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      Junior Chefs Cooking Camp (July) in Milan


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      July 23, 2019

      Tuesday  12:00 PM

      201 10th Avenue West
      Milan, Illinois

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      EVENT DETAILS
      Junior Chefs Cooking Camp (July)

      Sharpen your cooking skills with our Junior Chef’s Cooking Camp! This camp is designed for children ages 9-13 years old. Each class is led by Nina, Milan Hy-Vee’s store dietitian and will utilize produce from our Milan Hy-Vee One Step Garden located just outside the store. Each class will take place in the Milan Hy-Vee Conference Room. Tuesday, July 23: Kitchen and Garden Basics (Noon - 3:00 p.m.) Junior Chefs will learn the basics of cooking in a kitchen including: reading and writing a recipe, different cooking and cutting methods and understanding cooking measurements. Chefs will be able to practice slicing, chopping and dicing. Following kitchen basics, chefs will move out to the One Step Garden where we will explore how gardens grow and how chefs can utilize garden fresh ingredients in a recipe. Recipes will include: Pizza Toasts, Zoodles with Pesto and a Homemade Salsa Wednesday, July 24: The Local Farmer (Noon - 3:00 p.m.) In this class Junior Chefs will learn more about how to purchase locally-sourced food items both in and out of the grocery store. With the help of a few special guest “farmers”, Chefs will understand what it means to be “Farm-to-Table” and how they can incorporate more local products into their recipes. Recipes will incorporate our two local farmer product spotlights including Dailey Farms Goat Milk and Crandall Farms Honey as well as recipe prep for our Farm-To-Table dinner. Thursday, July 25: Farm-To-Table Dinner (Noon - 3:00 p.m.) Junior Chefs will work together to come up with a Farm-To-Table experience for 2 guests of their choice. Chefs will create menus, decorations and execute a 3-course Farm-To-Table dinner experience! Recipes will include an appetizer, main course and dessert with each highlighting separate local farmers found in the store and using our One Step Garden produce. $75 for the entire camp. Registration is required.  Please note: Junior Chefs will wear gloves during class for food safety. Please make sure long hair is pulled back prior to class. Registration includes a chef’s hat and apron (to keep) and a binder with class recipes and handouts. Aprons are expected to be cleaned daily and brought to class by each child. A e-mail will be sent to all registrants a few weeks prior to class with more detailed information regarding the camp. If your child has any food allergies, or if you have any questions prior to the camp, please contact Nina directly by phone at (309) 787-0273 or nstruss@hy-vee.com   

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