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| "When baking, follow directions. When cooking, go by your own taste." ~ Laiko Bahrs SPICE UP YOUR SKILLS Our signature 5-day Basic Cooking Techniques course covers knife skills, soups & stocks, mise en place (kitchen organization), braising, roasting, poaching, and a variety of other fundamental skills. In Basic Pastry Techniques students learn to make pies, tarts, cakes, pastry cream, ice creams, mousses, truffles, and souffles along with learning beautiful plating techniques. Novices as well as individuals with kitchen familiarity will enjoy acquiring a solid foundation of skills in our Techniques classes. Basic Cooking Techniques Vacation Basic Cooking Techniques Vacation Basic Cooking Techniques Intermediate Cooking Techniques Vacation Basic Pastry Techniques Vacation Book a private cooking celebration! Roll up your sleeves and go beyond your average cocktail party - gather up a group of friends and get cooking. Allow CSR to handle the details of your bridal party, birthday celebration or graduation... simply provide a few party details and we'll handle the rest. Learn more about Corporate Kitchen » RECIPE: Fresh Tomato Coulis with Garlic and HerbsRemember to 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. This sauce goes well with fresh pasta, or as a garnish for sautéed vegetables or soup. Makes about 1 pint. Ingredients: 3 oz shallots, minced Method:
For more recipes, visit the recipe section of our website!
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July 9 - 15, 2007
FARMERS' MARKET
EVERY WEDNESDAY & SATURDAY Join us every Wednesday & Saturday at the Farmers' Market Stop by CSR's booth at the Boulder County Farmers' Market on Wednesdays and Saturdays. The Market Chef will give you tips, tricks and recipes for cooking with ingredients fresh from the Market.
FOOD TRIVIA
What summer fruit is referred to as the "golden apple?" Answer: The apricot can be traced back to China at least 4,000 years ago, and it first appeared in Greek mythology as the "golden apple." It now thrives in most temperate climates, with California producing about 90 percent of the American crop. Because they're highly perishable and seasonal, 90 percent of fresh apricots are marketed in June and July.
CORPORATE KITCHEN Teams. Clients. Celebrations. Excellent opportunity
for team building. Interactive format for creating camaraderie. The Kitchen is Open » Book your celebration today. Call or e-mail to sign up: 303.494.7988 or sharon@culinaryschoolrockies.com |
Click here to forward this e-mail to a friend » Thank you for your interest in Culinary School of the Rockies, and for submitting your information in order to receive communications from CSR. We value your interest and support! Please know that we will never sell your personal information to any third party. Culinary School of the Rockies www.culinaryschoolrockies.com 637 South Broadway, Suite H Boulder, CO 80305 303.494.7988 Copyright © 2007 Culinary School of the Rockies. All rights reserved. |