May

holy mole!
Cathy Harokopis
Fee: $75
Wednesday, May 1 - 6:30 pm to 9:30

One of the great sauces of the world, Red Mole, is the national dish and pride of Mexico. Every region, town and cook has his or her own special Mole. While most of us are familiar with the most common classics,in this class you will discover a rainbow of different Mole sauces that are standing favorites in this varied, colorful country. For example, the enchanting city of Oaxaca is especially known for their 7 moles, and Chef Cathy has tried them all, during her many trips and culinary explorations to Mexico. In this class we will teach the basics of Mole preparation and feature a dish, some authentic, some updated, with each sauce. Mole Amarillo - Yellow Mole Stew with Chicken and Vegetables; Green Mole – Fish in Papillotes with Green Mole; Reyna's Red Mole For Enchiladas – A Great All-Purpose Mole For Enchiladas, Chicken, Pork, Steak, Burgers……The List Goes On And On; Pasilla and Apple Mole –with Pork Tenderloin; Apricot And Pine Nut Mole–with Cornish Hens.

Colorado dinner
Keith Jones
Fee: $80
Saturday, May 4 - 10:00 pm to 1:30 pm

Come join Chef Keith as he shares his special brand of kitchen fun, with a focus on our exceptional local, Colorado products. In this class, we will be cooking with some of the items that Colorado is known for, such as lamb, peaches, and buffalo, in several easy-to-create recipes. Chef Keith has a unique ability to bring simple and elegant together, all in a very fun, energetic environment! In this class, we will be making: Honey Smoked Salmon Bruschetta; Mexican Green Chicken Chili; Colorado Lamb Medallions with Asparagus and Mushroom Hash; Buffalo/Bison Steak with a Five Pepper and Micro-Brew Ale Demi; Colorado Warm Potato Salad (goes with the steak); Warm Peach Compote with Fresh Basil.

CULINARY TECHNIQUE SERIES:
mile high baking
Amy Hoyt
Fee: $70
Sunday, May 5 - 1:00 pm to 3:30 pm

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; Orange Almond Pound Cake with Chocolate Ganache; Sweet and Savory Biscuits; Chocolate Chip Cookies; Stout Fudge Brownies; Toasted Coconut Muffins. Bring your failed recipes to class and Amy will help diagnose why they don't work.

DENVER'S BEST CHEF SERIES:

The Kitchen
signature kitchen favorites
Chef Kyle Mendenhall
Fee: $85
Monday, May 6 - 6:30 pm to 9:30 pm

Award winning Executive Chef Kyle Mendenhall, of The Kitchen - an absolute gem and standing culinary highlight in the "Nations Foodiest City" of Boulder, (as listed by Bon Appetite magazine), is bringing us his expertise and fresh, Farm-to-Table philosophy in this not-to-miss class. Kyle was one of three local chefs invited to present "Celebrating Colorado's Bounty" at New York's James Beard house, recently, impressing all in attendance with the caliber of product and his innovative talent. In this class, Chef Kyle will take you behind the scenes and guide you through one of his artistic, impressive seasonal menus. Buratta in Carrozza; Fava Bean Bruschetta; Ricotta Gnudi with Pea Shoots and Prosciutto; Roast Colorado Lamb Sirloin with Soft Polenta and Anchoyade; Olive Oil Cake with Honey Poached Rhubarb and Chantilly Cream.

DENVER'S BEST CHEF SERIES:

The Avenue Grill
Simple, sophisticated pasta
Chef Andrew Lubatty
Fee: $80
Tuesday, May 7 - 6:30 to 9:30 pm

Chef Andrew has been the executive chef of Denver's landmark, The Avenue Grill, for the last seven years. The Avenue Grill is the perfect fit for his style; he not only has acquired a huge following for his creative expertise in Sushi and Pasta dishes, but effortlessly shows his skill in adding amazing Asian and Italian accents to new American dishes. Chef Andrew has received numerous awards for his work at culinary competitions around the country. Using just one pasta, with four distinctive ingredients, this class offers simple yet creative pasta ideas that make the most out of focused ingredients, time and a variety of cooking styles and techniques. Warm Pasta Salad with Whole Wheat Farfalle, Spinach, Lemon Vinaigrette, Salmon and Parmesan; Baked Penne with Meatballs, Fresh Mozzarella, Arribatta Sauce and Ricotta; Linguini with Shrimp, Marinara, Capers and Lemon; Potato Gnocchi with Basil Pesto, Chicken Broth, Rotisserie Chicken and Tomatoes; Ziti with Sausage, Mushrooms, Beef Broth, and Fresh Sage; and Lasagna Roulades with Eggplant, Marinara, Mozzarella and Zucchini.

DENVER'S BEST CHEF SERIES:

zolo southwestern grill (Boulder)
CLASSIC AMERICAN SOUTHWEST
Chef Justin Goerich
Fee: $80
Wednesday, May 8 - 6:30 pm to 9:30 pm

Executive Chef Justin Goerich, of Zolo Southwestern Grill – declared by 5280 as the "Absolutely the Hottest Restaurant in Boulder" – skillfully delivers award-winning, modern southwestern cuisine, while consistently bringing the best local, seasonal and organic ingredients to the table. Justin's intention is to create flavorful, balanced, soulful food that awakens your senses! In this class, Chef Justin will feature classic Southwestern ingredients, recipes and contemporary techniques. This will include customer favorite dishes from Zolo Grill, all of which he is very excited to share with you! Blue Corn Fried Chesapeake Bay Oysters with Jalapeño Crema and Napa Cabbage Slaw; Cucumber-Avocado Gazpacho; Blue Crab and Easter Egg Radish Salad; Grilled Flatiron Steak with Arugula and Adobo Sauce; Seared Sea Scallops with Roasted Fingerling Potatoes, Salsa Verde, Asparagus and Crispy Red-Corn Tortillas; Zolorita's; Cinnamon-Dusted Churros (Cinnamon-sugar Fritters) with Pomegranate-Chili Puree.

