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 firstname.lastname@example.org
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)
It’s amazing how fast this year has gone by. Someone said to me recently that the years seem to whiz by faster as one gets older – that’s so true. We are hoping to keep it slow and simple these holidays, to pause and reflect, and think about how to make ourselves better, and by extension the world better.
We are also looking forward to next year and all the cooking fun we have planned with little ones and grown-ups. There are many new ideas and plans we have up our sleeves, and hopefully some of them will work out. Meanwhile, please note the dates below if your kids can join us, we’d love to cook with them.
Jan. 16, 2017 — MLK, JR. HOLIDAY CAMP: “AMERICAN CLASSICS”
How would your kids like to spend the day cooking great American classics to celebrate Martin Luther King, Jr. Day? Your kiddos will learn to cook Americana favorites from classic mac and cheese to apple pie.…. and with a nod of our ever-changing country and food traditions, we will also have fun creating a modern-fusion version of each dish to serve alongside the original.
Jan. 17, 2017 — Asian Noodle Bowls
Join us for day of the ultimate comfort food – Asian Noodle Bowls and some other favorites from Asian restaurants.
Feb 9 & Feb 10, 2017 — “Everyday Indonesian” at 18 Reasons
Learn how to create a true and truly good Indonesian meal at home! This is a menu you can whip up fairly quickly when you tire of your nightly routine, or when you want to impress some friends for a casual gathering.
SUMMER CAMP 2017
We’d love to be part of your summer plans. Registration for 2017 Summer Camps will go live in January. In the meantime, Save the Date! All camps will run 9am-3pm and take place in SF/Noe Valley:
- Jul 10-14, 2017 : Cook the Cookbook: Bay Area chefs (entering 4th-7th grades)
- July 17-21, 2017 : Cook the Cookbook: Bay Area chefs (entering 4th-7th grades)
- July 24-28, 2017: Around the World (entering 1st-4th grades)
- July 31-August 4, 2017: Around the World (entering 1st-4th grades)
If you would like to be notified when registration goes live, please join our mailing list HERE.
Since it is still grilling weather in San Francisco, we thought this would be a great recipe to sneak in before the rains are (hopefully) upon us. This chicken can also be baked in the oven if you do not want to grill it (or if the weather doesn’t hold up). You can find out more at the The Mercury News – where this recipe was first featured this past summer. Continue reading
It’s pretty cool to have a signature dish and for my kids that means risotto. They never seem to tire of making or eating it. Here they are last night collaborating on a super cozy version with Italian sausage, peas, parmesan and cheddar cheese finished with lemon zest, fresh parsley and drizzle of good olive oil! They decided on the flavors and then totally surprised me by needing very little help aside from my hanging around to serve as safety monitor (this mind you is after a dozen or so attempts where they were able to do more and more each time.). It’s been a nice strategy for them to focus on just one dish and really figure it out… and a pretty great feeling for me to stand back and watch my little people knock out this killer meal.
What are your family’s signature dishes?
An inspiration board for our summer of kids’ cooking.
As we were having dinner after the last day of school, I invited the kids to come up with a list of things they wanted to cook this summer. While they are pretty interested in cooking in general, when they come up with the cooking projects themselves it’s a whole different ballgame. They put their heads together and in about 2 minutes had come up with the following list, with some things I might have predicted and a few surprises too. While it would be nice to see more veggies and whole grains make the list, at the end of the day the most important ingredient is always enthusiasm. That’s the starting point for everything. We’ll plan a few trips to our gorgeous summer farmers’ markets which I’m sure will provide some extra inspiration too. Continue reading
As the munchkin gets older, I am increasingly on the lookout for recipes that kids can pretty much cook all by themselves. It is amazing how time flies and I remember when we first started cooking together, she could not do much at all, except make a big mess. 🙂 These days she can make a simple cake by herself and help me cut vegetables, among many other things. I cannot wait for the day when she can make an entire meal by herself – and clean up the mess, while I sit around and watch TV or read a book. How’s that for a role reversal?
This cake from Bon Appetit magazine caught my eye right away when I saw it in the magazine. We have made it a couple of times already (and we are not a family of bakers), but this last time when we made it for grandpa’s birthday, the little one made it (almost) all by herself. She gathered all the equipment and ingredients, measured everything and followed all the instructions. I helped with lining the baking tin and getting the cake in and out of the oven and a little bit of the clean-up. The rest she managed by herself. Needless to say, Ria could make the world’s worst cake and grandpa would still love it. 🙂 Fortunately, this moist, light cake was a super hit and “Nanu” was touched.
