Important News:
March 27th Open House Rescheduled for May 15th
We rescheduled our Thursday, March 27th Open House to Thursday, May 15th due to feedback we’ve received that many of you are away on Spring Break. We apologize for the inconvenience to guests planning to attend this week.

Plan ahead! Culinary School of the Rockies is the place to be Thursday, May 15th between 5:30 - 7:30 p.m. for engaging cooking demonstrations and flavorful spring hors d'oeuvres. We would love the opportunity to show you what fun and delicious classes we have to offer.

• Learn about our fresh, new classes
• Talk with our chef instructors and Home Cook staff
• Participate in pasta-making and chocolate-dipping demos
• Enjoy free beverages and spring hors d'oeuvres

Please pre-register online or by phone (303.494.7988).

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

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

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CSR proudly highlights the talents and creativity of our Culinary Arts students during a three-night public dining event when our kitchen is magically transformed into an elegant restaurant setting. Savor an unforgettable, five-course meal created, tested, prepared and served by our professional students. Each course is paired with carefully selected wines. Bring your friends, come yourself and mingle with the crowd, but don't wait to reserve the few remaining seats for this magnificent spring experience!

Register today and view a video »

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

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

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Ingredients:

2 lbs. NY strip steaks
Oil to brush on steaks
Kosher salt and freshly ground black pepper
1 cup spicy, fruity red wine (Rhone, Zinfandel, etc.)
1 tablespoon finely minced shallots
1 cup reduced beef or veal stock
2 teaspoons fresh chopped thyme (optional)
1 tablespoon softened butter (optional)

Method:

1. Heat large heavy fry pan. Brush steaks with oil and season on both sides with salt and pepper. Sauté to desired degree of doneness. Remove and set aside.
2. Add wine and shallots to pan, deglaze and reduce by one-half. Add stock and reduce for a few minutes. Add thyme if desired. Taste and adjust seasonings. Stir in optional butter to thicken and enrich sauce. Strain sauce.
3. Slice steak and serve drizzled with sauce.

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

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