We don’t normally tout summer camps – partly because there are a million of them and partly because the very words “summer camp” remind us of that Martha Stewart column about her daughter Alexis, then six and off to sleep-away camp for the entire summer. The little girl was so homesick she wrote home every day … and Martha corrected the spelling and sent the letters back. Ahem. What is it with East Coasters and 8-week summer camps, anyway?

But Karen Rogers’ “Culinary Kids” is very, very cool, and it comes with a side of lemony, garlicky hummus. (Plus, the recipe.) So we’re making an exception. This UC Berkeley junior and her chef buddies from Chez Panisse, Caffe Venezia and other chic Bay Area eateries launched the day camp in Berkeley last summer and it sold out instantly. So Karen added more dates. Whoosh. Now Karen’s doing it again, so here’s the 2008 scoop – before it sells out. Plus, did we mention a recipe?

RECIPE: La Mediterranee Hummus
Makes about 2 cups
1 12-ounce can garbanzo beans, drained
1/4 cup (or less) garbanzo juice or water
2 cloves garlic
2 teaspoons canola oil
3 teaspoons tahini (sesame paste)
1/4 teaspoon salt
1/4 teaspoon (or less) ground cumin
Pepper to taste
2 teaspoons lemon juice
Blend all ingredients until creamy. Serve with pita bread.
(Recipes from Levon Der Bedrossian and Garbis Bagdasarian from La Mediterranee.)

CULINARY KIDS 2008
A culinary day camp for kids, ages 8-13, featuring chefs, cooks and staff from Chez Panisse, Slanted Door, Lagosia, Caffe Venezia, Spenger’s, La Mediterranee, Bistro Liaison; plus a field trip to the Scharffen Berger chocolate factory. There are two sessions, July 7-19 and July 21-Aug. 2, both in Berkeley. The camp costs $425, and scholarships are available for families with financial need. Questions? Contact Karen Rogers at 406-270-9819 or visit CulinaryKids.org.