This summer we will explore what we love about food and why; how food effects our bodies and minds with a lot of fun along the way.  

Kids will learn about an amazing variety of ingredients, measuring, cooking methods, and history that have shaped popular culture in these hands-on classes.  We also secretly teach the kids how healthier cooking is also tastier.  In addition to discussing the ingredients' origin, price, nutritional values, physical characteristics, and handling kids will learn the cooking methods involved in these recipes and the science behind preparing them well.

Brain Food Tuesdays - The foods we eat are not just what energizes our arms, legs and heart.  The brain consumes a massive share of the calories that kids consume.  We will illustrate how nuerotransmitters rely on this fuel to send messages back and forth and how different foods affect their job. We will teach what Omega Fatty Acids and Antioxidants really are and what they mean in the kids lives today and in their future.  Kids will learn why breakfast really is the most important meal of their lives.  We'll make Mini Quiches that freeze well and Power Packed Granola Bars.  We'll reveal some test preparation tips above and beyond studying.  Race Cars don't win the Indy 500 on low octane fuel. Kids will take away a Glazed Salmon to cook at home for the family that is designed to empower the brain to regenerate it's cells and improve it's communication.   

Happy Food Wednesdays - This day will focus on chemistry and psychology and specifically how foods trigger emotions and memories.  We'll be discussing nutrition and psychology while we investigate the power of food and how to prepare it without losing these benefits.  We'll be preparing and learning why Chicken Soup actually makes you feel better when your sick, is it psychological or chemical?? Kids will take home our Homestyle Chicken Noodle Soup for their families.  Kids will go a little beyond the basics of baking to make a yummy Breakfast Nut Bread, with some key ingredients to help calm and soothe.   We'll learn about how foods can induce stress or reduce stress  We'll do a tasty art project that will teach kids how the preparation alone can help you enjoy food more. We learn what triggers mood changes with heavy fattening meals and make our own Sauteed Quinoa with Feta Chicken and Spinach. 

Cool Food Thursdays - We'll play with some top foods that kids find "cool".  We'll discuss where these food came from and what makes them so popular.  We'll test out the science behind the perfect French Fry with a variety of potatoes in our fun blind taste test and create our own heathier version.  Kids will track down the history of Nachos and make their own from scratch, top to bottom with some healthier options in the middle.  We'll make a summer time classic.................ICE CREAM, with a few cool tricks to help kids maintain energy for summertime acivites. Everyone will take away Stuffed Calzones with kid made dough and sauce from scratch for their families. 

Magic Food Fridays  - There is a magical transformation that occurs in food from even the simple act of cutting, seasoning or freezing it.  We'll dabble in a little Molecular Gastronomy, where art and science meet, to create our magic.  By using natural food additives and unique cooking methods we will create some amazing and unique food textures.  We'll use small and large transformations to play with a Caramel Apple. Our transformed Caramel Sorbet with Apple Pearls recipe will resemble the original only in taste .  We'll bring together some very different ingredients to create a decadent and creamy cheesecake that would normally be topped with something sticky, but we'll change it up.  Kids will practice the classical French cooking technique, Sous Vide, to test popular cooking myths for steak.  Everyone will take away Frozen in Thyme's Herb Grilled Sirloin to prepare in a whole new way that maximizes flavor and texture. 

  You can register today by calling 281-332-9927 or emailing us at kings@frozeninthyme.com

Recap 2009

We toured America in our Kids Cooking Camp.

Kids learned about the amazing variety of native ingredients, cooking methods, and history that have shaped American cuisine. It was a huge success.

PACIFIC NORTHWEST -Tuesday  FULL

This lush region of our country is one of the most diverse with it's widely varied terrain, immigrants, and natural resources. The arid climate of eastern Oregon, Washington and Idaho produces some of the highest quality orchard fruits and potatoes while the wealth of fruits, vegetables, and seafood from the lush green Puget Sound is the foundation for a wealth of delectable cuisine from this area. This region of our country is the most environmentally conscious and conservative in it's clean living and organically grown crops.  We will make and eat Sharp Cheddar Smashed Potatoes with Idaho potatoes and Tillamook Cheddar, Individual Tarts and kids will bring home Honey Soy Glazed Salmon.

DEEP SOUTH-Wednesday FULL

Our virtual drive through the Deep South covers Kentucky, Mississippi, Georgia, and Virginia and everything in between. Southern cuisine is directly shaped by excesses of the wealthy and resourcefulness of the poor. The cornerstone of Southern Food is inarguably corn, one of the most important crops on the planet today introduced to us by the Southern Native Americans. Kids will get to cook and taste Cheesy Baked Grits, Warm Baked Banana Pudding and take home our Slow Cooked Virginia Pulled Pork with Sweet Vidalia Onions.

SOUTHWEST-Thursday FULL

This rustic cuisine is shaped by Spanish Colonial Settlers, Mexicans, and American Indians with ingredients that grow under the most impoverished conditions. We cover the dry plains of New Mexico where Green Chile is king, to the crisp lettuces and melons of the valley on the Colorado River called Yuma Arizona. We will make and eat Pepita Crusted Chicken Tenders, and authentic Bizcochito Cookies and kids will take home our famous Green Chile Chicken Enchiladas.  

NEW ENGLAND-Friday FULL

On our tour through the New England states kids will get to see, touch, and taste ingredients of the region, cooking methods of the first American Settlers, and some of the most famous dishes of the region. Kids will participate in a blind Maple Syrup taste test. We will be cooking and sampling a whole Live Maine Lobster, Blueberry Betty Bars and kids will come home with Bacon Maple Glazed Pork Loin Chops.

Our 2008 & 2009 Summer Kids Cooking Camp were a huge success.  All classes were full and then some.  Many of the kids attended both years. They had a fun and as informative a time as did we. 

Watch for information on our summer 2010 Camp next May

Contact Us | Home

Frozen in Thyme - 16750-B Hwy 3 Webster, TX  77598- 281.332.9927 - kings@frozeninthyme.com