Beer and Food Pairing
Monday, July 28, 2014 | $65/each $110/couple | 6:00 to 8:00pm
With the evolution of beer, there are now more varieties than ever before. Which beer pairs best with certain foods? Join Chef Greg Soukup of Creative Catering Solutions as he teaches you the concepts of Food and Beer Pairing. In this demonstration class, Chef Greg will prepare a variety of sweet and savory bites Prosciutto Wrapped Asparagus, Mushroom en Croute, Wild Boar Sausage, Chocolate Pot de Crème and more each paired with the Chef's beer of choice. Great for a date night!
Sushi & Spring Rolls
Wednesday, July 30, 2014 | $60 | 6:00 to 8:00pm
Learn the art of making sushi and spring rolls in this hands-on class taught by Chef Jeff McCray from Aspen Pointe Café. Chef Jeff will teach you how to prepare and season the rice, prep the ingredients, then assemble your rolls. You will also learn to make a dipping sauce to enjoy with your rolls. Please bring a chef's knife.
Meal Starters for Any Season
Thursday, July 31, 2014 | $60 | 6:00 to 8:00pm
Join Chef Darrin Bristol, chef and instructor at Aspen Pointe Café in this hands-on class. You will learn to prepare Curry Chicken Canapes and Sausage Stuffed Mushrooms and the chef's own version of Beer Cheese Soup – great start to any meal.
Sharpening Your Knife Skills
Monday, August 4, 2014 | $65 | 6:00 to 8:00pm
Good knives and good knife skills are foundational to gaining confidence in the kitchen. In this class, Chef Heather Mitchell will instruct you in classic knife skills (chop, slice, dice). You will also learn how to supreme an orange and break down a whole chicken with which she will prepare a simple chicken soup. Fresh vegetables and whole chickens will be provided for each class participant in this hands-on class. Please bring a Chef's Knife and Paring Knife.
Pate A Choux
Wednesday, August 6, 2014 | $65 | 6:00 to 8:00pm
Pate A Choux, the familiar "puff batter" used for Cream Puffs has many uses. In this demonstration/hands-on class, Chef Pete Aiello will teach you how Pate a Choux is made along with the proper baking techniques. He will focus on the variety of ways it can be shaped, formed and filled for both sweet and savory creations. Enjoy sampling items such as Profiteroles with Brown Sugar and Bourbon Cream, Swans with Whipped Vanilla Cream Filling, Herb Gnocchi and so much more. Chef Pete is Executive Chef and Beverage Director for the Doubletree by Hilton.
What's the Scoop?
Thursday, August 7, 2014 | $60 | 6:00 to 8:00pm
Join Chef Tom Schaefer and his team from Fort Carson Culinary Academy as they teach you how to make ice cream and gelato with a variety of ice cream makers. You will learn how to make a good base and the proper steps for adding your flavors and "goodies" to create your delicious frozen treat. In addition, you will make waffle cones in this hands-on class. Please bring an apron.
Wok and Roll
Monday, August 11, 2014 | $65 | 6:00 to 8:00pm
Learn the techniques of stir-frying and making an assortment of egg rolls in this hands-on/demonstration class. Join Chefs Peng Jones and Don Louie as they team up to teach you how to use a wok to prepare Hoisin Sticky Ribs and Mongolian Beef. Then start rolling as you learn to make Chinese Egg Rolls and Thai Egg Rolls. Chefs Peng and Don will also give you tips on the best Asian ingredients to use and where to shop for them.
Wednesday, August 13, 2014 | $65 | 6:00 to 8:00pm
Chef Brent Beavers will help you take the fear out of preparing seafood in this class. He will demonstrate a variety of dishes using shrimp, scallops, and barramundi (a mild tasting fish great for the fish novice). You will sample Spicy Shrimp Over Jalapeno Lime Fritters, Scallop and Cucumber Ceviche, and Pan Seared Barramundi Over Asian Garden Slaw. Chef Brent is currently Chef and Instructor at Aspen Pointe Café and previously Executive Chef and owner of Sencha, winner of "Best of Springs" awards.
It's In The Sauce
Thursday, August 14, 2014 | $60 | 6:00 to 8:00pm
Learn the fundamentals of "mother" sauces with Chef Tom Schaefer and his team from Fort Carson Culinary Academy. In this hands-on class, you will learn about white and dark beef stocks as well as fish and vegetable stocks and the sauces that are derived from them. Chef Tom will also teach you about milk and butter based sauces – veloute and béchamel. Sauces will be paired with a food item for tasting. Please bring an apron.
Farm To Table
Monday, August 25, 2014 | $65 | 6:00 to 8:00pm
Join Chefs Kathy Anderson and Stephanie VanIwaarden as they inspire you to cook with our locally farmed meats and produce. Crazy Good Chefs Kathy and Stephanie will take their finds from the Farmers' Market and demonstrate preparing dishes such as Pasta Caprese and Stuffed Calabacita (a summer squash abundant in Colorado) and more. You will also learn how to butterfly, stuff, roll and tie a Flank Steak.
Wednedday, August 27, 2014 | $60 | 6:00 to 8:00pm
Join Chef Darrin Bristol as he teaches you how to make various types of gnocchi in this hands-on class. You will learn to cook your handmade gnocchi several different ways and finish it off with garnishes that anyone can do. Please bring an apron.
Thursday, August 28, 2014 | $65 | 6:00 to 8:00pm
Join Chef Michele Hopkins from The Manna Mobile as she teaches you how to make your own tortillas. In this hands-on class each participant will learn to make both corn and flour tortillas using a press and rolling them by hand. You will make a delicious Pica de Gallo and a filling for the tortillas for a delicious main dish - and what Mexican meal would be complete without warm sopapillas? Ole!
Thursday, September 4, 2014 | $65 | 6:00 to 8:00pm
Enjoy some of the flavors of Northern Italy as Chef Brent Beavers takes you through the steps to preparing his take on some classic Italian dishes. In this demonstration/hands-on
class you will learn to make Pan Seared Goat Cheese and Polenta Cakes with Sundried Tomato Relish, Four Cheese Manicotti (handmade) - and for the finale, Zabaione Cream and Berries, the quintessential Italian dessert. Chef Brent Beavers was previously Executive Chef and owner of Sencha, winner of "Best of Springs" awards. He spent four years training in Northern Italian Cuisine.