July 10-14, 2017
10:00 a.m. to 2:00 p.m.
This camp will teach basic techniques while focusing on a local, sustainable and seasonal culinary experience. Menu items include dishes like Watermelon-Peach Burrata Salad, Shrimp & Grits, Succotash Risotto and Zucchini Spice Cake.
Ages 13 to 18
Weekly session fee includes daily lessons, hands-on experience, personalized instruction from professional chefs, a Cooks Rule apron and recipe book, lunch daily and take-home dinners for a family of four Monday through Thursday. The final day, campers will prepare and serve the First Harvest Café lunch with their parents invited as guests.
Learn more about Cooks Rule! at our website.