CULINARY TECHNIQUES SERIES:
BASIC SKILLS EVERY COOK SHOULD KNOW Workshops
Dan Witherspoon
Fee: $155
Thursday May 9 & 16 - 6:00 pm to 9:30 pm

This class will also be offered on:
Saturday, June 22 & 29 - 10:00 am to 1:30 pm
Thursday, July 11 & 19 - 6:00 pm to 9:30 pm
Wednesday, August 7 & 14 - 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 Vanilla Crème Anglaise.

Workshop 2
Minestrone with Basil Pesto Soup; Classic Caesar Salad; Braised Pork Shoulder Ribs; Creamy Polenta; Perfect Roasted Chicken with Mushroom-Marsala; Asparagus Butternut Squash and Roasted Red Pepper Medley; Lemon Mousse.

CULINARY TECHNIQUE SERIES:
the cutting edge workshop
Dan Witherspoon
Fee: $80
Saturday, May 11 - 10:00 am to 1:00 pm

This class is full. Please add me to the waiting list.

Competence, as well as confidence, in the kitchen begins 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; Roasted Vegetable Medley; Sweet Potatoes with Honey Cinnamon Glaze; Chicken Fajitas with Basil Parsley Pesto.

** Knife sharpening available

Denver's BEst Chef Series:

Russell's smokehouse
SUMMER'S NOD TO THE COWBOY
Chef Taylor Drew
Fee: $80
Monday, May 13 - 6:30 pm to 9:30 pm

Executive Chef Taylor Drew of Russell's Smokehouse - Frank Bonanno's new shrine to smoked meats and heartfelt nod to the Colorado Cowboy era, is here to guide you through a contemporary version of the spirit of the West. Chef Taylor will take you to an earlier time and a cowboy tradition of cooking over a slow, low flame, producing unforgettably rich, tender and smoky meats, alongside some beautifully satisfying side dishes. This restaurant, its chefs and its unique, nostalgic methodology deliver a high-end barbeque style that is not about the sauce, but about the rich smoke and the use of delectable rubs that you will not soon forget. In this class, Chef Taylor will focus on outdoor, summertime cooking. Loaded Potato Chips; Pigs in a Blanket; Hand-made, Gourmet-Ground Hamburgers: Seasonal Melon and Berry Fruit Salad with Cinnamon and Star Anise; Bacon and Dijon Potato Salad; Brined Chicken, Pork, and Salmon for Grilling Paired with Fresh Seasonal Sauces for Each; Milk Chocolate Strawberry Pie.

Denver's Best Chef Series:

LINGER / ROOT DOWN
SWEET GENIUS: international DESSERTS
Chef Samm Sherman
Fee: $80
Tuesday, May 14 - 6:30 pm to 9:30 pm

Sam Sherman is the celebrated pastry chef at award-winning hotspots Linger and Root Down, and she's back to teach another remarkable dessert class! The woman behind the sweet creations that has placed Linger in Westword's "Top Ten Dessert Spots", Samm's innovative and cutting-edge approach to dessert-making has garnered her numerous awards and achievements. In this class, the Food Network's "Sweet Genius" winner will take her talents around yet another corner with her take on some favorite International desserts, in what could possibly be the sweetest three hours your taste buds have ever experienced! Moroccan Peanut Butter, Banana and Ras al Hanout Pie; European Crepes (2 Versions): Nutella, Strawberry Whipped Cream and Roasted Strawberries and Espresso Mousse, European Ovaltine Whipped Cream, Malted Milk Sauce; Japanese Matcha Parfait with Brown Butter Cake, Cherries, Matcha Custard and Black Sesame Rice Crispies.

a sommeliers'springTIME pairings
Chef Amy Hoyt and Sommelier Chris Franke
Fee: $75
Friday, May 17 - 6:00 pm to 8:00 pm

As we say good-bye to colder weather, we say hello to lighter, brighter wines to complement the new seasonal foods on the table.
Join Chef Amy Hoyt and Cherry Hills Country Club Sommelier, Chris Franke, as they expertly guide you through several delicious Springtime dishes to enjoy with two very popular, delightful wine varietals - Sauvignon Blanc and Pino Noir. In this fun, educational class, you will learn balance, how to quickly identify dominant food and wine elements and how to easily and expertly know the perfect accompaniments for anything from an upcoming barbeque to an elegant, outdoor dinner party. Gazpacho; Goat Cheese and Herb Pesto Crostini; Grilled Shrimp with Avocado and Mango Salsa; Crostini topped with English Pea Puree and Pecorino Cheese; Smoked Salmon with Salsa Verde; Middle Eastern Lamb Skewers with Feta and Radish.

pizza on the grill
Cathy Harokopis
Fee: $75
Saturday, May 18 - 10:00 am to 1:30 pm

