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“Toy Story 3”
Friday, May 31, 7-9 p.m.
$3 per person. Preregistration recommended.
Activity No. 4706.319

Gather the whole family and bring your blankets, pillows and camp chairs for our indoor, picnic-style family movie night. Participants will enjoy unlimited free popcorn, watch the movie on our huge projection screen and have a chance to win a door prize.

Instructor: Chef Joel Olson, Hemmachef

 

Monday: French Onion Soup Gratinée with Fresh Baked Baguettes | Chicken Roulade with Red Pepper | Basil and Citrus Boursin | Pommes Boulangére (French Potato Gratin) | Seasonal Vegetable Fricassee | White Chocolate Mouse Roulade with Mixed Berries

 

Tuesday: Tomato Bisque with Lemon Thyme Madeleines | Bifteck Hatche (French-Style Beef Patty with Onions and Thyme) | Fougasse (French Flatbread with Olives and Herbs) | Tartiflette (Cubed Potato and Cheese) | Tarte Tain with Cinnamon Créme Chantilly

 

Wednesday: Quiche Lorraine with Pate Brisee | Fish en Papillote with Fresh-Made Pasta | Sautéed Ratatouille Salad | Cremé Chantilly

 

Thursday: Tourin (French Garlic and Onion Soup with Roasted Garlic Boule) | Spinach and Parmesan Soufflés | Boeuf aux Carottes (Beef Stew with Carrots) | Chocolate and Strawberry Profiteroles

 

Friday: Flaminche aux Poireaux (Leek and Onion Pie) | Pain de Campagne (French Country Loaf) with Simple Garlic Confit | Boulettes de Porc with Caramelized Onion Sauce | Riz au Fromage (Rice with Cheese) | Sablee Breton (French Butter Cookies) 

 

5 lessons @ 3 hrs, $390/$325 MCC district residents.
1350.119        M-F, 7/8-7/12          9:30 a.m.-12:30 p.m.

 

Notes & Rules:

  • All Culinary Art Camps are participation-based.
  • Participants must be 8 years old by the start date of camp.
  • Tenants of food safety and sanitation are discussed, practiced and followed.
  • Menus are subject to change without notification.
  • All food and materials are included in the cost.
  • Participants must be able to work independently and as a member of a team.
  • Participants must be able to stand for long periods of time.
  • Participants must be able to focus on tasks to completion.

Dress Code:

  • Campers should wear short-sleeved shirts.
  • No flip-flops or sandals are permitted; campers must wear close-toe shoes.
  • Long hair must be pulled back or placed in a ponytail
  • Wearing jewelry is not permitted.

This highly popular and effective etiquette class is designed for kids ages 10-15. While discussing the concepts and rules of manners and etiquette, children will prepare a four-course meal that they will help to serve restaurant-style. As they dine and share, their dining etiquette will be critiqued by Chef Joel in a fun and productive manner. Recipes and handouts will be presented at the end of class.

Menu: Minestrone with Herbed Garlic Flatbread | Fresh Green Salad with Class Vinaigrette | Turkey Meatballs with Fresh Tomato Sauce and Noodles | Scandinavian Sugar Cookie and Fruit Napoleons

 

Topics: Common Courtesy | Manner and Etiquette 101 and 102 | Guest and Host

 

Instructor: Chef Joel Olson, Hemmachef

 

10-15 years

1 lesson @ 3 hrs, $110/$90 MCC district residents.
1352.119        Sa, 7/13         12:30-3:30 p.m.

Instructor: Chef John Bauhs

 

Monday: Deep Dish Pizza | Italian Salad | French Fires | Apple Crisp with Ice Cream

 

Tuesday: Grilled Cheese Sandwhiche | Black Beans and Rice | Mashed potatoes | Banana Splits 

 

Wednesday: Homemade Sausage | Minestrone | Cornbread | Sugar Cookies

 

Thursday: Veggie Lasagna | Crispy Hash Browns | Whole Wheat Bread with Honey Butter | Pumpkin Pie

 

Friday: Gumbo Stew | BBQ Chicken | Red Beans and Rice | Chocolate Chip Cookies

 

8-12 years

5 lessons @ 3 hrs, $390/$325 MCC district residents.
1341.119      M-F, 7/22-7/26         9:30 a.m.-12:30 p.m.

 

Notes & Rules:

  • All Culinary Art Camps are participation-based.
  • Participants must be 8 years old by the start date of camp.
  • Tenants of food safety and sanitation are discussed, practiced and followed.
  • Menus are subject to change without notification.
  • All food and materials are included in the cost.
  • Participants must be able to work independently and as a member of a team.
  • Participants must be able to stand for long periods of time.
  • Participants must be able to focus on tasks to completion.

Dress Code:

  • Campers should wear short-sleeved shirts.
  • No flip-flops or sandals are permitted; campers must wear close-toe shoes.
  • Long hair must be pulled back or placed in a ponytail
  • Wearing jewelry is not permitted.

