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Adventures in food for curious cooks.

Pictures from: Why Did the Chicken Cross the Globe Cooking Camp 2018

Pictures from Camp

You can check out the pictures from our summer camps here!

Pictures from: Why Did the Chicken Cross the Globe Cooking Camp 2018

Lynley Jones

August 6-10, 2018 | Why Did the Chicken Cross the Globe?

In this week of camp:

Believe it or not, every nation on Earth eats chicken! This week, we cooked and ate chicken dishes from around the world, following the path of the chicken as it spread around the globe. We made Chicken Adobo from the Philippines, chicken meatballs and potstickers from China, Kerala chicken curry from India, Doro Wat chicken stew from Ethiopia, and Chicken with 40 Cloves of Garlic from France - with sides and fixins for everything. We split into teams to compete in a week-long Chicken Olympics, with a chicken taco cooking competition at the end of the week!

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DAY 1 Pictures: the Philippines and China

We started the week by making Chicken Adobo, then made chicken potstickers and a vegetable stir-fry. We formed 2 teams for our Chicken Olympics and they began by creating a name for their imaginary chicken-inspired country and designing their flag.

Click on a picture to open a slideshow; hover over each pic to see captions.


DAY 2 pictures: India

We traveled along the Spice Route to Kerala, in southern India, and made the coconut chicken curry from that region. Each team continued work on their flag and national identity.

Click on a picture to open a slideshow; hover over each pic to see captions.


DAY 3 pictures: Ethiopia and Spoon Races

We traveled to Ethiopia to make Doro Wat, a traditional chicken dish from that country. We ate the Doro Wat with our hands on injera bread, with gomen (collard greens), yogurt and hard boiled eggs. Then we headed to begin competitive races with a spoon race.

Click on a picture to open a slideshow; hover over each pic to see captions.


DAY 4 pictures: Europe and Preparing for Final Competition

We traveled to Europe to make Chicken with 40 Cloves of Garlic, a traditional French dish, with roasted broccoli and baguettes to sop up the sauce. We practiced skillet tossing technique and put the finishing touches on flags and national anthems for the final competition Friday.

Click on a picture to open a slideshow; hover over each pic to see captions.


DAY 5 pictures: Taco Competition and Olympic Finals

We ended the week in the Americas with a taco-making competition. Each team created their own menu, then worked together to make a taco lunch for the whole camp. We held the final Skillet Toss competition, and judged the flag, national anthem, cultural heritage and sportsmanship of each team to declare a final winner.

Click on a picture to open a slideshow; hover over each pic to see captions.

 
 

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Excited for this year? (So are we!)