We welcome kids ages 12 to 16 to join us for a three-day mini camp, featuring seasonal and delicious gluten-free and vegetarian recipes that can be easily recreated at home. We’ll focus on gluten and meat substitutes, knife skills, classic techniques, organization, working cleanly and safely in the kitchen, and creativity.
Day 1: Breakfast
We welcome kids ages 12 to 16 to join us for a three-day mini camp, featuring seasonal and delicious gluten-free and vegetarian recipes that can be easily recreated at home. We’ll focus on gluten and meat substitutes, knife skills, classic techniques, organization, working cleanly and safely in the kitchen, and creativity.
Day 1: Breakfast
- Cinnamon Rolls with Cream Cheese Frosting
- Pumpkin and Brown Sugar Muffins
- Buckwheat Pancakes with Blueberry Sauce
- Tempeh and Potato Breakfast Bowls with Scrambled Eggs
Day 2: Lunch
- Potato-Leek Soup with Roasted Poblano Peppers
- Quinoa, Avocado, Chickpea and Cucumber Salad with Feta Vinaigrette
- Chewy Chocolate Brownie Cookies
- Pomegranate Oolong Iced tea
Day 3: Dinner
- Gluten Free Pizza with Homemade Tomato Sauce
- Grilled Vegetable Antipasto Salad with Pesto Drizzle
- Crispy Fried Cauliflower Fritters
- Flourless Chocolate Cake
- Italian Cream Soda with Blackberry Syrup
Want to see more kids/teen classes? Visit thechoppingblock.com.
