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Tues-Thurs / July 29-31 / 2:30 – 5:00 pm Students enjoy the “fruits of their labor” when instructor Melanie Shelton shares her passion for baking in this three day workshop. Students make, bake and take home sweet and savory pies and tarts. Melanie demonstrates step-by-step techniques for flaky dough and crumb crusts in seasonal pastry. Tuesday–Summer Fruit Pies: Fundamentals of pie baking with dough made from scratch and preparation of fruit in a cooked method; Wednesday–Tempting Tarts: Individual tarts with Chocolate Shortbread Crusts filled with Whipped Cream and Fruit; Fluted Tarts with Cookie Crumb and Toasted Coconut Crust with fresh Banana Puree and Handmade Marshmallow; Thursday–Galettes & Quiches: Free form Galettes with Chive Crusts and Cheeseburger Fillings; Breakfast Quiches with Spinach, Sausage, Cherry Tomatoes and Potato. Limited Enrollment. Hands-on class for teens age 14-18. $120 Mon-Thurs / June 30, July 1-3, 27, 28 / 9 – 11:30 am Our young cooks “travel” the globe on a whirlwind tour of the most requested cuisines in dining. BSC takes students on a culinary journey to island foods that have gained popularity in the United States for their flavorful dishes and unique ingredients now available to us in the mainland. Monday–Southeast Asia (Indonesia, Singapore): Singapore Noodles, Chicken Satay with Peanut Sauce, Tropical Fruit Salad with Lemongrass Dressing & Coconut; Tuesday–Japan: Vegetable Tempura, Sesame Beef, Sushi (California Rolls), Edamame Dip with Rice Crackers; Wednesday–Caribbean: Jamaican Jerked Pork Skewers, Black Beans & Rice, Fried Plantains, Mango Fool; Thursday–Italian Isles: Bolognese Pasta Sauce, Parmesan Polenta, Garlic Bread, Summer Cheesecake with Fresh Berries. (Unfortunately we are unable to accommodate any student’s personal dietary considerations or make menu substitutions.) Includes four days of classes, 4" Wüsthof Prep Knife (retails @ $62) & Class Instruction Booklet. Limited Enrollment. Hands-on class for kids age 9-13. $165 Tues & Wed / July 8 & 9 / 9 – 11:30 am Anita Benson’s French-inspired menu whips up some delicious fun in the BSC kitchen with lovable characters Remy and Linguini from Disney’s latest family movie fare. Young children experience the creativity and joy of cooking with these offerings as they don their apron and prepare: Tuesday: Quiche Lorraine, Crazy Cheese Straws, Chocolate Rats; Wednesday: Vichyssoise, Faux Escargots, Apple Tart. Limited Enrollment. Hands-on class for kids age 5-8. $60 Mon-Thurs / July 14-17 / 9 – 11:30 am Our young cooks “travel” the globe on a whirlwind tour of the most requested cuisines in dining. BSC takes students on a culinary journey to island foods that have gained popularity in the United States for their flavorful dishes and unique ingredients now available to us in the mainland. Monday–Southeast Asia (Indonesia, Singapore): Singapore Noodles, Chicken Satay with Peanut Sauce, Tropical Fruit Salad with Lemongrass Dressing & Coconut; Tuesday–Japan: Vegetable Tempura, Sesame Beef, Sushi (California Rolls), Edamame Dip with Rice Crackers; Wednesday–Caribbean: Jamaican Jerked Pork Skewers, Black Beans & Rice, Fried Plantains, Mango Fool; Thursday–Italian Isles: Bolognese Pasta Sauce, Parmesan Polenta, Garlic Bread, Summer Cheesecake with Fresh Berries. (Unfortunately we are unable to accommodate any student’s personal dietary considerations or make menu substitutions.) Includes four days of classes, 4 ½” Wüsthof Prep Knife (retails @ $62) & Class Instruction Booklet. Limited Enrollment. Hands-on class for kids age 9-13. $165 Mon-Thurs / July 28-31 / 9 – 11:30 am Our young cooks “travel” the globe on a whirlwind tour of the most requested cuisines in dining. BSC takes students on a culinary journey to island foods that have gained popularity in the United States for their flavorful dishes and unique ingredients now available to us in the mainland. Monday–Southeast Asia (Indonesia, Singapore): Singapore Noodles, Chicken Satay with Peanut Sauce, Tropical Fruit Salad with Lemongrass Dressing & Coconut; Tuesday–Japan: Vegetable Tempura, Sesame Beef, Sushi (California Rolls), Edamame Dip with Rice Crackers; Wednesday–Caribbean: Jamaican Jerked Pork Skewers, Black Beans & Rice, Fried Plantains, Mango Fool; Thursday–Italian Isles: Bolognese Pasta Sauce, Parmesan Polenta, Garlic Bread, Summer Cheesecake with Fresh Berries. (Unfortunately we are unable to accommodate any student’s personal dietary considerations or make menu substitutions.) Includes four days of classes, 4 ½” Wüsthof Prep Knife (retails @ $62) & Class Instruction Booklet. Limited Enrollment. Hands-on class for kids age 9-13. $165 Mon-Thurs /August 11-14 / 9 – 11:30 am Our young cooks “travel” the globe on a whirlwind tour of the most requested cuisines in dining. BSC takes students on a culinary journey to island foods that have gained popularity in the United States for their flavorful dishes and unique ingredients now available to us in the mainland. Monday–Southeast Asia (Indonesia, Singapore): Singapore Noodles, Chicken Satay with Peanut Sauce, Tropical Fruit Salad with Lemongrass Dressing & Coconut; Tuesday–Japan: Vegetable Tempura, Sesame Beef, Sushi (California Rolls), Edamame Dip with Rice Crackers; Wednesday–Caribbean: Jamaican Jerked Pork Skewers, Black Beans & Rice, Fried Plantains, Mango Fool; Thursday–Italian Isles: Bolognese Pasta Sauce, Parmesan Polenta, Garlic Bread, Summer Cheesecake with Fresh Berries. (Unfortunately we are unable to accommodate any student’s personal dietary considerations or make menu substitutions.) Includes four days of classes, 4" Wüsthof Prep Knife (retails @ $62) & Class Instruction Booklet. Limited Enrollment. Hands-on class for kids age 9-13. $165
Call the Cooking School at (360) 754-1448
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