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  "A summer's sun is worth the having." — French Proverb

Keep Cool in the Kitchen
It may be hot outside, but CSR can teach you how to keep things chill in the kitchen. From Pies & Tarts to Summer Supper Party — now is the time to learn simple dishes, savor the flavors of summer and throw the coolest parties.

Girls Wanna Have Fun on Fridays

For women looking to get out and have a little summer fun — Girls' Night Out is a great way to unwind and enjoy a Friday night. We do all the shopping and clean up the mess, because we know girls just want to have fun! Register your group of friends today.

Girls' Night Out with Chef Ann Ragsdale-Pericone
Friday, June 27, 6:00 - 8:30 p.m.
Hands-On. Cost $65
June menu: Arugula Salad with Parmigiano Reggiano Crisps, Baked Citrus Salmon, Oven Roasted Market Vegetables, and Luscious Lemon Bars.

Girls' Night Out with Chef James Bell
Friday, July 11, 6:00 - 8:30 p.m.
Hands-On. Cost $65
July menu: Crostini with Herbed White Bean Garlic Spread, Caesar Salad, Grilled Chicken Breast with Balsamic Glaze, Roasted New Potatoes with Butter & Parsley, and Seasonal Fruit Crisp.

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Cool Classes With Colossal Flavor
Enroll in our classes and learn to use plentiful summer crops in surprisingly simple and savory dishes.

BBQ Basics
Wednesday, July 9, 5:30 - 10:30 p.m.
Hands-On. Cost $95

Pies & Tarts
Saturday & Sunday, July 12 & 13, 10:00 a.m. - 2:00 p.m.
Hands-On. Cost $225

Summer Supper Party
Tuesday, July 15, 5:30 - 9:00 p.m.
Hands-On. Cost $95

Dim Sum
Thursday, July 17, 5:30 - 9:30 p.m.
Hands-On. Cost $115

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Recipe: Chilled Carrot Soup with Dill Pesto
Visit our Chef at the Market every Wednesday evening and every Saturday morning at the Boulder County Farmers' Market. Watch demonstrations, pick up free recipes, and gather advice for cooking with seasonal ingredients fresh from the market.

Serves 6

Ingredients:

2 Tbsp. olive oil
2 lbs carrots, peeled & sliced
1 large onion, finely chopped
4 cloves garlic, peeled & chopped
4 cups vegetable stock or water, plus more for thinning soup if necessary
1 Tbsp. fresh lemon juice
Salt & pepper to taste
Pinch of sugar

Dill Pesto:

1 cup packed coarsely chopped fresh dill
2 Tbsp. pine nuts
2 Tbsp. olive oil

Method:
  1. Heat olive oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and sweat until onion is translucent, about 8 minutes.
  2. Add 3½ cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
  3. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth.
  4. Allow soup to cool to room temperature, cover and refrigerate.
  5. For pesto, combine fresh dill and pine nuts in a food processor and chop finely. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper.
  6. Ladle soup into bowls and top with a dollop of pesto.
We post new recipes on our website every week.
For more recipes, visit the recipe section of our website!

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June 23 - 29, 2008
» Girls Wanna Have Fun on Fridays
» Cool Classes With Colossal Flavor
» Recipe: Chilled Carrot Soup with Dill Pesto

Carrot Soup

 

Food Trivia
What garden herb is packed with calcium?

Answer: Dill. One tablespoon of dill seed contains more calcium than a cup of milk.

 

 

 

 

 

 

Corporate Kitchen
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

To book your Corporate Kitchen event call 303.494.7988.

 

 

 

 

 

 

CSR Harvest Dinner
Celebrate the grande finale of the Culinary Arts Farm to Table Externship with a dinner "in the fields".

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

Purchase tickets »
 

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Culinary School of the Rockies
www.culinaryschoolrockies.com
637 South Broadway, Suite H | Boulder, CO 80305 | 303.494.7988
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