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  "After a perfect meal we are more susceptible to the ecstasy of love than at any other time." — Dr. Hans Bazli

Morsels of Affection
Valentine’s Day is indeed for lovers. Especially food lovers. There is nothing more romantic than preparing an intimate meal for your partner. Or spending time together in the kitchen, reveling in succulent ingredients and creating something delicious. Enroll in a class with a friend or bring your honey and learn new skills — things are heating up in the kitchen in February.

Sweetest Way to Say "I Love You"
Give the perfect gift to your loved one on Valentine's Day — a Gift Certificate to Culinary School of the Rockies. CSR offers a wide range of classes where you roll up your sleeves, whip up dishes and share a meal and a glass of wine at the end of class.

Primo Pizza is a fantastic opportunity to master everyone’s true love for great handcrafted pizza. Our Pasta From Scratch class makes a great comforting gift for either men or women. Call today to purchase your perfect Valentine's Day gift!

Gift Certificates are available in any denomination or for specific classes, and are good for one year. Call us today at 303.494.7988 or 877.249.0305.

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February Favorites

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

Rustic Bread
Saturday & Sunday, February 23 & 24, 10:00 a.m. - 3:00 p.m.
Hands-On. Cost $245

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

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Recipe: Lemon Mousse With Red Currant Sauce
Pucker up with this light and smooth lemon mousse.

Serves 4-6

Ingredients:

5 eggs, separated
½ cup sugar
2 lemons, juiced and zested

Method:

  1. Ribbon the egg yolks with 4 Tbs. of the sugar.
  2. Add the lemon juice and zest.
  3. Put the mixture into a saucepan and cook over moderate heat, stirring constantly with a whisk, until the mixture comes to a simmer and has thickened. Remove from the heat and let cool.
  4. Beat the egg whites to soft peak stage. Add remaining sugar and beat to stiff peaks. Do not overbeat.
  5. Lighten the lemon mixture with ¼ of the whites. Gently fold the remaining whites into the mixture.
  6. Pour into bowl or individual serving dishes or glasses and refrigerate until ready to serve. This mousse is also very good served frozen, or with fresh fruit.

Red Currant Sauce:

  1. Heat 8 oz. currant jelly with 2 Tbs. water until well combined.
  2. Cool completely before serving with mousse.

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

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February 4 - 10, 2008
» Sweetest Way to Say "I Love You"
» February Favorites
» Recipe: Lemon Mousse With Red Currant Sauce

Mousse

 

Food Trivia
What upside-down apple tart was named for the French sisters who created the confection?

Answer: Tarte Tatin. This tart was created by two sisters who lived in the Loire Valley and earned their living making it. The tart is made by covering the bottom of a shallow pan with butter and sugar, then apples and a pastry crust. While baking, the sugar and butter create a delicious caramel that becomes the topping when the tart is inverted onto a serving plate.

 

 

 

Chef Track Starts Feb. 25
Double Your Skills Value
Part-time, fast, and affordable!

· Affordable at only $7,950
· Part-time, 15-week program
· Small class size
· Lifetime career services
· Work full time / study part time

Check out Chef Track »

 

 

 

Corporate Kitchen
Think Outside The Cubicle —
Schedule Your
Company Party Today!

Corporate Kitchen is the perfect company party alternative:

· Roll up your sleeves and cook with
  our professional chefs
· Savor a delicious meal with your
  co-workers and friends
· Fantastic assortment of menu
  options paired with wine

The no-hassle way to celebrate! Leave the details to us.

To book your Corporate Kitchen event call 303.494.7988.
 

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