Cooking Camp...injury free work zone for 2 days!

Updated: Jun 24, 2020

Day 2 of Sweet Home Cooking Camp, began with a rehash of the previous night's dinner. All was a success, save a power outage in two of the campers homes so their pot pie will have to wait for another day. We also took a couple of group photos in the Food Court at ChefScape.

First on our agenda was cooking vanilla cup cakes. These had to be made early so we could put some delicious butter cream frosting on them later.

While our cupcakes were in the oven, we learned how to set a proper table and all the kids tried their hands at napkins folding and place setting. I tasked them with going home and sending photos of the place setting they recreated on their own that evening. Leyla and Nick won with this sophisticated setting.

We then moved on to our prep for Roasted Broccoli. We discussed all the other vegetables that could also be used - cauliflower, onions, eggplant, carrots,squash, tomatoes...and cucumbers??? Well, maybe?

Finally, on to the main course; Macaroni and Cheese. I began by explaining to them that this was one of the only acceptable times that Velveeta was acceptable (the other exception, in my opinion, is queso dip). We cooked our rue (flour, oil and butter) and then made our sauce, adding the cheese in only at the end, then poring it over the macaroni. Some campers opted to sprinkle in some bacon, while others took theirs on the side. I like how one family decided to use their bacon on their Roasted Broccoli. Genius! There was a lot of discussion about the fried onions to top on the macaroni and cheese in the last 5 minutes of baking (so as not to burn them). There was opposition. I encouraged them all to try it. I hope it worked!

The lovely Chef Dana of Dana's Cake Shoppe, was kind enough to visit our camp and demonstrate how she makes American Buttercream Frosting in her industrial mixer. She shared her simple recipe with us and showed us a technique on how to pipe the frosting onto the cupcakes.

This is when it got crazy! We were fighting against the clock for pick up, so unfortunately, the kids didn't get the time we wanted for them to spend on their cupcake decorating. They surprised us by really pulling through though and presenting some beautiful cupcakes for the final competition. Here are some below and the winners, Ethan and Allison with Chef Dana. A big thanks to Sterling Restaurant Supply in Loudoun One, Rocket Fizz, Bowlero and Atomic Trampoline, for their donated prizes.

#chefscape #villageatleesburg #cookingcamp #sterlingrestaurantsupply #atomictrampoline #rocketfizz #bowlero

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