Virtual Culinary Experiences - Virtual Camps - McDonogh School

Virtual Culinary Experiences

Breadmaking 101 (Grade 8-12)

Ages: Entering Grade 8-12
Hours: 1:00 p.m.-2:30 p.m.
Dates: July 13, 15, 17, 20, 22
Tuition: $180 (with special materials approximately $30)
Technical Requirements: Computer, WiFi, Google Docs, Zoom
Required Materials: Basic ingredients ($20 - $30 total, shared by email), working oven, Cooked Netflix documentary by Michael Pollan
Instructor: Ned Courtemanche

This course explores one of humankind's most important foods: bread. Why does something made of just three basic ingredients taste so good? How did this unassuming food spark human civilization 10 thousand years ago? And why is it that bread still underpins our global food system, feeding billions of humans every day? Students will explore answers to these questions and more while learning to make bread in their home kitchens. Basic cooking, history, and science will open students eyes to this delicious world and develop their appreciation for a truly universal human experience.

By the end of this course, students will have worked in groups to research the basic history and science of bread, students will have prepared and baked 1 to 3 loaves of bread on their own, and students will have engaged in class discussions and encouraged to reflect and record their growth through regular journal entries.

Drop Everything and Cook: Cooking Our Way Through Children's Literature (Grade 3-5)

Ages: Entering Grade 3-5
Hours: 1:00 p.m.-3:00 p.m.
Dates: June 22-26
Tuition: $200
Technical Requirements: Computer, Zoom, WiFi, and BookCreator
Required Materials:  Ingredients for 5 recipes, which will be determined and communicated to families at least 3 weeks before the course begins, and many of which will be "pantry staples."
Basic cooking equipment, including frying pan, saucepan, cookie sheet, etc.
Instructors: Sydney Spiro and Laura Buchanan

Pizza! Tacos! Cookies! Are you hungry yet? These are just some of the delicious foods we’ll cook over the course of our week together. Each day, we will prepare our cooking space, read a book together and then make a mouth-watering recipe inspired by what we have read. To kick off the week, we will read “Dragons Love Tacos” and then whip up tacos with all your children’s favorite toppings! At the end of the week, your child will have started their very own digital cookbook to share with family and friends!

Students will produce 5 recipes over the course of the week. Through this experience, they will not only learn basic cooking and baking skills, but also review key academic concepts, including: fractions as we measure ingredients for each recipe, and close reading as we examine each recipe. Furthermore, we will begin each session by reading a children's book that will inspire the day's recipe. Children will be exposed to a variety of literature and will review literacy skills as they create their personal cookbooks. Each of the recipes we will create can be tweaked to accommodate any dietary restrictions.

Farm-to-Fork Cooking Experience (All ages)

Ages: All ages
Hours: 90-,minute sessions (See schedule and topics below)
Dates: June 23, July 9, July 16, July 23, August 6, August 20 
Tuition: $30 per session
Technical Requirements: Computer, WiFi, and Zoom
Required Materials: Ingredient lists, with items to be purchased, will be sent to registered participants.
Instructors: Sharon Hood and Mallory Staley

Roots Farm is excited to offer to all students and adults virtual Farm-to-Fork Summer Cooking Classes! Students and adults will have fun making a variety of foods, decorate like a pro, learn to cook foods from around the world, master the art of breakfast and dish up some summer classic treats. You will learn valuable kitchen skills that will spark creativity, inspire imagination and build confidence to cook for all your loved ones at home. Chef Staley, assisted by Farmer Hood, will share with you how they will be using freshly picked ingredients from Roots Farm, ie. eggs, honey, herbs and vegetables, to create these tasty dishes. Come and join Chef Staley and Farmer Hood as they teach you how to cook with ease following recipes while learning exciting new culinary techniques to help you become a Master Chef.

Each class is a 90-minute session and may require some parent assistance as we all adjust to our home kitchen settings. The purchase of ingredients will be required for each class.

Class Schedule:

  • June 23, 10:30 a.m.-12:00 p.m.: Get Sharp, Cut Safe & Taco on Tuesday
  • July 9, 10:30 a.m.-12:00 p.m.:: Can’t Beat Classic Summer Treats 
  • July 16, 10:30 a.m.-12:00 p.m.: Start your Morning Right - Mastering the Art of Breakfast 
  • July  23, 12:00 p.m.-1:30 p.m : “Bon Appetit!” French Bread & Honey Butter 
  • August 6, 12:00 p.m.- 1:30 p.m.: “That’s Amore” Homemade Ravioli w/ Fresh Tomato Sauce 
  • August 20, 10:30 a.m.-12:00 p.m.:A Sweet Ending - Cake & Cookie Decorating

Participants will learn how to source food locally, create with farm-fresh ingredients, and prepare meals for them and their families.

Kids Can Cook (Grade 5-8)

Ages: Entering Grade 5-8 (Adult supervision required)
Hours: 3:00 p.m.-5:00 p.m.
Dates: Session I: July 13-17; Session II: July 20-24 (additional weeks can be added)
Tuition: $200 per session
Technical Requirements: Computer/tablet, WiFi, and Zoom
Required Materials: List of kitchen supplies and ingredients will be provided to participants. 
Instructor: Kate Flint

Learning how to cook a meal from start to finish is an important life skill. One that most middle school children are capable of doing. Participants in this class will learn basic kitchen skills and be able to find joy in cooking.

Participants will make a main dish, side dish, and dessert to serve to their family every night, using fresh ingredients found in most kitchens.

Vegetable Party (Grade 8-12)

Ages: Entering Grade 8-12
Hours: 11:30 a.m.-1::00 p.m., Tuesdays and Thursdays
Dates: July 28, 30, August 4, 11, 13
Tuition: $150 plus $20 instructor ingredients fee
Technical Requirements: Computer/tablet, WiFi, and Zoom
Required Materials: A large (preferably non-stick pan). An available kitchen. Weekly Ingredients. (A list of all ingredients required will be provided 2 weeks before class begins.)
Instructor: Hannah McKechnie

We can get so many nutrients and vitamins from our vegetables. When a meal is focused on meat or starch, we might be neglecting certain vitamins that veggies are packed with. In Vegetable Party, the focus is the vegetable! You'll learn the health benefits from each vegetable we work with and creative ways to prepare them. Leave the class full (in the healthy way) and inspired to use more vegetables in your daily cooking.

Students will create a yummy, creative vegetarian lunch to eat, twice a week.

Class Schedule: 
July 28 Avocado Smash and Chickpea Salad
July 30 Vegetable Party Pasta Salad
Aug 4 Mushroom (either lettuce wraps, or with white bean mash and kale)
(Aug 6 OFF, go take the ROOTs homemade ravioli class, instead!)
Aug 11 Sweet Potatoes (Mexican sweet potatoes or sweet potato black bean superfood quesadilla)
Aug 13 Cauliflower Rice Stir Fry
Aug 18 Based on what you've learned, come up with your own vegetable party idea, and share what you've made with the class.

(recipes are subject to change)

2020 Summer Fun Awaits