The countries surrounding the Mediterranean Sea are home of some of the world's most vibrant and delicious food traditions. Students will sail around the culinary sea, creating dishes from Lebanon, Turkey, Greece, and Morocco. From breakfast shakshuka and Turkish mezze platters, to chicken tagine, Greek sweet treats, and beyond, students will learn how to prepare a breakfast, lunch, dinner, and dessert in this camp. Taught in a fun and welcoming environment by Cascade Culinary Institute Adjunct Instructor, Chef Dom Shorthouse, and Chef Instructor, Anthony Parker. Recipe book to take home included.
The kitchen is not gluten or peanut free. Please indicate known allergies in the checkout process when prompted. Ages 10-15.

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August 11-14, 2025 | 9:00am-12:00pm PDT | Bend (seats remaining)
August 11-14, 2025 | 1:30pm-4:30pm PDT | Bend (seats remaining)