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Food Matters: Kids’ cooking camps for summer, 20th annual crawfish festivalPosted: 12:00 a.m. Tuesday, April 1, 2014

BY ADDIE BROYLES - AMERICAN-STATESMAN STAFF

SUMMER CAMPS

Kids’ cooking camps teach knife skills and so much more

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4/17/2014 Food Matters: Kids’ cooking camps for summer, 20th annual... | www.mystatesman.com

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Smoked trout pâté from Jon Bonnell’s latest cookbook, “Waters: Fine Coastal Cuisine.”

JODY HORTON

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Do you have a budding chef in the house?

Patricia’s Table is a new teaching kitchen at 1510 W. 35th St. that will formally open this summer with 20

cooking camps for kids. The three-hour camps, which take place in the morning and afternoon just about

every week of the summer, cost $300 and, depending on the level of difficulty of the camp, are targeted to kids

between the ages of 4 and 17. The first camp starts June 16.

In addition to the kids’ camps, owner Patricia Tamminga also teaches single classes for both kids and adults, as

well as private classes and parties. The schedule for individual kids’ classes, on subjects including knife skills

and pasta-making, is posted on the website, patriciastable.com, but Tamminga has not yet posted the schedule

for the adult classes.

Chef Larson Washington is again leading the kids’ cooking camps at Faraday’s Kitchen Store in Bee Cave.

A number of other area cooking schools are also hosting kids’ cooking camps.

Foodie Kids, cookbook author Barbara Beery’s popular kids’ cooking store at 3818 Far West Blvd., is offering

morning camps for children ages 5 to 7 and afternoon camps for ages 8 to 12. Each of the three-hour camps,

which cost $225, will focus on a different place, from real cities and countries such as New York City or Mexico

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ASHLEY LANDIS

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to fictional worlds (Harry Potter and Disney). The first camp runs June 2 to 5, and the final one takes place

August 18 to 21. You can find out more at foodie-kids.com.

Faraday’s Kitchen Store in Bee Cave is bringing back its Kids’ Chef Camp for nine weeks this summer. Under

instruction from chef Larson Washington, campers ages 7 to 12 in the morning and kids 11 to 15 in the

afternoon will learn kitchen skills and put them to use in “stations” set up like a restaurant. At the end of each

week, campers can show off their creativity in a mystery basket challenge. Each three-hour camp ($199,

faradayskitchenstore.com) has a different theme, ranging from surf and turf to brunch.

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Patricia’s Table, a new teaching kitchen in Austin, is now offering kids’ cooking camps.

Silver Whisk Cooking School (silverwhiskcooking.com) is offering kids’ camps from 10:30 a.m. to 1 p.m. June 9-

12. The hands-on camp, led by executive chef Myrna Kallergis, costs $149 for the week, or $49 for a single day,

and will cover basic techniques including braising, smothering, searing and baking through dishes such as

meatballs, souffles and brownies.

EVENTS

Crawfish festival celebrates 20th year, Texas Olive Festival and VegFest return

Thanks to the colder-than-average winter, crawfish season has been slow to start this year, but the mudbugs

are starting to come in (and at better prices than just a few weeks ago) just in time for the 20th annual

Louisiana Swamp Thing and Crawfish Festival 11 a.m. to 10 p.m. April 12 in the parking lot of the Austin

American-Statesman, 305 S. Congress Ave.

Tickets ($20 at roadwayevents.com or at the gate) include an array of live music and a plate of crawfish, but

other foods will be available for sale. There also will be arts and crafts, face painters and children’s activities at

the event, which is sponsored by Stuffed Cajun Meat Market.

The Texas Hill Country Olive Company is hosting its second annual Texas Olive Festival noon to 7 p.m.

Saturday at its 17-acre orchard and tasting room near Dripping Springs.

The event will feature dozens of tastings from local restaurants and wineries, including Das Peach Haus,

Smoke ’N Hops, Jack Allen’s Kitchen, Stone House Vineyard, William Chris Vineyards and Duchman Winery, as

well as live music and kids’ activities. Attendees also can attend seminars on the quickly growing Texas olive

industry and harvesting and processing your own olives. Find out more at texasolivefest.com.

In just a few short years, Texas VegFest (texasvegfest.com) has become one of the biggest celebrations of

PATRICIA'S TABLE

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vegetarian and vegan eating in the state. The third annual VegFest will take place from 11 a.m. to 6 p.m. on

Saturday at Fiesta Gardens, 2100 Jesse E. Segovia St.

Admission is free, and guests can attend cooking demonstrations and educational lectures — from speakers

including Sharon Hausman-Cohen of Balcones Woods Family Medicine, competitive athlete Mac Danzig and

Happy Vegan Bakery owner Inge Bothma — try samples from local businesses and buy products and food from

vendors. The family-friendly event will also feature live music and kids’ activities.

COOKBOOK

Sustainable seafood the subject of new book from Fort Worth chef Jon Bonnell

Fort Worth chef Jon Bonnell teamed up with Austin photographer Jody Horton for his newest cookbook,

“Waters: Fine Coastal Cuisine” ($35, Gibbs Smith), which came out last month.

Bonnell’s third book focuses on recipes that, like his Fort Worth restaurant of the same name, use sustainable

wild seafood, much of which is harvested in the Gulf of Mexico. (And Bonnell should know. He’s been catching

and cleaning his own fish since he was 6.) Many of the dishes are perfect for spring and summer, including a

striped bass ceviche or oysters on the half shell with a spicy serrano sauce.

Bonnell says he likes to serve this smoked trout pâté with crackers or bread and an oaky chardonnay at casual

gatherings. If you don’t have a big backyard smoker (or even if you do), Bonnell says that a stovetop smoker is

just the right size for smoking something light like fish.

Smoked Trout Pâté

1 (8-oz.) rainbow trout fillet

5 oz. cream cheese

2 oz. heavy cream

1 small shallot, diced

2 Tbsp. chopped fresh dill

1 lemon, juice only

1/2 tsp. chipotle powder

1 tsp. Waters Bay Blend (available at WatersTexas.com)

Be sure the trout fillet is cleaned well of all bones. Place fillet in a smoker and cook for 15 minutes over pecan

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wood chips. Once the fish is smoked, allow to cool, then flake the meat off of the skin. Combine all remaining

ingredients in a food processor and pulse until the mixture is smooth. Add the smoked trout and pulse just

until combined. Serve with your favorite crackers or flatbreads and a small spreading knife. Serves 6 to 8.

— From “Jon Bonnell’s Waters: Fine Coastal Cuisine” ($35, Gibbs Smith) by Jon Bonnell

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