Puttin’ some muscle into it!
It goes in phases, but the most requested meal at Casa Stacie right now is oven roasted salmon and mashed potatoes (and a green veg or salad for good measure). The kids ask for this dinner all the time and so it’s a frequent one on our dinner table. They’ve also asked to learn how to make this meal themselves. So each time we cook this dinner they have been taking on more and more of cooking tasks. They’ve been working on: Continue reading
We’re so excited that it’s time to start thinking about our A Little Yumminess Around the World summer camp, one of our favorite parts of the year. Registration is now open and we expect slots to fill up fast, so do sign up right away if you’re interested. We are almost half-full already from early registration for returning campers with several campers coming back for the third time!!
We’re bringing back our popular “Cooking Around the World” camp for younger kids during which we’ll visit a different country each day and cook our own snacks and lunch. We’ll also have time for some crafts, kitchen science and other food and culture and community service-related activities. It’s always amazing to see what kids, even this young, can do in the kitchen and how much energy and creativity they bring to the final dishes that we make together. We’re devoting two sessions this summer to a slightly new format for older kids (entering 3rd through 5th). We’ve picked “Great Cities” as our theme and our campers will not only be learning about and cooking food from around the world, they will be planning and executing the menu from start to finish. In addition to hands-on cooking, they’ll have the chance to choose the menu, plan and shop. It’s going to be great fun and we having a blast developing the curriculum.
We’ve put much thought into creating the kind of camp that we’d love to send our own kids to, so we keep our camps small in size (maximum 21 campers) and teach each camp ourselves with the help of our trusted and experienced staff along with a few amazing junior counselors (to find out about our junior counselor program for kids entering 7th grade and up, email us at email@example.com).
Throughout the week we will also have guest presenters including our favorite folks from Bernal Cutlery who will lead a knife skills session and our dear friend, blogger and self-proclaimed curd-nerd Anya Soltero, who will lead a Cheese 101 session.
Here are basic details for all 3 sessions, please click over to our “camps” page for more information. We hope to see your young, budding cooks this summer!
- Time: 9am-3pm (early & extended care are not available)
- Cost: $475 per session ($425 + $50 materials fee, snacks and lunch provided each day)
- Location: Marin Preparatory School (Diamond at 18th Street in San Francisco)
- Session 1: 6/22/15 – 6/26/15 – Entering Grades 3-5, “Great Cities of the World: Paris, Tokyo, Barcelona, Rome, San Francisco” – Click here to register
- Session 2: 7/27/15 – 7/31/15 – Entering Grades 1-4, “Cooking Around the World: Italy, India, Middle East, Mexico, Hawaii” – Click here to register
- Session 3: 8/3/15 – 8/7/15 – Entering Grades 3-5, “Great Cities of the World: Paris, Tokyo, Barcelona, Rome, San Francisco” – Click here to register
If none of the sessions work for you this year – please email us at firstname.lastname@example.org and ask to be put on our mailing list for next year and other events throughout the year.
Learning how to cook an Italian classic.
This is one of those recipes that is so easy it hardly even needs a recipe. It has a list of 3 ingredients (maybe four, but more on that later) and is just only slightly more complicated than boiling pasta. But despite it’s basic-ness Cacio e Pepe one of the most delicious and satisfying pasta dishes ever dreamed up. In fact, when my husband and I were in Rome this last summer we of course made it a point to eat as much great food as possible (no surprise there). Despite the many absolutely amazing meals we had, the one we returned to on our last night (and we were both in total agreement) was a bowl of Cacio e Pepe, a slow-roasted porchetta sandwich, a simple salad and a glass of wine from a little stand down by the Tevere which was set up as part of a summer festival along the river. Last meal in Rome? No contest. Okay maybe dining al fresco by the light of a full moon, bathed in the special magic of one of our favorite cities had something to do with it, but the food really was perfect. Continue reading
Store bought puff pastry is one of those things that makes cooking so many dishes so much easier. We always have some in the freezer to turn into a variety of dishes like these portable stuffed puffs we love, the best homemade chicken pot pie, and tarts of all kinds. Our latest snack time addition, are these quick cheese straws that the little ones can make almost entirely by themselves. I am loving that as the kiddo gets older, I can give her a simple recipe and she can work on it by herself. I am not ready to let her handle the oven, but perhaps over the summer we will make that leap as well….
After the kids are in bed these are great with some bubbles or a cocktail. A friend of mine makes a yummy version of these with prosciutto. Yum. Who needs dinner?