There’s no better time than your kid’s formative years to introduce them to seasonal, local foods and the role food plays in the world around them. That is where the Ger-Nis Kids in the Kitchen Sustainable Food Camp steps in. Camp takes off at the Park Slope Sunday Farmers Market where your middle chef will get to meet the farmers, get a “lay of the land,” learn about food in seasonal terms, the role of farmers markets and show support for the hands who feed us! We’ll get farmers market fresh fruits and vegetables to whip up our own personal pizzas filled with local and seasonal farmers market goods back at the center, making the dough and sauce from scratch, and we’ll wash it all down with natural, homemade fruit sodas using seasonal and local fruits! We’ll talk about the importance of using quality ingredients when preparing a meal, show that you can enjoy a soda made with whole, natural ingredients with a very simple technique and work with new, local fruits and vegetables- deepening a child’s understanding of the vast range of possibilities out there! At the center, we’ll further discuss local agriculture and urban farming, too! Show your middle child some real food matters!
*Class meets at Ger-Nis Culinary & Herb Center
Recipes: Homemade Dough & Sauce; Seasonal, Local Toppings; Local & Seasonal Fruit Sodas
Class Type: Ger-Nis Kids in the Kitchen Sustainable Food Camps, Educational, Middle Child (Ages 6-12 years)
Class Notes: Kids gain experience with farmers markets, seasonal eating and working with local foods! Kids signing up for just one class receive a Ger-Nis tote bag & T-shirt!
Suzy Scherr is a professional chef and culinary instructor who specializes in making delicious and nutritious food fun and accessible. Since 1997, Suzy has cooked for and taught both adults and kids to make creative, healthy meals, introducing students to new products, unfamiliar ingredients and unique ways to use everyday items. Suzy’s method of cooking instruction and food education is designed to inspire confidence, creativity and curiosity in students of all ages.
Suzy is a graduate of Occidental College and The Institute of Culinary Education. She has developed recipes and curricula for a variety of organizations, including Brainfood, an after-school culinary arts program for teens, which she founded in 1997. Contact Suzy
Ashton Keefe is a private chef, caterer, and food stylist in New York. After graduating from Wake Forest University with a BA in English and Entrepreneurship she studied Classic Pastry Arts at The French Culinary Institute. Ashton also contributes to Leslie Sbrocco’s Thirsty Girl, and has written, developed and tested for magazines such as O Magazine and Everyday with Rachael Ray. Check out Ashton’s personal blog Diary of a Sweet Tooth at www.diaryofasweettooth.com and www.ashtonkeefe.com. Contact Ashton