Taste calendar: Day camp cooking courses, and more
[2008-5-15]
Tag: Tequila Bottles
Hands-on cooking camp for kids
ONE DAY: Pack up the kids and head to the Gaylord Texan Resort for one-day hands-on cooking classes. Executive chefs from the hotel will lead children ages 8 to 16 in classes that emphasize table settings, how to serve and, of course, how to cook. After the day camp, parents are invited to the Ama Lur dining room to feast on a three-course lunch prepared by their children. The junior chefs take home an apron and chef's hat. 9 a.m. to noon June 14, June 28, July 12, July 19, Aug. 2, Aug. 16 and Aug. 30; $90 per child per class, $45 for an additional sibling. Gaylord Texan Resort & Convention Center, 1501 Gaylord Trail, Grapevine; 817-778-1000.
ONE WEEK: Sur La Table offers two weeklong day camps for preteens and teens. The first week focuses on kitchen basics and cooking techniques; the second is devoted to pastry and baking techniques. Menus are tailored to the appropriate age group. Kids prepare dishes such as pot stickers, morning glory muffins and basic chocolate cake; teens make recipes including Thai green curry with jasmine rice, cheese puffs and crème brûlée. Each class costs $350 per student; discounts are given for siblings and for registering for both classes. 4527 Travis St.; 214-219-4404.
July 14-18: Fun in the Kitchen 101 for ages 8 to 12, 9 to 11:30 a.m.; and for teens 13 and older, 1 to 3:30 p.m. Class includes a chef's knife.
July 21-25: Basic Pastry and Baking for ages 8 to 12, 9 to 11:30 am.; and for teens 13 and older, 1 to 3:30 p.m. Class includes a rolling pin, apron and cake decorating kit.
COWBOY IN THE KITCHEN: Chef and cookbook author Grady Spears (left) will spin a few tales as he demonstrates how to create cowboy rib-eye; oven-roasted Brussels sprouts; and mac and Texas cheeses with roasted chiles. 6:30 to 8:30 p.m. Monday; $39. Market Street, 5605 Colleyville Blvd., Colleyville; 817-577-5047.
LIGHT AND FLUFFY: Jump on the soufflé bandwagon and learn to make the classic French egg dish, including herb and cheese, Cajun-style crab, and chocolate versions. 6:30 to 9 p.m. May 21; $55. Central Market, 320 Coit Road (at Bush Turnpike); 469-241-9336.
LIGHTEN UP: Time is running out to submit your healthiest recipe to Cooking Light magazine for its annual contest. The four categories are starters and drinks; sides and salads; family dinners; and desserts. Entries are due May 31. Judges will choose 12 entrants to travel to Birmingham, Ala., for a cook-off in September. Grand prize is $20,000. Each recipe must use at least one ingredient from contest sponsors, listed online along with contest rules at www.cookinglight.com/clurrc08.
Hands-on cooking camp for kids
ONE DAY: Pack up the kids and head to the Gaylord Texan Resort for one-day hands-on cooking classes. Executive chefs from the hotel will lead children ages 8 to 16 in classes that emphasize table settings, how to serve and, of course, how to cook. After the day camp, parents are invited to the Ama Lur dining room to feast on a three-course lunch prepared by their children. The junior chefs take home an apron and chef's hat. 9 a.m. to noon June 14, June 28, July 12, July 19, Aug. 2, Aug. 16 and Aug. 30; $90 per child per class, $45 for an additional sibling. Gaylord Texan Resort & Convention Center, 1501 Gaylord Trail, Grapevine; 817-778-1000.
ONE WEEK: Sur La Table offers two weeklong day camps for preteens and teens. The first week focuses on kitchen basics and cooking techniques; the second is devoted to pastry and baking techniques. Menus are tailored to the appropriate age group. Kids prepare dishes such as pot stickers, morning glory muffins and basic chocolate cake; teens make recipes including Thai green curry with jasmine rice, cheese puffs and crème brûlée. Each class costs $350 per student; discounts are given for siblings and for registering for both classes. 4527 Travis St.; 214-219-4404.
July 14-18: Fun in the Kitchen 101 for ages 8 to 12, 9 to 11:30 a.m.; and for teens 13 and older, 1 to 3:30 p.m. Class includes a chef's knife.
July 21-25: Basic Pastry and Baking for ages 8 to 12, 9 to 11:30 am.; and for teens 13 and older, 1 to 3:30 p.m. Class includes a rolling pin, apron and cake decorating kit.
COWBOY IN THE KITCHEN: Chef and cookbook author Grady Spears (left) will spin a few tales as he demonstrates how to create cowboy rib-eye; oven-roasted Brussels sprouts; and mac and Texas cheeses with roasted chiles. 6:30 to 8:30 p.m. Monday; $39. Market Street, 5605 Colleyville Blvd., Colleyville; 817-577-5047.
LIGHT AND FLUFFY: Jump on the soufflé bandwagon and learn to make the classic French egg dish, including herb and cheese, Cajun-style crab, and chocolate versions. 6:30 to 9 p.m. May 21; $55. Central Market, 320 Coit Road (at Bush Turnpike); 469-241-9336.
LIGHTEN UP: Time is running out to submit your healthiest recipe to Cooking Light magazine for its annual contest. The four categories are starters and drinks; sides and salads; family dinners; and desserts. Entries are due May 31. Judges will choose 12 entrants to travel to Birmingham, Ala., for a cook-off in September. Grand prize is $20,000. Each recipe must use at least one ingredient from contest sponsors, listed online along with contest rules at www.cookinglight.com/clurrc08.
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