BASIC SKILLS
EVERY COOK SHOULD KNOW WORKSHOPS
Dan Witherspoon
Wednesday, December 7 and 14 This class is full. Please add me to the waiting list
6:00 pm to 9:30 pm
Fee: $150
Are you just getting by in the kitchen? If you need to develop or polish your cooking skills, this 2-day class is for you. Beginners as well as experienced cooks will develop confidence and proficiency in the kitchen. Work with a professional chef to build a foundation of essential culinary techniques: knife skills, mise en place, sautéing, roasting, grilling, sauce making, vinaigrettes, pastry techniques and more. Enjoy the satisfaction of preparing restaurant quality food at home—for a fraction of the price!
Workshop 1
Field Greens with Champagne Vinaigrette; Triangle Tip Roast with Roasted Mushroom and Shallot Ragout; Sautéed Filet of Salmon with Aioli; Rice Pilaf; Broccoli with Lemon Browned Butter; Rustic Apple Crostada with Caramel Sauce.
Workshop 2
Southwestern Black Bean Soup; Classic Caesar Salad; Pasta with Roasted Tomato Sauce; Perfect Roasted Chicken with Marsala-Sun Dried Tomato Velouté; Asparagus with Hollandaise; Wine Poached Pears; Homemade Cinnamon Ice Cream.
FISH AND SEAFOOD WORKSHOP
Dan Witherspoon
Saturday, December 10 This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
Fee: $75
Love seafood, but don’t know how to select, season or cook it? Chef Dan’s comprehensive workshop will make you an expert as you learn techniques for purchasing and properly preparing healthy, delicious seafood. No more dried-out, overcooked fishy fish—just the freshest and the best: Nut-Crusted Mahi Mahi with Browned Butter; Oven-Roasted Salmon with Miso Glaze; Sautéed Tilapia with Citrus-Mustard Sauce and Roasted Pecans; Grilled Mako with Tamarind Vinaigrette; Jamaican Jerk Shrimp with Minted Barbados Flambé.
CHILDREN’S CHRISTMAS GOODIES WORKSHOP
Amy Hoyt
Sunday, December 11
1:00 pm - 4:00 pm
Fee: $60
This class will also be offered on:
Tuesday, December 13
6:30 pm to 9:30 pm
Enjoy special time with your child in the kitchen as you create delicious holiday goodies to share with family and friends. Cultivate your child’s interest in baking and cooking as Chef Amy teaches you professional techniques that are simple enough to use at home. Our selection of recipes offers something for everyone from the beginner to the experienced home baker. Ages 9 and up: Edible Ornament Cupcakes; Chocolate Peppermint Gems; Homemade Crackers and Cheese Dip; Gingerbread; Cocoa Mix with Chocolate Dipped Spoons; and Homemade Marshmallows.
CHILDREN’S CHRISTMAS GOODIES WORKSHOP
Amy Hoyt
Tuesday, December 13
6:30 pm - 9:30 pm
Fee: $60
Enjoy special time with your child in the kitchen as you create delicious holiday goodies to share with family and friends. Cultivate your child’s interest in baking and cooking as Chef Amy teaches you professional techniques that are simple enough to use at home. Our selection of recipes offers something for everyone from the beginner to the experienced home baker. Ages 9 and up: Edible Ornament Cupcakes; Chocolate Peppermint Gems; Homemade Crackers and Cheese Dip; Gingerbread; Cocoa Mix with Chocolate Dipped Spoons; and Homemade Marshmallows.
EVE OF THE SEVEN FISH WORKSHOP
Dan Witherspoon
Thursday, December 15
6:30 pm - 9:30 pm
Fee: $75
This classic Italian holiday tradition dates back into antiquity to recognize the seven sacraments in Christianity. So come join us on the Italian coastline for this delicious feast: Salt Cod with Olives and Capers; Mussels in Sundried Tomato Broth; Crab and Eggplant Rolotini; Stuffed Calamari “Diavolo”; Fritto Misto with Basil Anchovy Aioli; Shrimp Salad with White Balsamic Orange Vinaigrette; and Seared Tuna with Lentils and Porcini Sauce.
THE CUTTING EDGE WORKSHOP
Dan Witherspoon
Wednesday, January 4* This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $75
This class will also be offered on:
Wednesday, February 1* 6:30 pm to 9:30 pm
Tuesday, April 10* 6:30 pm to 9:30 pm
Competence as well as confidence in the kitchen begin with knowing the proper way to use a knife. Meal preparation will be faster, easier—and more enjoyable—when you learn to slice, dice, chop, mince, julienne and chiffonade like a professional. Experienced as well as beginning cooks will develop a solid foundation of knife techniques in this hands-on class. Practice your new skills, prepare some delicious dishes with your perfectly chopped ingredients and go home with the “chef’s touch”: Gazpacho Salad; Tuscan Chicken with Sautéed Peppers and Onions; Basil-Italian Parsley Pesto; Oven Roasted Root Vegetables.
*Knife sharpening available
MARVELOUS GRAINS WORKSHOP
Deb Traylor
Thursday, January 5
6:30 pm - 9:30 pm
Fee: $65
One of the most overlooked foods of our everyday diet is whole grains. Chef Deb will introduce you to these easy to cook and delicious to eat staples that have been around for thousands of years Quinoa Stuffed Winter Squash; Farro Salad with Lemons, Feta and Herbs; Mushroom and Barley "Risotto"; Teff: Ethiopian Injera (Flat Bread); Autumn Millet Bake; and Amaranth, Quinoa and Dark Chocolate Cake.
BASIC SKILLS
EVERY COOK SHOULD KNOW WORKSHOPS
Dan Witherspoon
Saturday, January 7 and 14 This class is full. Please add me to the waiting list
10:00 am to 1:30 pm
Fee: $150
This class will also be offered on:
Wednesday, Feb 15* & 22 6:00 pm to 9:30 pm
Saturday, March 3* & 10 10:00 am to 1:30 pm
Wednesday, April 4 & 11 6:00 pm to 9:30 pm
Are you just getting by in the kitchen? If you need to develop or polish your cooking skills, this 2-day class is for you. Beginners as well as experienced cooks will develop confidence and proficiency in the kitchen. Work with a professional chef to build a foundation of essential culinary techniques: knife skills, mise en place, sautéing, roasting, grilling, sauce making, vinaigrettes, pastry techniques and more. Enjoy the satisfaction of preparing restaurant quality food at home—for a fraction of the price!
Workshop 1
Field Greens with Champagne Vinaigrette; Triangle Tip Roast with Roasted Mushroom and Shallot Ragout; Sautéed Filet of Salmon with Aioli; Rice Pilaf; Broccoli with Lemon Browned Butter; Rustic Apple Crostada with Caramel Sauce.
Workshop 2
Southwestern Black Bean Soup; Classic Caesar Salad; Pasta with Roasted Tomato Sauce; Perfect Roasted Chicken with Marsala-Sun Dried Tomato Velouté; Asparagus with Hollandaise; Wine Poached Pears; Homemade Cinnamon Ice Cream.
NEW CULINARY SERIES!
