SLU's Gardens to Tables Culinary Camp 2013
Session 1: June 3-7
Buon Appetito - Cucino Italia: From the Swiss alps of Northern Italy to the beautiful Mediterranean, Italy has one of the most diverse culinary cultures. This week campers will explore different regions of Italy. They will making wood oven pizzas, delicate pastas, decadent desserts, and much more.
Session 2: June 10-14
Seoul Food - South Korea is a culinary treasure trove. Korean food is also available in abundance all around St. Louis. We will explore the ins and outs of making delicious Korean foods like bulgogi beef, kimchee, bibimbap, pickles, and we will make our own homemade tofu!
Session 3: June 17-21 (Teen Week)
Bocuse D'Or - The Foundation, established in 2008, is devoted to INSPIRING CULINARY EXCELLENCE in young professionals and preserving the traditions and quality of classic cuisine in America. This week the menu will feature recipes from past and present Bocuse D'Or members and competitors. Campers will have opportunity to compete as teams and individuals in competitions modeled after Bocuse D'Or. Read more about Bocuse D'Or here: http://www.bocusedorusa.org/about/our-mission/
Session 4: June 24-28
Escape to India - There is nothing like dipping fresh from the tandoor naan into ghee while sipping on soothing chai tea. That's an escape! This week is full of intense flavors from all over India including Saag Paneer, several different dals, and sweet sticky rice.
Session 5: July 8-12 (Ages 5-8)
Outside the Lunch Box - Last year this week was a hit so we are doing it again with some new additions! Campers will learn about what kids like them eat for lunch in other parts of the world. For instance, in Japan each child is given a bento box full of healthy treats to enjoy during lunch. Extra emphasis will be focused towards using our edible garden to broaden and excite the palate!
Session 6: July 15-19
South of Asia - Burma, Thailand, Cambodia, Vietnam, and Laos make up a substantial part of the south Asian peninsula. Cuisines are perfectly balanced sweet, spicy, savory, sour. This week will include making yuba, learning how to perfectly cook rice every time, and pad Thai among other delicious treats.
Session 7: July 22-26
Cocina Española - Spain has a rich history of cuisine and is famous for their laid back approach to food. The most evident form of this is tapas, where food is made to be eaten in a single bite and shared with friends. Dates stuffed with Cabrales cheese, roasted quail, tortilla Espanola are just a few famous dishes that will be enjoyed this week.
Session 8: July 29-Aug 2
Eastern Mediterranean - This week will focus on the rich cuisines of Cyprus, Syria, Lebanon, and Israel. This region has been a melting pot of different cultures and food ways since the beginning of civilization. Roasted lamb with yoghurt sauce, handmade pita, and different sorts of amazing street food are just a few of the treats campers will experience this week.