Publix Aprons hosts three days of chefs camps for kids ages 8 and up. Each three day camp is $140. Register online in advance, as classes fill up quickly.
Kid Chefs Camp -- Kids will take a culinary journey around the world. The menu will feature Day 1: English Muffin Egg Pizza; Nutella Stuffed Pancakes with Fresh Berries; Breakfast Tostadas; Sticky Buns; Broccoli, Leek, Bacon and Cheddar Quiche. Day 2: BLTA Wraps; Cranberry Cream Cheese Turkey Sandwich; Meatball Subs; Cubanito Quesadilla; Panzanella Salad. Day 3: Turkey Slider; Beef and Broccoli Stir Fry; Fish Tacos with Mango Salsa; Mixed Berry Cobbler with Buttermilk Ice Cream.
December 27-29, 10am
Recommended ages: 8-12
Junior Chefs Camp -- Junior Chefs will learn basic skills and try dishes that go beyond the basics. The menu will feature Day 1 – Mexico - Pork Posole (Hominy Soup); Mojo Chicken Quesadillas; Veggie and Black Bean Burritos; Churro Ice Cream. Day 2 – Italy - Parmesan and Herb Focaccia; Chicken Involtini; Bucatini Fra Diavolo; Caprese Hasselback Tomatoes; Chocolate Almond Cookies. Day 3 – Asia - Red Thai Curry Chicken with Perfect Jasmine Rice; Steamed Spicy Pork and Cabbage Dumplings; Stir Fried Vegetables with Ramen Noodles; Malaysian Pineapple Tarts.
December 27-29, 2pm
Recommended ages: 11-13
Teen Chefs Camp -- Teens will learn advanced skills and develop a sound culinary base to launch future culinary expeditions. The menu will feature Day 1 - Veg Out: Bacon Cheddar Potato Kabobs; Pizza Stuffed Bell Peppers; Watermelon & Tomato Salad; Pineapple and Roasted Red Pepper Salsa with Homemade Chips; Buttered Yucca with Olives. Day 2 - Basic Kneads: French Bread; French Dip Sandwich; Soft Pretzels with Honey Mustard Dip; Three Cheese Focaccia Bread. Day 3 - Mod Mains: Deconstructed Shepherd’s Pie; Pan Fried Meatloaf & Mashed Tater Stack with Gravy; Blackened Tilapia Tostada with Roasted Poblano & Corn Salsa; Grilled Stuffed Pork Chop.
December 27-29, 6pm
Recommended ages: 13-17