• Program Director
    Scotty Fries
  • Category
    Culinary
  • Ages

    Grades 1 - 3

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Books That Cook

In both sessions, campers will work closely in small groups to create delicious recipes pulled right out of their favorite literature! Campers will create their own journal-style recipe books and have the opportunity to draw illustrations to go with their recipes. Junior chefs and bakers will participate in each step of the cooking process: counting, measuring, pouring, and mixing…and of course, eating! At the end of each session, campers will bring home her/his own hand-made recipe book filled with their art, recipes, and book titles used at camp. Any allergies or dietary restrictions will be taken into account for every recipe used, ensuring that the experience is healthy and fun for all!

Fun from Farm to Table

July 6 - July 17

Session 1

Bring your enthusiasm to the source of the ingredients: land, soil, seeds, animals, plants and more. Our two week trip of fun and cooking adventure will take us to the Park School’s Learning Garden and Allendale Farm, where we will meet with their farmers and learn more about how food arrives at our tables. We will gather our own fresh ingredients, while enjoying tales such as “The Little Red Hen,” “Let’s Eat Together,” “Chicks and Salsa,” and many more. Come join us as we embark on a journey to find the freshest, tastiest ingredients and create something truly extraordinary!!

Young American Chefs

July 20 - July 31

Session 2

This session in Books that Cook, we will be travelling across the USA making shakes on route 66. We’ll be tickling your taste buds on Highway 101 and Route 1. Our campers will have the opportunity to learn their way around the kitchen and to cook all kinds of delicious treats from across our beautiful country. All while reading books such as “Rattlebang Picnic”, “Blueberries for Sal” and many, many more! So, if you want a fun intro to cooking and want the experience the tasty treats of the open road, this camp is for you! Join us with our new theme “Young American Chefs”.

 

Program Director

  • Scotty Fries

    Scotty joined Park's faculty eight years ago after completing his degree in youth development at Springfield College. His many summers working at 4-H overnight camp combined with his passion for sports, art, and the outdoors, help create a fun and interactive camp experience.  With his 8th summer at Park approaching, he is confident that this wil be the best year yet for activities, fun and adventure.