being refrigerated. That's why making it, and then tasting and eating it is an unforgettable experience. It's hard to understand the real taste and texture differences until you have had it freshly made. It truly separates homemade from store-bought in both taste and texture.

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

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

 Special Chef’s Kitchen Camp - 3 Day Intensive Culinary Camp

Summer International Foods with Daniel Rosati

Tues. Weds. & Thurs. July 5, 6, & July 7, 9AM-1PM

 $299.00 per student Teen & Pre-Teen Ages 10 -18

 This 3 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

  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 9th year!

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

 Drop-off – No Adults

 Week 2 (3-Day Camp)

 Monday July 5-Thursday July 8

 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    3 Day Extended Kid’s & Youth

Drop-Off No Adults

Combination Summer Culinary Cooking Camp

 Tues. Weds. Thurs. July 5, 6, & 7

12 Noon-4 PM - $249.00 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

3 Day Pre-Teen & Teen

Fresh Pasta, Stuffed Pasta, Gnocchi, and Crepe Making Workshop with Diana Albanese

Tues. Wed. & Thurs. July 5, 6, & 7, 2-5 PM

$249.00 per person ages 10 - 18

Drop-Off No Adults

 Learn the simple art of making everyone’s favorite food-fresh pasta, stuffed pasta, gnocchi, and crepes.  Homemade pasta is really better than anything you can buy. You will learn how to shape, roll and stuff fresh pasta and make simple sauces to match your creations.  In the end everyone sits down and enjoys a meal of delicious, sauced pastas.

 Day 1 Fresh Pasta

Baked Caprese Crostini

Fresh Fettuccine with Alfredo Sauce

Pappardella with Caramelized Corn and Pancetta

Spinach Fazzoletti (pasta rags) with Fresh N. J. Tomato Sauce

Spaghetti alla Chitarra with Meatballs

Fresh Chocolate Fettuccine with Roasted Strawberries

Day 2 Stuffed Pasta

Antipasto Skewers

Three Cheese Tortellini en Brodo

Cheese Ravioli with 3 Ingredient Tomato Sauce

Spinach Raviolini with Tomato Sauce, Vegetables and Cream Sauce

Sweet Potato Pansoti with Brown Butter Basil Sauce (triangle ravioli)

Lemon Glazed Cookies

Day 3 Gnocchi and Crepe Making

Roasted Cherry Tomatoes with Herb Bruschetta

Best Potato Gnocchi with Parmesan and Brown Butter Sauce

Spinach Ricotta Gnocchi with Tomato and Mushrooms

Manicotti with Tomato sauce

Crepe Pie with Tomato, Prosciutto and Mozzarella

Crepes with Bananas, Chocolate Sauce and Ice Cream

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 11, 12 13, & 14

 9:00 AM -1:00 PM  Full Participation

 $399.00 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 9th 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 11-Thursday July 14

 10AM-2PM - $329.00 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 11, 12, 13, & 14

12 Noon-4 PM - $329.00 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 & Tuesday, July 11 & 12

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

 $199.00 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 Culinary Camp - The Thrill of the Summer Grill  with Daniel Rosati

 Wed. Thurs. July 13 & 14  Drop-Off  No Adults

 2-5 PM $179.00 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.

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

 Mon. Tues. Weds. Thurs. July 18, 19, 20, & 21, 9AM-1PM

 $429.00 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 - Basic Knife Skills

 Creamy Carrot Soup, Boiled Potatoes Fried Crisp, Cubes and Strips, Roasted Vegetables and Barley Salad, Fish en Papillote with Capers Olives Tomatoes and Basil, Fresh Cooked Tomato Sauce, Fettuccine Alfredo, Italian Spinach Meatballs, Nina's Breaded Cauliflower, Arugula Salad with Lemon-Herb Vinaigrette, Pate a` Choux Pastry, Chocolate Pastry Cream, Creme Brulee, Tiramisu

 Day 2 - White or Blond Stock, Brown Stock, Be'chamel Sauce, Baked Macaroni & Cheese, Beef and Barley Soup, Sliced Pear Pomegranate Romaine and Sweet and Spicy Pecan Salad, Cream of Potato Leek Soup, Steak au Poivre, Shaved Brussels Sprout Salad, Spinach and Potatoes au Gratin, HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake, Basic Gelato, Baked Churros, All Purpose Crêpes, Dulce de Leche

 Day 3 - Onion Soup, Red Snapper Filet with Fresh Vegetable and Lemon Confit, David’s Bistecca alla Pizzaiola, Salsa alla Marinara, Sautéed String Beans with Bread Crumbs and Tomatoes, Spicy Salsa and Chips, Grilled Balsamic Vegetable Salad with Capers and Goat Cheese, Poulet Sauté Chasseur, Veal Scaloppini with Mushrooms Ilvento’s Style, The Cinnabon Recipe, Bananas Flambé, Tuile Cookie Bowls, Tart Tatin

