Culinary School of the Rockies Events
2010 Great American Beer Festival — Farm to Table Pavilion
September 16 and 17, 2010
Chefs and students from Culinary School of the Rockies, local Colorado farmers, and small independent brewers participated in this intimate and interactive setting located in a private space at the back of the festival hall. Attendees sampled craft beers paired with ingredients sourced from local farms and ranches, and cooked by CSR students.
This experiential Farm to Table Pavilion was set up for meaningful discussions with farmers, chefs and brewers who share similar philosophies about choosing specific ingredients to enhance their products.
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High Tea at CSR
September 30, 2010, 2:30 PM
Join us in the time-honored tradition of High Tea. The festive afternoon begins with an elegant presentation of finger sandwiches, pastries and other sweets on a three-tier tray brought to your table by Pastry Track students. Enjoy all of the tasty treats while sipping on wide variety of teas and sparkling wine. This event proudly highlights the talents and creativity of our professional Pastry Track students.
Sample Menu:
Watercress and Arugula Cream Cheese Sandwiches; Brie En Croute with Hot Pepper Jelly; Fruit Tartlets; Cream Puffs; Scones; French Macaroons.
Register to attend High Tea at CSR
For group reservations please call (303) 494-7988.
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Harvest Dinner
November 11 and 12, 2010, 6:30 PM
CSR proudly highlights the talents and creativity of our Culinary Arts students during a two-night public dining event when our kitchen is magically transformed into an elegant restaurant setting. Savor an unforgettable, five-course seasonal meal created, tested, prepared, and served by our professional students. Each course is paired with carefully selected wines. Bring your friends, or come yourself and mingle with other foodies. Reserve your seats today for this magnificent experience!
Sample Menu:
Ale Brined Pork Belly with Whipped Polenta, Arugula, Apple Cider Reduction; Hand Cut Pappardelle with Confit of Chanterelles, Pecorino Cheese; Sherry Braised Chick Peas with Red and White Oven Roasted Onions, Garlic Thyme Broth; Deconstructed Pot Pie of Rabbit, Sunchoke Puree, Tomato Tuile; Apple Cranberry Brioche Bread Pudding with Leopold Brothers Bourbon Caramel.
Register to attend the Harvest Dinner
For group reservations please call (303) 494-7988.
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The Dining Room — Our Student-Run Restaurant
December 1, 2010, 6:30 PM
The Dining Room is a student-run restaurant similar to a casual bistro. It is a great opportunity for our students to spotlight their talents. The menu features fresh, local and seasonal ingredients.
Sample Menu:
Twice Baked Potato with Seared Duck Breast and Wild Mushrooms; Corn Velouté with Grilled Shrimp; Roasted Rack of Lamb with Mint Pesto, Roasted Red Potatoes and Marinated Artichoke Salad; Grilled Chocolate Sandwiches with Bourbon Caramel and Brûléed Bananas.
Register to attend The Dining Room
For group reservations please call (303) 494-7988.
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Bake Sale
Next Dates TBA CSR Pastry Arts students create a wide assortment of delicious pastries for sale. Sample items:
- Farm Fresh Peach Pie
- Old-Fashioned Chocolate Cake by the slice
- Strawberry Layer Cake by the slice
- Apricot Frangipane Turnovers
- Cupcakes and Cookies
- Fruit Tarts
- Baguettes and Challah Bread
- Quiches
- Gluten-Free Items
At CSR in South Boulder. All proceeds benefit CSR's Scholarship Fund.
Call for details (303) 494-7988.
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