Young Chefs (Upper Grades)

Grades: 6th - 8th 

Time: 4:30 pm - 6:00 pm

Location: Blue Oak School (1436 Polk St, Napa CA 94559)

Date: Mondays - 9/8, 9/15, 9/22, 9/29, 10/6, 10/20, 11/3, 11/17

Description: The Advance Chef class on Mondays from 4:30 to 6:00 is a hands-on, skills-based program designed for serious young cooks who are ready to grow their kitchen confidence.

Each Monday afternoon, students will work alongside Chef Patrick Merkley in the Blue Oak Kitchen to prepare a complete dinner for four. By the end of each class, they’ll bring home a freshly prepared meal—ready to serve your family that evening.

Week 1 – Italian Comfort: Spaghetti Night

Meal: Spaghetti Marinara, Garlic Bread, Simple Salad

Skills: Knife safety, sautéing, basic sauce building, vinaigrette emulsion

Instructor Prep
 Pre-boil pasta for cooling & portioning
 Dice onions, carrots, celery for students to finish mirepoix
 Preheat oven for garlic bread at 375°F
Shopping List
 Spaghetti pasta: 3 lbs
 Canned crushed tomatoes: 6 x 28 oz
 Garlic: 2 bulbs
 Fresh basil: 2 bunches
 Onion: 4 large
 Olive oil: 1 liter
 Baguettes: 4
 Butter: 2 lbs
 Romaine: 4 heads
 Carrots: 2 lbs
 Lemon: 6
 Salt, pepper, vinegar
Student Recipe Card
 Spaghetti Marinara
 - 12 oz spaghetti
 - 1 tbsp olive oil
 - ½ diced onion
 - 2 cloves garlic, minced
 - 1 can crushed tomatoes (28 oz)
 - Salt, pepper, fresh basil
 Garlic Bread
 - 1 baguette, split
 - 2 tbsp softened butter
 - 1 clove minced garlic
 - Chopped parsley
 Salad
 - Romaine, shredded carrot
 - Lemon vinaigrette (olive oil + lemon + vinegar)

Week 2 – Stir-Fry & Rice Bowls

Meal: Hong Kong Style Noodles with Chicken, Tofu and Vegetables

Skills: Stir-fry sequencing, Noodles, knife technique

Instructor Prep
 Press tofu, slice chicken into strips
 Pre-cut carrots and bell peppers for students to julienne
 Soften and Sautee Noodles
Shopping List
 Chicken breast: 4 lbs OR tofu: 2 blocks
 Bell peppers: 6
 Broccoli crowns: 3
 Carrots: 2 lbs
 Garlic, ginger
 Soy sauce: 1 qt
 Sesame oil: 250 mL
 Hong Style Noodles
 Green onions: 2 bunches
Student Recipe Card
 Stir-Fry
 - 1 lb chicken or tofu
 - 1 cup broccoli
 - 1 bell pepper
 - 1 carrot
 - 1 tbsp soy sauce
 - 1 tsp ginger
 - 1 clove garlic
 - 1 tsp sesame oil
 Noodles
 - 4 Cups Noodles
 - 3 cups water
 - Pinch of salt

Week 3 – Soup & Sandwich

Meal: Rustic Tomato Soup, Turkey & Avocado Lavash Wrap

Skills: Blending soups, pan-toasting, slaw prep

Instructor Prep
 Roast tomatoes/onions before class
 Portion butter and cheese
 Set up blenders or immersion blenders
Shopping List
 Tomatoes: 6 lbs
 Onion: 2
 Garlic: 2 heads
 Vegetable broth: 1 gallon
 Cheddar cheese: 3 lbs
 Lavash Bread
 Butter: 2 lbs
 Carrots: 2 lbs
 Apple cider vinegar, sugar
Student Recipe Card
 Tomato Soup
 - 2 lbs tomatoes
 - 1 onion
 - 2 cloves garlic
 - 2 cups broth
 - Salt, pepper, olive oil
 Lavash Wrap
 Lavash Bread
 1.5 cups shredded cheddar
 Avocado
 2 tbsp butter
 Lettuce

