16 New Culinary Students Start A Learning Adventure
Monday morning, 8am: 16 bright-eyed culinary students filed into the lecture room. They each timidly found a seat and unpacked their shiny new equipment and books for the first day of class. They listened as Chef Adam went over the policies and procedures at CSR. They introduced themselves one-by-one and listened to their classmates stories and they started to connect. No doubt they chomped at the bit to get their feet into the kitchen and start cooking. One the second day of class, they would all have their first chance. They prepared a basic sautéed chicken breast and rice. The excitement rolled over each of their faces, everyone thrilled to make their first cuts with their new knives and use their new measuring cups. At last, lunch time rolled around and they set their first table to share their first meal together. They critiqued their food and ate with pleasure and pride. The chicken will continue this week; made in all different styles and with different techniques. Soon, everything will continue to improve – their flavors, profiles and palates. Keep reading for more stories and anecdotes from our Culinary Arts class as they kick their culinary education into a higher gear over the next few months.
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Hunters in Urban America Takes Center Stage for Foodies
While most of us are doing our part to try and support local farmers, a new trend is now emerging in American food culture: hunting for your own food. While some may not call this a “new trend” hunting your own meat is definitely gaining mass popularity in cities across the nation. “Novice urban hunters are forming classes and clubs to learn skills that a few generations ago were often passed down from parent to child,” writes Sean Patrick Farrell of the New York Times in his recent article entitled, “The Urban Deer Slayer.” “There’s nothing more organic and free range than meat you hunt for yourself and your family,” says Anthony Licata, editor of Field & Stream Magazine.
CSR is raising a new breed of chefs with a similar mentality, one that encourages using local, sustainable, and humanely harvested food. We are committed to using ingredients that are farm fresh, giving our professional students the opportunity to witness firsthand, harvesting an animal. Check out our Culinary Arts Farm to Table Program.
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9 Days and Counting: The Harvest Dinner is Almost Here!
We’ve been anticipating the Harvest Dinner and were so excited to see the students working on their test menu. Here’s a sneak peak of the Culinary Arts students testing their original recipes for the event. The students tested recipes from Sweet Potato Gnocchi with Chorizo to Carrot Empanadas to Pan Fried Pork Belly with Brussels Sprouts. Stay tuned to our blog for more updates on what the winning dishes are, the final menu for the Harvest Dinner, and pictures of dishes and the event!
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Beer&Nosh Features CSR Students at Farm to Table Pavilion
Culinary Arts Student, Samantha Masur at the GABF
Don’t miss this beautifully written post from Beer&Nosh – They blogged about the Farm to Table Pavilion at the Great American Beer Festival and what an amazing job our Culinary Arts students did there. Their top food picks for the night? The Corn Soup and Braised Pork Cheeks. Thanks for blogging about CSR, Beer&Nosh; Great pictures and stories from an incredible evening with you! Read full article with pictures.
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Great American Beer Festival Farm to Table Pavilion
Great American Beer Festival
Great American Beer Festival Farm to Table (click to watch video)
Watch current Culinary Arts Farm to Table student Kade Ferachi talk with Examiner.com about the Farm to Table Pavilion and all the delicious food he prepared.
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The Farm-to-Table Externship Has Arrived
Culinary Arts students began their 5-week, Farm to Table Externship on Monday. Starting at Oxford Gardens and Abbondanza Farm in Boulder County, our 13 students have begun their journey by working side-by-side with Farmers, picking produce, and weeding and tilling the soil. They will participate in harvesting and helping to get ready for the Farmers’ Markets this weekend. Next week, the students are heading out to the Western Slope of Colorado, where they will be working on local farms, a winery, brewery, and ranch for 10 days. The Western Slope activities culminate in a Celebration Dinner at Zephyros Farm. The dinner will showcase the students harvesting and culinary skills and feature local and organic produce, meats, wines and beers. You can purchase tickets here. Stay tuned to the Culinary Blog for more pictures, updates and information about the Farm-to-Table Externship, including restaurant stages.
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Culinary Arts Farm-to-Table Grads Open New Restaurant in Ft. Collins
Cathy Wearp & Sylvia McGrath In The Kitchen at Cilantro
Sylvia McGrath and Cathy Wearp, two graduates from our first Culinary Arts Farm-to-Table Program, just opened their first restaurant called Cilantro. Located in Ft. Collins, Cilantro features fresh southwestern-style dishes using ingredients and from local farms. Cathy and Sylvia can be found in the kitchen roasting peppers for their house made salsas or grilling up some of their famous fish tacos, which Director of Admissions, Dorian, whose son said “made him dance” they were so tasty! Don’t miss a farm-fresh, delicious experience at Cilantro. CSR is so proud of Cathy and Sylvia and wish them luck on their new culinary adventures
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CSR Grad Rob Nelson Recognized for Sustainable Cooking
This morning, CSR read all about Chef Rob Nelson, (Culinary Arts January 2008). Rob is featured on NWAnews.com for his farm-to-table practices at the River Grille in Bentonville, Arkansas, where he is the Head Chef. He is bringing together the world of farmers and chefs in his community and beginning a new Farm-to-Table series of dinners at the restaurant. “I went to the Culinary School of the Rockies in Boulder, Colo., and the local food scene around there is phenomenal,” Nelson said. CSR instills an awareness and appreciation for using local, sustainable and artisan produced ingredients. Rob is one of many graduates from our programs who are helping to change the American food culture and making a local impact on food and farming businesses.
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Getting Ready For Another Dinner On The Farm
2008 Farm Dinner
Culinary Arts Farm to Table Program begins in a mere few weeks. CSR is getting the professional kitchen ready (semi-annual spring cleaning!) and our partner farms on the Western Slope of Colorado are eagerly anticipating our return. One in particular, Zephyros Farm and Garden in Paonia, can’t wait to have our Culinary Arts students back. September 15th, CSR and Zephyros Farm and Garden will host our second annual Farm Dinner. The Culinary Arts students will create a fantastic meal on the farm with produce and proteins harvested directly from the land. The dinner is a celebration of life on the farm, featuring the bounty of ingredients that are plentiful and sustainable. “It was the most amazing meal we had to date and we can not wait to do it all over again,” says Don Lareau, owner of Zephyros Farm and Garden. The public is welcome and invited to attend the dinner. Purchase tickets here http://www.zephyrosfarmandgarden.com/content/774
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Farm to Table Externship – A Night of Black Welsh Sheep
By Joan Brett, Director
Yvon Gross
Last night we had leg of Black Welsh sheep (mutton essentially) done 2 ways (on the grill and roasted and stuffed with chanterelles. Unbelievably tender, flavorful and succulent. We had the best cornbread I’ve ever tasted, stuffed summer squash, greens with bacon, spaetzle and poached pear topped with chocolate sauce, and a spiced peppery sauce. Dava Parr, who owns the company Fresh and Wyld, joined us for dinner. She is a former chef who delivers produce to restaurateurs in Aspen, Carbondale, Telluride, Crested Butte etc.
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