 Day 4 - Asian Sticky Wings, Herb Crusted Salmon with Citrus Sauce, Meatloaf with Mashed Potatoes and Mushroom Gravy, Mashed Potatoes, Green Bean Caesar Salad, Butter Baked Croutons, Chicken Sausage and Shrimp Gumbo, Currant Glazed Pork Tenderloin, Sweet Potato Pancakes, Minted Snap Peas, Individual Warm Chocolate Cake, Pate Brisee Tart Crust, Deep Dish Blueberry Pie, Chocolate Chip Banana Bread, Oatmeal-Raisin Baked Apples, Chantilly Whipped Cream

  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 9th 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 18-Thursday July 21

 10AM-2PM - $329.00 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 18, 19, 20, & 21

 12 Noon-4 PM - $329.00 per child ages 4 thru 9

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

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

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

 Mon. Tues. July 18 & 19  Drop-Off  No Adults

 2-5 PM $179.00 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.

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

 Wednesday July 20, & Thursday July 21, 2-5 PM  Drop-Off No Adults

 $179.00 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.

 4-Day Intensive Baking Workshop III with Suzanne Lowery

 Mon. Tues. Weds. Thurs. July, 25, 26, 27, & 28

 9:00 AM -1:00 PM  Full Participation

 $399.00 per person Ages 10 -18  Drop-Off No Adults

Day 1 -  Cookies-Cream Cheese Carrot Cake Sandwiches, Iced lemon Short-breads, 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 9th 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 25-Thursday July 28

 10AM-2PM - $329.00 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 25, 26, 27, & 28

 12 Noon-4 PM - $329.00 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* 2 Day Teen/Pre-Teen Culinary Camp - Snacking Cakes Workshop with Daniel Rosati

 Monday, Tuesday, July 25 & 26  Drop-Off  No Adults

 2-5 PM $179.00 per student ages 10 – 18

Day 1: Sheet Pan Snacking Cakes: Classic Carrot Cake with Cream Cheese Icing, One Bowl Vanilla Cake, Devil’s Food Cake, Apple Spice Cake, Lemon Coconut Cake

Day 2: Fruit Based Snacking Cakes: Blueberry Buckle, Glazed Citrus Yogurt Cake, Chocolate Raspberry Diamonds, Individual Pineapple Upside Down Cakes, Cherry Almond Cake

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

2 Day Teen/Pre-Teen Culinary Camp Celebrating the Bounty of Summer with Daniel Rosati

 Wednesday, Thursday, July 27 & 28  Drop-Off  No Adults

 2-5 PM $179.00 per student ages 10 – 18

Day 1: Starters & Salads: Spanish Gazpacho, Zucchini Fritters, Heirloom Tomato Tarts , Lebanese Bread Salad, Grilled Corn & Black Bean Salad, Tuscan Potato Salad  

Day 2: Lunch & Dinner Entrees: Summer Vegetable Frittata, Eggplant Rollatini, Penne Caprese Style, Roasted Vegetable & Chicken Quesadillas, Herb Roasted Salmon in Foil with Caponata 

 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. August 1, 2, 3, & 4, 9AM-1PM

 $429.00 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 9th 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. 1-Thursday Aug. 4

10AM-2PM - $329.00 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. 1, 2, 3, & 4

 12 Noon-4 PM - $329.00 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

Mamma Mia! Mamma Mia! Fresh Pasta from Scratch Workshop with Diana Albanese

Mon. Tues. Aug. 1 & 2, 2-5 PM $179.00 per student ages 10 – 18, Drop-Off  No Adults

What could be more fun than making fresh pasta by hand?  Learn the art of making, rolling, shaping, cooking, and eating your favorite foods.

Day 1

Fettuccine with Parmesan and Lemon Butter Sauce

Farfalle with Tomato Sauce and Meatballs

Cavatelli with Bacon and Peas

Garganelli Pasta (hand rolled ridged pasta) with Crazy Pesto (no nuts)

Tomato, Green Beans, Broccoli Salad

Chocolate Crepes with Strawberries and Cream

 Day 2

Cheese Ravioli with Fresh Tomato Sauce

Spaghetti with Vegetable Tomato Cream Sauce

Orrechiette (little ears) with Broccoli & Cheese Sauce

Laminated Herbs on Fresh Pappardella

Chopped Caesar Salad with Homemade Croutons

Cream Puffs with Ice Cream and Chocolate Sauce

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

2 Day Pre-Teen & Teen Mamma Mia! Mamma Mia!

Fresh Pizza from Scratch Workshop with Diana Albanese

Wed. & Thurs. Aug. 3 & Aug. 4, 2-5 PM

$179.00 per person ages 10 - 18

Drop-Off No Adults

 What could be more fun than making fresh pizza by hand?  Learn the art of making, rolling, shaping, cooking, and eating your favorite foods.

