Here at Sprouts, we don’t let a little drizzly weather get us down — we head straight to the kitchen to heat things up with classes led by our favorite chefs. Our culinary campers beat the June gloom by starting the week off cooking alongside Chef Greg Lutes in the 3rd Cousin kitchen. Known for his focus on building a community through the sharing of food, Chef Greg got our group of young cooks thinking like a team and having fun working side-by-side in the kitchen.
This day of cooking was extra special because of Chef Greg’s ability to connect each of our culinary tasks to different aspects of science, math, and biology — after all, cooking has countless applications to life outside the kitchen. From weighing and measuring ingredients to learning the chemical function of yeast, Chef Greg kept campers on their toes with questions that made them understand the reasoning behind each step in a recipe.
So what was on the menu for Sprouts campers? Creamy corn chowder and a seasonally sweet cake of blueberries and strawberries took center stage — of course, this fruity dessert wouldn’t be complete without a generous pile of whipped cream on top.
If you’re wishing you could jump in the culinary action with our campers, we don’t blame you! The good news is that these recipes come right from the 3rd Cousin kitchen and are Chef Greg-approved! You can feed your culinary curiosity at home with these seasonal summer recipes for a taste of the adventure that Sprouts campers had in the kitchen this week. But don’t let your cooking explorations stop here — a visit to 3rd Cousin is the perfect way to introduce you to all of the gourmet goodness that Chef Greg and his team are cooking up in the kitchen. When you join the 3d Cousin community of diners, you become part of the family; and believe us, you won’t want to miss a single bite!