As they say, if you can't stand the heat, get out of the kitchen – grab a cold one, fire up that grill and turn your patio into a bustling pizzeria! Pizza on the grill has become a front-running, warm-weather favorite. Not only because of the endless ingredient possibilities, but because it is one of the tastiest, most satisfying, playful and social foods around. And, once you know the right tricks, it's a fun, easy meal choice that your family, guests or dates can all be part of in its scrumptious creation! Once you try this crispy, cheesy delight, you'll probably never want your pizza any other way. In this class, Chef Cathy will guide you through some delicious and fresh combinations that you can re-create, or expertly experiment with, again and again. Peter's Almost No-Knead Neapolitan Style Pizza Dough; Country Style Pizza Dough; Easy Pizza Sauce; No-Cook Crushed Tomato Pizza Sauce; Fresh Tomato Basil Sauce; Kung Pao Cashew Chicken; Greens on White Pizza; Drunken Shrimp Pizza; Roasted Veggie Pizza; Very Berry Pizza; Orange Nutella Pizza.

whole foods market
SUPERFOOD SUMMER: Raw – Eating Without Heating!
Chef Julie Magnussen
Fee: $70
Sunday, May 19 - 1:00 pm to 4:00 pm

"Eating without heating" has gained popularity among health-conscious consumers who are looking fun, interesting new ways to eat food in its natural state. In fact, raw food meals are showing up on restaurant menus, nationwide. Chef Julie Magnussen, Whole Foods Healthy Eating Specialist, in Cherry Creek, understands the power of food, and believes that health begins in the kitchen. Her focus is on deliciously nutritious recipes centered around plant-based ingredients that provide you with extra energy and improved health - all without sacrificing time or taste. Whether you're already a knowledgeable health nut or a newbie to the health scene - you will absolutely love this class. Summer Fresh Asian Noodle Salad; Sweet and Savory Cashew Creams; "Cheezy" Kale Chips; Rejuvenating Sweet Kale Cleansing Juice; Herbed Flax Crackers with Herbs de Provence Vegan "Cheeze"; Honey-Basil Coconut Creamsicles.

indian bazaar
Amy Hoyt
Fee: $75
Monday, May 20 - 6:30 pm to 9:30 pm

The colors, sights, sounds and wafting aromas of Indian bazaars are amazing. India's cuisine is a world-wide favorite, in large part, because of the vast array of spices that India has introduced to the world, it's silky, flavorful sauces that complement vegetables, fish and meat dishes, but also because of the artful creativity and thoughtfulness of the culture that goes into each dish and its preparation. Join Chef Amy as she gives you a mouth-watering glimpse into this incredible cultural phenomenon and it distinctive cuisine. Spicy Cashews; Potato Samosas with Green Chutney; Curried Cauliflower with Chickpeas; Butter Chicken Masala; Aromatic Basmati Rice; Chapati; Cool Indian Rice Pudding with Spiced Orange Compote.

DENVER'S BEST CHEF SERIES:

panzano
REGIONAL ITALIAN DELIGHTS
Elise Wiggins
Fee: $80
Tuesday, May 21 - 6:30 pm to 9:30 pm

Panzano, continually listed as one of Denver's Top Restaurants, has absolutely flourished under Executive Chef Elise Wiggins, whose style, innate talent and engaging personality just makes people happy! Chef Elise, through her impressive travels, tutelage and ambition, progressively moved through the culinary ranks, honing skill after skill and developing talents that have won numerous awards and accolades for her distinctive, contemporary Northern Italian cuisine. In 2005 Elise was named Colorado Chef of the Year. In this class, Elise will bring her mouthwatering delights and teach you to emphasize and explore how her amazing flavor profiles work. Crispy Sweet Breads with Truffle Honey, Hazelnuts, Pancetta and Fried Sage Burratta Cheese; Duck Ragu with Bigoli Pasta Salmon Alla Piastra: (Piastra Means Cooked on Slate); Vincigrassi; Strucchi: Fried Preserve Filled Pasty with Almond Gelato.

*Knife Sharpening Available

DENVER'S BEST CHEF SERIES:

The avenue grill
classic french cuisine
Andrew Lubatty
Fee: $80
Wednesday, May 22 - 6:30 pm to 9:30 pm

Chef Andrew Lubatty of The Avenue Grill is here to bring a bit of Paris to you, with a cuisine that is as delicious as it is timeless. A classic dinner in France, with its multi-course meals, asks you to slow down and savor each bite. Andrew will expertly show you how each dish is meant to complement and enhance the other, with easy to replicate techniques, tips and recipes that will inspire you to comfortably use your own culinary creativity & show off these impressive new skills with your family, that special person in your life or with a beautifully elegant brunch or dinner party! Steamed Mussels with Pernod Cream and Leeks; Steak Tartare Canapés; French Onion Soup with Crostini and Gruyere; Mache and Beet Salad with Sherry Vinaigrette; Mustard Glazed Pork Medallions with Lentils De Puy; and Classic Green French Molten Chocolate Cake with Vanilla Bean Ice Cream.

DENVER'S BEST CHEF SERIES:
couples class
seafood of the italian coast
Chef Michael Long
Fee: $140 per couple
Thursday, May 23 - 6:30 pm to 9:30 pm

Chef Michael Long, former owner and executive chef of celebrated restaurants Opus and Aria, has been referred to as a "Culinary Wizard." Having had his cuisine garner such accolades as Westword's "Genius on Plate," Rocky Mountain News' "Glorious Culinary Masterpiece," and 5280 Magazine's "Impeccable Cuisine", he brings an incredibly artistic and creative approach to new modern cuisine. When he's not creating enticing new menus, Michael is a co-host for KEZW Radio's The Main Course. In this class, Chef Michael will conduct our couples on a tour of the romantic Italian coast. Risotto Frutta di Mare with Clams, Shrimp and Mussels; Stuffed Calamari with Olives, Capers and Tomatoes; Rosemary Rubbed Swordfish Braciole with Crab, Sun-dried Tomato and Lemon Butter; Tonnato Genovese: Seared Tuna with Lemon Pesto and Roasted Pepper Onion Compote; and Sea Salt Roasted Boneless Whole Striped Bass with Arugula and Herb Bread Stuffing.

culinary techniques series:
fish and seafood workshop
Dan Witherspoon
Fee: $80
Wednesday, May 29 - 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: Sautéed Tilapia with Citrus-Mustard Sauce and Roasted Pecans; Miso-Glazed Oven-Roasted Cod; Grilled Mahi Mahi with Tamarind Vinaigrette; Pine-Nut Crusted Salmon with Brown Butter Lemon Sauce; Jamaican Jerk Shrimp with Minted Barbados Flambé.

upscale Japanese cuisine
stepping out tokyo style!
Chef Keith Jones
Fee: $80
Thursday, May 30 - 6:30 pm to 9:30 pm

Close your eyes and you could be in uptown Tokyo! Chef Keith Jones, amidst his many travels as a culinary television host, is bringing an absolute pearl of upscale, Japanese cuisine and knowledge to this class. As most of us have seen or experienced at a top Japanese restaurant, there is an artistic symmetry that is always solidly executed in each dish and its presentation. There is a delightful combination of great textures and tastes – all of which make a very memorable evening. Join the very personable Chef Keith as he guides you through creating a meal that is as equally a feast for the eyes as it is the palate. Smoked Salmon Roll; Okonomiyaki(Japanese pancake); Curried Katsu Beef with Black Curry Sauce; Seared Halibut with Miso Sauce; Tempura Fried Ice Cream; Sake Pairing.

June

smokin'!
Dan Witherspoon
Fee: $75
Saturday, June 1 - 10:00 am to 1:30 pm

Do you love smoked foods? Maybe you just licked your fingers clean after inhaling that platter of mouthwatering, tender, smoky ribs at one of your favorite BBQ joints, and thought to yourself... I can do this. Whether you are a beginner to grilling and smoking, or a more experienced grill aficionado, this class will give you skills, techniques and the know-how to take your grilling and smoking to the next level. 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.

summer pies and tarts
Amy Hoyt
Fee: $70
Sunday, June 2 - 1:00 pm to 3:30 pm

Pies and tarts are classic All-American desserts: tender, flaky crusts brimming with sweet fillings. With Amy's expert instruction (she's previously been the owner and head chef of her own, very popular bakery), making perfect pie crust every time will be as easy as, well,...pie! Learn to make a variety of pies and tarts – sweet and savory – to develop or further your baking skills. Amy's tried and true recipes, no-fail techniques and innate creativity will inspire you to treat family and friends to these mouth-watering delights. Roast Vegetable Tart Tatin; Individual Lemon Raspberry Tarts; Fresh Apricot and Amaretto Pie; Dahlia Bakery's Coconut Cream Pie; Chiffon Style Key Lime Pie; Lattice Crust Blueberry Pie.

Denver's best chef series:

jelly café
breakfast! - it's not just for breakfast anymore!
Chef David Payne
Fee: $80
Monday, June 3 - 6:30 pm to 9:30 pm

Jelly Cafe is unlike any other restaurant in Denver. Its modern fifties throwback theme, with retro cereal boxes lining the wall, imparts a playful vibe, making you feel like a happy kid inside, no matter how old you are. And the food - ohhh, the food! Delicious, made-from-scratch breakfast is served up all day, under the self-proclaimed "obsessive" and "forward-thinking", not to mention, fun-loving watch of Executive Chef David Payne. In this class, learn some of the secrets that make Jelly Cafe one of the best breakfasts in Denver! Irish Boxty with Fresh Apple Sauce and Sour Cream; Salmon Slider - seared salmon with Whipped Dill Cream Cheese, paper-thin Red Onion and Capers on a Toasted Slider Bun; Sweet Potato and Chorizo Hash with Poached Eggs; Donut Bites with Vanilla Anglaise Filling; Drink Pairing: "Frog Bath" (Muddled Cucumbers, Vodka and Champagne).

Denver's best chef series:

The avenue grill
ROLLIN' SUSHI
Chef Andrew Lubatty
Fee: $80
Tuesday, June 4 - 6:30 pm to 9:30 pm

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 this award-winning expert, Executive Chef Andrew Lubatty, of Denver's landmark, 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": California Roll with Crab, Avocado, Cucumber and Tobiko; Philly Roll with Cucumber, Cream Cheese and Salmon; Spicy Tuna Handroll; Yellowtail and Jalapeno Nigiri with Ponzu; Scallop Sushi; Yuzu Cheesecake Wontons with Strawberry Sauce and Kiwi.

The class fee includes your sushi mat.

everything's better with bacon!
Chef Shellie Kark
Fee: $75
Wednesday, June 5 - 6:30 pm to 9:30 pm

It's been said that bacon is the candy of the meats, a treat for all the senses. There are entire websites, blogs, stores, television shows, books, poems – all devoted to this crispy yet chewy, sinfully salty cut of pork. What was once exclusively a breakfast item can now be consumed with every meal of the day, even down to dessert. Chocolate covered bacon anyone? How about a bacon martini? These days, there's no end to the inventive ways one can enjoy this delicious cured meat. Join Chef Shellie as she expertly guides you through the great, unexpected variety of bacon or bacon-enhanced recipes in this wonderfully unique class. Bacon Wrapped Almond Stuffed Dates, Spicy Sticky Bacon with Spinach, Pine Nuts and Balsamic-Tomato Vinaigrette, Smoky Bacon and Black Bean Soup, Bacon-Spiced Cornbread, Bacon Wrapped Pork Tenderloin with Rhubarb, Bacon and Onion Compote, Candied Bacon Ice Cream with Pumpkin Seed Brittle.

MASTER OF THE GRILL
Dan Witherspoon
Fee: $80
Thursday, June 6 - 6:30 pm to 9:30 pm

Ribs sizzling on the grill alongside juicy burgers and succulent chicken – the perfect summer meal! Easy, convenient, and tasty, grilling is the salvation for the savvy cook on those wilting hot summer days. Chef Dan's tips will help beginners as well as experienced BBQ chefs grill perfectly cooked food time and again. Hot off the grill: Slow Cooked Pork Ribs with Chinese Secret BBQ Sauce; Rosemary-Lemon Marinated Chicken; Tri-Tip Roast with BBQ Rub; Salmon with Dill-Caper Sauce; Portobello Burders with Roasted Garlic Aioli.

Around the World Street food
Amy Hoyt
Fee: $70
Saturday, June 8 - 10:00 am to 1:00 pm

There is a certain artistry to street food: it's simple, and yet with one bite, you get a true taste of any given local culture. Authentic and usually priced well below what you'd see at a restaurant, street food sustains native snackers and provides a genuine cultural experience to travelers all across the globe. However, street food doesn't have to be restricted to the street-sides and bi-ways you found it in. - With Chef Amy's guidance and a little creativity in the kitchen, you can turn your own dinner table into the best foreign street food stand around. India: Samosas with Mint Chutney; Isreal: Sabich, Roasted Eggplant Sandwich with Tomato Salad and Tahini Sauce; Taiwan: Scallion and Egg Pancake Wrapped around Asian Greens with Garlic Bean Dipping Sauce; Los Angeles: Kogi Dog, Korean/American Fusion Dog; Thailand: Fried Bananas; Mexico: Fruit-Cart Platter.

Denver's best chef series:

Pinche taqueria
gourmet mexican street food
Chef/Owner Kevin Morrison
Fee: $80
Monday, June 10 - 6:30 pm to 9:30 pm

Executive Chef and Owner, Kevin Morrison, of Pinche Taqueria, one of Denver's newest Hot Spots, has taken the taco and made it into a gourmet concoction of foodie bliss – taking ingredients, like its texture-rich, fresh pork belly and scallops and turning them into the most spectacular Mexican street food around! Chef Kevin and his award-winning Taqueria's are enjoying every minute of this much-deserved attention - from one culinary-reviewing giant after another! Out of fifty restaurants in the country, two Colorado restaurants recently made the list as "Restaurants That Changed the Way We Eat" in Sunset Magazine's annual listing. One was Linger, the other, Pinche! If you haven't already experienced this place, this chef, you've simply got to check it out. It's just so Pinche good, you won't believe it!

Salsas: Xnic-Pec and Yessina Abuela with Homemade Chips; Street Tacos: Shrimp and Scallop Xnic-Pec (Pan Roasted Shrimp and Scallops, Yucatan Pico de Gallo and Avocado Crema, Lime); Pork Belly "Agridulce" (Sweet and Sour Braised Pork Belly, Candied Garlic, Cabbage and Cilantro Slaw with Braising Jus; Rajas con crema y maiz (Roasted Chile Poblano, Creamed Chipotle Corn, Cotija Cheese and Sour Cream; Pollo a la Crema (Braised Chicken and Spinach, Creamy Chipotle Sauce, Cotija Cheese and Sour Cream; Churros - Homemade Churros with Mexican Hot Chocolate Dipping Sauce.(Menu subject to chef adjustments.)

Denver's best chef series:

Duo / Spuntino
rice Rhapsody
Chef/Owner John Broening
Fee: $80
Tuesday, June 11 - 6:30 pm to 9:30 pm

Worldwide, there are more than 40,000 different varieties of rice. Americans, commonly serve rice as a side dish, but elsewhere it forms the basis for most meals. In many cultures its more than just food –it's a way of life – not just because it offers so many delicious, creative meal options, but because it's an excellent source of energy, aiding both brain and physical activity. In this class, Executive Chef John Broening of the celebrated restaurants, Duo and Spuntino, is here to show you the vast array of possibilities that rice offers, along with teaching you how to identify the different cooking characteristics, subtle flavors and its interchangeability in many recipes. Asparagus and Basil Risotto; Paella with Chicken, Sausage, Shrimp and Mussels; Indian Style Rice Pilaf with Almonds, Raisins, Peas and Cilantro; Black Rice with Octopus and Aioli; Brown Rice Salad with Apples, and Cabbage; Arancini with Peas; Rice Pudding.

CULINARY TECHNIQUE SERIES:
mastering sauces WORKSHOP
Dan Witherspoon
Fee: $80
Wednesday, June 12 - 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); Bechamel/Mornay (Creamy Macaroni and Cheese); Hollandaise (With Asparagus); Cabernet Herb Jus (With Tri-Tip Roast); Vanilla Crème Anglaise (Over Fresh Berries).

culinary technique series:
the cutting edge workshop
Dan Witherspoon
Fee: $80
Thursday, March 13 - 6:30 pm to 9:30 pm

** Knife sharpening available

Denver's best chef series:

The avenue grill
Avenue Grilling
Chef Andrew Lubatty
Fee: $80
Saturday, June 15 - 10:00 am to 1:00 pm

If you want to step it up, big time, in the outdoor grilling arena, you are not going to want to miss this workshop. It is no accident that Executive Chef Andrew Lubatty, of Denver's landmark, The Avenue Grill, has acquired such a large following. His creative culinary expertise and effortless teaching skills leave one student or one patron after another, just craving more. In this class, Andrew will help you better understand professional grilling techniques, heating methodology and flavor pairings with this delicious, Summertime menu: Grilled Eggplant Appetizer with Marinated Tomatoes, Caper Pesto and Smoked Mozzarella; Grilled Chicken and Artichoke Salad with Lemon-Oregano Vinaigrette and Feta; Grilled Salmon with Orange Basil Vinaigrette; Grilled Bacon Wrapped Shrimp with Star Anise BBQ; Bell Pepper Slaw with Peppercorn Dressing; Potato Vegetable Salad; Grilled Pineapple Skewers with Green Peppercorns and Spiced Rum Gelato.

