International Street Food P.M. Camp August 5-9

INTERNATIONAL STREET FOOD CAMP P.M. SESSION
Dates: August 5-9
Time: 1:30 – 4:30 PM

CAMP DESCRIPTION
Some of the most authentic experiences when traveling around the world come from sampling local foods from food markets, street corner vendors, and hole-in-wall restaurants. In this camp, we will cook foods from different countries or regions each day. Along our journey, we’ll gain an understanding of the people who live in these international destinations by discussing their culture and history.

MENU
Day 1: Greece
Falafel – deep-fried balls or patties made from chickpeas, fresh herbs, and spices
Pita – a versatile yeast flat bread that is soft and slightly chewy
Tzatziki – a classic Greek sauce made with yogurt, cream, cucumbers, fresh herbs and seasonings
Greek Cucumber Salad with Kid-made Vinaigrette
Chicken Souvlaki Skewers – marinated chicken thighs baked in the oven
Honey Cake (Melopita) – a traditional honey cake made on the Greek island of Sifnos
Day 2: Mexico
Shrimp Tacos – sauteed shrimp with a fire roasted corn tortilla
Salsa and Guacamole – delicious toppings for tacos
Mild Chorizo Queso – a melted cheese dip with a chorizo topping
Esquites – off the cob street corn salad using chef-roasted corn
Mexican Fruit Salad with a Sweet Yogurt Sauce
Tres Leches Cake – decadent Mexican dessert
Day 3: Japan
Clear Soup with Sliced Scallions – a delicious and simple soup!
California Sushi Roll with Yum Yum Sauce – roll your own sushi with Krab, cucumber, and avocado fillings
Sesame Green Beans – oven roasted green beans sprinkled with sesame seeds
Pork & Vegetable Gyoza with Dipping Sauce – steamed pork dumplings that are then pan-seared served with kid-made dipping sauce
Caramelized Banana Rice Pudding – classic rice pudding base topped with a caramel banana sauce
Day 4: France
Garden Salad with Honey Lemon Dijon Vinaigrette
French Onion Soup – kids slice, dice, and caramelize onions for this classic cheese-topped soup
French Potato Salad – a cold potato salad, without mayonnaise!
Herbs de Province Pan-Seared Steak – dried Provencal herbs and spices coated on steak
Crepes with Fresh Whipped Cream and Berries
Day 5: Italy
Caprese Salad with Chef-made Balsamic Glaze – fresh mozzarella with tomatoes and basil
Prosciutto Wrapped Asparagus Spears
Meatball Calzones with Kid-made Yeast Dough – kids make meatballs from scratch, fill the dough, and bake the calzone
From-scratch Marinara Sauce – the classic Italian tomato sauce
Lemon Panna Cotta – an old treat from the mountains of Italy

ABOUT JAX COOKING STUDIO SUMMER CAMPS
JAX Cooking Studio Summer Camps are sure to be a highlight of your child’s summer! We teach kids basic culinary skills. They learn to work independently and in teams to cook the day’s recipes. Each week, we feature a different camp theme, so your child can choose the most interesting topic. At the end of each day, campers eat the recipes they prepared.

PRICING
$340 per child for five days of camp, 3 hours per day.

CURRICULUM
Depending upon the camp selected, you can expect your child to learn some or all of the following in our hands-on classes:
1. how to be safe in the kitchen, including hand and workspace sanitizing, proper food handling, including how to wash food; knife safety;
2. how to read and follow a recipe;
3. how to arrange the kitchen workplace so that all the items needed for the recipe are located and placed nearby (mise en place);
4. how to accurately measure ingredients using measuring cups, measuring spoons, and kitchen scales;
5. how to bake/roast, stew/braise, stir-fry, make sauces and soups;
6. the difference between whole and processed foods and how each affects health;
7. the importance of sustainability and eating what is in season;
8. how to reuse or repurpose ingredients already on hand; and
9. how to clean up the kitchen.

AGES
The series is appropriate for kids ages 7 and above. In order to ensure the maximum benefit for all children, your child must be capable of following directions and cooperating with others in the class.

CLASS SIZE LIMIT
Due to the level of individualized attention, we accept only 18 children per session.

CANCELATION POLICY
When you register your child for a spot in our cooking series, we reserve one of our 18 spots for your child. We purchase ingredients and schedule the appropriate number of staff to ensure that your child has a wonderful and educational experience. If you notify us at least 21 days before the first day of the camp, we will issue you a full refund less the credit card processing fees we encountered. If you provide at least 7 days’ notice before the camp, we will attempt to rebook your child’s spot. If we are successful, we will provide you with a credit valid for one year which you may use on future classes. If we are not able to rebook your child’s camp spot or if you provide less than 7 days’ notice, we regret that no refund or store credit will be issued. If you register for a camp but later wish to give that camp spot to another child, a $25 administrative processing fee will be assessed.

SUMMER CAMP POLICIES AND WAIVERS
When you enroll your child in a JAX Cooking Studio summer camp session, you indicate that you have read and accepted the policies, procedures, terms and conditions, and waivers of liability set forth on this page or emailed to you before the start of the camp session. You assert that your child’s participation in the summer camp is voluntary and you knowingly assume all risks associated therewith. This waiver specifically includes any claims made by you arising from the alleged negligent acts of JAX Cooking Studio, all other members of its cooking studio staff whether contracted or employed, agents, and any related parent and/or subsidiary entities. This release shall be binding to the fullest extent permitted by law. If any provision of this release is found to be unenforceable, the remaining terms shall be enforceable.