Summer Camp Session 4

Regional Foods of the United States
with The Culinary Dude, Scott Davis 

Early Drop off offered at 9am for an additional $15 per day

Because each state has their own particular flavors, tastes and influences, we will create what they like to eat and see the differences between Northern California food and the rest of the country.  This hands-on cooking camp will enable kids to find their inner chef. The Culinary Dude, Scott Davis, has worked with ITK (In The Kitchen) to create a wonderful collection of daily menus that the kids will cook themselves. Using the freshest ingredients, fun and interactive cooking techniques, the kids will prepare lunch from scratch each day as they learn kitchen and food safety, professional kitchen behavior, measuring and prep skills, and table etiquette. In addition to a wide variety of hands-on, tactile recipes, kids will participate in additional food-related activities. Each day the kids will cook and eat lunch together.

July 30- Oklahoma-Official State Meal-Chicken Fried Steak (made with beef and chicken), New Mexico-Official State Vegetable-Refried Beans, New York-Official State Fruit-Apple (Apple Slaw),Indiana- Official State Pie-Hoosier Pie (Dessert)

July 31- Hawaii-Official State Meat-Spam (Hawaiian Spam Kabobs), Georgia- Official State Prepared Food-Grits (Cheesy Baked Grits), Minnesota-Official State Muffin-Blueberry Muffin, Utah-Official Historic Vegetable-Sugar Beet (Roasted Beet Salad)

August 1- Iowa-Official Sandwich-Loose Meat Sandwiches (made with beef and chicken), Illinois-Official State Snack Food-Popcorn (Jell-o Rainbow Popcorn), Utah-Official State Snack Food-Jell-O (Jell-o Rainbow Popcorn), Missouri-Official State Fruit-Norton Grape (creamy grape salad with pecans), Idaho-Official Food-Potato (Baked Fries)

August 2-Texas-Official State Dish-Chili Con Carne, North Carolina-Official State Vegetable-Sweet Potato (Baked Fries), Missouri-Official State Dessert-Ice Cream Cone, Florida-Official State Fruit-Orange (Orange Fennel Salad)