Kids Camp (ages 11-14)
Jun
26
Jun 30

Kids Camp (ages 11-14)

A Taste of the Middle East, Australia, and Oceania (ages 11-14) June 26-30
from 200.00

Looking to inspire your kid’s culinary creativity? Join us for this 5-day cooking camp and we’ll teach your budding young chef how to cook some delicious international classics. Whether your little chef is a beginner or an old pro, they will love learning how to make flavorful favorites, all from scratch.

  • June 26 - 30, 2017
  • Morning (9 am - Noon) and/or Afternoon (1 pm - 4 pm)
  • Optional Early Drop Off / Late Pick-Up
  • starting at $200
  • Ages 11-14

During each session, our experienced instructor, Kelly Knapp, will walk your little chef through a different country and the cuisine they offer. This is our schedule for the trip through Middle Eastern, Austrailian, and Oceanian cuisine: 

  • Morning Session (9:00am - 12:00pm)

    • Iran, Pakistan, Saudi Arabia, Australia, Papua New Guinea and Samoa

  • Afternoon Session (1:00pm - 4:00pm)

    • Palestine and Israel, Afghanistan, Syria, New Zealand, Hawaii

Session:
Quantity:
Add To Cart

All Camps are limited to 12 children.

Allergies / Diet Considerations:

All recipes are vegetarian and dairy free; most are also vegan and nut free. Some are gluten free as well. If you are interested in a camp session, but your child has a food allergy or sensitivity, all the recipes are flexible enough where we could amend them to be accessible.

Camp Pricing: 

$200 for half day 5-day camps.  $375 for both morning and afternoon options.

(Optional) Additional before and after camp hours:  

Early drop off beginning at 8 am and/or late pick up by 5 pm. $30 for morning care, and $30 for afternoon care for full week camps. 

Kids Camp (ages 6-10)
Jul
10
Jul 14

Kids Camp (ages 6-10)

The Flavors of Asia (ages 6-10) July 10-14
from 200.00

Looking to inspire your kid’s culinary creativity? Join us for this 5-day cooking camp and we’ll teach your budding young chef how to cook some delicious international classics. Whether your little chef is a beginner or an old pro, they will love learning how to make flavorful favorites, all from scratch.

  • July 10 - 14, 2017
  • Morning (9 am - Noon) and/or Afternoon (1 pm - 4 pm)
  • Optional Early Drop Off / Late Pick-Up
  • starting at $200
  • Ages 6-10

During each session, our experienced instructor, Kelly Knapp, will walk your little chef through a different country and the cuisine they offer. This is our schedule for the trip through Asian cuisine: 

  • Morning Session (9:00am - 12:00pm)

    • India, Japan, China, Thailand, Philippines

  • Afternoon Session (1:00pm - 4:00pm)

    • Myanmar, North Korean and South Korea, Taiwan, Vietnam, Indonesia

Session:
Quantity:
Add To Cart

All Camps are limited to 12 children.

Allergies / Diet Considerations:

All recipes are vegetarian and dairy free; most are also vegan and nut free. Some are gluten free as well. If you are interested in a camp session, but your child has a food allergy or sensitivity, all the recipes are flexible enough where we could amend them to be accessible.

Camp Pricing: 

$200 for half day 5-day camps.  $375 for both morning and afternoon options.

(Optional) Additional before and after camp hours:  

Early drop off beginning at 8 am and/or late pick up by 5 pm. $30 for morning care, and $30 for afternoon care for full week camps. 

Kids Camp (ages 11-14)
Jul
17
Jul 21

Kids Camp (ages 11-14)

Adventures in African Cuisine (ages 11-14) July 17-21
from 200.00

Looking to inspire your kid’s culinary creativity? Join us for this 5-day cooking camp and we’ll teach your budding young chef how to cook some delicious international classics. Whether your little chef is a beginner or an old pro, they will love learning how to make flavorful favorites, all from scratch.

  • July 17 - 21, 2017
  • Morning (9 am - Noon) and/or Afternoon (1 pm - 4 pm)
  • Optional Early Drop Off / Late Pick-Up
  • starting at $200
  • Ages 11-14

During each session, our experienced instructor, Kelly Knapp, will walk your little chef through a different country and the cuisine they offer. This is our schedule for the trip through African cuisine: 

  • Morning Session (9:00am - 12:00pm)

    • Morocco, Ghana, Egypt, Zimbabwe, Madagascar

  • Afternoon Session (1:00pm - 4:00pm)

    • Senegal, Nigeria, Ethiopia, Tanzania, South Africa

Session:
Quantity:
Add To Cart

All Camps are limited to 12 children.

Allergies / Diet Considerations:

All recipes are vegetarian and dairy free; most are also vegan and nut free. Some are gluten free as well. If you are interested in a camp session, but your child has a food allergy or sensitivity, all the recipes are flexible enough where we could amend them to be accessible.

Camp Pricing: 

$200 for half day 5-day camps.  $375 for both morning and afternoon options.

(Optional) Additional before and after camp hours:  

Early drop off beginning at 8 am and/or late pick up by 5 pm. $30 for morning care, and $30 for afternoon care for full week camps. 

Kids Camp (ages 6-10)
Aug
7
Aug 11

Kids Camp (ages 6-10)

A Taste of Central & South America (ages 6-10) August 7-11
from 200.00

Looking to inspire your kid’s culinary creativity? Join us for this 5-day cooking camp and we’ll teach your budding young chef how to cook some delicious international classics. Whether your little chef is a beginner or an old pro, they will love learning how to make flavorful favorites, all from scratch.

  • August 7 - 11, 2017
  • Morning (9 am - Noon) and/or Afternoon (1 pm - 4 pm)
  • Optional Early Drop Off / Late Pick-Up
  • starting at $200
  • Ages 6-10

During each session, our experienced instructor, Kelly Knapp, will walk your little chef through a different country and the cuisine they offer. This is our schedule for the trip through Central and South American cuisine: 

  • Morning Session (9:00am - 12:00pm)

    • Guatemala, Nicaragua, Panama, Brazil, Chile

  • Afternoon Session (1:00pm - 4:00pm)

    • El Salvador, Costa Rica, Venezuela, Peru, Argentina

Session:
Quantity:
Add To Cart

All Camps are limited to 12 children.

Allergies / Diet Considerations:

All recipes are vegetarian and dairy free; most are also vegan and nut free. Some are gluten free as well. If you are interested in a camp session, but your child has a food allergy or sensitivity, all the recipes are flexible enough where we could amend them to be accessible.

Camp Pricing: 

$200 for half day 5-day camps.  $375 for both morning and afternoon options.

(Optional) Additional before and after camp hours:  

Early drop off beginning at 8 am and/or late pick up by 5 pm. $30 for morning care, and $30 for afternoon care for full week camps. 

Kids Camp (ages 11-14)
Aug
14
Aug 18

Kids Camp (ages 11-14)

North American Favorites (ages 11-14) August 14-18
from 200.00

Looking to inspire your kid’s culinary creativity? Join us for this 5-day cooking camp and we’ll teach your budding young chef how to cook some delicious international classics. Whether your little chef is a beginner or an old pro, they will love learning how to make flavorful favorites, all from scratch.

  • August 14 - 18, 2017
  • Morning (9 am - Noon) and/or Afternoon (1 pm - 4 pm)
  • Optional Early Drop Off / Late Pick-Up
  • starting at $200
  • Ages 11-14

During each session, our experienced instructor, Kelly Knapp, will walk your little chef through a different country and the cuisine they offer. This is our schedule for the trip through North American cuisine: 

  • Morning Session (9:00am - 12:00pm)

    • Canada, Jamaica, Puerto Rico, Mexico, Southwestern US + Cajun and Creole

  • Afternoon Session (1:00pm - 4:00pm)

    • Cuba, Haiti and the Domenican Republic, Caribbean, American Indian nations, Pacific Northwest US and New England

Session:
Quantity:
Add To Cart

All Camps are limited to 12 children.

Allergies / Diet Considerations:

All recipes are vegetarian and dairy free; most are also vegan and nut free. Some are gluten free as well. If you are interested in a camp session, but your child has a food allergy or sensitivity, all the recipes are flexible enough where we could amend them to be accessible.

Camp Pricing: 

$200 for half day 5-day camps.  $375 for both morning and afternoon options.

(Optional) Additional before and after camp hours:  

Early drop off beginning at 8 am and/or late pick up by 5 pm. $30 for morning care, and $30 for afternoon care for full week camps. 


Kids Camp (ages 6-10)
Jun
19
Jun 23

Kids Camp (ages 6-10)

European Favorites (ages 6-10) June 19-23
from 200.00

Looking to inspire your kid’s culinary creativity? Join us for this 5-day cooking camp and we’ll teach your budding young chef how to cook some delicious international classics. Whether your little chef is a beginner or an old pro, they will love learning how to make flavorful favorites, all from scratch.

  • June 19 - 23, 2017
  • Morning (9 am - Noon) and/or Afternoon (1 pm - 4 pm)
  • Optional Early Drop Off / Late Pick-Up
  • starting at $200
  • Ages 6-10

During each session, our experienced instructor, Kelly Knapp, will walk your little chef through a different country and the cuisine they offer. This is our schedule for the trip through European cuisine: 

  • Morning Session (9:00am - 12:00pm)

    • Spain, France, Sweden, Italy, Russia

  • Afternoon Session (1:00pm - 4:00pm)

    • Portugal, the Netherlands, the United Kingdom, Greece, Germany

Session:
Quantity:
Add To Cart

All Camps are limited to 12 children.

Allergies / Diet Considerations:

All recipes are vegetarian and dairy free; most are also vegan and nut free. Some are gluten free as well. If you are interested in a camp session, but your child has a food allergy or sensitivity, all the recipes are flexible enough where we could amend them to be accessible.

Camp Pricing: 

$200 for half day 5-day camps.  $375 for both morning and afternoon options.

(Optional) Additional before and after camp hours:  

Early drop off beginning at 8 am and/or late pick up by 5 pm. $30 for morning care, and $30 for afternoon care for full week camps. 

May
19
6:00 pm18:00

Kids Thai Cooking Class

All classes are limited to 12 children.

Allergies / Diet Considerations:

All recipes are vegetarian and dairy free; most are also vegan and nut free. Some are gluten free as well. If you are interested in a camp session, but your child has a food allergy or sensitivity, all the recipes are flexible enough where we could amend them to be accessible.

Class Pricing: 

$45 per child or $80 for 2 children (purchased at the same time, for the same class). Use code: 2KIDS10OFF

Kids Old-Thyme Diner Class
Apr
21
6:00 pm18:00

Kids Old-Thyme Diner Class

All classes are limited to 12 children.

Allergies / Diet Considerations:

All recipes are vegetarian and dairy free; most are also vegan and nut free. Some are gluten free as well. If you are interested in a camp session, but your child has a food allergy or sensitivity, all the recipes are flexible enough where we could amend them to be accessible.

Class Pricing: 

$45 per child or $80 for 2 children (purchased at the same time, for the same class). Use code: 2KIDS10OFF

Kids Springtime Sweets Class
Apr
8
2:00 pm14:00

Kids Springtime Sweets Class

All classes are limited to 12 children.

Allergies / Diet Considerations:

All recipes are vegetarian and dairy free; most are also vegan and nut free. Some are gluten free as well. If you are interested in a camp session, but your child has a food allergy or sensitivity, all the recipes are flexible enough where we could amend them to be accessible.

Class Pricing: 

$45 per child or $80 for 2 children (purchased at the same time, for the same class). Use code: 2KIDS10OFF

Kids Pasta + Pie Class
Mar
24
6:00 pm18:00

Kids Pasta + Pie Class

All classes are limited to 12 children.

Allergies / Diet Considerations:

All recipes are vegetarian and dairy free; most are also vegan and nut free. Some are gluten free as well. If you are interested in a camp session, but your child has a food allergy or sensitivity, all the recipes are flexible enough where we could amend them to be accessible.

Class Pricing: 

$45 per child or $80 for 2 children (purchased at the same time, for the same class). Use code: 2KIDS10OFF

Paella Master Class with Ed Owen
Mar
10
6:30 pm18:30

Paella Master Class with Ed Owen

Paella is all about community:  making it and eating it is more fun with a crowd.  Join Ed Owen - veteran writer on Spanish gastronomy with 30 years as a Foreign Correspondent in Spain - for a cooking demonstration and master class the finer points of paella making!  Ed has traveled extensively and written several guide books to Spain and Madrid so he knows his way around a paella pan!  He'll tell us where to source the perfect ingredients,  when to add the stock and reveals he secret to a yummy crunchy crust - and what's up with needing a copy of The New York Times for great paella??  Add in tasty homemade Sangria & authentic Spanish tomato bread and you've got the makings of a great meal.  

What we'll have:

  • Tomato Bread
  • Sangria
  • Valencian Mixed Paella with Saffron, Herbed Rice, Chicken and Shellfish
  • Spanish red and white wines

Come ready to make friends and have some great food and wines.

$65 per person includes food, sangria and 1 glass of wine.

Due to expected attendance, this will lean more towards a demonstration-type class and not so much hands on.  But don't worry - we will require full participation in the eating and drinking portion.  

Plant Based Cooking Class with Silvana Rangel Duque
Feb
21
6:30 pm18:30

Plant Based Cooking Class with Silvana Rangel Duque

Join Silvana for another delicious & fun plant based cooking class!

  • Tuesday, February 21st
  • 6:30 - 9 pm
  • $50

Pupusas & Curtido:  A Central American favorite.  Learn how to make these tasty tortilla pockets filled with different veggies, beans and spices and served with a tangy vegetable medley called curtido. We will also learn how to make atol de pina, a warm pineapple drink that’s perfect for warming up your day!

Born in Colombia, Silvana grew up among a rich food culture and agricultural tradition where making food from scratch was the norm, cans and frozen food were nowhere to be found. She showed a strong curiosity when visiting farmers markets with her grandmother, asking endless questions about the herbs and vegetables on offer. 

She has traveled extensively, always learning about new cooking techniques, visiting markets for inspiration and learning new recipes from the locals. After a drastic career change, she decided to pursue her true passion: nutritious, plant-based cooking. In 2015, her vision became a reality: Soul Cocina, a plant-based company that focuses on providing nutritious, innovative meals to people from all walks of life. Her delicious, healthy meals can be catered to special events and are found at different farmers markets in the triangle area.

*Everything vegan and gluten free.

Jan
22
3:00 pm15:00

Soup Swap for a Cause January 22 3 - 5 pm

For our inaugural soup swap, we are inspired by my almost-name-twin, Kathy Gunst and her new book Soup Swap. Here's how it works:

  • Make some soup!  about 4 quarts, give or take
  • On the day of the swap, bring your soup and three empty quart-size containers (for the soup that you will take home). Also bring your recipe.  
  • Midway Kitchen will provide bread, salad, wine, bowls, spoons.  After a little mingling, we'll all get to taste the soups. Once we've had time to taste, the swap will begin!  
  • Everyone will draw a number and take turns talking about their soup, how wonderful it is and why they love it.  
  • After that, and in reverse order, we'll take turns picking a soup to take home, each person getting 3 soups at the end.  Trading is encouraged after the initial swap! 
  • A Sunday afternoon of fun for only $10 - and take home enough soup to have a several more meals.  

We'll be collecting donations for food related organizations and events that help the community at each swap.  This swap we'll be collecting money for Ashley Rising, a program that teaches life skills to mothers in recovery, including cooking skills.  Or you can donate online  http://www.ashleyrising.org/donate.html

For inspiration and recipe ideas, go to Flyleaf Books, mention Midway Community Kitchen cookbook club and get a 20% discount on any cookbook - including Soup Swap by Kathy Gunst!  

Build a Gingerbread House, Kids Class
Dec
17
2:00 pm14:00

Build a Gingerbread House, Kids Class

We will be having a blast Sunday afternoon, December 18th from 2-4 pm making our own gingerbread elf houses! This class is open to children ages 10-14. We will provide all the materials needed to build our own elf houses, including a cake stand and box to protect the houses while they are transported back home. 

This Gingerbread making class will be lead by Jenna, our class coordinator and master crafter! She will guide the kids through all the steps and show them fun techniques for building their personal ginger cottage!

The tradition of decorating houses made of gingerbread started in Germany in the early 1800s. According to certain researchers, the first gingerbread houses were the result of the well-known Grimm's fairy tale "Hansel and Gretel" in which the two children abandoned in the forest found an edible house made of bread with sugar decorations. After this book was published, German bakers began baking ornamented fairy-tale houses of lebkuchen (gingerbread). These became popular during Christmas, a tradition that came to America with Pennsylvanian German immigrants. According to other food historians, the Grimm brothers were speaking about something that already existed.

Please sign up by December 15 to ensure a spot

Dec
15
5:00 pm17:00

Holiday Open House & Wine Tasting

Join us for a festive holiday open house! 5-8pm

Stop by after work to sip on some organic Italian wine with Jay Murrie from Piedmont Imports while Midway's kitchen is filled with the wonderful smells of holiday baked goods. This is a great opportunity to pick up holiday gift certificates, incredible wine, and baked goods.

Enter a drawing to win free prizes. We will be drawing lucky winners to gift a cook book and a gift certificate!

 

Holiday Class: Sprinkle Your Holiday Table with Boricua Soul
Dec
6
6:30 pm18:30

Holiday Class: Sprinkle Your Holiday Table with Boricua Soul

If your Holiday table is in a rut and you want to inject some life, let Toriano Fredericks, cook and co-owner of Boricua Soul Food truck show you a few plates from a Southern Latino Table to spice up you Holiday. Owners Toriano and Serena Fredericks formed Boricua Soul Food Truck after mixing and experimenting with foods and techniques from their grandmother’s kitchen’s. The blending of Puerto Rican and Soul Food led to many thoughts, discussions and learning about two different cuisines with similar roots. Both cuisines are the by-product of mixing of West African, Native Indian and European ingredients and techniques as a result of the African slave trade. Boricua Soul’s menu is the blending of the two cultures. MENU: Bacon Pimento Cheese and Tostones Collard Greens and Hoecakes Mofongo Stuffed Pollo al Ajillo (Roasted Garlic Chicken) Nana’s Pound Cake Tres Leches

SIGN UP HERE

Nov
18
6:30 pm18:30

Tour of Italy, A Taste of Piemonte

Tour of Italy, A Taste of Piemonte

Join Chef Brian Adornetto on the next stop in his Culinary Tour of Italy, Piemonte! Located at the foot of the Alps, this delicious land-locked north-western region borders Switzerland and France. Among other provisions, Piemonte is known for its corn (polenta), savory truffles, hazelnuts, chocolate, Barolo, Barbera and Barbaresco wines, and vermouth. This evening will focus on authentic Piemonte dishes while using local ingredients from farmers in and around the Triangle area. Don't miss this memorable evening exploring Piemonte! This class is hands on and seating is limited. 

 

With nearly two decades of professional cooking experience and over ten years’ experience teaching people how to cook, Chef Brian Adornetto is a formally trained veteran chef, published food writer, seasoned culinary instructor, skilled imaginative recipe developer, discerning competition and cookbook judge, and restaurant consultant.  For more information visit http://www.loveatfirstbite.net/

 

Menu:

-Bagna Caoda con Cavolfiori Scottati (Blanched cauliflower with warm garlic-anchovy sauce)


-Pollo all'Astigiana (Chicken in the style of Asti - cooked with pancetta, herbs, and red wine)

-Polenta

-Tartufi di Gianduia (Chocolate-Hazelnut truffles)

 

Chef Brian Adornetto

Chef Brian Adornetto

*Please sign up by November 15

The Flavors of Oaxaca: Plant Based Class
Nov
16
6:30 pm18:30

The Flavors of Oaxaca: Plant Based Class

Enjoy the flavors of Oaxaca

Silvana, owner and chef of Soul Cocina, a plant-based, latin-inspired food company, just returned from Oaxaca, Mexico. There she cooked with the locals, explored the markets and drew inspiration for new flavors and recipes  She is now ready to pass her experiences onto you.

