Jr. Top Chefs – Basic Cooking Skills: Level II
Wednesday, July 10 | 10:00 AM – 1:30 PM (3.5 hours)
Ages 12+
Hands-on class; class size limited
Includes a notebook with recipes + Laurel Run apron
Taught by Laura DePalma Isabella, Chef-Instructor
Level II for the Jr. Top Chef series will continue with each Jr. Chef being able to practice their knife skills, learn how to handle different proteins, understand the caramelization (Maillard) reaction, plus techniques of searing, roasting, blending, sautéing and baking. Level II’s hands-on menu includes: Crudités with Creamy Pistachio Dip; Sear-Roasted Salmon with Red Pepper Sauce; Roasted Fingerling Potatoes; and Sautéed Garlic Spinach. Finally, we’ll finish the meal with Browned Butter-Chocolate Chip Cookie Ice Cream Sandwiches. Students receive a notebook filled with valuable cooking information and recipes to start their own collection. Please note that this class is for serious young students.
Wednesday, July 10 | 10:00 AM – 1:30 PM (3.5 hours)
Ages 12+
Hands-on class; class size limited
Includes a notebook with recipes + Laurel Run apron
Taught by Laura DePalma Isabella, Chef-Instructor
Level II for the Jr. Top Chef series will continue with each Jr. Chef being able to practice their knife skills, learn how to handle different proteins, understand the caramelization (Maillard) reaction, plus techniques of searing, roasting, blending, sautéing and baking. Level II’s hands-on menu includes: Crudités with Creamy Pistachio Dip; Sear-Roasted Salmon with Red Pepper Sauce; Roasted Fingerling Potatoes; and Sautéed Garlic Spinach. Finally, we’ll finish the meal with Browned Butter-Chocolate Chip Cookie Ice Cream Sandwiches. Students receive a notebook filled with valuable cooking information and recipes to start their own collection. Please note that this class is for serious young students.
Wednesday, July 10 | 10:00 AM – 1:30 PM (3.5 hours)
Ages 12+
Hands-on class; class size limited
Includes a notebook with recipes + Laurel Run apron
Taught by Laura DePalma Isabella, Chef-Instructor
Level II for the Jr. Top Chef series will continue with each Jr. Chef being able to practice their knife skills, learn how to handle different proteins, understand the caramelization (Maillard) reaction, plus techniques of searing, roasting, blending, sautéing and baking. Level II’s hands-on menu includes: Crudités with Creamy Pistachio Dip; Sear-Roasted Salmon with Red Pepper Sauce; Roasted Fingerling Potatoes; and Sautéed Garlic Spinach. Finally, we’ll finish the meal with Browned Butter-Chocolate Chip Cookie Ice Cream Sandwiches. Students receive a notebook filled with valuable cooking information and recipes to start their own collection. Please note that this class is for serious young students.
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KIDS IN THE KITCHEN & JR. TOP CHEF SUMMER SERIES
In Europe, children start helping their parents and grandparents cook as soon as they can stir. At Laurel Run, we offer them that opportunity to learn skills and confidence that will hopefully create a new generation of home cooks. We want them to have fun cooking and, at the same time, learn valuable culinary skills, kitchen organization, nutrition, food science, kitchen safety, and confidence. All supplies and recipes are included in each class. Kids in the Kitchen: Ages 7-11; Jr. Top Chefs: Ages 12+
