Rivers of Chocolate to Flow at the Cooking Camp

first_img faithfernandez More » ShareTweetShare on Google+Pin on PinterestSend with WhatsApp,Virtual Schools PasadenaHomes Solve Community/Gov/Pub SafetyPASADENA EVENTS & ACTIVITIES CALENDARClick here for Movie Showtimes Community News Looking for some sweet summer fun for your kids this summer? Well, the Cooking Camp www.summerartacademy.com will be running a week of Cooking Camp simply called â€œChocolate Extravaganza”…“We normally start the week with over 400 pounds of Chocolate and at times I feel the need to look for an Ooompa Loompa to help me because I will feel like Willie Wonka, we will have so much Chocolate flowing during this great week” stated an excited former Pasadena Le Cordon Bleu Graduate and Instructor and now Executive Chef of the Cooking Camp Chris Allen. See PhotoKids will be able to treat their family to some amazing Chocolate delights like a Chocolate Decadence Cake that requires almost 1 pound of chocolate to make, Chocolate Truffle making with classic French Ganache and a great holiday gift basket with great ideas and techniques for children to create next holiday season.The Cooking Camp offers 8 delicious individual weeks of tasty class selections for your Teens and Kids 7-17 years old choose. All classes are weekly Monday – Friday in 3 hour sessions 9-noon or 1:00pm-4:00pm, which makes the Cooking Camp a great solution for some of those idle summer hours that need constructive life skills, in a fun, delicious and safe camp environment.Titles such as Cooking Around the Clock will feature a week of menus highlighting 5 different meal periods; breakfast, brunch, lunch, high tea and dinner. “This is a great class for kids to learn basic skills and recipes that they will use for the rest of their life like scrambled eggs and from scratch Mac n Cheese,” stated Chef Allen.“We also offer a class that goes on a Worldwide culinary journey called the Global Gourmet,” continued Chef Allen. This week’s classes will feature a Tapas workshop, a homemade Raviolis day, Sushi making day and Taco Bar Friday with traditional and fruit salsas all done in a hands on cooking environment.Other great cooking themed weeks are available like, Pizza~Pasta~Palooza which highlights the delicious foods of Italy including a Pizza party on Friday where kids get to create their own masterpiece Pizzas. “Cooking Camp has always taken pride in the fact that when kids learn how to make Pizza at Cooking Camp, they learn the entire process from feeding the yeast, kneading dough and making a proper Pizza sauce. We have never just given a child PopNFresh dough and tomato sauce and called it Pizza,” lamented Chef Allen.Grillin n Chillin is a class that Chef Allen created to pay tribute to one of the first Food Network shows that he began to watch back in 1996 teaching him the difference between gas and charcoal cooking. “That show really influenced me into deciding to enroll at Le Cordon Bleu in 2001 to try to become a Chef,” lamented Allen.Another great week for a young Baker would be Baker’s Delight, which features both sweet and savory baking recipes. Chef Allen said, “We have responded to the requests of many past campers to do an entire week of baking, so I included plenty of my personal favorites like Crème Brulee, Mini Beef Wellingtons and Classic French Tarte Tatin.”The Cooking Camp is now heading into their 9th year serving the greater Pasadena area teaching kids of all ages the hands on tricks of the trade by Le Cordon Bleu trained Chef Instructors. Classes are filling fast, so help support a small local business www.summerartacademy.com then click Cooking camp icon to dive into the delicious world of Cooking Camp!! Get our daily Pasadena newspaper in your email box. Free.Get all the latest Pasadena news, more than 10 fresh stories daily, 7 days a week at 7 a.m. Subscribe Cover Story Rivers of Chocolate to Flow at the Cooking Camp By FIELDING MELISH Published on Tuesday, May 20, 2014 | 3:37 pm 7 recommended0 commentsShareShareTweetSharePin it Name (required)  Mail (required) (not be published)  Website  More Cool Stuff Business News Pasadena’s ‘626 Day’ Aims to Celebrate City, Boost Local Economy center_img Top of the News Community News Pasadena Will Allow Vaccinated People to Go Without Masks in Most Settings Starting on Tuesday Make a comment Home of the Week: Unique Pasadena Home Located on Madeline Drive, Pasadena Your email address will not be published. Required fields are marked * Herbeauty12 Female Fashion Trends That Guys Can’t StandHerbeautyHerbeautyHerbeautyHe Is Totally In Love With You If He Does These 7 ThingsHerbeautyHerbeautyHerbeautyAmazing Sparks Of On-Screen Chemistry From The 90-sHerbeautyHerbeautyHerbeautyWhy Luxury Fashion Brands Are So ExpensiveHerbeautyHerbeautyHerbeauty10 Sweet Things Every Guy Wants To Hear From The Woman He LovesHerbeautyHerbeautyHerbeautyDo You Feel Like Hollywood Celebrities All Look A Bit Similar?HerbeautyHerbeauty EVENTS & ENTERTAINMENT | FOOD & DRINK | THE ARTS | REAL ESTATE | HOME & GARDEN | WELLNESS | SOCIAL SCENE | GETAWAYS | PARENTS & KIDS First Heatwave Expected Next Week last_img read more

