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5/11/20 MCC COVID-19 Response Update
To help keep our community healthy and to comply with Virginia Governor Northam’s executive orders to help prevent the spread of COVID-19, the MCC Governing Board, in cooperation with MCC staff recommendations, has decided to cancel many of the center’s summer programs and events, including McLean Day and the July 4th Fireworks Celebration at Langley High School.
 
We are canceling our full-day summer camps, including Camp McLean and The Old Firehouse Summer Camp Trips and we are providing full refunds. Without the ability to hire staff, prepare activities and meet licensing requirements, we are unable to offer these programs. We have chosen to announce this decision now to allow our patrons and their families the opportunity to make alternative summer plans.
 
Depending on the health of our community, we may be able to offer a limited number of special activities in late summer. We will be offering, at no-cost, two- or three-day virtual activities during the time when we would have been holding camps. We will send you an update on our summer programs and offerings as soon as we have details and information available. Also, residents can look for updates on our website and social media platforms.
 
Thank you for your support and understanding as we all adjust and work to care for the greater community.  


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Calendar

Techniques of French Cuisine - Teen

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) 

 

13-17 years

5 lessons @ 3 hrs, $390/$325 MCC district residents.
1351.119        M-F, 7/8-7/12          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.
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