Summer Camp Registration is Open!

We are thrilled to announce our 2018 Summer Cooking Camp – hope your children can join us!

around AsiaA Little Yumminess Around Asia

  • Jun 18-22: A Little Yumminess Around Asia (entering 4th-7th grades) / Register
  • Jun 25-29: A Little Yumminess Around Asia (entering 3rd-7th grades) / Register
  • Cost: $550 ($500, plus $50 materials fee)
  • Camp runs from 9am-3pm (we do not currently offer early or after care)
  • Location: Bethany United Methodist Church, Noe Valley SF

Explore the diverse cuisines of Asia as we cook our way through classic flavors, essential ingredients and fundamental techniques — from curries, to noodles, soups, dumplings, condiments and more. The last day of camp will be a friendly team cook-off where campers put the skills and ideas they’ve learned into action to come up with their own creative dishes. During the week, campers will explore key Asian ingredients and flavors during guided tastings, decide the menu and shop (on a budget) on select days, and create their own custom cookbook with recipes and notes from the week.

No need to pack anything, but a water bottle & an apron, campers will make their own snacks and lunch each day! Please let us know if your child has any dietary restrictions.


A week in FranceA Week in France with Guest Chef Zoe McLaughlin

  • July 9-13: A Week in France (entering 5th-9th grades) – 9am-3pm / CURRENTLY FULL, Join Waitlist
  • Cost: $550 ($500, plus $50 materials fee)
  • Camp runs from 9am-3pm (we do not currently offer early or after care)
  • Location: Bethany United Methodist Church, Noe Valley SF

Travel around France without leaving San Francisco! Guest instructor, Zoe McLaughlin will take campers on a culinary journey through France. Campers will explore the French table, learn essential cooking skills, and gain an appreciation for French culinary heritage and traditions along the way. This camp will be taught by Chef Zoe along with support from Simran & Stacie and our A Little Yumminess team.

No need to pack anything, but a water bottle & an apron, campers will make their own snacks and lunch each day! Please let us know if your child has any dietary restrictions.


Around the worldA Little Yumminess Around the World

  • July 16-20: Around the World (entering 1st-4th grades) – 9am-3pm / Register
  • July 23-27: Around the World (entering 1st-4th grades) – 9am-3pm / Register
  • Cost: $550 ($500, plus $50 materials fee)
  • Camp runs from 9am-3pm (we do not currently offer early or after care)
  • Location: Bethany United Methodist Church, Noe Valley SF

We’re going traveling with our tummies as our tour guides! Campers will take a tour of some of our favorite cuisines around the world, focusing on a different cuisine or country each day. We’ll taste interesting ingredients from around the world and practice a variety of cooking skills while cooking global recipes that we will enjoy together at snack and lunch time.

No need to pack anything, but a water bottle & an apron, campers will make their own snacks and lunch each day! Please let us know if your child has any dietary restrictions.


Our camps are well suited for kids who thrive in a structured environment. We’ve put much thought into creating the kind of camp that we’d love to send our own kids to and we keep all of our camps small in size.

Cancellation Policy – To receive a refund for your cancellation, you must cancel on or before 3/1/18. Refund amount will be what you paid less the $50 processing fee.  Starting 3/2/18 we will not be able to issue refunds, but you are welcome to look for a replacement (and we will help you as well).  Please contact us to work out details should you need to cancel anytime. Email us at alittleyum@yahoo.com.

Our Team – Unless otherwise noted, Simran and Stacie teach all camps, with the help of our trusted and experienced staff along with a few amazing junior counselors.

What to Pack – No need to pack anything but a water bottle & an apron, campers will make their own snacks and lunch each day!

Dietary Restrictions – All camps are nut-free and designed to accommodate vegetarians. Please let us know if your child has any dietary restrictions.

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Save the Date: Summer Camps 2018

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Upcoming Day Camps – registration is now open!

  • Fri., Feb 16, 2018 – Chinese New Year Feast (grades 2-6) – Register
  • Fri., Apr 27, 2018 – Italian Classics (grades 2-6) – Register

We can also organize a custom day camps (minimum 12 kids) – great for school holidays and teacher in-service days! Contact us at alittleyum@yahoo.com


Save the Date! 2018 Summer Cooking Camps 

We know many families are already making summer plans, so we wanted to let you know that A Little Yumminess is back with five weeks of cooking camp in 2018.

This summer our youngest campers will jet off on a culinary trip around the world, and our older campers will explore the diverse cuisines of Asia and take a culinary tour of France! Registration for 2018 Summer Camps will go live in mid-January. In the meantime, save the date! (All camps take place in SF/Noe Valley.):

  • Jun 18-22: A Little Yumminess Around Asia (entering 4th-8th grades)
  • Jun 25-29: A Little Yumminess Around Asia (entering 4th-8th grades)
  • July 9-13: A Week in France (entering 5th-9th grades)
  • July 16-20: Around the World (entering 1st-4th grades)
  • July 23-27: Around the World (entering 1st-4th grades)

A Little Comfort: 20th Century Cafe’s Russian Honey Cake

It’s been a rough couple of months out there in the world. Sometimes the world of cooking classes and food blogging can feel a little frivolous in light of everything happening out there: hurricanes, violence, politics and most recently wildfires in our beloved Napa & Sonoma counties. But then again, when you think about it, there is a special kind of magic when people come together around food — sustenance for the body and the soul. So now’s the time, more than ever it seems, to invite a friend over for a cup of coffee and a slice of cake, or to make that big pot of pasta sauce and share it with a neighbor, or invite family around for dinner… or get involved with feeding and nourishing your community.