Day 1

Pizza Margherita

Pepperoni Pizza

Individual Stuffed Pizzas

Bianca Cheese Pizza

Panzanella Salad with Jersey Tomatoes

Skewered Summer Peaches with Basil and Honey Drizzle

Day 2

Individual Pizzette with Four Toppings

Pizza of the Four Seasons

Sonny Boy Pizza with Fresh Mozzarella, Salami and Olives

Wise Guy Two Crusted Pizza

Crispy Cracker Pizza with Tomatoes and Basil Oil

Bombolini (Italian Donuts) with Chocolate Dipping Sauce

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

*Summer Teen & Pre-Teen* 2 Day Teen/Pre-Teen

Artisan Yeast Bread Making Workshop with Daniel Rosati

Mon. Aug. 8 & Tues. Aug. 9

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 9th 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. 8-Thursday Aug. 11

 10AM-2PM - $329.00 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 8, 9, 10, & 11

 12 Noon-4 PM - $329.00 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 Tex-Mex & Pasta Challenge Fun-Fest with Miss Staci

 Monday Aug. 8 & Tuesday Aug. 9, 2-5 PM  Drop-Off No Adults

 $179.00 per person ages 10-18, includes all materials

Day 1: Tex-Mex Challenge, Team 1
Chilaquiles Verdes, Chicken Enchiladas, Mole Seasoned Flank Steak
Black Bean Salsa with Lime Chili Chips, Baked Churros
Team 2
Spicy Chips with Tomato and Avocado Salsa, Rosemary Margarita Marinated Shrimp, Chicken Tacos
Homemade Ground Beef Tacos, Bananas Flambe`

 Day 2: Pasta Challenge, Team 1
Homemade Pasta dough for Macaroni, Alfredo Sauce, Homemade Sausage, Cannoli
Team 2
Easy Ricotta Gnocchi, Basilico Sauce, Homemade Meatballs, Grandma Rifici’s Classic, Cheese Cake Singles

Combined Team Effort
Tossed Green Salad with
Homemade Vinaigrette
Garlic Knots

 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 Baking Workshop with Daniel Rosati

Weds. Aug. 10 & Thurs. Aug. 11

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

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

 Pre-Teen & Teen 2-Day Asian and Middle Eastern Mediterranean Cuisine with Miss Staci

 2 Days, Wednesday, August 10, & Thursday, August 11

 2-5 PM, Ages 10 -18 $179.00 per student Drop-Off No Adults

Day 1 Asian: Pork Egg Rolls, Homemade Won Tons,

Chicken Satay with Peanut Sauce, Grilled Asian Marinated Flank Steak Skewers (Steak on a stick), Classic Miso Soup, Sushi California Rolls, Basic Japanese Salad with Orange Ginger Dressing, Grilled Teriyaki Pineapple Slices

 Day 2 Middle Eastern/Mediterranean: Creamy Chick Pea and Avocado Hummus, Quick Pita Chips, Chicken Shawarma, Falafel, Mediterranean Power Lentil Salad, No Nut Rose Water and Orange Blossom  Baklava, Creamy Tahini Date Banana Shake

 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. 15, 16, 17, & 18

 9:00 AM -1:00 PM  Full Participation $399.00 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 9th 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. 15-Thursday Aug. 18

10AM-2PM - $329.00 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 15, 16, 17, & 18

 12 Noon-4 PM - $329.00 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 Meatballs & Sausage Making Workshop with Diana Albanese

Mon. Tues. Aug. 15 & 16

2-5 PM $179.00 per student ages 10 – 18

Drop-Off  No Adults

Spend two days learning the art of making sausage and meatballs. Learn new skills in our full participation classes for young chefs to be.

Meatballs Day 1

Sunday Meatballs

Stuffed Meatball Subs

Swedish Meatballs with Egg Noodles

Mini Buffalo Chicken Balls with Blue Cheese Dipping Sauce

Asian Meatballs with Orange Hoisin Sauce wrapped in Lettuce

Zeppole with Honey Lemon Sauce

 Sausage Making Day 2

Breakfast Burritos with Salsa

Sausage Monkey Bread

Mini Baked Sausage Frittatas

Chicken Thighs and Sausage Meatball Stew with Cannellini Beans

Baked Pizza Rolls with Sausage and Tomato Sauce

Cannoli Cupcakes

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 II with Daniel Rosati

 Wednesday, Thursday, August 17 & 18  Drop-Off  No Adults

 2-5 PM $179.00 per student ages 10 – 18