Summer Camp Registration is Live

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We’re looking forward to another fabulous summer of cooking and culinary exploration & we’re excited to announce that Summer Camp 2019 registration is now open!!


Click here for dates, details & registration links!

  • Jun 17-21, 9am-3pm (entering 3rd-7th grades): Let’s Explore Mediterranean Cuisine
  • Jun 24-28, 9am-3pm (entering 1st-4th grades): Let’s Explore Mediterranean Cuisine
  • July 15-19, 9am-3pm (entering 4th-8th grades): Bay Area Eats with Chef Annelies Zijderveld

For us summer camp is the absolute highlight of our teaching year. We get to dive deep into delicious world cuisines, exercise our creativity, cook tons of fabulous food…. and most importantly, make new friends!!  Our philosophy has always been create a supportive, fun setting where kids get to engage in both structured projects where they learn and practice specific skills and follow set recipes, as well open-ended time where they can create, collaborate and improvise within a theme. I think that’s why we have so many repeat campers each year. Every session of camp is a truly one of a kind experience!

Simran & Stacie will be leading the first two sessions of camp as we explore the flavors of the Mediterranean and we have invited some of our friends from the cooking teacher world to to join us to round out the summer. We are excited to be able to bring these great teachers to our A Little Yumminess community through a partnership with 18 Reasons.

Annelies Zijderveld is author of the book “Steeped: Recipes Infused with Tea“, creator of the blog “The Food Poet“, and a regular instructor at 18 Reasons. Annelies will bring her exuberant cooking style to the theme of “Bay Area Eats” where she will take the diverse flavors of the Bay Area food scene as her starting point. It will be a great week for campers to expand their culinary horizons and to work with new and interesting flavors and ingredients.

 

Mike Weller, Lead Chef Instructor at 18 Reasons, has a special way of making learning fantastically fun and approachable. He will lead our July campers in a kid-version of the basic knife skills class he teaches at 18 Reasons, one of their most popular offerings

So come on and join us… it’s gonna be a blast!  

 

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Save the Date! Summer Camp 2019

camp-composit-2017It’s the holidays, but it’s also that other time of year! Time to start thinking about next summer’s cooking camps… Summer is the absolute highlight of our year. While we loooove teaching at schools and libraries and cooking schools during the rest of the year, it’s summer camp that’s really our heart and soul.

We are so fortunate to have lots of repeat campers join us every summer and it’s so much fun to watch their skills in the kitchen grow and to hear about all the cooking they’ve been doing at home. Summer is also the time when we get to welcome new campers into our A Little Yumminess family, and see their cooking skills and creativity take flight. This year we will be offering 4 weeks of camp for various age groups and we will be joined with some wonderful guests chefs throughout the summer. Stay tuned for more details!

Save the Date: Summer Camp 2019

  • Session 1: Jun 17-21 – Let’s Explore Mediterranean Cuisine (entering 3rd-7th grades)  
  • Session 2: Jun 24-28 – Let’s Explore Mediterranean Cuisine (entering 1st-4th grades)
  • July 15-19 – Bay Area Eats (entering 4th-8th grades)

The best way to get first dibs on registration is to join our mailing list. We will send an early bird registration link to mailing list members mid January which will give you a week to register before we open camp registration to the public.

Visit our camps and classes page for more details or to join our mailing list.

All the best,

Simran & Stacie

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.


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 16-20: Around the World (entering 1st-4th grades)
  • July 23-27: Around the World (entering 1st-4th grades)

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

 

 

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: