Turkey With All The Trimmings
Remarkable how such a simple phrase can evoke an image of festive foods gracing a table surrounded with loved ones and friends. Dishes that put the biggest smiles on guests' faces are often recipes handed down from the family kitchen for generations. This Thanksgiving, CSR's owner and director, Joan Brett, is sharing her classic holiday favorites. Prepare your meal entirely from these recipes, or choose individual dishes to weave into your own personalized feast.

Download the PDF file: Thanksgiving menu & recipes »

Latkes & Beyond
Menu: Traditional Potato Latkes with Scallion Sour Cream, Sephardic Roasted Chicken with Dried Fruit and Almonds, Fresh Warm Berry Applesauce, and Grandma's Rugelach.
Instructor: Joan Brett, CSR Owner & Director
Monday, November 26, 5:00 - 9:00 p.m.
Hands-On. Cost $95

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You're invited to check out our school and wonderful winter schedule:

• Learn about our fantastic hands-on classes
• Meet our dynamic chef instructors and staff
• Observe quick and impressive cooking demonstrations
• Taste complimentary holiday cookies and beverages
• Take advantage of our Open House discounts and enroll in winter classes
• Pre-registration is requested

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Please call us at 303.494.7988 or 877.249.0305 to purchase your gift certificate today!

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Ingredients:

3 eggs, slightly beaten
1 cup light or dark corn syrup, or combination
1 cup sugar
2 tablespoons melted butter
1 teaspoon vanilla
1½ cup pecans, coarsely chopped
1 pie crust

Method:

1. Combine first five ingredients, mixing well.
2. Stir in pecans and pour into pie crust.
3. Bake at 350° for 50–55 minutes. (At high altitude, bake at 375°.)
   Pie is done when knife inserted in center comes out clean.

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

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