SMALL HANDS, BIG HATS
A CREATIVE HANDS-ON EXPERIENCE
Your children will discover the joy of cooking, and work together with each other as our chef guides them through an interactive hands-on culinary adventure. Parties run 2 hours. They learn new techniques, mix and mingle, and feast on their delicious creations. Price: $1000.00(covers 15 children) – $35 for each additional child
Recommended for up to 20 kids
|Choose one of the following menus:|
|Pizza Pizzazz / 5+
Personal Pizza with Fresh Sauce and Toppings Bar
Cheesy Garlic Bread Sticks
Decorate Your Cupcake (choose chocolate or vanilla) with an Array of Colorful Frostings
|Pajama Party / 5+
Show up in your favorite PJs- even better than breakfast in bed!
Buttermilk Pancakes with,
Chocolate Chips and Sauces
Create Your Very Own Cheesy Baked Mini Frittatas or mini muffin
Ice Cream Sundae Bar
|Snack Attack / 8+
Inside-Out Cheddar Cheeseburger Sliders Waffle French Fries with Homemade Ketchup Pups-in-a-Blanket
Cheesy Popcorn on the Stove- the Old Fashioned Way!
Ice Cream Sundae Bar
|Olé Olé /8+
Homemade Guacamole with Tortilla Chips
Cheesy Quesadillas with Pico de Gallo Chicken or Beef (choose 1) Taco Bar with All the Toppings
Decorate Your Own Cupcakes
|Flower Power / 8+
Cheesy Bread Sticks
Hand Rolled Rainbow-Brite Pasta with Broccoli, Garlic and Olive Oil
Funky Fruit Kebabs
Decorate Your Own Tie-Dyed Cupcake
|*All parties include a dessert; upon request, any menu above may substitute the dessert listed with
chocolate or vanilla cupcakes, to be decorated with an array of frostings, at no additional cost.
Final attendee number is required 72 hours prior to party.
In order to secure your date, a 50% non-refundable deposit is required.
Weekly cooking themes and daily activities. Learn BBQ-ing skills, knife skills, Pasta making, Baking, Knife skills, and more!
SPRING CAMP TUESDAY’s
|Each week is a different themed menu|
|Entirely Hands-On & Interactive!|
|Daily or Full Session Sign Ups|
|Program Runs: SPRING CAMP RUNS 4/25 thru 5/30/td>|
|SUMMER CAMP STARTS June 26, 2017|