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 Read MoreFind out more »
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