By Carrie Wunsch, CBM (CSR Chief BlogMeister)
Fresh fruit is starting to make its way to the farmers market and it was fully taken advantage of in Friday’s Crisps, Cobblers and Crumbles cooking class. Spring berry crumble and cherry praline cobbler were just a few of the delicious desserts made in the class.
By Carrie Wunsch, CBM (CSR Chief BlogMeister)
I am not going to lie – traveling with me is not ideal. While most people purchase guide books to help plan their vacations, making sure to mark all the historical landmarks and bizarre wonders to stop at along the way, I only need one travel companion (besides my husband) and that is my Zagat’s.
What can we say? Never a dull moment around the offices of the Culinary School of the Rockies. Many people think that we get to taste all kinds of different dishes and food combinations. And it’s true. Wednesday was the much anticipated Bacon Cupcake Day.
By Carrie Wunsch, CBM (CSR Chief BlogMeister)
It is the middle of summer and I had yet to indulge my inner hostess so I decided it was time to host a summer dinner party. First on the list was planning the menu. I decided to take advantage of our wonderful local farmers market and base my menu around what is currently in season. The menu: Fava Bean Puree with oil-cured olives, French feta, and garlic toast; Salad with avocado, beets, crème fraiche and lime; Saffron Chicken with Parmesan pudding, spring onions and sugar snap peas and Tarte au fromage with lemon cream and blueberry compote.
By Sharon Halkovics, Director of Home Cook & Corporate Kitchen
Looking for a quick, satisfying meal on a hot summer day, I turned to my pantry and refrigerator hoping to avoid a trip to the store. My farmers’ market shopping day is Wednesday (versus Saturday – less crowded) so I had a quarter-bunch of kale and some herbs left by Sunday, but also plenty of staple items adorning my small but savvy pantry. I snapped up a recipe from a magazine a co-worker had purchased (Sunset Fast & Fresh) and found it was a perfect time to prepare a summer Thai red curry fish dish.
For some people, the kitchen is foreign territory, for others it’s a place of comfort — but when co-workers gather for Corporate Kitchen cooking retreats, it doesn’t really matter. For a handful of hours the most important task for participants is to savor the flavors of freshly prepared, handmade food and enjoy the camaraderie that comes along with creating and sharing a meal together.
CSR Corporate Kitchen is featured in Go Out and Play: Company retreats can help you attract, keep and inspire productive teams article on Entrepreneur.com.
We all love to go out for great sushi but wouldn’t it be nice to be able to make it at home. CSR offers a terrific sushi making class where you learn the tricks to the perfect sushi rice, spicy tuna rolls and more.
Chef Curtis Gardner guides you through the art of making sushi, in a fun and relaxed environment. Our next sushi class on August 11 is very popular and filled up quickly, but please contact us if you would like to be notified when another sushi class is added to the calendar. You are welcome to email your contact information to carrie@culinaryschoolrockies.com.
