It’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 5th-9th grades)
- Session 2: Jun 24-28 – Let’s Explore Mediterranean Cuisine (entering 1st-4th grades)
- Session 3: July 8-12 – A Week in France (entering 5th-9th grades)
- Session 4: 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
(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.
- Pico de gallo/Salsa Verde (store bought or homemade)
- Soft boiled egg
There is no method!! There is just you, your taste buds and your imagination!
Links for other breakfast taco recipes
We are looking forward to continuing our cooking adventures with your kiddos after the summer. We’d love to customize a kids’ cooking camp just for you, so do contact us if you are interested (email@example.com). Happy to organize cooking day camps for corporate groups/team building as well.
Aug 28 – “International Breakfast Classics” 9am-3pm (grades 1-6) — Registration Link — What do people around the world eat for breakfast? We’ll learn about breakfast traditions around the world and cook up our own internationally-inspired breakfasts. Perhaps your little chefs will even be inspired to start making breakfast for you!
Aug 29 – International Lunch Classics – Pack your Own Lunchbox! 9am-3pm (grades 1-6) – Registration Link — It’s back to school time… what better way to get into the swing of things than by learning skills and techniques for packing your own lunch? We’ll cook kid-approved, lunchbox-worthy recipes and work together to create our own lunchbox idea list to carry you through the school year ahead.
Oct 9th — Great Chefs: Nancy Silverton – 9am-3pm (grades 1-6) – Registration Link — We’ll take inspiration from one of our favorite chefs, Los Angeles-based restaurateur Nancy Silverton. Silverton’s culinary obsessions include pastry, pizza and bread. Mario Batali has called her the “Goddess of the Delicious”.
Nov 10th – Cook the Cookbook: Mad Genius Tips – 9am-3pm (grades 1-6) – Registration Link — Learn how to be a kitchen ninja! We’ll have fun trying out cool cooking tips and tricks culled from the book “Mad Genius Tips”. We’ll put these kitchen hacks to good use as we cook up a fabulous meal together.
We have already made these kulfi pops a few times this summer and anticipate we will make them a few more times before we are done with summer break. We used to make my mother’s kulfi recipe, which is fantastic, but takes forever (and a day) to make. I have been eying the recipe below by Aarti of Food Network fame for ages and finally got round to making it. Even my mother is converted and is questioning why she spent years of her life boiling down milk, when all she had to do was use canned evaporated and condensed milks. It’s less ice-y than kulfi usually is, but we are not complaining. Easier, faster and creamier – all sound pretty good to us.
The chai flavor is ridiculous good – this is basically cool, creamy masala chai made into a pop. (genius!!) Even the dessert-haters are hankering for this and the little ones are kind of getting addicted to the chai flavor. Before the summer is over, I am sure we are going to experiment with other flavors. Mango is next on the list and might be better for the kids than all that caffeine in tea! 🙂 Continue reading
In Spain, tapas are appetizers that are eaten at any time of the day. Putting a few tapas together makes a complete meal. It is essentially “finger food” and the recipes and ideas below are a launching pad and you can create your own special menus consisting of your favorite dishes. We love creating these little bentos with different international cuisines and since we have not done one for a while, we decided to make a Spanish Tapas bento.
This is our favorite type of meal – it’s a combination of store-bought, food-assembly and quick-cooking dishes, but the end result is a delicious and satisfying meal. Plus, everyone loves a dinner that consists of just little appetizers that you enjoy as the dinner conversation flows.
Kids also enjoy little bites of different foods and this is a wonderful way to get them to try new foods and a whole new type of cuisine. After the first “traditional” tapas meal, work with your children to create your own tapas party. You can also try a “tapas party” with foods from different countries and have a new theme each time – the possibilities are endless. Perhaps even host a tapas inspired birthday party for your little ones. Instead of sangria, the children can enjoy some fruit punch. 🙂 And this week we are cooking with kids at our summer camp and the first city we visited was Barcelona!! Continue reading
When my kids see a certain glint in my eye they know they’re in for a food adventure. This look means that there’s a high likelihood that we’ll be jumping in to car to trek off to some obscure corner of the Bay Area to find some (hopefully) tasty bite. Thank goodness they’re both good sports about it and humor this eccentricity. Our latest quest was happily close to home, in San Francisco’s Japantown as we went in search of the famous coffee crunch cake. I’m not sure if coffee crunch cake is “a thing” elsewhere, but it has a history here in San Francisco. Most old-school SFers will remember Blum’s coffee crunch cake with a special fondness: pillowy whipped cream sandwiched between light layers of chiffon cake, the whole thing encrusted in crunched up pieces of coffee-flavored honeycomb toffee. This was the signature item at Blum’s (sadly gone) which was in the also now defunct ritzy department store I. Magnin’s. If I could travel back in time, some shoe shopping at Magnin’s followed by a stop at Blum’s for cake would most definitely be on my to do list.
The happy news to report is that while Blum’s is no longer, coffee crunch crunch cake lives on in San Francisco! Continue reading
I think I’ve checked out Todd Selby’s “Edible Selby” about a dozen times from the library (perhaps I should finally breakdown and buy a copy for myself!) This beautiful book takes you behind the scenes and into the minds of some of the most interesting chefs and artisan food producers around the world. The combination of fantastic food, gorgeous photography and sketchbook pages really takes me to my food “happy place” and makes me suspect that Todd Selby has the best job in the whole world. My kids love perusing this one with me too.
Simran knows I am a total wanna be Italian, so Elizabeth David’s classic book, “Italian Food” about the ingredients and regional cooking traditions of Italy is an essential reference which I can’t believe I’m only discovering now. It’s hard to imagine that when she published this book in 1954, authentic Italian cuisine was virtually unknown in this country. Things have certainly changed for the better in that regard!