Grill and Entertain with a "Zing"
With Memorial Day behind us and summer just around the corner, it's prime time for firing up the grill and planning weekends of summer parties and outdoor entertaining. Join us for Caribbean Flavors, Thrill of the Grill, and BBQ Basics where you'll learn the tips and tricks to spruce up your meals and entertain with confidence.

Classes with Zip

Caribbean Flavors
Tuesday, June 3, 5:30 - 9:00 p.m.
Hands-On. Cost $95

Summer Hors d'Oeuvres
Saturday, June 7, 10:00 a.m. - 1:00 p.m.
Hands-On. Cost $95

BBQ Basics
Saturday, June 21, 10:00 a.m. - 3:00 p.m.
Hands-On. Cost $95

Meals in Minutes
Saturday, June 28, 10:00 a.m. - 2:00 p.m.
Hands-On. Cost $95

Thrill of the Grill
Thursdays, July 24 & 31, 5:30 - 9:30 p.m.
Hands-On. Cost $225

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Father's Day is Sunday, June 15th.
Give a Gift Certificate for a dollar amount or a specific class.
Please call 303.494.7988 or toll-free 877.249.0305.

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Join CSR in celebrating the culminating event for the Culinary Arts Farm to Table 5-week Externship. Come and meet renowned Colorado chefs and local artisan growers and farmers.

Thursday, October 9, 2008
Cocktails at 4 p.m.
Dinner at 6 p.m.
$75 dollars per person
Purchase tickets today »

• Enjoy outdoor dining with local food and wine
• Savor fabulous cuisine prepared by our Culinary Arts students
• Limited seating

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Yield: 4 burgers

Ingredients:

½ cup bulgur
1 cup water
1 Tbs. olive oil plus more for brushing patties
½ cup yellow onion, small dice
1 cup canned pinto beans, rinsed and drained
2 Tbs. soy sauce
¾ cup walnuts
2 garlic gloves
½ cup cilantro, packed
1 tsp. ground cumin
¼ tsp. cayenne
salt and freshly ground black pepper

Mayonnaise
¼ cup prepared mayonnaise
½ tsp. lime or lemon zest
1 tsp. fresh lime or lemon juice

Method:

1. In a large saute pan over medium heat, cook onion until soft. Add bulgur and water, cover, and reduce heat to low. Cook for 15-20 minutes, or until all the water has been absorbed by the bulgur. Allow to cool and transfer to the bowl of a food processor.
2. Pulse bulgur mixture, pinto beans, walnuts, garlic, cilantro, cumin, cayenne, and season with salt and pepper. Form into four rounded ½ cup patties and chill for at least ten minutes.
3. Stir together mayo, zest, and juice.
4. Preheat grill, or pan on stovetop, and brush patties with olive oil. Cook burgers until golden on both sides, approximately four minutes per side.
5. Serve burgers with a dollop of citrus mayonnaise and any other accompaniments that you like (ie. sliced tomato, greens).

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

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