The little plates of Spain – we love them! But there are so many and we have only so much time. Our tapas are fun, easy, and varied – and we’ll mix up a big batch of Sangria to enjoy with them. On the menu (so far!):

• Chorizo in Red Wine
• Croquetas de Pollo
• Riblets in Adobo
• Shrimp and Peppers in Garlic Oil

When the weather gets warm and the farmer’s market starts to burgeon with fresh vegetables, we start thinking about the herbs and spices and simple, direct preparations of Greek cooking.

• Spanakopita and Other Meze
• Mixed Souvlaki, Grilled Flatbread, and Tzatziki
• Ambrosial Greek Salad
• Walnut-Pistachio Baklava

We have wine and beer available for purchase, by the bottle or glass. (Southborough is not a BYOB town.)

Note: Tuition price is per couple. 

The warm weather is a perfect time to get going on that healthier eating plan you’ve been contemplating. Jettison the sugar and other ingredients that have been holding you back in these great recipes from Chef Heather (who made a lot of changes to her own diet this winter and has never felt better!). On the menu:

• Farmer’s Market Smoothie
• Cool Asian Soba Noodle Salad
• Summer Squash Tacos, Avocado Creme
• Basil Chicken and Quinoa Pasta Bake

Tired of doing planning, shopping, prepping, and cleaning up for your outdoor party – only to have Mr. Man garner all the raves for flipping a few burgers while drinking a beer? We hear you, sister. Learn to fire up the grill, both charcoal and gas, the difference between direct and indirect heat, the benefits of marinades, rubs, mops, and sauces, and – most importantly – testing for “doneness”. On the menu:

• Grilled Pizza Caprese
• Seafood Kebabs
• Our Best BBQ Chicken
• An Assortment of Grilled Veggies

You don’t have to dig a pit at the beach or backyard to enjoy a New England clambake – it’s easy to put it all together in the kitchen. Bring your bib and your appetite. On the menu:

• Chorizo in Red Wine
• Stovetop Clambake
• Salt Potatoes with Melted Butter
• Watermelon Sorbet

Back by popular demand, our tour of some of America’s best “Little Italy” cuisine! So many recipes, so many techniques – so little time! Bring your skills and your appetite as we delve into a little American history, deliciously. The last day of camp will, of course, be the Cooking Challenge! Our menu so far:

Day One: South Philly Sandwich Day! – Panzarotti (Pizza Pockets!), Philly Cheesesteaks on Homemade Hoagie Rolls, Lemon Water Ice

Day Two: Classic North End Boston – Cudduruni, Chicken Parm, Italian Strawberry Cassata Cake

Day Three: A Providence Sunday Dinner – Toasted Ravioli, Sunday Gravy with Meatballs ‘n Stuff, Chocolate-Ricotta Cake

Day Four: Chicago Pizzeria: Chicken Wings Vesuvio, Chicago Deep Dish Pizza, Zeppole

Day Five: Cooking Challenge!

Camp is five half-days, Monday through Friday, July 8 – 12, 9:30 AM – 1:00 PM
For Ages 10-15