Spring Fling
Spring is a time that inspires and motivates. CSR offers endless options when it comes to workshops and classes. Register for our Spring Fling Open House to explore the spectrum of culinary possibilities and join us in the kitchen to learn skills and recipes that are fresh and delicious.

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• Learn all about our hands-on classes
• Meet our instructors and staff
• Enjoy free beverages and hors d'oeuvres
• Sign up for classes offered at discounted prices

Feel free to bring a friend or two!
Please pre-register by phone (303.494.7988).

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

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

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

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

Cookin' Cajun
Friday, April 11, 5:30 - 9:00 p.m.
Hands-On. Cost $95

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Ingredients:

1 lg. red bell pepper or 2 small ones
1 lg. onion, thinly sliced
3 Tbs. olive oil
5 eggs
2/3 cup Parmigiano-Reggiano cheese, grated
Salt & pepper
2 Tbs. butter

Method:

1. Preheat the oven to 350 degrees.
2. Roast the pepper over a gas flame on the stove or roast in the oven until very dark. Place in a plastic bag and let cool. When cooled, peel the burnt skin off (don't rinse it off) and then slice into thin strips.
3. Slice the onions thinly.
4. Put the onions, olive oil and a pinch of salt into a large sauté pan. Turn the heat to low and cover the pan. Cook until the onions become soft. Uncover and continue cooking until the onions become a rich golden brown.
5. Add the roasted pepper and stir together.
6. Break the eggs into a bowl and beat them until the yolks and whites are evenly blended. Add the onions, peppers and cheese. Mix thoroughly.
7. Melt the butter in an oven-safe skillet over medium heat. Do not let the butter become colored. As soon as it begins to foam, pour the egg mixture into the skillet. Stir the mixture to make sure the ingredients are evenly distributed.
8. Put the skillet into the preheated oven. Bake for 15 minutes or until the frittata is no longer runny.
9. When ready, loose the frittata with a spatula, slide it onto a platter, and cut into wedges. Serve.

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

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