Cooking Classes

Mention fondue and what comes to mind?  Leisure suits, bell bottoms and Jane Fonda?  But some things are too good to stay in the 70's.  Traditionally a Swiss peasant food, cheese fondue has stood the test of time.  Join us as we recreate a traditional Swiss fondue, tweak an old classic recipe, and give more than just a passing thought as to what should be skewered and drawn through this culinary idea that dates back to the 18th century.  Bell bottoms optional. 

 Cost: $50.00.  Limited to 14 students. 

Pre-Castro Cuba was a country made up of diverse peoples and cultures. Many regions influenced Cuba's fare including Africa, Spain and the Caribbean; they have all been foundational to Cuba's own culinary evolution as the recipes have been adapted over time to suit the people of this unique island. Join us in exploring these authentic dishes Cuban style! This class is all about versatility. You will learn to roast pork that can be used on its own as an entrée or stuffed inside Cuban sandwiches, to make beans that can be served over rice or eaten as a stew, and how to make a quick tropical dessert that you can whip up in no time.  We'll make Pernil de Puerco (Cuban Pork Roast), Classic Cuban Sandwiches, Pan Con Bistec y Cebollas (Cuban Steak Sandwich), Potaje de Frijoles Colorados (Red Bean Stew), and Helado de Coco (Coconut Ice Cream). Come hungry–Cuban portions are large!

This class will teach you how to make a real sourdough starter, a fast-rising white bread, a slow-rising Sourdough Country Bread, and a Spicy Italian Focaccia Bread with a Balsamic Vinegar, Olive Oil and Black Peppercorn Dip. You'll learn how to make your own red wine vinegar, a white wine vinegar, as well as how to make vinaigrette dressings. Mixed greens and a selection of French cheeses will also be served. 

The phrase "American cheese" brings to mind a plastic-wrapped, processed cheese-like substance.  Those who have been lucky enough to discover the new American Cheese movement know that this is no longer the case.  From traditional to whimsical, from Maine to California (and several from here in Colorado), American cheeses are holding their own with cheeses from around the world.  Join us for an evening of sampling some of the artisanal style American cheeses with an expert from Fort Collins' newest cheese shop, The Welsh Rabbit.

Cost: $50.00. Limited to 14 students

Come for a sampling of Southeast Asian dishes from the Mekong River region. Bruno will teach you how to make Mussels Thai Style with Lemongrass, Vietnamese Nems with Shrimp, Crab, Chicken and Pork, Nem Tasty Sauce, Nuoc Cham Sauce, and Chinese Banana Crispy Rolls. 

Looking to move beyond your "old standby" pasta dishes? This class will cover all aspects of pasta making from flour to sauce. In addition to discussing the attributes of dry pasta, we will make fresh pasta dough that will be used to create several formed and stuffed pastas. We will also discuss proper use of sauce as we create classic and contemporary varieties. Finally, we will unlock the secrets to making pillow-light gnocchi. 

Spain's cuisine is brilliant and loaded with flavor. We'll explore some of the country's most delicious flagship dishes. You will impress your family and friends as you learn to cook Mariscada en Salsa Verde (Shellfish in Savory Green Sauce), Pollo Al Ajillo (Chicken in Garlic Sauce), Arroz Amarillo (Spanish Yellow Rice), Ensalada de Aguacate y Naranja (Avocado and Orange Salad) and Flan (Spanish Crème Caramel). If you've ever dreamed of traveling to Spain to experience the cuisine first hand, then this class is for you! We will take it step-by-step, making it easy to reproduce by the home cook. No intimidating ingredients or techniques–just fun and delicious food!

The kitchen knife is perhaps the cook's most important tool. Having an in-depth knowledge of its use can increase safety, efficiency, confidence and the level of your food presentation. We will discuss types of knives and their uses, construction, composition and sharpening. We will then move to hands-on skills work as we learn classic knife cuts and garnishing techniques. Feel free to bring your favorite knives, otherwise knives will be provided for your use during the class. Snacks will be prepared incorporating your work!

Learning the fundamentals of sauce making will greatly expand your culinary repertoire. In this class, we will discuss and evaluate basic stocks which will then be transformed into a variety of sauces ranging from simple to sophisticated. Techniques for thickening, infusing and intensifying flavor will be covered, as well as the "Grand Sauces" and some of their derivatives. Recipes will include Béchamel, Hollandaise, Marinara, Beurre Blanc, Demiglace and Coulis. 

Owner Mike Reeves and chef Howard, arrive from Fish Restaurant to produce, right before your very eyes, a four course dinner in the spirit of late Spring. We'll start with a mug of chilled fresh Fish Soup, then concoct a Caesar-inspired salad and a side-by-side entrée of Lemon and Tomatillo Foil-baked Colorado Trout and Seared Shrimp and Kale. Normally the guys bring some other surprises as well!