Week 4 – Sheet Pan Dinner

Meal: Herb Roasted Chicken, Smashed Potatoes, Greens

Skills: Roasting, seasoning, timing

Instructor Prep

 Marinate chicken in advance
 Pre-trim beans and potatoes
Shopping List
 Chicken thighs: 5 lbs
 Yukon gold potatoes: 4 lbs
 Green beans: 3 lbs
 Fresh rosemary, thyme
 Garlic: 1 bulb
 Olive oil, salt, pepper
Student Recipe Card
 Chicken
 - 4 thighs
 - 1 tbsp oil
 - Herbs, garlic, lemon
 Veggies
 - 2 cups green beans
 - 1.5 lbs potatoes
 - Oil + seasoning mix

Week 5 – Taco Night

Meal: Chicken or Veggie Tacos, Pico de Gallo, Cilantro Rice

Skills: Seasoning, chopping, pan-searing

Instructor Prep
 Cook rice in advance
 Chop onions and tomatoes
 Portion taco fillings
Shopping List
 Corn tortillas: 20
 Chicken breast: 3 lbs
 Cumin, chili powder
 Tomatoes: 6
 Onion: 2
 Lime: 6
 Cilantro: 2 bunches
 Jasmine rice: 3 lbs
Student Recipe Card
 Tacos
 - 8 tortillas
 - 1 lb cooked chicken
 - ½ onion, chopped
 - Lime juice
 - Cumin/chili powder
 Pico de Gallo
 - 2 tomatoes
 - ½ onion
 - Cilantro
 - Lime juice
 - Salt
 Rice
 - 1.5 cups cooked rice
 - Lime juice + cilantro

Week 6 – Hand Pies

Meal: Savory Hand Pies, Salad with Buttermilk Dressing

Skills: Dough handling, sealing, oven work

Instructor Prep
 Make pastry dough
 Prep fillings (chicken, potatoes, cheese)
 Preheat ovens
Shopping List
 Pastry dough: 3 lbs
 Cooked chicken or veggies: 3 lbs
 Cheese: 2 lbs
 Egg wash: 8 eggs
 Mixed salad greens
 Buttermilk, herbs
Student Recipe Card
 Hand Pies
 - 1.5 cups filling
 - 1 cup cheese
 - 1 pie crust = 2 pies
 - Egg wash
 Salad
 - Mixed greens
 - Buttermilk dressing (buttermilk + mayo + herbs)

Week 7 – Brinner (Breakfast for Dinner)

Meal: Frittata, Roasted Veg, Muffins

Skills: Baking, egg technique, oven timing

Instructor Prep
 Pre-roast vegetables
 Pre-mix muffin dry ingredients
Shopping List
 Eggs: 2 dozen
 Milk: 1 quart
 Cheese: 2 lbs
 Vegetables (zucchini, peppers): 3 lbs
 Muffin mix ingredients
 Blueberries or bananas
Student Recipe Card
 Frittata
 - 8 eggs
 - ½ cup milk
 - 1 cup cheese
 - 2 cups veggies
 Muffins
 - 2 cups flour
 - 2 tsp baking powder
 - ¼ cup sugar
 - 1 cup fruit
 - 1 egg, ½ cup milk

Week 8 – Build Your Own Bowls

Meal: Grain Bowls with Toppings, Lemonade or Fruit Skewers

Skills: Grain cooking, garnish, plating

Instructor Prep
 Cook grains
 Set up toppings bar (veg, beans, sauces)
 Prepare lemonade base
Shopping List
 Brown rice, farro, couscous
 Chickpeas, black beans
 Roasted veg: sweet potato, corn, kale
 Yogurt sauce / tahini
 Lemons, strawberries, mint
Student Recipe Card
 Bowls
 - 2 cups cooked grain
 - 2 cups toppings
 - ½ cup sauce
 Lemonade
 - Juice of 6 lemons
 - ½ cup sugar
 - 4 cups water