FAMILY DINNER NIGHT SERIES: CHINESE NEW YEAR HOTPOT
Amy Hoyt
Sunday, January 8
1:00 pm to 3:30 pm
Fee: $55
Chinese Hot Pot is the Asian version of a broth-based “fondue”. We will have a variety of vegetables, meats and noodles for everyone to choose from, as well as, a Chinese Barbecue Sauce. We will also show the proper way to serve Oolong Tea and we will make little Sweet Potato Cakes, a Taiwanese specialty. The hotpot has existed for over 1000 years in China. It originated somewhere in south and spread to Northern China during the Tang Dynasty, about AD 618-906. From China, this meal has spread to many variations in different Asian cultures, and is a treat, especially in cold weather. The Taiwanese version involves a clear pork or chicken broth as a base and various meats, seafood, tofu, vegetables and noodles as the ingredients. The best aspect of eating hotpot is not the individual ingredients chosen, nor the sauce created, but how the broth tastes at the end, when the flavors of each person’s choices have simmered together into an unimaginably rich, fragrant broth. The complexity of this flavor is the product of the contributions of the many cooks who created this group meal, the ultimate expression of ‘tag team cooking’!
POWER FOOD
Cheryl Rojic
Tuesday, January 10
6:30 pm to 9:30 pm
Fee: $70
We’re a nation of over-fed and undernourished people. Learn why and how to incorporate the best nutrient-dense ingredients into your everyday meals for increased energy and improved health. Yummy Green Smoothie; Coconut-spiced steel-cut Oats; Mineral Vegetable Broth Soup; Maple-Walnut Vinaigrette with Spinach-Veggie Salad; Miso-Sesame Glazed Wild Salmon; Quinoa Pilaf; Seasonal Fruit Crumble.
DUMPLINGS FROM AROUND THE WORLD
Shellie Kark
Wednesday, January 11 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $75
A favorite food in every country is some kind of flavorful mixture wrapped in a casing of delicate pastry. Join Chef Shellie as she takes you on a world tour of these delicious ethnic favorites Crunchy Shrimp Dumplings from China; Topfenknodel, Viennese Cheese Dumplings; Shanghai Soup Dumplings; Malfatti, Italian Ricotta and Chard Dumplings; and Spaetzle with Emmentaler from Germany.
FOODS FROM THE YUCATAN
Cathy Harokopis
Thursday, January 12
6:30 pm to 9:30 pm
Fee: $65
There is Mexico – and then there is the Yucatan. These two words share much, yet their histories diverge at many points. Yucatan is the land of the Maya – one of the world’s largest intact indigenous groups. The food is different from anywhere else in Mexico, described as a Mayan platform with European and Caribbean influences. Join us for a trip to the Yucatan, one dish at a time! Margaritas, classic and variations; Sikil Pac, Pumpkin Seed Dip; Pol Kan, Snakehead Fritters; Papadzules, Rolled Tortillas with Pumpkin Seed Sauce and Tomato Sauce; Salbutes, Yucatecan Tostadas; Cochinita Pibil, Little Pig Cooked in a Pit – home version; Tikin Xic, Grilled Fish Yucatecan-Style; Black Beans Yucatecan-Style; Sauces and Salsas, Cooked Tomato Salsa; Dog’s Snout Salsa; Pickled Red Onions; Simple Tomato Sauce; Recados and Achiote, the Herb and Chili Pastes that are used in many dishes. We will create our own!
BAKE DELICIOUSLY! GLUTEN-FREE
Jean Duane
Monday, January 16
6:30 pm to 9:30 pm
Fee: $70
Gluten-free Specialist, Jean Duane, Alternative Cook gluten-free baking expert will explain the basics of gluten-free baking and in the process, you’ll make staples including Cornbread; Brownies; and Chocolate Chip Cookies. Since breakfast is the hardest meal on this diet, we’ll also make Blueberry Buckle Muffins and Waffles in this session. You’ll learn about food substitutions – what works and what doesn’t in a recipe, as well as, a wealth of baking tips. You’ll leave this lively workshop ready to warm your kitchen with any baked good your heart desires. See how to adapt a family favorite into a gluten-free delight. Handouts include recipe converting guidelines, as well as, recipes you’ll make again and again.**
**Please note: Items containing gluten are baked in the classroom kitchen, so people with severe allergies to gluten are strongly advised to take this into consideration before tasting foods prepared in class.
ROLLIN’ SUSHI WORKSHOP
Andrew Lubatty
Tuesday, January 17* This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70
Once an exotic specialty, sushi has evolved into a menu staple so delicious we want to recreate it to enjoy at home. Learn to make sushi from an expert, Executive Chef Andrew Lubatty (of the Avenue Grill) who will show you the equipment, techniques and ingredients necessary for you to become a sushi pro. Have fun as you “wrap and roll”: Maki Sushi (California Rolls and Philly Rolls); Nigiri Sushi; Temaki Sushi (Spicy Tuna Hand Roll). You will also learn to prepare Sushi Rice, Wasabi and Soy-Fresh Ginger Dipping Sauce.
The class fee includes your sushi mat.
FISH AND SEAFOOD WORKSHOP
Dan Witherspoon
Thursday, January 19 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $75
This class will also be offered on:
Saturday, February 4 10:00 am to 1:00 pm
Monday, March 19* 6:30 pm to 9:30 pm
Thursday, April 19 6:30 pm to 9:30 pm
Love seafood, but don’t know how to select, season or cook it? Chef Dan’s comprehensive workshop will make you an expert as you learn techniques for purchasing and properly preparing healthy, delicious seafood. No more dried-out, overcooked fishy fish—just the freshest and the best: Nut-Crusted Mahi Mahi with Browned Butter; Oven-Roasted Salmon with Miso Glaze; Sautéed Tilapia with Citrus-Mustard Sauce and Roasted Pecans; Grilled Mako with Tamarind Vinaigrette; Jamaican Jerk Shrimp with Minted Barbados Flambé.
NEW CULINARY SERIES!
THE BOOK CLUB SERIES: LIKE WATER FOR CHOCOLATE BY LAURA ESQUIREL
Amy Hoyt
Sunday, January 22
1:00 pm to 3:30 pm
Fee: $55
On the successful heels of the One Book One Denver Cooking Classes, The Seasoned Chef is excited to launch our monthly book club. Read the book, come to class and prepare delicious food from the book and sit down and enjoy a guided discussion over a beautiful meal. We hope to make this a Seasoned Chef tradition.
The perfect kick-off to the Seasoned Chef Book Club Series, follow Tita’s passionate life through the dishes she creates in this timeless love story and classic foodie novel. Champandongo, a Sausage and Tortilla Casserole; Quail in Rose Petal Sauce; Stuffed Peppers with Walnut Cream Sauce; Cream Fritters with Syrup; and Mexican Hot Chocolate.
DEEPLY ROOTED
Cheryl Rojic
Wednesday, January 25
6:30 pm to 9:30 pm
Fee: $55
Autumn and winter are the seasons for hearty, grounding root vegetables. This class will show you multiple preparations for old favorites and for some roots you may not have tried yet! Radish-Dressed Salad; Root Vegetable Cobbler with Whole Grain Topping; Roasted Roots Soup; Parsnip & Apple Purée; Persian Pilaf with Rutabaga & Carrot; and Celeriac Gratin.
CHOCOLATE FANTASY
Deb Traylor
Thursday, January 26 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70
Chocolate: it’s both easier and harder than you think! Learn how to model Chocolate; Salted Chocolate Caramels; Chocolate Satin Mousse; Raspberry White Chocolate Sauce with Fresh Thyme; Pumpkin Seed and Cocoa Nib Brittle; and THAT Chocolate Cake.
EATERTAINMENT WITH THE CHAMPAGNE CHEF - DEMONSTRATION
NEW MENU!