[Simran and I have found some opportunities to share and help recently and it feels pretty good! If you want to get involved with helping Northbay fire first responders and evacuees, here’s a resource we can recommend: SF Fights Fire. ]

For me, a little personal moment of comfort came recently in the form of Russian honey cake, from the 20th Century Cafe in Hayes Valley in SF. It’s their signature dessert and one that’s been on my list to try for far too long. What’s so cool about 20th Century Cafe is that the dessert menu focuses on sweets from Eastern Europe so there are lots of new things to try. It’s such a lovely little spot for a special after school treat. The honey cake was, as advertised, divine and I managed to get a bite of the deliciously delicate layers of cake and cream before my hungry tablemates made it disappear.

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this cake! — surrounded by poppyseeds from one of their housemade bagels which we also sampled.

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enthusiastic cake eaters

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going going gone!

[Upon returning home and finding myself a little obsessed with this cake, I found this video of chef/owner Michelle Polzine making it.]

We had delightful time of chatting and sharing delicious cake together, then decided to further lift our spirits by taking a short walk and visiting our gorgeous San Francisco City Hall. We often admire the beautiful exterior of the building as we pass by, but I realized the kids had never been inside. It really is stunning and made even more lovely by all the “just married” couples taking photos on the balconies and grand staircase. Being in the presence of so many happy new beginnings has a way of recharging your sense of hope in the world.

We took a minute to sit on the steps, and all found ourselves with big smiles on our faces — tummies happy and happy to be together enjoying something beautiful. And when I thought about it on the way home I realized that those smiles where what we were needing most of all.

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Weekend Cooking: Breakfast Tacos

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(written by Ria)

I could eat Mexican food for breakfast, lunch and dinner. One weekend morning I was thinking about Mexican food and how much I loved it. I opened the fridge for breakfast and contemplated. . I spied some tortillas and avocados in the fridge and, I had this “light bulb moment” –  “Could I make tacos for my breakfast at home?

You definitely should try breakfast tacos at home. This dish is more of an assembling operation than a cooking operation. You can throw anything into this taco. These are the ingredients that I put in my special breakfast taco.

Ingredients

  • Avocado
  • Pico de gallo/Salsa Verde (store bought or homemade)
  • Soft boiled egg
  • Ham
  • Beans
  • Cheese
  • Tortilla
  • Lemon/Lime/Salt/Pepper/Paprika

Method

There is no method!! There is just you, your taste buds and your imagination!

Links for other breakfast taco recipes

 

 

Feelin’ Brunch-y (& Lego Eggs, Bacon & Pancakes)

Happy Sunday! Here’s a food-inspired minimalist lego creation by Luca: “I thought it would be interesting to create items in the least amount of pieces. A whole breakfast in 8 pieces! Enjoy!”

Lego Bacon & Eggs by Luca_A Little Yumminess

……. and while you’re enjoying this brunch creation, browse these brunch-y links from the archive. [Geez — I’m getting hungry, I think I’m in dire need of some shakshuka! :)]

 

Kids in the Kitchen: 5 minute Crispy Kale

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Kids can make this from start to finish. Check out Matteo’s video review below 🙂

We’re a little bit addicted to this super fast and super easy stovetop “grilled” kale. Breakfast, lunch, dinner or snack…. we’ll eat this anytime!

It’s similar to oven roasted kale chips (although here you get a pleasing mixture of crispy and softer, sautéed bits), but sooooomuch faster because there’s no need to heat the oven up. Since we first started making kale this way a few months ago, we’ve been making it at least a few times a week and the kids are able to make it from start to finish. 🙂

Dry Skillet Kale Continue reading

Quick Dinners: Soy-Tahini Chicken Salad with Marinated Avocados

This recipe was recently published in our “rotisserie chicken magic” series for the San Jose Mercury News’ “Fast and Furious Weeknight Cooking” column. It’s light and fresh and perfect for a summery lunch or supper! Get the recipe here:


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Avocado TimeAvocados! Love ’em in avocado toast, guacamole, grilled (!)….. but I recently discovered the magic of marinating them which is especially great for salads or sandwiches. I’m learning, the more I cook, about the importance of seasoning each element of a dish — especially for things like tacos, salads and sandwiches. The result is so much more than the sum of its parts…. and avocados while dreamy and creamy, definitely need a boost in the seasoning department.

This avocado marinade/salad dressing is a good quickie because it requires no mincing of shallots or garlic, simply a vigorous shake in a jar (a nice mini cooking project for kids). I love the nutty, toasted sesame flavor of the tahini in this but you could certainly substitute your favorite creamy nut butter.  I’m a big fan of the tahini they have in the bulk section at Rainbow Grocery in SF (sometimes jars of tahini can be off in flavor if they’ve been sitting too long). There’s also a DIY tahini how-to over at the Kitchen, if you want to give making it from scratch a try.

Get the recipe for Soy-Tahini Chicken Salad with Marinated Avocados

More avocado & tahini yumminess: