Classes & Workshops

Loading Events

« All Events

  • This event has passed.

Kids and Teen Holiday Camp

November 20, 2017 @ 10:00 am - November 22, 2017 @ 3:00 pm

The holidays are here and are you going to have another bored kid hogging up bandwidth or should you have them come to ITK Culinary and cook great stuff?  Our three-day camp is perfect for those who are looking to stretch their culinary skills with the year’s biggest fête.

Chef Mitch Costanza has led kids cooking classes throughout the Bay and now holding our camp sessions at ITK.  His ideas for this camp are unique and clearly breaking from tradition. Just what your taste buds need.

Dates: Nov 20, 21 and 22
Hours: 10am to 3pm
Location: ITK Culinary
1410 62nd Street, Suite D
Emeryville, CA 94608

Course Descriptions:
Day 1: Nov 20 – Turkey Day Made Lit 

Duo of Turkey
Hoisin Glazed Turkey – Inspired by something different? Then its time to break from tradition and look at Turkey with a new lens.  We will do this deconstructed with a crispy skin topping.

Southwestern with Honey Chipotle Glaze – Lip smacking sweet, spicy, and salty.  This might find its way into a taco as well.

Roasted Squash Soup – The class gets to decide if this gets a Curry treatment (Go Dubs) or with a splash of crème or maybe brown butter.  Versatile and tasty cups of goodness.

Corn and Cheddar Muffins – These are fun especially when you make them in an aebleskiver pan…what’s that?  Think basketball.

Spiced Root Vegetables – Brussels, Red Onions, Sweet Potatoes – get a balsamic glaze, then topped with crumbled bacon.  Finishing them in the oven with feta on top probably isn’t necessary but SO GOOD.   Or maybe pickled?

Kale Salad – With roasted kombucha chunks, pumpkin seeds, shaved grana Parmesan.

Cranberry Filled Doughnuts – That’s right…..donuts with cranberry filling and maybe a dusting of powdered sugar. Did we mention donuts?

Pumpkin Hand Pies – It’s an empanada with pumpkin filling.  Yum.

Day 2, Nov 21st

House made Hummus and Spiced Pita Chips – All hand made and drizzled with just a touch of olive oil.

Romaine Wedge Salad – Simple yet with extra bacon, cucumbers and rainbow cherry tomatoes.  Topped with basil and dressed with a mustard vinaigrette made in a bottle!  Boom!

The most decadent Mashed Potatoes ever – Made with a ricer and butter and cream and salt and a dash of pepper – it’s GREAT.

Roasted Broccoli and Cauliflower with Shaved Parmesan – Such a great way to ensure you get your daily allotment of dairy & veggies.

Pan Roasted Pork Tenderloin – So tasty and juicy.

Caramelized Onion Pan Sauce – Don’t toss out the juice or clean the pan without doing this first.

Apple Rose Puff Pastry – Do you see the picture?  Yes….it’s delicious.


Day 3, Nov 22nd

Let’s take a break from all the heavy foods and we will focus on lighter fare.
Crostini – The class decides on this one.  Let the imagination go!
Salad – Pasta, Greens or Bean or any good ideas will be put on the board and we will vote on what the majority wants.

Pasta and Vegetable Marinara – The pasta will be hand made, the sauce slowly simmered.  We might need to record this on a Live Feed for your friends to see.

Pumpkin Tarte – Keeping with the holiday spirits but much lighter that a full pie.


ITK Culinary


ITK Culinary
1410 62nd Street
Emeryville, CA 94608 United States
+ Google Map