COOKING by Levone


									 Celebrate Summer in
the CM Cooking School
REGISTRATION                                                                       celebrate

Enrollment is limited. Reservations are taken on
a first-come, first-served basis. We do maintain
a waiting list and will call if space in a class
becomes available. Please check our website
at for the most up-
to-date information regarding schedules and
class availability.
Payment must be made at time of registration.

Classes are age appropriate and age limits
are strictly enforced.

CANCELLATION POLICY                                  Central Market Southlake
Cancellations must be made 72 hours prior to
                                                     1425 E. Southlake Boulevard
class. No refunds, class credits or rescheduling
can be made after this time. We reserve the
                                                         Cooking School:

right to cancel a class.

Students should be dressed with safety and
comfort in mind. Please wear closed-toe
shoes, shirts with fitted sleeves and remove any

jewelry. Long hair should be pulled back.

An adult must check campers ages 12 and
under in and out of camp on a daily basis.
Please plan to arrive at least 10 minutes before
class begins to complete the process and to pick
your children up promptly as class ends. Unless
specified in the class description, adults are not
allowed in the room while class is in session.

Menus are subject to change due to
product availability.
          Southlake                                                JaCk-BE-QuiCk BrEaDS
                                                                                                                                        parDon My FrEnCH!
                                                                                                                                        Many contemporary dishes are based on classical French
   Kids Cooking Camp 2009                                          Enjoy the aromas of freshly baked breads with these tasty treats.
                                                                   Today’s Kitchen Essentials lesson emphasizes proper weighing
                                                                                                                                        cuisine. Our Kitchen Essential lesson will be cooking
                                                                                                                                        terminology and how to talk like a chef. Then use your skills
The Central Market Southlake Cooking School will offer many        and accurate measuring. Create: Cinnamon Raisin Scones;              to create: Quiche Lorraine; French Onion Soup; Green Salad
innovative options for kids and teens this summer. In Kids         Super Cheesy Corn Bread; Banana Bread; and Zucchini Muffins.         with Vinaigrette; and Dessert Crêpes. Invite your favorite adult
Camp, Series One, classes will focus on techniques and the                                                                              to share your meal and to show them what you’ve learned.
nuts and bolts of Kitchen Essentials. Series Two will take you     Wrap ‘n’ roLL
around the world to explore foods from a different region          Wrapped, rolled or bundled before or after the cooking process       Teens Culinary Camp
                                                                   – discover these international favorites. The Kitchen Essentials     All classes are 10 AM – 12:30 PM
each day. Midsummer – take a break and perfect your pastry
                                                                   lesson will show you how to use your hands as tools. Practice as     Ages 13 -18, August 3 - 6
techniques with a one-day Cake Decorating Workshop. Don’t
                                                                   you try: Spring Rolls; Empanadas; Pineapple Chicken in Banana
have time to spend a week with us? Kids Camp classes can be
                                                                   Leaves; and Fruit Turnovers.
taken “à la carte” (individual classes) or as a Three-Course                                                                            kniFE SkiLLS
Meal (3-day series). Teens will be offered a separate, 4-day                                                                            Build a strong foundation in the kitchen with these basic
                                                                   CaKe deCoraTing WorKshop                                             techniques. Learn about knife safety, sharpening vs.
“Culinary Camp” that will provide them with skills they can
                                                                   All classes are 10 AM – NOON
use at home or take to college.                                                                                                         honing, and which knife suits the task. Practice basic cuts
                                                                   Ages 5-6, July 6
                                                                                                                                        as you slice fruits, veggies and chicken, learning proper
Kids Camp*: ages 5-12:                                             Ages 7-9, July 7
                                                                                                                                        terminology. Bring a knife from home or purchase one at the
$40 à la carte or $100 per series                                  Ages 10-12, July 8
