Farm-to-Table Camps

About Farm-to-Table Cooking Camp (ages 6-12)
8:30 am-3:00 pm
Bring your young chef’s epicurean enthusiasm back to the source of the ingredients: land, soil, seeds, animals, plants and more. Campers will explore how to grow and cook a farm-fresh meal from the ground up using ingredients that are in season and locally grown in the Napa Valley. After getting their hands dirty, kids will wash up and commence cooking. Nothing tastes better than a meal that is freshly harvested out of the ground! Each week, brings a new food focus and a local chef will to share knowledge and a tasty hands-on lesson. Parents are invited to join their campers on Friday afternoons to sample what their kids have learned that week.

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Farm-to-Table Camp Sessions:
June 19-23:
 Homemade Homesteading
Kids will preserve, can and ferment fruits and vegetables, make fresh apple juice with a press and learn how to make a variety of comfort foods like jelly, cheese, yogurt, and bread.

July 3-7: Around the World
Campers will cook their way around the world this session, exploring different global cuisines. The week includes an ice cream social as we celebrate American cuisine in honor of Independence Day.

July 17-21: Tools, Techniques and Methods
Mince, chop, sauté, grill… what do they all mean? This week’s chefs will learn a myriad of ways to cook food, while safely exploring the fun kitchen tools and gadgets that put the ‘art’ in culinary arts.

July 31-August 4: Delicious and Nutritious
Healthy food and natural remedies have been a source of nourishment and healing throughout history. Kids will use vegetables, herbs, spices and “super foods” to make fun recipes that help us heal and feel better.

August 21-25: Homemade Homesteading
Kids will preserve, can and ferment fruits and vegetables, make fresh apple juice with a press and learn how to make a variety of comfort foods like jelly, cheese, yogurt, and bread.

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