|
|
| Title: | Kids’ Camp |
| Description: | With Richmond’s newly burgeoning crop of farmer’s markets, there has never been a better summer to introduce youngsters to fresh, nutritious food. Terry has designed a week’s worth of menus for this year’s Kids’ Camp based on locally-grown herbs, fruits and vegetables, coupled with organic or free-range meats, poultry, and freshly-caught seafood. Students will eat what they make for lunch.
Monday
Virginia sausage artisan pizza
Roasted vegetable platter
Fresh fruit frozen yogurt smoothies
Tuesday
Free-range chicken tortellini with béchamel sauce
Fresh spinach salad
Home-made pound cake with strawberry compote
Wednesday
Chesapeake Bay seafood skewers
Jewel rice salad
Lime sorbet ice cream pie with hand-whipped cream
Thursday
Hanover tomato gazpacho soup
Virginia turkey burgers with miso dressing
Chocolate-dipped fruit skewers
Friday
“Grand Buffet”
Students’ choice of
two entrees, salad, vegetables, starch and dessert
Terry Johnson, $215
Monday-Friday, July 12-16, ages 11-14
Monday-Friday, July 19-23, ages 7-10
|
|