• Kids Camp

    AROUND THE WORLD (SOUTH AMERICA) SUMMER CAMP – 8/3-8/7 (ages 8 – 14)

    Hudson Table Princeton

    Monday, August 3, 2026

    10:00 AM - 3:00 PM

    ages 8-14drop offSummer Camp

    Overview :

    Pack your bags and grab an apron! In this hands-on culinary camp, young chefs will travel around South America—one country at a time—through food. Each day, campers will explore the flavors, ingredients, and cooking techniques of a different South American country while cooking snacks, a full lunch, and dessert from scratch in a professional kitchen.

    Throughout the week, kids will build real culinary skills like knife safety, protein handling, dough mixing, pan cooking, seasoning, and plating. Menus may include dishes like Peruvian chicken stews, Brazilian comfort foods, Argentine empanadas, Colombian arepas, and Chilean casseroles, along with classic desserts from each region. Every dish is prepared hands-on—campers cook what they eat! While spending most of the day hands-on in the kitchen, we’ll balance cooking time with breaks outside for snacks and lunch to keep everyone energized.

    This camp is perfect for kids who love to cook, try new foods, and explore the world through flavor. By the end of the week, campers will leave more confident in the kitchen, excited about global cuisine, and inspired to keep cooking at home.

    This class runs daily from August 3rd-7th 10am-3pm daily, with flexible drop-off and pick-up available from 9:45–3:15 PM.

    *Need your kids to stay until 4:15pm?  Add an extended day onto your camp week below*

    All food is included. Camps are nut-free. **If you're signing up more than one child, please sign them up separately. You may sign up for multiple weeks for the same child at one time** Any questions, please email [email protected] Camp purchases are non-refundable. You may be able to switch weeks, pending availability, until June 1st. Once purchased, the spot is only transferrable for a credit.

    • Monday: Peru:
    • Chicken Anticucho Skewers (vegetarian swap: seitan)
    • Ají de Gallina (Peruvian Creamy Chicken Stew) (vegetarian swap: tofu)
    • Peruvian Quinoa Salad (tomato, cucumber, herbs)
    • Roasted Sweet Potatoes with Aji Amarillo–Style Sauce
    • Toasted Corn (Cancha)
    • Alfajores with Dulce de Leche
    • Tuesday: Brazil:
    • Pão de Queijo (Cheese Bread)
    • Cheese-Filled Tapioca Crepes
    • Brazilian Feijoada (Black Bean Stew with Sausage)
    • Garlic Rice
    • Shredded Cabbage, Carrot & Lime Slaw
    • Brigadeiros (Chocolate Truffles)
    • Wednesday: Argentina:
    • Mini Beef Empanadas & Chimichurri Sauce (vegetarian sub: black beans)
    • Strogonoff Brasileiro (Chicken in Creamy Tomato Sauce) (vegetarian sub: cauliflower)
    • Roasted Potatoes & Peppers (Asado-Style)
    • Churros with Warm Chocolate Sauce
    • Thursday: Colombia:
    • Mini Cheese Arepas
    • Chicken-Stuffed Arepas
    • Colombian Rice with Vegetables
    • Simple Avocado & Tomato Salad
    • Sweet Plantains
    • Coconut Rice Pudding
    • Friday: Chile
    • Pebre with Grilled Bread & Sausage Bites
    • Chilean Pastel de Choclo (Beef & Corn Casserole) (vegetarian sub: lentils)
    • Chilean Sopaipillas with Pumpkin
    • Pan-Seared Zucchini or Squash
    • Tres Leches–Style Vanilla Cake Cups
    • **Menu subject to change**

    Hudson Table Staff
    The details
  • Kids Camp

    AROUND THE WORLD (MIDDLE EAST & AFRICA) SUMMER CAMP – 8/10-8/14 (ages 8 – 14)

    Hudson Table Princeton

    Monday, August 10, 2026

    10:00 AM - 3:00 PM

    ages 8-14drop offSummer Camp

    Overview :

    Pack your bags and grab an apron! In this hands-on culinary camp, young chefs will travel around the Middle East & Africa —one country at a time—through food. Each day, campers will explore the flavors, ingredients, and cooking techniques of a different country while cooking snacks, a full lunch, and dessert from scratch in a professional kitchen.

    Throughout the week, kids will build real culinary skills like knife safety, protein handling, dough mixing, pan cooking, seasoning, and plating.  Every dish is prepared hands-on—campers cook what they eat! While spending most of the day hands-on in the kitchen, we’ll balance cooking time with breaks outside for snacks and lunch to keep everyone energized.

    This camp is perfect for kids who love to cook, try new foods, and explore the world through flavor. By the end of the week, campers will leave more confident in the kitchen, excited about global cuisine, and inspired to keep cooking at home.

    This class runs daily from August 10th-14th 10am-3pm daily, with flexible drop-off and pick-up available from 9:45–3:15 PM.