Denver's best chef series:

Luca d'Italia
summer in italy
Chef Tim Murphy
Fee: $80
Monday, June 17 - 6:30 pm to 9:30 pm

Chef Tim Murphy, of Luca D'Italia, Frank Bonnano's exquisite Italian gem, listed as one of the Top Italian restaurants in the Western United States, is here to share his progressive culinary knowledge with you. From the very beginning, his skill, personality and notable technique stood out to Denver's Best of the Best. Even before his graduating from Johnson and Wales University, Bonanno asked Tim to join his team at both Luca and Bones, after which he was pulled away for a couple of years by Alex Seidel, of Fruition. Pretty impressive for this young, emerging chef! Now, recently back to Luca, Tim is happily creating beautiful Italian cuisine just the way it should be: lovingly prepared, thoughtfully served, and thoroughly enjoyed. Smoked Scallop Crudo; Black Bass with Leek Brodo; Gnocchi Carbonara; Duck Breast with Onion and Apricot Marmalata; Pistachio Panna Cotta.

Denver's best chef series:

Charcoal restaurant
contemporary european cuisine
Chef/Owner Patrik Landberg
Fee: $85
Tuesday, June 18 - 6:30 pm to 9:30 pm

Executive Chef Patrik Landberg of Charcoal Restaurant, listed as one of 5280's Top New Restaurants and one that prompted reviews that began with "Go Now!" enrolled in culinary school in Stockholm, Sweden when he was only fifteen years old. This early interest, ambition and innate talent paved the way for many opportunities, including cooking for Nobel Prize heavyweights, invitations that created life-changing experiences (both culinary and otherwise) to Greece, Europe and The Big Apple. Lucky for Colorado, Patrik's inspiration never stopped –it only got better. The Restaurant name, "Charcoal" was inspired by their innovative, customized grill, set over a 2,400-degree smokeless bincho charcoal. (This cooks meat at higher temperatures, crisping the outside while preserving the tender meat inside.)In this class, Patrik will share his classic expertise and innovative techniques in showing you how to prepare delicious European dishes with a simple, clear presentation style and teaching you to "always let the primary ingredient be the star". This workshop is a not-to-miss experience!

Feta Cheese Mousse with Marinated Olives and Grilled Chiabatta; Roasted Golden Baby Beets with Valdeon Blue Cheese, Pine Nut Brittle, Upland Cress Salad and Lemon Vinaigrette; Shetland Salmon "Pastrami" Gribiche with Asparagus, Micro Greens and Horseradish; Chocolate Chili Truffle with Chocolate Sauce and Whipped Cream.

Denver's best chef series:

The avenue grill
summer entrée salads
Chef Andrew Lubatty
Fee: $75
Wednesday, June 19 - 6:30 pm to 9:30 pm

As the hot days of summer are upon us, it's time for easy, light, refreshing foods. Salads are one of the quintessential summer fare with the fresh, endless varieties that they can offer. In this class, Executive Chef Andrew, of the landmark, Avenue Grill, will show you how to take any salad idea, from refreshingly simple to artistically elegant into a full-fledged, satisfying meal. Shrimp Cobb Salad with Red Wine Vinaigrette, Blue Cheese, Bacon and Avocado; Chicken and Artichoke Salad with Honey Dijon Dressing, Feta And Olives; Chinese Chopped Salad with Sesame Vinaigrette, Almonds, Napa Cabbage and Rotisserie Chicken; Pepper Roasted Beef Caesar with Grated Parmesan and Focaccia Croutons; Duck Breast Lo Mein Salad with Thai Peanut Noodles, Spring Greens and Asian Vegetables.

TASTES OF BELIZE
Chef Keith Jones
Fee: $75
Thursday June 20 - 6:30 pm to 9:30

Belize is an international treasure-trove of tastes, specialties, styles and traditions. Belizean cuisine is continuously growing in interest and popularity, both in the US and internationally – even setting off a Master Chef Competition at the annual "Taste of Belize", where onlookers seem hypnotized by the flaring, sizzling, enticing aromas that are simultaneously hitting all of their senses! In this class, Chef Keith will guide you through some of his personal favorites in the intriguing mix of Caribbean, Mexican, African, Spanish, and Mayan influences of this country's cuisine, with signature dishes that are sure to inspire your inner-chefs imagination! Conch Fritters; Chicken Escabeche; Fish Serre with Red Beans and Rice;; Stew Beef & Okra with Cilantro and Yellow Ginger Rice; Belizean Chocolate Cake.

a sommeliers' summertime pairings
Chef Amy Hoyt and Sommelier Chris Franke
Fee:$75
Friday, June 21 - 6:00 pm to 8:00 pm

As we embrace the warm, summer weather, we are also looking for the lighter, brighter wines that complement the fresh, seasonal foods on the table. Join Chef Amy Hoyt and Cherry Hills Country Club Sommelier, Chris Franke, as they expertly guide you through several delicious summertime dishes to enjoy with two very popular, delightful wine varietals – Pino Grigio and Rose'. In this fun, educational class, you will learn balance, how to quickly identify dominant food and wine elements and how to easily and expertly know the perfect accompaniments for anything from an upcoming barbeque to an elegant, outdoor dinner party! Grilled Shrimp and Orzo Salad with Fresh Herbed Peas; Cucumber, Grapefruit and Crab Salad in Bib Leaf Cups; Hazel Dell Sauteed Mushrooms with Goat Cheese on Crostini; Sausage Stuffed Arancini (Risotto Rice Balls) with a Roasted Red Pepper Sauce; Grilled Chicken and Radish Kabobs with Aioli; Asian Pears with Mascarpone Cheese and Caramel Dust.

