Back-To-School with a Non-Traditional Twist
It's that time of year again, when students of all ages are heading back to school. CSR offers non-traditional options that'll get everyone excited about fall classes.

Roll up your sleeves and expand your kitchen skills with exciting and creative cooking classes. There is a class to address every gap in your culinary repertoire from Basic Knife Skills to Sophisticated Sauces. Enroll today and get ready to kick-things-up-a-notch in the kitchen.

You're invited to check out our school and fabulous fall schedule:

• Learn about our fantastic hands-on classes
• Observe quick and impressive cooking demonstrations
• Taste complimentary hors d'oeuvres and beverages
• Take advantage of our Open House discounts and enroll in fall classes
• Pre-registration is requested »

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Basic Cooking Techniques - Our Signature Class
Mondays, September 10 - October 8, 5:30 - 10:30 p.m.
Hands-On. Cost $645
Sample menu: Soupe au Pistou (Provençal Vegetable Soup with Pesto); Spice-Rubbed Roasted Chicken with a Pan Reduction Sauce; Traditional Niçoise Salad; Braised Pork Roast with Dried Fruit Sauce; Bananas Foster; and Crème Caramel with Fresh Ginger.

Advanced Cooking Techniques Vacation - Just Added
Monday - Friday, October 15 - 19, 9:30 a.m. - 2:30 p.m.
Hands-On. Cost $645
Sample menu: Milk Dough Rolls; Basic White Sourdough; Heirloom Tomato Bisque; French Onion Soup; Pan-Fried Trout with Mountain Cured Ham & Bacon; Herbed Polenta; Le Cassoulet; Wild Mushroom Ravioli; Butternut Squash Gnocchi; Goat Cheese Salad; Lemon Souffle; Chestnut Cake with Chocolate Ganache; plus Wine, Cheese and Chocolate Tasting.

Basic Cooking 101 - NEW
Wednesday, October 17, 5:30 - 10:00 p.m.
Hands-On. Cost $85
Sample menu: Mixed Salad with a Simple Vinaigrette; Herbed Turkey Meatloaf; Spice-Rubbed Porkchops; Minestrone Soup; Old-Fashioned Cornbread; and Chocolate Chunk Cookies.

Easy One Pot Meals
Friday, September 7, 5:30 - 9:00 p.m.
Hands-On. Cost $95
Sample Menu: Classic Beef Bourguignon; Chicken Curry with Fresh Lemongrass and Coconut Milk; Lamb Ragout with Sun-dried Tomatoes, Wild Mushrooms and White Beans; Mexican Stew with Roasted Poblano Peppers; and Fall Apple & Pear Crisp.

Wild World of Chiles
Wednesday, August 29, 5:30 - 9:00 p.m.
Hands-On. Cost $95
Sample menu: Mixed Salad with Poblano Vinaigrette, Chile Relleno, Roasted Chile Sauce, Three Pepper Shrimp, Chile-Rubbed Steak, and Chocolate Chile Brownies.

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Ingredients:

4 cups Coarsely chopped melon (about ½ melon, seeded)
¼ cup Sugar, or to taste
½ Tbs Fresh lemon juice, or to taste
2 medium Peaches, pitted, peeled and cut into eighths
1 cup Carbonated water

Method:

1. Puree first four ingredients in a blender until smooth.
2. Add carbonated water then pour into a 13- by 9-inch pan and freeze until the mixture becomes a firm slush (at least 40 minutes).
3. Scrape with a fork and serve in chilled glasses.

For more recipes, visit the recipe section of our website!

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