Celebrate Summer in the CM Cooking School REGISTRATION celebrate SUMMER 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 www.centralmarket.com for the most up- to-date information regarding schedules and class availability. Payment must be made at time of registration. KIDS 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 COOKING class. No refunds, class credits or rescheduling can be made after this time. We reserve the Cooking School: CamP right to cancel a class. DRESS CODE 817-310-5665 Students should be dressed with safety and comfort in mind. Please wear closed-toe shoes, shirts with fitted sleeves and remove any 2009 jewelry. Long hair should be pulled back. PICK-UP AND DROP-OFF POLICY 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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