North Carolina For Teens Full Itinerary

North Carolina For Teens Full Itinerary

North Carolina For Teens Full Itinerary

 

Taste the Adventure in North Carolina began back in 2007 and was inspired by our family travels and c’est si Bon! Led trips to both France and Italy. As we went to lavender fields and honey orchards, perused marketplaces of Warm tomatoes, apricots and cheeses; I marveled that we already lived in a rich and bountiful land back home in North Carolina.

And to be sure in Chapel Hill, Carrboro, Durham, and Hillsborough, where we could easily find all these artisanal products, farmers, chefs, cheese makers, and devoted artisans. And so I began to explore the idea of putting together a week of bounty with such excursions coupled with staying at a real working farm, with cooking classes both out in the community and at CSB! And a look at what goes into getting a very tasty Carolina, on your plate!

We hope you enjoy this week and leave us inspired to find your place at the table. Perhaps with a career in the culinary world. Or perhaps just to enrich your life. So pass the plate – share – and always nourish yourself with people, verdant land and good food.

Day One

Sunday June 16

Meet Us At The Farm For Orientation!

After We’re Settled In

Food Photography Workshop: How-To Make Food Pretty As a …Picture

Hands-On Activity with Professional Photographer

 

Welcome Dinner

Smoked North Carolina Turkey Legs with a Miso Apricot Glaze

Grilled Zuke and Roasted Corn

Roasted Okra Butter, a Compound Butter

Summer Salad/ Charred Lime Vinaigrette

Artisanal Ginger Ale Pound Cake with Berries and Lavender Glaze

 

Day Two

Monday June 17

Each Morning Unless Otherwise Noted:

Breakfast Chefs in Kitchen

Left Bank Butchery Lesson

Central Carolina Community College Sustainable Ag Program

Dinner: Cooking Class  

Roast Sesame and Garlic Chicken and Tofu with Szechuan Peppercorns

Kimchi Seaweed Crackers

Coconut Panna Cotta

 

Day Three

Tuesday June 17

Breakfast Chefs in Kitchen

Transplanting Traditions Community Farm.

Lunch at Local Restaurant

Dinner: Cooking Class

Sopa de Almendras from Andalusia, Almond and Saffron Soup

Salade Niçoise with Cumin Grilled Fish

Flourless Chocolate Cake with Orange and Basil Ganache

 

Day Four

Wednesday June 18

Breakfast Chefs in Kitchen

Lunch Class At CSB:

Zuppa Di Broccoletti, Soup Of Broccoli

Insalata Di Rinforzo

Market Demo – We Teach Kids!

Melon, Cuke, and Blackberry Salad with a Balsamic Reduction

Owl Prowl Canoe Trip  

Return to Farm.

 

Day Five

Thursday June 19

Breakfast Chefs In Kitchen

Abundance Foundation in Pittsboro

Dinner:Cooking Class

Iron Chef Competition: Asia!

Red Coconut Curry Mussels

Grilled Bulgogi with Spicy Pickles

Melon and Cucumber Summer Rolls with Peanut Sauce

Watermelon, Basil, and Lemon Balm Sorbet

Return to Farm.

 

Day Six

Breakfast Chefs in Kitchen

Chocolate Class at CSB

Lunch!

Grand Finale Cooking! 

Aioli with Accompaniments

Remoulade and Spicy Shrimp

Roasted Fingerling Potatoes

Seasonal Salad with Herb Flowers

Berries with Whipped Cream 

Thank You Dinner for Parents and All Our Artisans & Chefs

(Equal Substitutions May Be Made by C’est si Bon! Depending On Weather and/or Any Other Factors)