Youth Cooking Camp: World Cooking

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Youth Cooking Camp: World Cooking

  • date: July 23, 2018
  • time: 9:00 am - 12:00 pm
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  • This camp is perfect for a cook with a taste for world cuisines; it will challenge your cooking skills and your palate! Each day we will whip up two recipes from around the world that highlight local foods and fundamental cooking skills. By the end of this five-day series, students will have the practical skills necessary to begin cooking at home, as well as the knowledge necessary to eat food in a wholesome, nutritional, and sustainable manner. All ingredients are locally sourced by the 21 Acres Center.

    This camp is intended for kids ages 12-17.

    Class prices include two meals. Vegetarian option available; allergens: dairy + eggs.

    This 5-day camp takes place Monday-Friday from 9:00am-12:00pm.

    This camp will focus on world cooking concepts and recipes made local! Learn a classic breakfast and lunch each day!

    ● Basic knife skills
    ● Sautéing, braising, baking, and roasting skills
    ● Learning in depth about various world flavors, cuisines, and cultures
    ● Exploration of world spices and ingredients that can all be grown locally here!

    Day 1: Central/South America
    Breakfast: Arepas- Colombian/Venezuelan breakfast hit! Corn, milk and cheese “cakes” pan fried to deliciousness.
    Lunch: “Street” Tacos with fresh made tortillas. Filled with choice of fresh pico de gallo, chorizo, beans, lettuce, and cotija cheese.

    Day 2: Northern Africa
    Breakfast: Shakshuka- A simmering pot of fresh, seasonal tomatoes and other vegetables with poached runny eggs and topped with feta cheese and parsley. Served with crusty bread!
    Lunch: Moroccan Paella- Traditional paella made with seasonal vegetables, dried fruits, mussels and other market seafood, chicken, chorizo and, of course, rice! Vegetarian option available*.

    Day 3: Europe
    Breakfast: Fruit Tartlets- Tart crust filled with a creamy custard and topped with seasonal fruits.
    Lunch: Ratatouille with crusty bread- Traditional summer ratatouille, it doesn’t get much better than this!

    Day 4: India
    Breakfast: Dosas with potato masala- Fresh batter made from lentils and rice, pan fried and stuffed with potato masala!
    Lunch: Fresh Roti or Chapati with various dipping sauces and a cold chickpea salad. Raita, cilantro mint sauce.

    Day 5: Japan
    Breakfast: Ramen- A fresh made chicken or vegetable stock with noodles, scallions, choice of prepared vegetables, a runny egg, and pork! Yum!
    Lunch: Bento Box- Sticky rice, tonkatsu (fried pork) or tofu, and quick pickled vegetables.

    Instructors: Alice Carli & Erica Weisman of Seattle Cucina Cooking School

    Seattle Cucina Cooking School leads creative, hands-on classes to improve students’ nutrition, how they relate to their families and community, and how they participate in sustainable food systems. Cofounders, Alice and Erica, teach in local schools, community centers and after-school programs in the greater Seattle Area.

    Alice received her degree in Public Health from the University of Washington and is interested in the intersection of cooking, nutrition, and childhood development. She has been cooking avidly for the past 10 years for friends and family!

    Erica has worked as a professional cook for the past few years, most recently at the James Beard Award nominated restaurant, Canlis. She has managed a food cooperative and loves working alongside peers to bring the greater Seattle community delicious, wholesome food.

    To register, make your selection from one of the choices in the registration box.

    Learn more about 21 Acres’ cancellation and refund policy.