Oaxaca is located in Southwestern Mexico. It is bordered by the states of Guerrero to the west, Puebla to the northwest, Veracruz to the north, Chiapas to the east. To the south, Oaxaca has a significant coastline on the Pacific Ocean. The state is best known for its indigenous peoples and cultures.

Often referred to as the Land of seven Moles, Oaxaca’s food culture is famously rich and diverse. But it’s even more varied than most travelers realize: incredible heirloom varieties of corn that get ground up into some of the country’s the best masa, pre-Hispanic drinks that drink like a meal, exceptional small-batch smoky mezcals, and also way more than seven types of mole. In the the first country that UNESCO honored on its Representative List of the Intangible Cultural Heritage of Humanity solely for its food, Oaxaca state in southern Mexico stands out. We are looking forward to sharing some Oaxacan inspired recipes with you!

*Everything vegan and gluten free.

 

Latin Vegan Cooking with Silvana

Born in Colombia, Silvana grew up among a rich food culture and agricultural tradition where making food from scratch was the norm, cans and frozen food were nowhere to be found. She showed a strong curiosity when visiting farmers markets with her grandmother, asking endless questions about the herbs and vegetables on offer. 

She has traveled extensively, always learning about new cooking techniques, visiting markets for inspiration and learning new recipes from the locals. After a drastic career change, she decided to pursue her true passion: nutritious, plant-based cooking. In 2015, her vision became a reality: Soul Cocina, a plant-based company that focuses on providing nutritious, innovative meals to people from all walks of life. Her delicious, healthy meals can be catered to special events and are found at different farmers markets in the triangle area.

Food Photography with Stacey Sprenz
Nov
9
6:00 pm18:00

Food Photography with Stacey Sprenz

Stacey Sprenz Photography

Stacey Sprenz Photography

Learn about food photography from a local photographer

Stacey Sprenz is here to share helpful tips and expertise. She will walk us through what makes a great photograph when it comes to working with food. Whether you are a small food business or an individual who wants to refine their skills, this will be a great class. 

We will have Chef Kathy Gunn preparing a few dishes during the class that we will photograph. Keeping the recipes fairly simple, students will learn about preparing plates for success. Stacey will cover various plating techniques and show students how to stylize their photos. This class is interactive, we will eat as we go! Seating is very limited. Please sign up by November 6th.

What kind of camera should you bring? Anything! Smartphones, digital cameras, etc. You can bring whatever medium you plan to work with.

http://www.staceysprenzphoto.com/

http://www.staceysprenzphoto.com/

Photography is about capturing life as it happens--a moment, a person, a feeling, a place.  A photo can be the thing we hold most dear or an avenue of connection to others.  Stacey strives to build community through her photography.  Her specialties include culinary photography, product photos, events, and architecture.  She works with local businesses, restaurants, and artisans as they seek to engage their audiences with high-quality digital photography.  With a background in teaching, Stacey has found a way to share her passion with others through food photography classes for groups and individuals. 

 

 

Katie Button of CÚRATE comes to Midway Kitchen!
Nov
8
6:00 pm18:00

Katie Button of CÚRATE comes to Midway Kitchen!

 

 

Join us for an evening with CÚRATE chef and owner Katie Button!

Munch on goodies made from Katie's new book while she chats about her book, her beautiful Asheville based restaurant, and Spanish food.  Specially paired Spanish wine available for purchase.

Enjoy these great foods from the cookbook:

*Tomato Bread

*Potato, Onion, and Egg Tortilla

*Salted Rosemary Ice Cream

This will be a great class but seating is very limited. Take a much needed break from election day and join us!  (We promise to keep you posted if there's any hint of an upset!)

$45 for the event includes book and food - an additional ticket is $20 with no book.* 

*If you are signing up for 2 or more people who want the cook book, please sign each person up individually.  The sign up for 2 tickets will only get one book. 

Sign up period ends November 5 at 6 pm