Instructor: Chef John Bauhs

 

Monday: Shephard's Pie | Cheddar Cheese Toast | Apple Dumplings | Ice Cream Sundaes

 

Tuesday: Beef Chili and Cornbread | Tossed Salad with Vinaigrette | Peanut Butter Haystacks 

 

Wednesday: Mini Slider Hamburgers | Baked beans | Mashed Potatoes | Chocolate Chunk Brownies

 

Thursday: Chicken Strips and Dipping Sauces | Buttermilk Biscuits with Honey Butter | Roasted Vegetables | Summer Berry Crisp with Ice Cream

 

Friday: Roasted Turkey Kabobs | Coleslaw | Bread Sticks | Apple Pie with Whipped Cream 

 

13-17 years

5 lessons @ 3 hrs, $390/$325 MCC district residents.
1342.119      M-F, 7/22-7/26          1:30-4:30 p.m.

 

Notes & Rules:

  • All Culinary Art Camps are participation-based.
  • Participants must be 8 years old by the start date of camp.
  • Tenants of food safety and sanitation are discussed, practiced and followed.
  • Menus are subject to change without notification.
  • All food and materials are included in the cost.
  • Participants must be able to work independently and as a member of a team.
  • Participants must be able to stand for long periods of time.
  • Participants must be able to focus on tasks to completion.

Dress Code:

  • Campers should wear short-sleeved shirts.
  • No flip-flops or sandals are permitted; campers must wear close-toe shoes.
  • Long hair must be pulled back or placed in a ponytail.
  • Wearing jewelry is not permitted.

Instructor: Chef John Bauhs

 

Monday: Beef Stew | Skillet Cornbread | Red Beans and Rice | Snickerdoodle Cookies

 

Tuesday: Crunchy CHicken | Garlic Mashed Potatoes | Vegetable Kabobs | Orange Smoothies and Cupcakes

 

Wednesday: Meatballs with Spaghetti | Cheddar Cheese Straws | Vanilla Pound Cake with Strawberries

 

Thursday: Fruit and Yogurt Granola Cups | Crispy Puff Pastry Appetizers | Chicken Kabobs | Peach Pie Appetizers | Chicken Kabobs | Peach Pie and Vanilla Crunch Ice Cream

 

Friday: Chicken Pot Pie | Green Bean Casserole | French Apple Pie with Cinnamon Ice Cream | Bread Sticks 

 

8-12 years

5 lessons @ 3 hrs, $390/$325 MCC district residents.
1343.119       M-F, 7/29-8/2          9:30 a.m.-12:30 p.m.


 

Notes & Rules:

  • All Culinary Art Camps are participation-based.
  • Participants must be 8 years old by the start date of camp.
  • Tenants of food safety and sanitation are discussed, practiced and followed.
  • Menus are subject to change without notification.
  • All food and materials are included in the cost.
  • Participants must be able to work independently and as a member of a team.
  • Participants must be able to stand for long periods of time.
  • Participants must be able to focus on tasks to completion.

Dress Code:

  • Campers should wear short-sleeved shirts.
  • No flip-flops or sandals are permitted; campers must wear close-toe shoes.
  • Long hair must be pulled back or placed in a ponytail.
  • Wearing jewelry is not permitted.

Instructor: Chef John Bauhs

 

Monday: Sausage Patties and Honey Mustard | Vegatable Soup | Potato Salad | Chocolate Chip Cookies 

 

Tuesday: Sloppy Joe Sandwhiches| Twice-baked Cheesy Potatoes | Candied Nuts | Ice Cream Sandwhiches 

 

Wednesday: Chicken Enchiladas | Roasted Veggies | Chicken and Rice Soup | Salted Caramels

 

Thursday: Buffalo Wings | Focaccia | Fresh Cantaloupe with Lime-Yogurt Dressing | Sugar Cookies

 

Friday: Chicken Nuggets with Five Sauces | piles of French Fries | Decoarated Cupcakes 

 

8-12 years

5 lessons @ 3 hrs, $390/$325 MCC district residents.
1344.119       M-F, 7/29-8/2          1:30-4:30 p.m.


 

Notes & Rules:

  • All Culinary Art Camps are participation-based.
  • Participants must be 8 years old by the start date of camp.
  • Tenants of food safety and sanitation are discussed, practiced and followed.
  • Menus are subject to change without notification.
  • All food and materials are included in the cost.
  • Participants must be able to work independently and as a member of a team.
  • Participants must be able to stand for long periods of time.
  • Participants must be able to focus on tasks to completion.

Dress Code:

  • Campers should wear short-sleeved shirts.
  • No flip-flops or sandals are permitted; campers must wear close-toe shoes.
  • Long hair must be pulled back or placed in a ponytail.
  • Wearing jewelry is not permitted.

Saturday, Aug. 10, 1-4 p.m.
1440 Chain Bridge Rd., McLean, VA 22101
Free admission

Come out and celebrate the Old Firehouse's 29 years of serving the Greater McLean community!

Activities Include:

  • OFC Open House
  • Live Music
  • Outdoor Games
  • Hot Dogs
  • Rock Climbing Wall
  • Old Firehouse History Exhibit
  • Popcorn
  • Ice Cream
  • Airbrush Tattoos
  • Balloon Twister