CULINARY TECHNIQUES SERIES:
BASIC SKILLS EVERY COOK SHOULD KNOW Workshops
Dan Witherspoon
Fee: $155
Saturday, June 22 & 29 - 10:00 am to 1:30 pm
This class will also be offered on:

Thursday, July 11 & 19 - 6:00 pm to 9:30 pm
Wednesday, August 7 & 14 - 6:00 pm to 9:30 pm

parent & child workshop:
Playing with your food: fun, healthy breakfast treats & dAYTIME snacks
Chef Amy Hoyt
Fee: $125 for 2
Sunday, June 23 - 1:00 pm to 3:30 pm

With school out, summer here, and the kids looking for unending, fun things to do and fun things to eat, how about combining the two with this very fun, entertaining, hands-on cooking workshop with a talented chef who absolutely loves teaching kids? And what a treat for the parents, too! – Not only is everyone learning something new, together, but tasting and trying delicious, healthy, satisfying, nutritional treats that can take your culinary imaginations in many, new directions - long past this summer! In this class, we will be making: Homemade Toaster Pastries; Fruit Juice Chews; Asian Breakfast Wraps; Pokemon Rice Balls with Surprise Fillings; Sunflower Seed Butter Bars; Edible Hikers Necklace; Baby Carrot Cakes.

Denver's best chef series:

Gypsy kitchen
the tastes of morocco!
Chef Jon Robbins
Fee: $80
Monday, June 24 - 6:30 pm to 9:30 pm

Executive Chef Jon Robbins, recently Chef de Cuisine at Mizuna, is opening his own hot, new supper club named the Gypsy Kitchen - based on the traveling chefs and multiple cuisines that each has mastered from their impressive stints around the world, including Paris, Africa, the Virgin Islands and New York City. The Supper Club's transition from a bi-monthly pop-up concept, at Mizuna, is now Jon's full-time endeavor as an exciting, new restaurant featuring elaborate tasting menus and a thrilling showcase for Jon's culinary talents. In this class, Chef Jon, guides you through the unique tastes of Morocco – a place that has become the culinary star of North Africa, due to it being the doorway between Europe and Africa – whose signature cuisines have strongly influenced, blended and become perfectly refined into Moroccan culture. Lamb Tagine with Honey and Apricots; Bastilla (Morocco's Famous Savory Saffron Chicken Pie) with Almonds, Orange Flower Water, Powdered Sugar and Cinnamon Various Moroccan Salads with Couscous, Potatoes, Olives; Metaxas (Moroccan Baklava). - With more recipes on the way!(Menu subject to chef adjustments.)

CULINARY TECHNIQUES SERIEs:
Fish and Seafood WORKSHOP
Dan Witherspoon
Fee: $80
Tuesday, June 25 - 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. Sautéed Tilapia with Citrus-Mustard Sauce and Roasted Pecans; Miso-Glazed Oven-Roasted Salmon; Grilled Mahi Mahi with Tamarind Vinaigrette; Pan Seared Scallops, Browned Butter; Jamaican Jerk Shrimp with Minted Barbados Flambé.

HAWAIIAN LUAU
Leah Eveleigh
Fee: $75
Wednesday June 26 - 6:30 pm to 9:30 pm

Ok, close your eyes...picture an unexpected, 3-hour, escape to Hawaii...the aroma of tropical flowers heavy in the island air and the succulent, distinctive smells and flavors of a Luau! Just when you may need it most! In the throes of this holiday season, imagine how great it would be to surprise family or guests, with a re-creation such as this! Chicken on Skewers; Lomi-lomi Salmon; Kailua Pig: Hawaiian Roasted Pork; Pinakbet: Exotic Vegetables with Pork and Shrimp; Garlic Fried Rice; Sticky Rice Cake: A Filipino Favorite Dessert; Blue Hawaii Pineapple Tropical Drink.

Denver's best chef series:
secrets of a steakhouse
Chef Michael Long
Fee: $80
Thursday, June 27 - 6:30 pm to 9:30 pm

How do top-rated restaurants get their steaks so tender, so flavorful, and so perfect? What secrets do these great chefs hold that the rest of us just aren't privy to? Join Chef Michael Long, former owner and executive chef of celebrated restaurants, Opus and Aria, as he opens a portion of his culinary vault and shows you all of the components that make up the ultimate steak, along with deliciously balanced accompaniments! Michael didn't earn the review reference "Culinary Wizard" for no reason! In this workshop, you'll learn the importance of correctly selecting the cut and grade, understanding aging, seasoning, intensifying flavor with temperatures and equipment - and leave knowing how to achieve steakhouse perfection. (Not to mention, how to save a small fortune.)

Tender Versus Flavor: Iron Skillet Filet and Marinated Grilled Flank Steak; Perfect Creamed Spinach with Three Cheeses; Texas via Paris: The Best Mashed Potatoes a la Joel Robuchon; The Italian Way: Steak Piazziola with Roasted Red Peppers and Tomatoes; The Grand Finale: No-Bake Cheesecake with Raspberry Topping and Caramel Walnuts.

