I never would have thought that in one week 28 kids could learn as much as they did. This camp took the kids from farm straight to table every day, and they got it, they really got it. Lucky for me, my connection with Eileen Gorden and her great idea and great people, has made this has a reality. She came to me with an idea to start a camp where the kids could spend time on a working farm and then translate the knowledge in to cooking class. Marie Sayles was the brains behind the
- Day 3: Chickens & Eggs
- Animal care, farm chores, chicken diet, harvesting fresh eggs from chickens
- Making chicken stock with whole chicken
- Make fresh egg pasta noodles
- Make chicken noodle and Italian egg drop soup
- Make savory french toast with Parmesan
- Compare raw eggs for color; conventional versus farm fresh free range
- Taste test: fast food nuggets versus free range chicken breast
- Feast on the food they made, discuss and recap the day.
DIRT TO DINE ADVENTURE CAMP
FOR BUDDING YOUNG CHEFS
At Connolly Ranch in collaboration with Chef Michael Chiarello & Bottega Restaurant
Dirt To Dine is week-long summer camp bridging farming, gardening and cooking experiences in a dynamic, hands-on, youth-driven environment. The camp brings your young epicurean’s enthusiasm for all things cooking back to the source of the ingredient’s: land, soil, seeds, animals, plants and more.
Dirt To Dine is set in two locations: the epicurean center of the Napa Valley, Yountville; and Connolly Ranch, Napa County’s only family farm dedicated to education. Visit the website for bios of the "Dirt to Dine" team, click on camps.