    *Need your kids to stay until 4:15pm?  Add an extended day onto your camp week below*

    All food is included. Camps are nut-free. **If you're signing up more than one child, please sign them up separately. You may sign up for multiple weeks for the same child at one time** Any questions, please email [email protected] Camp purchases are non-refundable. You may be able to switch weeks, pending availability, until June 1st. Once purchased, the spot is only transferrable for a credit.

    • Monday: Lebanon
    • Cucumber & tomato mezze cups with lemon yogurt dip
    • Chicken shawarma (vegetarian option: spiced mushrooms)
    • Turmeric rice
    • Chopped fattoush salad
    • Garlic yogurt sauce
    • Honey-orange semolina cake
    • Tuesday: Morocco
    • Savory herb flatbreads with whipped feta
    • Chicken & vegetable tagine (no nuts) (vegetarian sub: tofu)
    • Steamed couscous with raisins
    • Carrot & citrus salad
    • Orange cinnamon sugar cookies
    • Wednesday: Turkey
    • Simit-style sesame bread twists
    • Chicken köfte (pan-seared Turkish meatballs)
    • (Vegetarian option: lentil & herb köfte)
    • Turkish pilaf with rice and orzo
    • Shepherd’s salad (cucumber, tomato, red onion, parsley)
    • Cacık (garlic yogurt & cucumber sauce)
    • Sütlaç (Turkish baked rice pudding, cinnamon on top)
    • Thursday: Israel
    • Baked za’atar pita chips with labneh
    • Falafel
    • Red cabbage salad
    • Homemade hummus
    • Soft pita bread
    • Chocolate rugelach
    • Friday: Egypt
    • Savory cheese & herb hand pies
    • Koshari (rice, lentils, pasta, tomato sauce)
    • Spiced baked chicken skewers (vegetarian sub: tempeh)
    • Cucumber yogurt salad
    • Zalabia (Egyptian donuts)
    • **Menu subject to change**

    Hudson Table Staff
    The details
  • Kids Camp

    PLANT POWERED CHEFS SUMMER CAMP – 8/17-8/21 (ages 8 – 14)

    Hudson Table Princeton

    Monday, August 17, 2026

    10:00 AM - 3:00 PM

    ages 8-14drop offSummer Camp

    Overview :

    Calling all young chefs! In this hands-on vegetarian cooking camp, kids ages 8–14 will spend the week exploring fresh ingredients, bold flavors, and creative plant-based dishes. Each day, campers will sharpen essential kitchen skills—like knife work, sautéing, seasoning, and plating—while preparing a delicious vegetarian snack and a complete lunch from scratch.

    Throughout the week, chefs will learn how to build balanced meals, work with seasonal produce, and turn vegetables into exciting, crave-worthy dishes. By the end of the week, campers will walk away more confident in the kitchen, inspired to cook at home, and excited about the endless possibilities of vegetarian cooking. All recipes are nut-free.

    This class runs daily from August 17th-21st 10am-3pm daily, with flexible drop-off and pick-up available from 9:45–3:15 PM.

    *Need your kids to stay until 4:15pm?  Add an extended day onto your camp week below*

    All food is included. Camps are nut-free. **If you're signing up more than one child, please sign them up separately. You may sign up for multiple weeks for the same child at one time** Any questions, please email [email protected] Camp purchases are non-refundable. You may be able to switch weeks, pending availability, until June 1st. Once purchased, the spot is only transferrable for a credit.

    • Monday:
    • Crudités with roasted red pepper hummus
    • Creamy tomato soup
    • Stovetop mac & cheese with roasted mushrooms
    • Crispy cauliflower “buffalo” wings with ranch dip
    • Shaved Brussels sprout salad with apple & vinaigrette
    • Brown butter chocolate chip cookies
    • Tuesday:
    • Scallion pancakes with dipping sauce
    • Vegetable dumplings
    • Fried rice with ginger, garlic & vegetables
    • Bao buns with hoisin-glazed vegetables
    • Quick pickled cucumber & carrot salad
    • Matcha sponge cake with whipped cream
    • Wednesday:
    • Bruschetta trio (tomato basil, white bean, ricotta/lemon/honey)
    • Handmade pasta (tagliatelle or cavatelli)
    • Slow-simmered marinara & creamy Alfredo
    • Eggplant rollatini (breaded & baked)
    • Broccoli with lemon and parmesan
    • Mini tiramisu cups
    • Thursday:
    • Elote-style corn cups
    • Handmade corn tortillas
    • Jackfruit al pastor & Baja style cauliflower tacos
    • Black beans from scratch
    • Cilantro-lime rice
    • Fresh guacamole
    • Churros with cinnamon sugar & chocolate ganache
    • Friday:
    • Savory galettes (caramelized onion & cheese)
    • Falafel (soaked chickpeas, fried or baked)
    • Homemade pita bread
    • Tzatziki & tahini sauces
    • Greek village salad
    • Lemon roasted potatoes
    • Olive oil orange cake with citrus glaze
    • **Menu subject to change**

    Hudson Table Staff
    The details

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