Dishing Up New Classes
Cupcakes are the rage and we're not about to miss out. We're excited to offer our sure-to-be-popular Cupcake Bash class. We are also proud to introduce a few new daytime Home Cook classes that run during weekdays, and an evening workshop covering BBQ Basics with all the sides. Call today and register for a spot before they're snagged up like a fresh batch of frosted cupcakes.

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If you're a passionate baker who dreams of creating irresistible desserts, CSR has the course that will sweeten your skills. Pastry Skills is a non-professional course created for bakers who fantasize about becoming a small pastry entrepreneur, or simply dream of making mouth-watering chocolate truffles, flakey croissants and light and fluffy cakes for holidays, showers, and a variety of celebrations. Register today and receive a copy of Le Cordon Bleu Dessert Techniques by Laurent Duchene & Bridget Jones.

Mondays & Tuesday 10 a.m. - 3 p.m.
March 17 - April 15, 5-weeks/10 sessions total
Cost $1,185 Only 4 spaces left!
Learn more about Pastry Skills »

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Do-Ahead Dinners — Daytime Class
Thursday, April 2, 10:00 a.m. - 1:00 p.m.
Hands-On. Cost $65

BBQ Basics
Monday, April 7, 5:30 - 10:30 p.m.
Hands-On. Cost $95

Cupcake Bash — Daytime Class
Wednesday, April 9, 10:30 a.m. - 2:00 p.m.
Hands-On. Cost $65

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Come meet our staff and instructors and take a look at our fresh class offerings.

You're invited to check out our school and fabulous spring schedule:

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

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Thai One On — Just Added
Friday, March 28, 5:30 - 9:00 p.m.
Hands-On. Cost $95

Caribbean Flavors
Monday, March 31, 5:30 - 9:00 p.m.
Hands-On. Cost $95

Chinese Take-Out Favorites — New Class
Thursday, April 3, 5:30 - 9:00 p.m.
Hands-On. Cost $95

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Ingredients:

12 tablespoons (1½ sticks) unsalted butter, softened
1½ cups sugar
2 cups all purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
6 large egg whites (3/4 cup)
¾ cup milk
1 teaspoon vanilla extract

Frosting:
2 Egg Whites
1½ Cups Sugar
1/8 tsp salt
1/3 cup water
2 tsp light corn syrup
1 tsp vanilla extract

Method:

1. Preheat to 350 degrees. Butter or line cupcakes pans.
2. In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often.
3. Pour the batter into prepared pans filling ½ - ¾ full. Bake about 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool in pan on rack for 5 minutes, then remove from pan and let cool completely before frosting. Combine all frosting ingredients except vanilla extract and place over a double boiler. Beat with electric mixer for 7-10 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.

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

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