Experience the Essence of the Rockies —
From Farm to Plate
Remember the last time you had a meal that was fantastically simple yet brimming with incredible taste? Rekindle that blissful food 'crush' and flirt with beautiful, earthy products and grains. Jump into the kitchen and learn to create high-quality, knock-your-socks-off dishes with the freshest Colorado ingredients.

This year, our goal at Culinary School of the Rockies is to purchase a minimum of 10% of our food products locally whenever possible, and to help re-build connections between farmers, food and plate.

Short videos about this course have been posted on YouTube. Please forward these links to anyone you think might be interested in knowing more about Colorado Farm to Table at CSR.

» Watch Chef Jason Aili express his enthusiasm towards using fresh, local products.
» More Farm to Table details are available in CSR's Newsroom.

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Pasta From Scratch
Saturday, February 9, 10:00 a.m. - 1:00 p.m.
Hands-On. Cost $95

Breakfast Pastries
Saturday & Sunday, February 9 & 10, 10:00 a.m. - 2:00 p.m.
Hands-On. Cost $225

Basic Cooking Techniques Vacation
Monday - Friday, February 11 - 15, 9:30 a.m. - 2:30 p.m.
Hands-On. Cost $645

Intermediate Cooking Techniques
Wednesdays, February 20 - March 19, 5:30 p.m. - 10:30 p.m.
Hands-On. Cost $645

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Serves 6

Ingredients:

3 Tbs. vegetable or olive oil
1 small onion
1 large garlic clove, chopped
3 Tbs. flour
2 tsp. cumin seeds, toasted and crushed
salt and pepper, to taste
8 cups chicken stock or veggie stock
1 cup roasted, peeled green chiles or 12 ounces canned green chiles (poblanos, Anaheim or an assortment of your favorite chiles)
3 tsp. oregano
4-6 ea. tomatoes
2 lbs. chicken; cooked, de-boned, and chopped in bite-sized pieces

Method:

1. Heat the oil in a soup pot over medium heat. Add the onions and garlic. Cover and cook over low heat with the lid on for about 10 minutes, to sweat the onions and garlic.
2. Turn the heat to medium and stir in the flour, cumin black pepper and cook until the flour has a nutty smell or until lightly browned.
3. Remove from the heat and slowly add in the stock, stirring occasionally to prevent lumps.
4. Add the remaining ingredients except for the chicken.
5. Bring to a boil and turn to a simmer and cook for 30-45 minutes on low heat.
6. Add the chopped chicken and cook until the chicken is warmed thoroughly. Balance the seasonings. If the soup becomes too thick, thin with additional stock.

Variation:
Stir in ½ cup, (2 ounces) sharp cheddar cheese cut into ¼ inch pieces into flour along with sugar, baking powder, and salt. Increase baking time to 18 minutes.

We post new recipes on our website every week.
For more recipes, visit the recipe section of our website!

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