A variety of cooking camps hosted by The Loretta Paganini School of Cooking in Chester Township still have openings. Most are three hours and run for four days, ending with a lunch of dishes prepared by the students.
Classes are small, with no more than 12 students, and take place at both the cooking school and nearby sister operation the International Culinary Arts & Sciences building. Ask about a specific camp’s location at registration. Check camp dates carefully because once you’re registered, there’s a 25 percent fee for canceling or changing. Register at 440-729-1110. Get more details at lpscinc.com.
Notable chefs help ICASI raise scholarship money
Opportunities for those 12 through 17 include hands-on classes teaching basic techniques on themes such as “Cooking with Science,” “Specialities From States” and “International Specialties.” Classes for those 7 through 11 include Favorites of Cleveland Sports Teams, Making Meals and Baking.
Here’s what’s available:
Teens 12 through 17
Cooking With Science
When: 10 a.m. to 1 p.m. June 16 through 19
Cost: $255
Chef: Tim McCoy
Monday: Chemical Reactions — Color-Changing Pasta; Roasted Chicken; Blue Coleslaw; Soft Pretzels; Chocolate-Covered Honeycomb Candy; Homemade Marshmallows & Hot Chocolate
Tuesday: Science of Cooking — Homemade Ricotta Cheese and Zucchini Roll-ups; Homemade Butter with Herbs and Homemade Sourdough Bread; Spinach and Cheese Souffle; Fresh Pulled Mozzarella and Basil Pinwheels with Tomatoes and Balsamic Reduction
Wednesday: Suspensions and Emulsifications — Cobb Salad with Honey-Mustard Emulsification; New Orleans Barbequed Shrimp in a Broken Butter Suspension; Cowboy Sausage Smashed Burger with Barbecue Aioli; Apple Pie with Cheddar Cheese Crust and Homemade Vanilla Frozen Custard
Thursday: Science-based Sauce-Making Techniques — Cream of Chicken Soup; Spring Greens Salad with Goat Cheese Fritter, Dried Cherries and Grainy Mustard Vinaigrette; Grilled Sirloin Steak with Port Wine Reduction; Toasted Gnocchi with Cream Sauce; Haricot Vert with Beurre Blanc; Individual Lemon Cheesecake with Blueberry Coulis
Taste of the States
When: 10 a.m. to 1 p.m. June 23 through 26
Cost: $255
Chef: Adam LaBenne
Monday: Florida — Orange Juice Smoothies; Coconut Shrimp; Sea Side Caesar Salad; Cuban Pork Sandwich; Sweet Potato Fries, Frozen Key Lime Pie; Chocolate Fudge
Tuesday: California — Sour Dough Bread; Wedding Noodle Soup; Shrimp Tacos; Chicken Burritos; California Cobb Salad; Individual Fresh Fruit Tarts; Fortune Cookie
Wednesday: Pennsylvania — Pennsylvania Dutch Chicken and Dumpling Soup; Philly Cheesesteak; Homemade Pierogies; Crunchy Mac and Cheese; Shoo-fly Pie; Funnel Cake
Thursday: New Mexico — Green Chile Cheeseburger; Pork Enchiladas; Frijoles Pinto Beans; Mexican Rice; Navajo Tacos; Bizcochito Cookie; Caramel Flan
Around the World
When: 10 a.m. to 1 p.m. July 21 through 24
Cost: $255
Chef: Adam LaBenne
Monday: France — Fougasse Bread with Herbed Butter; Soup au Pistou; Nicoise Salad with Tuna, Potatoes, & Green Beans; Chicken Provencale with Black Olives, Tomatoes, & Herbs; Apple Tart Tatin with French Vanilla Ice Cream
Tuesday: Mexico — Crispy Tostada with Refried Beans, Chihuahua Cheese and Shredded Lettuce; Chicken Flautas with Cilantro Crema; Hard-Shell Baja Fish Tacos with Cabbage Slaw & Jalapeno Remoulade; Soft-Shell Chicken Fajitas with Grilled Peppers; Fried Churros with Caramel Sauce
Wednesday: Italy — Individual Pizzas with Sausage, Herbs, and Provolone Cheese; Antipasto Salad with Salami, Olives, & Pickled Vegetables; Homemade Pasta with Basil Pesto & Grilled Chicken; Grilled Vegetable Lasagna with Garden Pomodoro Sauce; Cherry and Lemon Sorbet with Pizzelle Cookies
Thursday: Japan — Miso Soup; California Roll; Japanese Salad with Carrot-Ginger Dressing; Chicken Teriyaki with Mushrooms and Scallions; Vegetable Fried Rice; Berry Trifle
Kids 7 through 11
Celebrate Cleveland Sports
When: 10 a.m. to 1 p.m. June 23 through $245
Monday: Cavaliers — Spinach Salad with Strawberry Balsamic Dressing; BBQ Chicken Flat Bread; Minestrone Soup; “Wine and Gold” Cupcakes
Tuesday: Guardians — Loaded Nachos with Fresh Salsa & Guacamole; Chili Dogs; Grilled Fruit Kabobs; Root Beer Float with Homemade Ice Cream
Wednesday: Browns — Wings; Rust Belt Salad; Meatloaf Burger with Sweet Potato Chips; Cinnamon Sugar Donut Holes
Thursday: Ohio State — Soft Pretzels with Honey Mustard; Bacon Mac-N-Cheese; Tailgate Tacos; Chocolate Buckeyes
Delicious Meals
When: 10 a.m. to 1 p.m. July 7 through 10
Cost: $245
Learning objectives: Ingredient recognition, sausage making, baking, dessert sauces, egg cookery, soup making, pan searing, bread making, pasta making, cookie mixing method, pie dough, and custard making.
Monday: Breakfast — Home Fries; Breakfast Sausage Patties; Baked Blueberry Muffins; Everything Omelet; Apple-Cinnamon Waffles with Whipped Cream; Strawberry Smoothies
Tuesday: Lunch — Fresh Tomato Soup with Grilled Cheese Sandwich Bites; Wedge Salad with Buttermilk Ranch Dressing; Loaded Chicken Salad Sandwiches on Homemade Pretzel Buns; Cheesy Bacon-Potato Wedges; Triple Chocolate Chip Cookies
Wednesday: Dinner — Fresh Greens Salad with Balsamic Vinaigrette; Buttery Bread Sticks; Homemade Fettuccine Pasta with Pomodoro Sauce; Chicken Parmesan; Chocolate Nutella Brownies with Caramel Frosting
Thursday: Restaurant Favorites — Bubbly Punch; Soft Tacos; Mac-N-Cheese; Pepperoni Pizza; Honey BBQ Chicken Tenders; Cherry Pie Turnovers; Fudge Sundaes with Homemade Ice Cream
Baking Camp
When: 1 to 4 p.m. July 7 through 10
Cost: $245
Monday: Cookie Day — Big Chocolate Chip Cookie Experiment; Linzer Cookies; Lemon Cookies; Almond Biscotti, Veggie Quiche
Tuesday: Flaky Dough Day — Apple Strudel; Chocolate Croissants; Broccoli Cheese Phyllo Triangles; Ham & Cheese Croissants
Wednesday: Cakes & Cupcakes — Chiffon Cake with Strawberry Compote; Chocolate Cake Pops; Funfetti Vanilla Cupcakes with Frosting; Carrot Cake Cupcakes with Cream Cheese Frosting; Mac N Cheese
Thursday: Donut Day — Jelly Donuts; Cinnamon Twist Donuts; Boston Cream Pie Donuts; Glazed Donuts; Chocolate Iced Donuts; Pretzels with Ham and Cheese