Local Food, Local Flavor
At CSR, we believe that true commitment to great food begins with the first links in the food chain. Aromatic peaches, sumptuous heirloom tomatoes, endless blue skies, majestic Rocky Mountains, lush rolling farmland, and free-range Colorado eggs, lambs and pigs.

This July, our first Culinary Arts Farm To Table Externship Program begins. The students in this course will prepare a wonderful Harvest Dinner at Pastures of Plenty Farm in Boulder on October 9th.

In addition to the Harvest Dinner and Farm To Table Externship Program, our Market Chef performs seasonal cooking demos at the Boulder County Farmers' Market, we utilize fresh farm products in our Home Cook classes when available, and offer a Colorado Farm To Table menu to Corporate Kitchen clients who book events with us. We are proud to support local producers, offer seasonal Colorado products to our students and guests, and maintain a positive impact on the direction of American food culture.

CSR Harvest Dinner At Pastures of Plenty Farm

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

Read how Boulder is leading the farm to table movement »

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Give a Gift Certificate for a dollar amount or a specific class.
Please call 303.494.7988 or stop by our office Monday - Friday,
9 a.m. - 5 p.m.

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

Girls' Night Out
Friday, June 27, 6:00 - 8:30 p.m.
Hands-On. Cost $65

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

French Bistro
Thursday, July 10, 5:30 - 9:30 p.m.
Hands-On. Cost $115

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Ingredients:

Crepes
1 cup all purpose flour
½ teaspoon salt
½ teaspoon paprika
3 tablespoons vegetable oil
¼ cup whole wheat flour
1 cup milk, room temp
¼ cup corn meal
1 cup club soda
4 large eggs
Oil for cooking crepes

Filling
8-10 cups spinach, blanched in boiling salted water for one minute and shocked in ice water. Drain and dry spinach on clean kitchen towel.
8 oz. goat cheese, room temp (chevre is great)
1 bunch of chives (steam 30 sec. until soft)
1 jar of pepper jelly
6 tablespoons unsalted butter, melted

Method:

Crepes: Mix dry ingredients in bowl. Add milk, club soda, eggs & oil. Beat until just smooth; do not over mix. Let batter sit one hour. Heat a 6-in. nonstick pan over medium heat and coat lightly with oil. Add just enough batter into the pan to coat evenly and thinly. Cook until the bottom is lightly browned, about 30 seconds. Flip the crepe and cook a few more seconds. Continue the process until all the batter is used, stacking crepes in between sheets of waxed paper. Crepes can be made ahead and stored in fridge.

Preheat oven to 350°. Place ½ tablespoon of goat cheese in center of each crepe with 1 teaspoon of jalapeno jelly and a tablespoon of spinach. Fold the sides of the crepe over the cheese and spinach to make a square package. Tie each crepe with garlic chive. Arrange packages in a casserole dish and drizzle evenly with melted butter. Bake long enough to melt the goat cheese, 10-15 minutes. Serve at once.

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

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