April 26, 2016

Summer Sizzlin’ in the Kitchen 2016 – A Teen Cooking Camp

Summer Sizzlin’ in the Kitchen:  A Four Day Teen Cooking Camp              

June 20-23, 2016

9:00 AM – 12:30 PM  Mon-Wed     9:00 AM-1:00 PM Thursday

Ages:  12-17

Cost:  $150.00

Limited to 20 participants

to register please go to:


Enjoy four days of sizzlin’ in the teaching kitchen with four culinary experts.  Students, ages  12-17, will learn the basics, getting creative and  enjoy collecting recipes.  On the final day students will prepare a graduation lunch for parents.

Day 1: Breakfast of Champions. Chef John Seymour of Mojo’s Trailside Cafe will teach important basic kitchen skills, including using proper knife techniques, peel and dice; safety in the kitchen; and how to start off the day with healthy, tasty breakfast basics. Students will learn different ways to prepare eggs as well as create fantastic teen friendly breakfast recipes, including french toast.

Day 2: It is a Tex-Mex Fiesta! It is party time in the kitchen with Deni Peterson of Appalachian Sustainable Development. Students will learn how to make their own torillas from scratch and turn them into authentic tacos and burritos, using properly prepared beef, chicken and cheese. Deni will share how to use the flavors of the Southwest to make Guacamole, a variety of salsas and fresh fruit Sangria.

Day 3: A Baker’s Dozen. Katherine Clark of Glade Green Grocer will introduce students to a variety of baking techniques during this class. students will delve into making cookies, muffins and more. As a special treat, students will learn how to make strawberry shortcake from scratch…whipped cream and all! Creative juices will flow during the sweetest session of the week.

Day 4: Barbeque Bash! Matt Shy of Mellow Mushroom will turn the last day into a creative finale around the grill as students learn all about the easy, healthy and beautiful meals and party food that can be produced. They will make barbeque and chicken wings with dry rubs and special sauces. Matt will share his recipes for delicious sides, such as baked Parmesan fries, homemade baked beans, creamy slaw and grilled corn-on-the-cob as well as a special grilled dessert. Students will prepare lunch and invite a parent or guest to share a meal at the end of class.

to register please go to: