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  "When the taste changes with every bite and the last bite tastes as good as the first, that's Cajun." — Paul Prudhomme

Southern Comfort
Take your taste buds on a journey down south - while staying in Boulder. Join Chef Maggie Sheridan for an exploration of indigenous Louisiana foods with our Cookin' Cajun workshop. Learn how easy it is to prepare New Orleans favorites and enjoy a slice of southern comfort.

Sample Menu:
Barbecue Shrimp; Crawfish Bisque with Roasted Sweet Pepper Cream; Romaine and Butter Lettuce in a Lemon-Green Pepper Corn Vinaigrette with Artichoke Hearts and Anchovy Filets; Jambalaya with Chicken, Hot Sausage and Ham; and Bananas Foster with Vanilla Bean Ice Cream.

Cookin' Cajun
Thursday, September 27, 5:30 - 9:30 p.m.
Hands on. Cost $95

More Comfort Food Favorites

Sophisticated Sauces
Tuesdays, September 18 & 25, 5:30 - 10:30 p.m.
Hands on. Cost $225

Mexican Home Cooking
Thursday, October 4, 5:30 - 9:00 p.m.
Hands on. Cost $95

Stocks, Soups & Stews
Tuesdays, October 9, 16 & 23, 6:00 - 9:00 p.m.
Hands on. Cost $280

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Think Outside the Cubicle —
Book Your Company Party Today

Corporate Kitchen is 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

The perfect no-hassle way to celebrate! Leave the details to us...

To book your Corporate Kitchen event call 303.494.7988.

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Recipe: Fresh Corn Gazpacho
Every Wednesday evening and Saturday morning, CSR is at the Boulder County Farmers' Market. Pick up free recipes, try scrumptious seasonal samples and gather advice for cooking with ingredients fresh from the market.

If you like your gazpacho smoother, blend half or all in blender before serving.

Serves 4

Ingredients:

4 medium Ripe tomatoes, seeded and chopped
2 ears Sweet corn, raw, kernels removed from the cob
4 cloves Garlic, peeled and chopped
1 each Cucumber, peeled, seeded and chopped
2 each Celery stalks, chopped
½ medium Red onion, chopped
1 each Red bell pepper, cored, seeded and chopped
1 qt. Tomato juice
¼ cup Sherry vinegar
1 Tbs. Extra-virgin olive oil
Salt and Pepper to taste
2 Tbs. Half and half
1 cup Salsa

Method:

  1. Place all ingredients in a large bowl and toss.
  2. Season with salt and pepper to taste.
  3. Serve chilled.

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

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September 10 - 16, 2007
» More Comfort Food Favorites
» Think Outside the Cubicle - Book Your Company Party Today
» Recipe: Fresh Corn Gazpacho

 

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 is the difference between the Cajun trinity and the holy Cajun trinity?

Answer: Garlic. The Cajun trinity is made up of onions, bell peppers, and celery; the most common ingredients in Cajun/Creole cooking. This combination becomes the holy Cajun trinity with the addition of garlic.

 

 

 

 

 

Corporate Kitchen
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
  

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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.