Keith Jones
Friday, January 27
6:30 pm to 9:30 pm
Fee: $70
He’s back! Come join celebrity chef Keith Jones as he shares his one of a kind personality and extensive food knowledge. You’ll feel as though you are part of the audience of one of his televised cooking shows. Be ready to have a lot of fun, eat great food, and join Chef Keith onstage. East Coast Striped Bass with Zucchini; Blackened Salmon with Amaretto Almond Butter Sauce; Shrimp and Potato Galette with Apple Vinegar Jus; Chocolate Soufflé with Vanilla Crème Anglaise.
MASTERING SAUCES WORKSHOP
Dan Witherspoon
Saturday, January 28 This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
This class will also be offered on:
February 7th - 6:30 pm to 9:30 pm
Making perfect sauces is the foundation of fine cuisine. Master the techniques for making the five “mother” sauces and become a “saucier” as you make, sample and enjoy: Pesto Mayonnaise; Balsamic-Olive Oil Vinaigrette over Salad Greens; Velouté/Marsala Porcini Sauce with Pan-Seared Chicken; Béchamel/Mornay in Creamy Macaroni and Cheese; Hollandaise with Asparagus; Cabernet Herb Jus with Tri-Tip Roast; Vanilla Crème Anglaise with Fresh Berries.
GAME DAY FARE
Dan Witherspoon
Sunday, January 29 This class is full. Please add me to the waiting list
1:00 pm to 3:30 pm
Fee: $55
It’s Super Bowl time! Get these easy and delicious snacks ready so you can spend more time watching the game and less time in the kitchen; unless, of course, you’re going for another beer! Sweet and Salty Mixed Nuts; Urban Legend Chicken Wings; The Token Vegetable – Grilled Veggie Skewers with Avocado Pepper Ranch; Easy Cheesy Pocket Pizzas; Deconstructed Nachos – Tortilla Wraps Filled with Pulled Pork and Chicken with Hot Beer Cheddar and Bacon Dip and Pico de Gallo; The Castle Pines Milkshake.
A TRIP TO THE GREEK ISLANDS
Andrew Lubatty
Tuesday, January 31
6:30 pm - 9:30 pm
Fee $70
Join Chef Andrew on a cruise through a favorite culinary stop in the Mediterranean and learn the secrets of this country’s traditional favorites: Avgolemono Soup; Greek Salad with Red Wine Vinaigrette; Dolmades with Minted Yogurt; Pastitsio; Greek Chicken with Oregano Potatoes and Artichoke Hearts; and Walnut and Honey Baklava.
THE CUTTING EDGE WORKSHOP
Dan Witherspoon
Wednesday, February 1* This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $75
This class will also be offered on:
Wednesday, February 8th and
Tuesday, April 10
6:30 pm to 9:30 pm
Competence as well as confidence in the kitchen begin with knowing the proper way to use a knife. Meal preparation will be faster, easier—and more enjoyable—when you learn to slice, dice, chop, mince, julienne and chiffonade like a professional. Experienced as well as beginning cooks will develop a solid foundation of knife techniques in this hands-on class. Practice your new skills, prepare some delicious dishes with your perfectly chopped ingredients and go home with the “chef’s touch”: Gazpacho Salad; Tuscan Chicken with Sautéed Peppers and Onions; Basil-Italian Parsley Pesto; Oven Roasted Root Vegetables.
*Knife sharpening available
WINTER CANNING
Amy Hoyt
Thursday, February 2
6:30 pm to 9:30 pm
Fee: $70
Canning is not just a summer sport. If you love putting food up, there are little projects to do all year round. If you missed us in the summer, come learn the basics of canning and the versatility those little jars can bring to your meals Tomato Chutney; Fruit-Infused Mustard; Roasted Red Pepper Relish; Green Tea and Lime Jelly; Dried Apricot and Plum Jam; Cherry-Raisin Conserve.
FISH AND SEAFOOD WORKSHOP
Dan Witherspoon
Saturday, February 4 This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
This class will also be offered on:
Saturday, March 17 - 10:00 am to 1:00 pm This class is full. Please add me to the waiting list
Monday, March 19 - 6:30 pm to 9:30 pm
Thursday, April 19 - 6:30 pm to 9:30 pm
Love seafood, but don’t know how to select, season or cook it? Chef Dan’s comprehensive workshop will make you an expert as you learn techniques for purchasing and properly preparing healthy, delicious seafood. No more dried-out, overcooked fishy fish—just the freshest and the best: Nut-Crusted Mahi Mahi with Browned Butter; Oven-Roasted Salmon with Miso Glaze; Sautéed Tilapia with Citrus-Mustard Sauce and Roasted Pecans; Grilled Mako with Tamarind Vinaigrette; Jamaican Jerk Shrimp with Minted Barbados Flambé.
DOUGHNUTS WITH DEB
Deb Traylor
Sunday, February 5
1:00 pm to 3:30 pm
Fee: $55
Who doesn’t love donuts? Join Chef Deb and prepare these mouth-watering confections: Basic Yeast Donuts: Baked and Fried; Cake Donuts: Baked and Fried; Apple Cider Donuts with Cinnamon Glaze; Pumpkin Donuts with Cream Cheese Glaze; Blueberry Cake Donuts with Lemon Glaze; Bomboloni's: Italian Donuts with Rich Chocolate Sauce.
CAKE ME AROUND THE WORLD
Amy Hoyt
Thursday, February 6
6:30 pm to 9:30 pm
Fee: $65
An exploration of cake-making techniques from 7 different countries: Pleyels, Chocolate Almond Cakes from France; Cassata, a Sicilian Cake enjoyed in the spring; Tres Leches Cake served with Macerated Strawberries from Mexico; American-Southern-Style Layer Cake; Semolina Cake with Lemon Syrup from Greece; Pavlova, an Australia favorite; Babka, a Yeast-Risen Coffee Cake from Poland.
PANTRY OF PREVENTION
Cheryl Rojic
Tuesday, February 7
6:30 pm to 9:30 pm
Fee: $65
Too many people today wait until there is a health crisis before they really start to take note of exactly what they are eating. There is no one diet that fits everyone, but there are some basic health-promoting items that should be part of just about everyone’s pantry! This class gets you started on building your own pantry of prevention. High-fiber Pancake Mix with Fruit & Nut Syrup; “Cream of” Soup Mix re-created into a meal; Chunky Tomato & Herb-Topped Mushroom Polenta; Spinach-Stuffed Chicken with Wild Rice and Farro Pilaf; Beef Stroganoff with Miso Gravy over Barley; Bean & Veggie Chili.
EATERTAINMENT WITH THE CHAMPAGNE CHEF - DEMONSTRATION
AN EARLY VALENTINE DATE NIGHT
Keith Jones
Wednesday, February 8
6:30 pm to 9:30 pm
Fee: $70
He’s back with a new menu! Come join celebrity chef Keith Jones as he shares his one of a kind personality and extensive food knowledge. You’ll feel as though you are part of the audience of one of his televised cooking shows. Be ready to have a lot of fun, eat great food, and join Chef Keith onstage: Oysters in Toast Cups with Saffron Cream Sauce; Roasted Duck Breast with Grand Marnier Sauce; Beef Tenderloin "Lankford" (Duchess Potatoes and Green Peppercorn Sauce); Bananas Flambé.
COUPLES VALENTINE WORKSHOP
Dan Witherspoon
Friday, February 10 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $120 per couple
This class will also be offered on:
Saturday, February 11 - 10:00 am to 1:30 pm This class is full. Please add me to the waiting list
This ideal dinner for two is designed to highlight the tastes, the textures, and the aromas of cuisine that is best shared. Your next intimate dinner for two can be a feast of earthly delights. Feed each other Kir Royale with caviar and Smoked Salmon; Mussels in Saffron Tomato Broth with Toasted Ciabatta; Steamed Artichokes with Lemon Butter Dipping Sauce; The Duet – Shrimp en Croute and Petite Beef Shoulder Tender, Red and Yellow Pepper Coulis, Roasted Asparagus and Tuxedo Lentils; Chocolate Banana Sin Cake.
HELLO CUPCAKE
Amy Hoyt
Sunday, February 12 This class is full. Please add me to the waiting list
1:00 pm to 3:30 pm
Fee: $55
In honor of the brilliant creators of Hello Cupcake, What’s New Cupcake; and the soon to be released, Cupcakes, Cookies, and Pie, Oh My! Children of all ages join in the fun as we turn these little cakes into fantastic creatures and works of art. Using Hello Cupcake as our guide, we will teach you the tricks and techniques to turn out Sharks; Corn on the Cob; Chickens; Spaghetti and Meatballs; Broken Eggs; and Penguins.
ITALIAN FAVORITES WORKSHOP
Andrew Lubatty
Monday, February 13 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
This class will also be offered on:
February 18 - 10:00 am to 1:00 pm This class is full. Please add me to the waiting list
Italian food is America’s favorite ethnic cuisine. Get beyond spaghetti and learn how to make these iconic Italian dishes Handmade Egg Fettuccine Carbonara; Farfalle with Sauce Verte and Market Fresh Vegetables; Rigatoni with Herbed Meatballs; Italian Vegetables and Pesto Broth; Tagliatelle Bolognese; Chocolate Tortellini with Hazelnut Crème Anglaise.
BASIC SKILLS
EVERY COOK SHOULD KNOW WORKSHOPS
Dan Witherspoon
Wednesday, Feb 15* & 22 This class is full. Please add me to the waiting list
10:00 am to 1:30 pm
Fee: $150
This class will also be offered on:
Saturday, March 3* & 10 10:00 am to 1:30 pm
Wednesday, April 4 & 11 6:00 pm to 9:30 pm
Are you just getting by in the kitchen? If you need to develop or polish your cooking skills, this 2-day class is for you. Beginners as well as experienced cooks will develop confidence and proficiency in the kitchen. Work with a professional chef to build a foundation of essential culinary techniques: knife skills, mise en place, sautéing, roasting, grilling, sauce making, vinaigrettes, pastry techniques and more. Enjoy the satisfaction of preparing restaurant quality food at home—for a fraction of the price!
Workshop 1
Field Greens with Champagne Vinaigrette; Triangle Tip Roast with Roasted Mushroom and Shallot Ragout; Sautéed Filet of Salmon with Aioli; Rice Pilaf; Broccoli with Lemon Browned Butter; Rustic Apple Crostada with Caramel Sauce.
Workshop 2
Southwestern Black Bean Soup; Classic Caesar Salad; Pasta with Roasted Tomato Sauce; Perfect Roasted Chicken with Marsala-Sun Dried Tomato Velouté; Asparagus with Hollandaise; Wine Poached Pears; Homemade Cinnamon Ice Cream.
HANDS-ON GLUTEN FREE BAKING
Jean Duane
Thursday, February 16
6:30 pm to 9:30 pm
Fee: $70
In this session, Gluten-free Specialist, Jean Duane, Alternative Cook shows you how to bake Light, White Sandwich Bread; Sugar Cookies that can be rolled out into many shapes and used for holidays; Vegetable Crackers; Gingerbread Muffins; and Peanut Butter Chocolate Chip Bars. Learn about the 10 whole grain “workhorses” of the gluten-free pantry. Understand how to make substitutions for different flours, and for dairy products that adapt most recipes to suit your family’s needs. You’ll leave with recipes so you can bake these delightful goods over and over.**
**Please note: Items containing gluten are baked in the classroom kitchen, so people with severe allergies to gluten are strongly advised to take this into consideration before tasting foods prepared in class.
FAMILY DINNER NIGHT SERIES:
ONE-POT MEALS FOR THE WHOLE FAMILY
Amy Hoyt
Sunday, February 19
1:00 pm to 3:30 pm
Fee: $55
A delicious dinner doesn’t have to mean spending a long time in the kitchen. With the whole family on board, you can make these simple yet delicious dinners in no time at all! Individual Chicken Pot Pies; everyone makes their own Homemade Bacon, Macaroni & Cheese Burger; No Noodle Lasagna; Healthy Greek Yogurt Sundaes.
MARDI GRAS
Andrew Lubatty
Tuesday, February 21 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $75
It wouldn’t be February without Fat Tuesday in New Orleans. Sample some of the best Cajun dishes for celebrating with this Cajun style menu: Bourbon Street Barbecue Shrimp; Shrimp and Tasso Étouffée; Chicken Gumbo; Cajun Dirty Rice; Crab Remoulade with Spinach; Bananas Foster with Pecan Wafers.
ANTOJITOS
Cathy Harokopis
Thursday, February 23 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70
Antojitos are Mexico’s small plate offerings. Often served on squares or in markets, they are a little snack, or literally, a “little whim or craving.” Antojitos are a small bite to consume as you are shopping, or as an appetizer with drinks, or to fill the gap between meals. Gorditas, Sopes, Chalupas, all are small masa cakes; shaped in different ways and topped with whatever you are craving that day. In this class we will play with masa, learn several shapes of typical antojitos and many variations on toppings and salsas. We will also learn a few other typical small bites that are not masa based. Gorditas – “little fat ones”: Fat Masa Cakes split and stuffed with Black Beans, Shredded Meat and Pickled Onions; Sopes – Small Masa “Saucers”: Sopes with Chorizo, Sweet Potatoes, and Cheese; and a contemporary Sope made with Potatoes added to the Masa with then a Filling of Salsa, Goat Cheese and Salad Greens; Chalupas – Masa ”Boats”: Chalupas de Pescado en Pipian Verde; Masa Boats with Fish and Green Pumpkin Seed Sauce; Tosatada: Duck Breast Tostada with Fig-Chipotle Sauce; Quesadillas – made with fresh masa and not the typical American quesadilla: with Cheese, Mushrooms, Spinach, and Poblano Chilies; Torito – a Small Stuffed Pepper: Sweet or Hot Peppers, Stuffed with Meat or Seafood, Garlic and Cheese. They can be fried or baked. Meatballs in Chipotle Chile with Avocado Tomatillo Salsa.
CHICKEN CUT-UPS
Andrew Lubatty
Saturday, February 25
10:00 am – 1:00 pm
Fee: $75
One of the best ways to save money at the supermarket is to purchase whole chickens and cut them up yourself instead of paying the store for the convenience. Learn the right techniques and knife skill, then prepare delicious dishes with your new abilities: Baja Chicken Wings with Celery Hearts and Blue Cheese Dip; Chicken and Artichoke Soup with Lemon; Gingered Chicken Stir Fry with Coconut Rice; Slow-Roasted Star Anise BBQ Chicken; Tuscan Lemon Chicken.
NEW CULINARY SERIES!
THE BOOK CLUB SERIES: THE FOREIGNERS BY MAXINE SWANN
Amy Hoyt
Sunday, February 26
1:00 pm to 3:30 pm
Fee: $55
On the successful heels of the One Book One Denver Cooking Classes, The Seasoned Chef is excited to launch our monthly book club. Read the book, come to class and prepare delicious food from the book and sit down and enjoy a guided discussion over a beautiful meal. We hope to make this a Seasoned Chef tradition.
A glittering energetic novel about three women, each experiencing an awakening in the gloriously conflicted and sexy, modern day city of Buenos Aires. ~Amazon Review John Federico. Empanadas, Grilled Flank Steak with Chimichurri Sauce, Ham and Cheese Tarta, Alfajores.
EVERYTHING’S BETTER WITH BACON
Shellie Kark
Monday, February 27
6:30 pm to 9:30 pm
Fee: $75
Yes, it is! And here are some great ideas for using one of our best-loved ingredients in unique and exciting ways: Bacon-Wrapped Almond-Stuffed Dates; Spicy, Sticky Bacon with Spinach, Pine Nuts and Balsamic-Tomato Vinaigrette; Smoky Bacon and Black Bean Soup; Bacon-Spiced Corn Bread; Bacon-Wrapped Pork Tenderloin with Rhubarb, Bacon and Onion Compote; Candied Bacon Ice Cream with Pumpkin Seed Brittle.
WEEKDAY BREAKFAST FOR SUSTAINED ENERGY
Cheryl Rojic
Tuesday, February 28
6:30 pm to 9:30 pm
Fee: $70
It’s the most important meal of the day! Get the inside scoop on quick and easy make-ahead foods that will help you to have greater concentration and energy to carry you through all the way to lunch time: Power-House Smoothie; Whole-Grain Apple & Sweet Potato Waffles; Lean Pork Breakfast Sausage; Green Chile Omelet Roll; Root Vegetable and Mushroom Hash; Cream Cheese Honey-Date Muffins; Nutty Energy Bars.
NEW CULINARY SERIES!
LEVEL TWO SERIES: IRON CHEF CO-OP
Dan Witherspoon
Wednesday, February 29
6:00 pm to 9:30 pm
Fee: $70
Are you ready to show off your culinary skills and be critiqued by your peers? Chef Dan will assemble a mystery basket for you and your team of three. You will have 90 minutes to prepare your meal, then each team will serve the rest of the participants and be discussed by all in attendence. This is not a competition but a great way to see how your skills are evolving. And, it’s also a lot of fun!
MAKE AHEAD AND MIX IT UP
Cheryl Rojic
Thursday, March 1
6:30 pm to 9:30 pm
Fee: $75
Start with 8 basic recipes, then mix and match them with one or two more ingredients throughout the week to create many different tasty meals! Roasted Chicken; Creamy Polenta; Caramelized Red Onion Jam; Maple Poached Pears; Roasted Winter Vegetables; Seared Greens; Whole Grain Pilaf; Steamed Wild Salmon.
BASIC SKILLS
EVERY COOK SHOULD KNOW WORKSHOPS
Dan Witherspoon
Saturday, March 3 & 10 This class is full. Please add me to the waiting list
10:00 am to 1:30 pm
Fee: $150
This class will also be offered on:
Wednesday, March 21 & 28 - 6:00 pm to 9:30 pm
Wednesday, April 4 & 11 - 6:00 pm to 9:30 pm
Are you just getting by in the kitchen? If you need to develop or polish your cooking skills, this 2-day class is for you. Beginners as well as experienced cooks will develop confidence and proficiency in the kitchen. Work with a professional chef to build a foundation of essential culinary techniques: knife skills, mise en place, sautéing, roasting, grilling, sauce making, vinaigrettes, pastry techniques and more. Enjoy the satisfaction of preparing restaurant quality food at home—for a fraction of the price!
Workshop 1
Field Greens with Champagne Vinaigrette; Triangle Tip Roast with Roasted Mushroom and Shallot Ragout; Sautéed Filet of Salmon with Aioli; Rice Pilaf; Broccoli with Lemon Browned Butter; Rustic Apple Crostada with Caramel Sauce.
Workshop 2
Southwestern Black Bean Soup; Classic Caesar Salad; Pasta with Roasted Tomato Sauce; Perfect Roasted Chicken with Marsala-Sun Dried Tomato Velouté; Asparagus with Hollandaise; Wine Poached Pears; Homemade Cinnamon Ice Cream.
CHEESEMAKING WITH DEB
Deb Traylor
Sunday, March 4
1:00 pm to 4:00 pm
Fee: $65
What a treat to be able to make your own cheeses. Chef Deb will guide you through the exciting process of making your own curds and whey. Housemade: Yogurt; Ricotta Cheese, Créme Fraiche; Feta; Mozzarella; Lebnah, a soft cheese made from yogurt; Queso Fresco; Buttermilk; Olive Oil Marinated Soft Cheese.
AVENUE GRILL PASTAS
Andrew Lubatty
Monday, March 5th This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $75
The Denver landmark has some of the city’s best pasta dishes. Now you can learn to create these tasty meals at home and share them with family and friends: Creole Linguini; Bang Bang Noodles; Baked Ziti with Grilled Chicken; Thai Lemon Grass Shrimp and Rice Noodles; Butternut Squash Ravioli with Sage Brown Butter; Chocolate Tortelloni with Chestnut-Mascarpone Filling and Crème Anglaise.
MILE HIGH BAKING WORKSHOP
Amy Hoyt
Tuesday, March 6
6:30 pm to 9:30 pm
Fee: $60
If your cakes flop and your muffins resemble rocks, discover how to prevent baking disasters at our mile-high elevation. We’ll discuss how altitude influences various ingredients and learn to adjust recipes to compensate. Each team of students will prepare and demonstrate their recipe to the class—with Amy’s guidance and instruction—so everyone will learn to master “mile high” baking! Angel Food Cake; Lemon Sour Cream Pound Cake; Mile High Chocolate Chip Cookies; Blueberry Streusel Muffins; Espresso Fudge Brownies; Rosemary-Garlic Irish Soda Bread. Bring your failed recipes to class and Amy will help diagnose why they don’t work.
A SECOND HELPING OF LIGHT ITALIAN
Cheryl Rojic
Wednesday, March 7
6:30 pm to 9:30 pm
Fee: $75
More healthy and delicious recipes from America's favorite ethnic cuisine: Artichoke Bottoms with Sundried Tomatoes and Fresh Mozzarella; Italian Potato Salad; Hearty Winter Minestrone (with Farro); Chicken Saltimbocca; Butternut Squash Polenta; Orange-Chocolate-Hazelnut Cookies.
EATERTAINMENT WITH THE CHAMPAGNE CHEF - DEMONSTRATION
JUST IN TIME FOR LENT
Keith Jones
Friday, March 9
6:30 pm to 9:30 pm
Fee: $70
He’s back with another terrific menu! Come join celebrity chef Keith Jones as he shares his one of a kind personality and extensive food knowledge. You’ll feel as though you are part of the audience of one of his televised cooking shows. Be ready to have a lot of fun, eat great food, and join Chef Keith onstage. Seared Sea Scallops with Noodle Cake, Spinach and Apples; Shrimp "New Orleans"; Pan Seared Lake Trout (or Salmon Trout) over Creamy Corn Risotto with Red Wine Jus; Frozen Pineapple Mango Soufflé.
NEW CULINARY SERIES!
FAMILY DINNER NIGHT SERIES: MEXICO ONE DISH AT A TIME
Amy Hoyt
Sunday, March 11
1:00 pm to 3:30 pm
Fee: $55
Mexican Night recipes inspired by Rick Bayless and his Mexico, One Dish At a Time. We will go beyond the usual Burritos and Guacamole and learn to make: Chilied Peanuts and Pumpkin Seeds; Chilaquiles; Fish Tacos; and Orchata Ice Cream.
MEDITTERANEAN TAPAS
Shellie Kark
Monday, March 12
6:30 pm to 9:30 pm
Fee: $75
Once a food fad, tapas are now a part of our American food scene and here to stay. These flavors are delightfully different and this class will show you some of the best. Sicilian Polpette; Wild Mushrooms with Ham and Garlicky Mayo on Toast from Spain; Curried Lamb and Quinoa Phyllo from Morocco; Steamed Mussels with Garlic, Tomato and Almonds from Spain; Almond Cherry Cakes with Cassis Glazed Figs from France.
PHYLLO ME UP
Amy Hoyt
Tuesday, March 13
6:30 pm to 9:30 pm
Fee: $75
This delicate Greek pastry can either help you make beautiful delicious dishes or drive you completely crazy! Get the “feel” of Phyllo and make it a wonderful part of your culinary repertoire. Phyllo Cups with Shrimp and Mango Salsa; Apricot, Chevre and Rosemary Beggar’s Purses; Pear-Almond Strudel; Individual Ricotta Cheese Cakes in a Phyllo Crust; Caramelized Phyllo Napoleon; and of course, Baklava.
ST. PATRICK’S DAY
Dan Witherspoon
Wednesday, March 14
6:30 pm to 9:30 pm
Fee: $75
It’s that time of the year again. Enjoy these hearty and delicious Irish favorites for your St. Paddy’s Day menu. Beer Cheddar Soup; Irish Stew with Herbed Dumplings; Corned Beef and Cabbage Shepherd’s Pie; Colcannon; Irish Soda Bread; Apple-Oatmeal with Irish Cream Sauce.
NEW CULINARY SERIES!
LEVEL TWO SERIES: PASTRY
Amy Hoyt
Thursday, March 15
6:00 pm to 9:30 pm
Fee: $75
These are the basic building blocks of French and Italian Baking that are the foundation for a myriad of desserts. We will go to the next level with technique and skill. Boiled Custard for Crème Anglaise and Pastry Cream; Classic Chocolate Mousse; Pâté a Choux for Cream Puffs and Gougères; Génoise Cake for Gâteau.
PARENT AND CHILD EASTER TREATS
Amy Hoyt
Sunday, March 18
1:00 pm to 3:30 pm
Fee: $55
Get ready for the Easter holiday by bringing the whole family into the kitchen to make these delicious and fun treats together.
Decorated Easter Cookies; Apricot Scone Flowers; Easter Egg Nests; Easter Bunny Carrot Muffins; Scrambled Egg Nests; White Chocolate Easter Eggs.
FISH AND SEAFOOD WORKSHOP
Dan Witherspoon
Monday, March 19* This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $75
This class will also be offered on:
Thursday, April 19 6:30 pm to 9:30 pm
Love seafood, but don’t know how to select, season or cook it? Chef Dan’s comprehensive workshop will make you an expert as you learn techniques for purchasing and properly preparing healthy, delicious seafood. No more dried-out, overcooked fishy fish—just the freshest and the best: Nut-Crusted Mahi Mahi with Browned Butter; Oven-Roasted Salmon with Miso Glaze; Sautéed Tilapia with Citrus-Mustard Sauce and Roasted Pecans; Grilled Mako with Tamarind Vinaigrette; Jamaican Jerk Shrimp with Minted Barbados Flambé.
*Knife Sharpening Available
FRENCH COUNTRY PICNIC
Andrew Lubatty
Tuesday, March 20
6:30 pm to 9:30 pm
Fee: $75
It’s the first day of Spring on the Front Range. It’s time to start thinking about dining outdoors, and here are some great Country French menu ideas to take on the next trip to the mountains and park: Chilled Cucumber-Dill Soup with Caraway Crackers; Sun-Dried Tomato Tapenade and Basil Pistou with Crostini and Brie; Chardonnay Poached Salmon Niçoise; Almond Palmiers; Lavender-Scented Fresh Fruit.
DRIVE-THRU REDUX
Cheryl Rojic
Thursday, March 22
6:30 pm to 9:30 pm
Fee: $75
Re-create some of your drive-thru favorites with healthy ingredient changes and punches of extra flavor. Buffalo-Chili Dogs; Crispy Herbed Oven-Fries; Black-Bean Chicken Burgers; Mandarin Chicken Salad; Apple-Pie Pockets; Strawberry Milkshakes; French Toast Sticks.
NEW CULINARY SERIES!
LEVEL TWO SERIES: CHARLIE TROTTER
Dan Witherspoon
Saturday, March 24
10:00 am to 1:30 pm
Fee: $85
When the American food explosion took off in the mid-80s, some chefs were clearly at the head of the movement. Charlie Trotter, even now, has shown himself to be one of the best. Working with his recipes, prepare some of the seminal dishes he created. Seared Raw Tuna with Curried Carrot Broth; Collard Greens and Baby Carrots; Veal Sweetbreads with Butternut Squash, Celery Root, Sweet Corn and Veal Stock Reduction; Squab Breast with Garlic Herb Tuilles, Salsify, and Papaya; Peach and Crème Brulée Napoléon with Green Tea Crème Anglaise and Peach Juice.
NEW CULINARY SERIES!
THE BOOK CLUB SERIES: THE PARIS WIFE BY PAULA MCLAIN
Amy Hoyt
Sunday, March 25
1:00 pm to 3:30 pm
Fee: $55
On the successful heels of the One Book One Denver Cooking Classes, The Seasoned Chef is excited to launch our monthly book club. Read the book, come to class and prepare delicious food from the book and sit down and enjoy a guided discussion over a beautiful meal. We hope to make this a Seasoned Chef tradition.
A deeply evocative story of ambition and betrayal, The Paris Wife captures a remarkable time in the 1920s and a love affair between two unforgettable people, Ernest Hemingway and his wife Hadley. ~Amazon Review. Enjoy these French favorites: Croque Monsieur; Mousse Pâté with Cornichon and Toast Points; Steak Tartare; Walnut Oil Salad; Cherry Clafouti.
TASTES OF THAILAND WORKSHOP
Mary Nguyen
Monday, March 26 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $75
The celebrated owner of Parallel 17 and Street Kitchen Asian Bistro returns to our school in this workshop to prepare these Southeast Asian delights. Thai Spring Rolls; Thoum Ka Goong (Spicy Coconut Milk Soup with Shrimp); Green Curry with Chicken and Jasmine Rice; Pad Thai with Tofu; and Sweet Sticky Rice with Mango.
NEW CULINARY SERIES!
LEVEL TWO SERIES: PETIT FOURS WITH HELLIE MAE’S
Ellen Daehnick
Tuesday, March 27
6:00 pm to 9:30 pm
Fee: $75
Petit fours are a hybrid of candy and cake, and most people won’t do it on their own unless they have been through it once. It’s really just about set-up and prep. This three hour workshop will cover the basics: making and cutting the cake, icing recipes and tints, fillings and finishes. And some of the not so basics: garnishes that will make these treats sparkle and sing. You’ll leave ready to make petit fours for Easter, Mother’s Day, or your next wedding shower.
BREAD BAKING WORKSHOP
Amy Hoyt
Thursday, March 29
6:30 pm to 9:30 pm
Fee: $60
Nothing is as rewarding as homemade bread fresh from the oven—but nothing seems as daunting as creating the perfect loaf. Chef Amy teaches you fundamental bread-making skills as you make a variety of flavorful breads and rolls. You will discover the secrets of working with yeast, learn shaping techniques and discuss helpful equipment as you make Breakfast Braids Stuffed with Fruit & Cheese and Bacon & Cheddar; Soft Herbed Breadsticks; Honey Oat Sandwich Loaf; Artichoke Pesto Rolls; Whole Grain Wheat Rolls; and Pecan Sticky Buns.
HEALTHY EASTER BRUNCH
Cheryl Rojic
Saturday, March 31
10:00 am to 1:00 pm
Fee: $60
Easter typically signifies the beginning of spring and reawakening. This menu will help to ease you out of heavy winter meals and start to mildly detox your body for the warmer season. Raw Asparagus Salad with Sesame-Dijon Vinaigrette; Green Chile & Smoked Trout Mini-Tarts; Mushroom-Leek-Artichoke Quiche with Gluten-Free Crust; Uncured Ham Steaks with Apricot Chutney; Sharp Cheddar & Goat Cheese Biscuits; Tender Blueberry Muffins.
FOODS FROM THE EASTERN MEDITERRANEAN
Shellie Kark
Monday, April 2
6:30 pm to 9:30 pm
Fee: $75
The cuisine of the Middle East is filled with exotic ingredients and flavors, yet all are available locally in our supermarkets and specialty food stores. Learn these secrets and add a whole new style of cooking to your home repertoire. Kibbe with Cucumber Yogurt Sauce (Lebanon); Syrian Stuffed Zucchini with Lamb, Pine Nuts and Tomato Pomegranate Sauce (Syria); Georgian Cheese Breads (Republic of Georgia); Tamarind Beet and Onion Salad (Syria); Israeli Salads: Corn, Dill and Pickle Salad; Carrot Salad with Paprika, Cumin and Lemon; Eggplant Salad with Scallion and Tomato (Israel); Baklava (Greece).
INTERNATIONAL SMALL PLATES
Andrew Lubatty
Tuesday, April 3
6:30 pm to 9:30 pm
Fee: $75
Every country has their favorite afternoon nosh. Here are samples of the best the world of food has to offer: Thai Fish Cakes with Soy Ginger Aioli; Chicken and Spinach Potstickers; Paella with Spanish Chorizo and Piquillo Peppers; Wild Mushroom and Leek Strudel; Shrimp Ceviche with Plaintain Chips; Vindaloo Chicken Skewers with Mango Chutney.
BASIC SKILLS
EVERY COOK SHOULD KNOW WORKSHOPS
Dan Witherspoon
Wednesday, April 4 & 11 This class is full. Please add me to the waiting list
6:00 pm to 9:30 pm
Fee: $150
Are you just getting by in the kitchen? If you need to develop or polish your cooking skills, this 2-day class is for you. Beginners as well as experienced cooks will develop confidence and proficiency in the kitchen. Work with a professional chef to build a foundation of essential culinary techniques: knife skills, mise en place, sautéing, roasting, grilling, sauce making, vinaigrettes, pastry techniques and more. Enjoy the satisfaction of preparing restaurant quality food at home—for a fraction of the price!
Workshop 1
Field Greens with Champagne Vinaigrette; Triangle Tip Roast with Roasted Mushroom and Shallot Ragout; Sautéed Filet of Salmon with Aioli; Rice Pilaf; Broccoli with Lemon Browned Butter; Rustic Apple Crostada with Caramel Sauce.
Workshop 2
Southwestern Black Bean Soup; Classic Caesar Salad; Pasta with Roasted Tomato Sauce; Perfect Roasted Chicken with Marsala-Sun Dried Tomato Velouté; Asparagus with Hollandaise; Wine Poached Pears; Homemade Cinnamon Ice Cream.
THE CUTTING EDGE WORKSHOP
Dan Witherspoon
Tuesday, April 10*
6:30 pm to 9:30 pm
Fee: $75
Competence as well as confidence in the kitchen begin with knowing the proper way to use a knife. Meal preparation will be faster, easier—and more enjoyable—when you learn to slice, dice, chop, mince, julienne and chiffonade like a professional. Experienced as well as beginning cooks will develop a solid foundation of knife techniques in this hands-on class. Practice your new skills, prepare some delicious dishes with your perfectly chopped ingredients and go home with the “chef’s touch”: Gazpacho Salad; Tuscan Chicken with Sautéed Peppers and Onions; Basil-Italian Parsley Pesto; Oven Roasted Root Vegetables.
*Knife sharpening available
NEW CULINARY SERIES!
LEVEL TWO SERIES: PASTRY-CAKE DECORATING
Amy Hoyt
Thursday, April 12
6:00 pm to 9:30 pm
Fee: $65
Using basic buttercream and Ganache Beurre we will work intensively on Masking; Icing; Piping; and Embellishing Cakes to give you professional results at home for all your special occasions. You will be working with the tools of the trade and learn how to handle a Pallet Knife, Cake Turner, Piping Bag and Tips.
FRUITION FARMS EXPERIENCE
Jim Warren
Saturday, April 14 This class is full. Please add me to the waiting list
10:00am to 4:00 pm
Fee: $70
Location:
14347 East Cherry Creek Road
Larkspur, CO 80118
Celebrate Spring with this exclusive Fruition Farm experience. Join Master cheese maker and Fruition Farm shepherd, Jim Warren for a hands on cheese making lesson using fresh sheep’s milk. Then enjoy a cheese and wine tasting, featuring the award winning Fruition Farm’s aged cheeses and hand selected wines. There might even be an appearance from a local Charcuterie. There will also be a tour of the farm and cheese caves.
We will meet at The Seasoned Chef at 10:00 am and transportation to the farm will be provided. We should return to the school about 4:00 pm. Space is limited for this event so sign up early!
We are thrilled about our partnership with Fruition and excited to share the experience of locally raised and produced food with our students. Look for Farm-to-Table and Butchering Classes in the upcoming summer session.
THE ART OF THE SUNDAY BRUNCH
Amy Hoyt & Scott McClelland
Sunday, April 15
1:00 pm to 4:00 pm
Fee: $75
Join Scott and Amy, aka Front of the House, Back of the House, for a delicious Sunday brunch and great ideas for presentation, beverages, and all the table trimmings to make your brunch unforgettable. Poached Salmon with Cucumber; BLT French Toast Crostini; Breakfast Ham and Egg Tarts; Peach Bellini Jelly; Oatmeal Cream Brulée; Cinnamon Swirl Sour Cream Coffee Cake.
SPRING PIE
Amy Hoyt
Monday, April 16
6:30 pm to 9:30 pm
Fee: $75
Like classic clothing, some foods never go out of style. Learn the basics of a great pie crust and then learn the techniques of these great fillings.Strawberry and Grand Marnier Chiffon Pie; Shaker-Style Lemon Tart; Apricot Custard with Meringue Topping; Banana-Walnut Tart with Crumb Topping; Potato and Mushroom Hand Pies; Chocolate Custard Pie.
ROLLIN’ SUSHI WORKSHOP
Andrew Lubatty
Tuesday, April 17 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70
Once an exotic specialty, sushi has evolved into a menu staple so delicious we want to re-create it to enjoy at home. Learn to make sushi from an expert, Executive Chef Andrew Lubatty of the Avenue Grill will show you the equipment, techniques and ingredients necessary for you to become a sushi pro. Have fun as you “wrap and roll”: Maki Sushi (California Rolls and Philly Rolls); Nigiri Sushi; Temaki Sushi (Spicy Tuna Hand Roll). You will also learn to prepare Sushi Rice, Wasabi and Soy-Fresh Ginger Dipping Sauce.
The class fee includes your sushi mat.
POWERHOUSE PROTEIN...
Cheryl Rojic
Wednesday, April 18
6:30 pm to 9:30 pm
Fee: $70
...and surprisingly, they’re not from meat! Learn delicious alternative high-protein recipes and the differences between various protein sources. Artichoke Hummus with Whole Wheat Flatbread; Green-Pea Salad with Feta; Spicy Black Bean Burgers; Lentil-White Bean Stew; Quinoa-Spinach Salad; Brown Rice Nori Rolls with Miso Sauce.
SMOKIN! WORKSHOP
Dan Witherspoon
Saturday, April 21
10:00 am to 1:00 pm
Fee: $70
If you like grilling, you will love smoking. Chef Dan teaches you helpful tips for turning out juicy, flavorful meats, seafood and veggies using an outdoor smoker. Learn about the equipment, types of wood chips for peak flavor and techniques to help you turn out Smokin! good food every time: Smoked Salmon with Lemon-Caper Crème Fraiche on Capellini Cakes; Smoked and Grilled Pork Chops with Orange-Ginger Glaze; Smoked Tri-Tip Salad with Smoked Tomato Vinaigrette; Smoked Summer Vegetable Salsa with Chips; Smoked Bratwurst, Onion-Pepper-Dijon Relish.
FISH AND SEAFOOD WORKSHOP
Dan Witherspoon
Thursday, April 19
6:30 pm to 9:30 pm
Fee: $75
Love seafood, but don’t know how to select, season or cook it? Chef Dan’s comprehensive workshop will make you an expert as you learn techniques for purchasing and properly preparing healthy, delicious seafood. No more dried-out, overcooked fishy fish—just the freshest and the best: Nut-Crusted Mahi Mahi with Browned Butter; Oven-Roasted Salmon with Miso Glaze; Sautéed Tilapia with Citrus-Mustard Sauce and Roasted Pecans; Grilled Mako with Tamarind Vinaigrette; Jamaican Jerk Shrimp with Minted Barbados Flambé.
*Knife sharpening available
NEW CULINARY SERIES!
FAMILY DINNER NIGHT SERIES: ITALIAN-AMERICAN: PIZZA, PASTA AND PASS THE CANNOLIS!
Amy Hoyt
Sunday, April 22
1:00 pm to 3:30 pm
Fee: $55
All hands on deck. The whole family gets involved when we make our own Pizza Dough; Pasta Dough; Classic Sauce; and, of course, homemade Cannolis.
PART ONE OF A THREE-PART SERIES
CHEESE PRIMER 101
Devin Lamme
Monday, April 23
6:30 pm to 9:30 pm
Fee: $40
This is the fundamental first step on your personal cheese journey. Through tasting, structured discussion, and Q&A, you’ll learn the basics about what cheese actually is, how it’s made, and how cheeses are typically classified. Become knowledgeable of tasting techniques by experiencing some true legends in cheese history.
In the summer session, we will be offering cheese selection and service plus cheese and wine pairing.
SAN FRANCISCO “CRAZY”
Shellie Kark
Tuesday, April 24
6:30 pm to 9:30 pm
Fee: $75
"La Folie" has been one of San Francisco's landmark restaurants for over 20 years. Spend an evening with Shellie as she goes back to her roots, working with internationally recognized chef Roland Passot, where he innovated so much of what we now see as part of our gourmet culture. Parmesan Cheese Twists; Salmon Tartar Roulade; Salad of Endive, Fennel and Cucumber with Mustard Vinaigrette ; Pan Seared Duck Breast with Wild Rice-Cherry Salad ; Florentines with Sautéed Winter Fruits and Spiced Crème Fraiche.
ITALIAN CUISINE WORKSHOPS
Dan Witherspoon
Wednesday, April 25
and Thursday, April 26
6:30 pm to 9:30 pm
Fee: $150
Both novice and seasoned chef will benefit from this broad introduction to Italian cuisine. Explore traditional ingredients, recipes and techniques, and master the fundamentals as Chef Dan teaches you the classic dishes from Italy: handmade pasta, gnocchi, risotto, tiramisu and more!
Workshop 1—April 25
Crostini with Tomato-Kalamata Olive Tapenade; Caprese Salad with Balsamic Drizzle; Potato Gnocchi with Bolognese Sauce; Stuffed Zucchini; Risotto Milanese; Tiramisu.
Workshop 2—April 26
Handmade Porcini Mushroom Ravioli with Browned Butter and Sage; Handmade Fettuccine Alfredo; Chicken Cacciatore; Creamy Polenta; Sautéed Spinach with Pine Nuts; Toasted Almond Biscotti.
EATERTAINMENT WITH THE CHAMPAGNE CHEF DEMONSTRATION
NEW MENU!
Keith Jones
Friday, April 27
6:30 pm to 9:30 pm
Fee: $70
He’s back with another terrific menu! Come join celebrity chef Keith Jones as he shares his one of a kind personality and food knowledge. You’ll feel as though you are part of the audience of one of his televised cooking shows. Be ready to have fun, eat great food, and join Chef Keith onstage. Chicken Quenelles with Red Pepper Coulis; Flat Iron Steak Salad with Baby Lettuce and Asparagus; Pork Tenderloin with a Mixed Grit Timbale, Cassis and Sun-Dried Fruit Sauce; Sabayon of Fruit au Gratin.
NEW CULINARY SERIES!
LEVEL TWO SERIES: SMOKIN’ WORKSHOP
Dan Witherspoon
Saturday, April 28*
10:00 am to 1:30 pm
Fee: $75
Take your smoker to the next level. Smoked Duck Breast; Sundried Cherry Barbecue Sauce; Smoked Bell Pepper, Pork Belly and Black Bean Soup; Smoked Turkey Breast with Smoked Applesauce; Smoked Lamb Shoulder Chops with Hoisin Glaze; and Cured and Smoked Rainbow Trout Salad with Dijon Horseradish Dressing.
*Knife sharpening available
NEW CULINARY SERIES!
THE BOOK CLUB SERIES: THE ORCHARD BY THERESA WEIR
Amy Hoyt
Sunday, April 29
1:00 pm to 4:30 pm
Fee: $55
On the successful heels of the One Book One Denver Cooking Classes, The Seasoned Chef is excited to launch our monthly book club. Read the book, come to class and prepare delicious food from the book and sit down and enjoy a guided discussion over a beautiful meal. We hope to make this a Seasoned Chef tradition.
A heartfelt story about love and modern farming in the age of industrial farming. Kimberly Lord Stewart, Colorado author of Eating Between the Lines and The Wolf at the Door will lead the book discussion as you enjoy: Apple Chutney Crostini; Apple-Celeriac Soup; Warm Spinach Salad with Shredded Apples, Pecans and Bacon Dressing; “Pork Chop” Meatballs.