Camp Make It & Bake It in City Kitchen!

Food is fuel. And so much more!

Cooking involves science and creativity. It requires patience and working with your hands.

The ability to make good food decisions is one of life’s most important skills, but that doesn’t mean learning and working with food can’t be fun!

City Kitchen is partnering with Megan Haupt, of Hungry Education, to bring food and fun to the focus for Camp Make It & Bake It.

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Children aged 6-11 can still be registered for this Culinary Camp inside the Reading Terminal Market. Camp runs July 11-15 from 9am-1pm and has an engaging curriculum that will keep your child hungry for life (but not hungry).

Pizza Pizzazz Monday

Campers will arrive at City Kitchen and will spend a few minutes getting to know Megan, the rest of the staff and each other!

We will go over the camp and kitchen rules before we begin our first food science lesson: yeast & gluten with pizza dough.

Before the Market gets too crowded, we will take a small tour of the market. Today we will focus on the meat and cheese sections.

Campers will then make and eat their pizza.

At the end of each day, campers will write and reflect in their provided journals.

Wacky Veggie Tuesday

Campers will start off the morning making smoothie popsicles!

We will then head to the produce section to pick out some wacky fruits and vegetables. The ones that look the wackiest often taste the best!

We will then prepare for lunch: fresh salad with homemade biscuits and lemonade.

Campers will then prepare a homemade salsa.

Time for journaling.

Pastry Party Wednesday

Campers will start off the morning making cupcakes.

We will then head to some of the Market’s pastry shops to get some creative inspiration.

We will prepare the kid-favorite lunch: Macaroni & Cheese

Campers will then learn some frosting basics before they get to decorate their own cupcake.

Journal time

Super Science Thursday

Food science activities: gelatin & starches

Campers will make juicy spheres with gelatin

Making ice cream uses a lot of muscle! The treat will be well-deserved.

Lunch: wraps

Campers will make glow-in-the-dark slime and then break for journal time!

Finale Friday

Campers will start off the morning making cupcakes, this time, in preparation for their finale project: a styled cupcake display

We will take some time to plan out our display dioramas then break for lunch

The afternoon will be designated for completing the display. We will leave some time for pictures and journaling!

Register here to give your child a fun and foodtastic week they will be sure to remember!

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Free Demo Saturday: Summer BBQ Edition!

Guinta’s Prime Shop and Condiment joined City Kitchen on June 11 for a BBQ edition of Free Demo Saturday.

Condiment, to open later this summer in Reading Terminal Market, features fresh and delicious dry rubs and sauces that paired perfectly with Guinta’s meats and poultry.

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Condiment’s Elizabeth Halen started off the cooking with a toasted baguette from Metropolitan Bakery. She added some flair by spreading the bread with some garlic butter… yum!

Saturday’s demo proved that garlic butter is a new must have. In addition to the baguette, Elizabeth used it on Rob’s beautiful steak and Iovine‘s fresh corn. Truly a versatile condiment.

Rob–and his expert meat skills–will be joining us on Father’s Day, Sunday, June 19th from 1-2:30 pm for a pairing with Yard’s Brewing Company. As always, the ingredients will be sourced fresh from the market!

Menu

Classic boneless stuffed chicken wings w/ blue cheese & hot sauce

Classy boneless stuffed chicken wings w/ prosciutto & pecorino romano cheese

Beef short ribs in chipotle sauce

Sign up for this father’s day festivity before seats run out!

To stay up-to-date will all of City Kitchen’s Free Demo Saturdays, click here.

Renaissance Women Michele Haines joins us in City Kitchen

Chef Michele Haines of the Spring Mill Cafe creates beautiful and tasty french-inspired dishes. Food, however, is just one of Michele’s passions.

Haines continues to jet-set her way around the world, bringing flavors and stories back to the Philadelphia region. Her philosophy stems from connections between food, literature and art.

We reached out to Michele to see if she had time to talk and share some of her wisdom, but we weren’t too surprised to find out she was out of town. Via email she told us, “I am far away in Iran cooking my way through pistachios and saffron!!! I am south of Tehran in the desert.”  

Still, she was able to answer some of our questions through email and it made us even more excited for her story-telling brunch class on June 12.

City Kitchen: When did you realize that you wanted the culinary arts to be part of your career?

Michele Haines: I realized the potential of the impact of food as a tool for peace and communication after creating literary dinners and travel log dinners in my house in Germantown while I was teaching at GFS.

CK: When did you start cooking and who was your first teacher?

MH: I started cooking with my grandmother in France, she was my teacher. I never went to culinary school, I am self-trained. I was a professor of Spanish and Cultural Anthropology. I went to Brown University in Providence, Rhode Island as a graduate student in Slavic Studies.

CK: The Spring Mill Cafe seems to be more than just a cafe or restaurant. What inspired you to make the Cafe a community space?

MH: I became bored with academic life so I opened the restaurant in Conshohocken. The Spring Mill Cafe at the beginning had 5 tables and was only  lunch service. I had $500 in my pocket!!

CK: You’ve talked about your time growing up in France. What made you decide to settle in the Philadelphia suburbs? How has your cuisine changed since you’ve moved to the US?

MH: I do not think the cuisine has changed very much. I was raised believing in local food , fair-trade, and no chemicals, balanced diet of fruit, vegetables and a small portion of meat or fish and good cheeses. My life now is divided by programs in Philadelphia and programs all over the world, cooking and telling stories, from Russia to Cambodia to Hawaii!

Michele seems to be an all-around life-lover!  Follow her on Instagram @chefhaines and make sure to sign up for this exciting, delicious class!