                                                                                                                                        Cooking School.
                                                                   Ages 13-18, July 9
Teens Culinary Camp: ages 13 -17:
$45 à la carte or $160 for series
                                                                   Whether you want to make your own birthday cake or like              GEt GriLLED: ruBS, MarinaDES & SauCES
                                                                   making cakes for special occasions, our team will demonstrate        Light the fire and cook up some flame-grilled goodness!
Cake Decorating Workshop* for all ages will be $45 for the         how to properly ice and decorate a cake and you’ll make roses,       Explore the difference between charcoal, gas, and grill
                                                                   swags and other décor with the cake decorating kit that we           pans; and grilling over direct or indirect heat; and how to
individual class, and includes a cake decorating kit to use in
                                                                   provide. Take the cake with you to enjoy and the kit to use again.   achieve full flavor with marinades, rubs, and sauces. Grill
class and take home.
                                                                                                                                        up these great flavors: Indonesian Beef Satay & Peanut
*Age appropriate skills will be taught in each class; therefore,   series 2: inTernaTional Cuisine                                      Sauce; Mediterranean Plank-Grilled Salmon with Grilled
                                                                   All classes are 10 AM – NOON                                         Vegetable Ragu; Chicken Kebabs & Yogurt Sauce; and
we strictly adhere to our age grouping. Menu/instruction will
                                                                   Ages 5 - 6, July 13 - 15                                             Grilled Corn with Cilantro Butter.
be modified to suit each age group.
                                                                   Ages 7 - 9, July 20 - 22
                                                                   Ages 10 - 12, July 27 - 29
series 1: KiTChen essenTials
                                                                                                                                        FLaSH-in-tHE-pan: Sauté, Stir-Fry,
All classes are 10 AM – NOON
                                                                                                                                        SEar & SiMMEr
Ages 5 - 6, June 15 -17
                                                                   iSLanD HoppinG                                                       Out of the fire and into the pan! Discover how the pan,
                                                                   Cruise the Caribbean Sea as you learn about the local flavors        the heat level and the amount of liquid affect the dish as
Ages 7 - 9, June 22 - 24
                                                                   and external influences that shaped this cuisine. Our Kitchen        you make: Thai Chicken & Basil Stir-Fry; Pan-Seared Pork
Ages 10- 12, June 29 – July 1
                                                                   Essentials topic for the day is menu-planning and reading food       Chops with Quick Pan Sauce; Pasta with Sautéed Shrimp &
                                                                   labels. Enjoy these exotic flavors: Coconut Shrimp Kebabs with       Vegetables; and Creamy Mushroom Risotto.
LittLE DuMpLin’ GanG                                               Mango Key Lime Dip; Cuban Chicken & Rice; and Upside-Down
Learn about these little pockets of flavor that are popular        Star Fruit Delight (or Papaya Pie).
in so many places. Dumplings can be sweet, savory, fried,
                                                                                                                                        HoW SWEEt it iS!
                                                                                                                                        Make life a little sweeter with these decadent desserts!
baked or steamed. Safety and proper food handling will
be our Kitchen Essentials topic for today. You’ll make and
                                                                   aSia                                                                 Learn to measure according to weight and the importance
                                                                   Full steam ahead! Discover the delightful balance of sweet and       of the difference between liquid and dry measures. Use
serve: Pork Pot Stickers; Steamed Vegetable Dumplings with
                                                                   sour flavors in Asian cuisine. Our Kitchen Essential Lesson for      your new skills to create: White Chocolate Caramel Crème
Dipping Sauce; Southern Chicken & Dumplings; and Baked
                                                                   today is utilizing kitchen equipment and tools. Our Asian feast      Brûlée; Molten Chocolate Baby Cakes; and Rustic Apple
Apple Dumplings with Ice Cream.
                                                                   includes: Chicken Lettuce Wraps; Won Ton Soup (or Egg Drop           Tart with Cajeta.
                                                                   Soup); Satay with Peanut Sauce; and Almond Cookies.

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