Join us in the Teaching Kitchen as we put together celebratory charcuterie boards guaranteed to astound your family and guests this holiday season.

We will explore two styles of charcuterie board: Savory and Sweet.

Our Savory boards will feature traditional elements such as cold cuts, cheeses (regular and vegan), fresh and pickled vegetables, nuts and dried fruit, while our Sweet boards will be an exploration of crackers, crisps and cookies, select jams, soft cheeses, fresh and dried fruit and chocolates. You will learn how to make quick-pickled veggies, whipped butter, and a cheese ball to complement the store-bought items as well as how to plate, style and garnish your finished boards.

Participants will receive one of each platter to take home. Complimentary mocktails will be served, bring a friend and enjoy some early holiday cheer! 

Kidzone Childcare is available for each session!

Hey Sampson! We’re back with another Cooking Challenge to Highlight Sampson’s Culinary Greatest!

On Friday October 30th we will be hosting our Fall Chili Cook-off! If you know your Chili is the one to knock all the others out of the park, register now to enter for full bragging rights and a sweet line-up of prizes!

The Competition Guidelines:

Eligibility: Open to all Chili Connoisseurs!

Entry Submission: One Bowl, Tray or Pot of Chili, enough to serve our panel of 6 judges at least 4ounces. Approximately 2-Quarts is ideal!

Location: Sampson Family YMCA Community Room

Time: Submissions must be received between 11am and 12pm.

Competition Guidelines:

To ensure a fair and tasty fight, all contestants must adhere to the following:

• Authenticity – Chili must be made from your own scratch materials.
• Preparation – Chili must be prepared fresh, if prepared the day before, it must be cooled safely and stored under refrigeration and then reheated to 170 degrees. Chili entered should not be prepared further than 1 day ahead.
• Type of Chili – Be creative! All styles of chili are welcome! Please only use safe-to-consume ingredients.
• Presentation – If you would like to garnish your chili with specific ingredients, ie: chopped green onions, cheese, sour cream or any additional condiments, please be sure to use freshly purchased items that have been safely stored prior to serving. If in doubt, all you need to bring is the freshly made chili.

Judging Criteria:

Entries will be evaluated on the following criteria:

• Taste – Overall balance and appealing flavor and seasonings.
• Texture – Do all ingredients and overall texture combine well and enjoyably.
• Consistency and Appearance – Visual appeal and balance of moisture.
• Presentation – Application of garnishes and toppings
• Creativity –  What sets your Chili apart from the rest?

All Chili Must Be Prepared In A Clean And Sanitary Environment And Stored Safely Until Submitted For Review!

PRIZES:

Awards will be given for the Top 3 Chilis and will include cookbooks, free cooking classes and gift cards! AND OF COURSE, bragging rights!

If you have any questions please reach out to Chef Oliver at [email protected]

Half the joy of a meal is sharing it with others; the other half is sharing the work of cooking together! Come meal prep with us in the Teaching Kitchen and explore delicious ways to easily create simple dishes that you can either set and forget or whip up in one pot. We will explore cooking a variety of ingredients and practice some easy prep to help when you just don’t feel like cooking but want to eat something tasty and nutritious.

Every week, we’ll make or prep a dish you can easily finish or warm at home in the oven, crock pot or Instant Pot, or freeze to finish another day from frozen. You always take home at least two servings just in time for dinner!

If you have any questions or want to make special dish requests, email Chef Oliver at [email protected]

Join us this Fall for an exploration of cuisines from around the world. Each week we will craft dishes in the kitchen from a sample of other countries, cultures, and culinary traditions, starting in Italy and ending in France. If the cost of airfare is keeping you stateside this year, don’t fret, join us in the kitchen as we taste the world. Each class, you will make and take home a meal of 2 or more servings.

Join us in the kitchen with Nutrition and Dietetic Educators for snacks, occasional hands-on making, or visual food demonstrations, and discussion on the nutrition behind eating for the management of health conditions. We will also discuss core food groups to learn more about why your trainer or doctor is always telling you to add more protein or fiber to your diet.

For information or questions about dietary restrictions message Chef Oliver at [email protected]

Is your culinary creative kid the next Junior Master Chef? This class is for them! Kid Chefs! Join us in the Teaching Kitchen as we learn the FUN-damentals of cooking through a variety of recipes including quick breads, seasonal snacks, meals and surprising flavors from around the world. 

For information or questions about dietary restrictions message Chef Oliver at [email protected]