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Council takes financial hit

first_imgPrint Facebook NewsLocal NewsCouncil takes financial hitBy admin – October 1, 2009 727 Advertisement Twitter Development levies and rates unpaidOVER three million euro is due to Limerick City Council in development levies and just 45 per cent of rates have been collected, it was revealed this week. And a warning has been issued that it will be extremely difficult to adopt a Budget for next year, because of the number of shop closures in the city and the reduction in Local Government funding by between five and seven per cent.Sign up for the weekly Limerick Post newsletter Sign Up Cllr  Joe Leddin told a meeting of City Council this week that there’s 3.1million euro in outstanding development levies not collected, and asked if it was possible to let councillors know who owes what, as some of this money is outstanding for years. “Many people who made a fortune in the Celtic Tiger years, now owe this council a fortune”.The city manager, Tom Mackey, said that the major rate bases are not within the city.“We are at a disadvantage because of limited rate bases within the city – on the northside (which was ceded to the city by the boundary extension granted in March 2008),  the rates collected there would equate to the cost of running the area.“Our borders are constrained, which affects our income,” he said.Responding to concern expressed that the economic crisis could result in cuts to essential services, Mr Mackey said the council has 90 million euro from the Department of Local Government, to deploy on running the city and must get the very best value for that amount of expenditure.Regarding staffing levels, he told the meeting that out of the 35 local authorities in the country, Limerick City Council is in the top three for staffing levels, percentage-wise.“Our spend on staff is exceptionally high and we will have to curtail staffing limits”.Cllr Pat Kennedy, who earlier warned that the healthcare of employees must be protected in terms of one employee not having to do the work of five, urged that rather than wait until the Book of Estimates is being prepared for next year’s budget for the city, that the council should meet soon, to examine and discuss the issue.Confirming that a special meeting focusing solely on the city’s finances will be held in the next few weeks, Mayor Kevin Kiely told the councillors that this will be held “in camera.”center_img Previous articleTime for some revenge?Next articleRecession impacts on Castletroy landlords admin WhatsApp Email Linkedinlast_img read more

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Female WWII Correspondents Featured in Long Island Museum

first_imgSign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York Famed for her photos of emaciated survivors found inside Nazi concentration camps, among many other historic images, Margaret Bourke-White was also the first female American foreign war correspondent allowed in combat zones.The trailblazing Life magazine photojournalist—dubbed “Maggie the Indestructible” after surviving multiple brushes with death during World War II—is one of the nine female war correspondents featured in “Women Who Brought the War Home,” an exhibit at the American Airpower Museum at Republic Airport in East Farmingdale.“The legacy is in the imagery and the text,” said Julia Lauria-Blum, who was inspired to curate the exhibit eight years ago after reading The Women Who Wrote the War by Nancy Caldwell Sorel.Lauria-Blum shared their stories as the museum hosted busloads of World War II veterans and their families who came for the opening of the permanent exhibit over the Memorial Day Weekend, ahead of the 70th anniversary of D-Day next week.The exhibit includes a mannequin depicting a female war correspondent in an authentic encampment surrounded by period memorabilia, such as an antique typewriter and camera, with photographs borrowed from the National Archives. A dedication to nine of the featured women is displayed adjacent to the encampment, showcasing their pictures and biographies of their accomplishments. Lauria-Blum noted how the women gave voice to World War II through fearless and riveting reporting and photography.It is in those stories where the true meaning can be found, said Lauria-Blum while dressed in WWII-era military attire along with more than a dozen volunteers also sharing stories with museum visitors. Without them, she adds, the artifacts that the museum collects are just “lifeless memorabilia without the stories behind them.”last_img read more

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Sweet-and-Sour Ham Balls.

first_img 25 Views   no discussions Share Sharing is caring! Share Tweet A blend of fully cooked ham and ground pork, these sweet-and-sour ham meatballs are so versatile, they can be served as both an appetizer and as a focal point of a complete meal.The meatballs are immersed in a simple combination of pre-made sweet-and-sour sauce, pineapple juice, brown sugar, and a touch of ground ginger.Ingredients:1 9- or 10-ounce bottle sweet-and-sour sauce1/3 cup unsweetened pineapple juice1/3 cup packed brown sugar1/4 teaspoon ground ginger1 beaten egg1/2 cup graham cracker crumbs2 tablespoons milk1/2 pound ground fully cooked ham1/2 pound ground porkNonstick spray coating Share Food & DiningLifestyle Sweet-and-Sour Ham Balls. by: – July 14, 2011 Directions:Stir together sweet-and-sour sauce, pineapple juice, brown sugar, and ground ginger in a 3-1/2- or 4-quart crockery cooker. Set aside.For meatballs, combine beaten egg, graham cracker crumbs, and milk in a large bowl. Add ground ham and pork; mix well. Shape into 30 meatballs. Spray a 12-inch skillet with nonstick coating. Add meatballs and brown on all sides over medium heat.Add browned meatballs to crockery cooker. Stir to coat with sauce. Cover, and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 1-1/2 to 2 hours. Serve immediately or keep warm on low-heat setting for up to 2 hours. Makes 30 meatballs.Recipe source: Better Homes and Gardenslast_img read more

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