There’s no better time than your kid’s formative years to introduce them to the role that food plays in the world around them, talking about local, sustainable, organic, fair-trade and seasonal foods as the prime source of nourishment, and that is where the Ger-Nis Kids in the Kitchen Sustainable Food Camp steps in! We’ll be winding down our summer camp week with a party to end all parties, demonstrating how real food can be more fun, more delicious, spawning creative thought while bringing us closer to one another- it even inspires art! We’ll get to dabble in food science, art and music at the affair! We’ll make vegetable oil lava lamps using natural food dyes, cutting board art paintings for students to add to our herbal art collection that will proudly hangs on the Ger-Nis walls! Music by special guest, Rachel Lipson of Blue Balloon Songwriting for Small People, will tumble through the air! We’ll top it off with a feast highlighting local, seasonal summer fruits and vegetables and fresh herbs! There’s no better way to stimulate all of the senses than with live music, the aromas and flavors of fresh foods and vibrant colors experienced both aesthetically as well as tangibly through making lava lamps and working with paints! We guarantee your middle chefs will leave with memories, a greater understanding of the world
Recipes: Individualized Garden Vegetable Macaroni & Cheese Cups; Roasted Herbal Chicken; Fresh Summer Fruit; Real Cherry Colas
Class Type: Ger-Nis Kids in the Kitchen Sustainable Food Camps, Educational, Middle Child (Ages 6-12 years)
Class Notes: Kids make vegetable oil lava lamps and herbal cutting board paintings to hang on the Ger-Nis walls! Kids signing up for single 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