July

DENVER'S BEST CHEF SERIES:

The Avenue Grill
FAMOUS GREEK CUISINE
Andrew Lubatty
Fee: $80
Tuesday, July 9 - 6:30 pm to 9:30 pm

Greek cuisine has a very long, notable tradition. The first cookbook in history was written by the Greek poet, Archestratus in 320 B.C.E. He was known for his writings On Goodness and Pleasure and advised his gastronomic readers on where to find the best food in the Mediterranean World. He was even regularly referred to by philosophers such as Aristotle -most often disparagingly - as they implied that his poems, his cookbooks were likely to corrupt his readers. Well, as we can see, today, they certainly did! Join Executive Chef Andrew Lubatty, of The Avenue Grill (also with a long, notable tradition) as he whisks you away to the Greek Islands! He will guide you through the authentic Mediterranean spices, aromas and tastes that will transport you to another place and time where relaxed enjoyment is a celebrated part of the culture. In this class, we will be making: Pastissio with Greek Macaroni, Ground Beef and Béchamel; Chicken Soup with Lemon and Olive Oil; Pan Roasted Chicken with Herbed Potatoes; Greek Salad with Grilled Shrimp; Red Wine Vinaigrette, Olives and Feta-Stuffed Grape Leaves; Walnut and Honey Baklava.

FLORIBBEAN CUISINE –
THE SUNSHINE STATE MEETS THE CARIBBEAN
Keith Jones
Fee: $80
Wednesday, July 10 - 6:30 pm to 9:30 pm

Chef Keith Jones is an avid traveler. As a talented chef he is inspired by one notable, regional cuisine after another. This class was designed around the very unique, diverse, multi-cultural pallet of Florida, which captures the irresistible convergence of Latin, Caribbean, and Cuban influences with, of course, its own emphasis on local offerings: fresh fruits and bountiful seafood. As you may have seen on Chef Keith's many television appearances, he holds his participants, audiences and students spellbound with his unique sense of humor, artistry and wealth of culinary knowledge. You may likely have experienced favorite foods from Florida, before…but not like this! Crab Beignets with Guava and Celeriac Remoulade; Shrimp and Eggplant Palm Beach; Kale Salad with Grapefruit, Peas, Fried Plantains and Orange Citrus Dressing; Coconut Crusted Mahi-Mahi with Thai Curry Sauce; Chocolate Pots de Crème.

CULINARY TECHNIQUES SERIES:
BASIC SKILLS EVERY COOK SHOULD KNOW WORKSHOPS
Dan Witherspoon
Fee: $155
Thursday July 11 & 18 - 6:00 pm to 9:30 pm
This class will also be offered on:
Wednesday, August 7 & 14 - 6:00 pm to 9:30 pm

Workshop 2
Minestrone with Basil Pesto; Classic Caesar Salad; Braised Pork Shoulder Ribs; Creamy Polenta; Perfect Roasted Chicken with Mushroom-Marsala; Asparagus Butternut Squash and Roasted Red Pepper Medley; Lemon Mousse.

SMOKIN' LEVEL II
Dan Witherspoon
Fee: $80
Saturday, July 13 - 10:00 am to 1:30 pm

Your love for smoked foods has already been established, and you've learned the general guidelines of this delicious cooking technique. Now it's time to take it to the next level. In this class, Chef Dan will show you enhanced skills and techniques to help you become a smokin' master. 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; Cured and Smoked Rainbow Trout Salad with Dijon Horseradish Dressing.

DENVER'S BEST CHEF SERIES:

OSTERIA MARCO
RUSTIC ITALIAN
Burton Koelliker
Fee: $80
Monday, July 15 - 6:30 pm to 9:30 pm

Executive Chef Burton Koelliker of Osteria Marco, Frank Bonanno's "playful little brother" to his high-end, award-winning restaurants Luca D'Italia and Mizuna, is here to bring you some of the most delicious, rustic flavors of Italy. If you visit an osteria in Italy you'll find a vibrant neighborhood spot where locals gather around wooden tables to relax, laugh, and share the day's news. In between toasting with tumblers of red wine, patrons pass plates of la cucina povera, "peasant cooking," in the vein of rustic bread, homemade cheeses, and salumi. On Denver's Larimer Square, thousands of miles from Italy, Osteria Marco offers a similar experience. In this class, the very talented, personable Chef Burton, who considers himself, "meticulously spontaneous and decisively indecisive", will guide you through his ultra-fresh, artisanal, mouthwatering menu - leaving you and all whom you'll likely be re-creating this for, with one, big, satisfied smile on your face! Gougéres with Tallegio, Fresh Herbs and Red Pepper Pesto; Apple Fennel Salad with Toasted Almonds, Golden Raisins, Gorgonzola Picante and Golden Balsamic Vinaigrette; Rock Shrimp Fonduta with Foccacia Bread Boule and Fresh Vegetable Crudité; Braised Rabbit with Summer Harvest Ragú, Fresh Tagliatelle and Carrot Parmesan Brodo; Veal Marsala, Wild Mushroom Duxelle and Garlic Spinach; Tiramisu Terrine, Mascarpone Zabaione, Espresso Crema.

FROZEN FANTASIES
Amy Hoyt
Fee: $75
Tuesday, July 16 - 6:30 pm to 9:30 pm

As we all know to expect, it's going to be hot this summer! Imagine the nostalgic chime of an ice cream truck, that has delightfully morphed a bit and is offering the sophistication of such treats like a silky gelato! - That's what this class is all about. To tickle your inner child, and titillate your adult tastebuds. To cool you down in the midst of the blazing summer, while encouraging the sun to shine just a bit brighter. Chef Amy will guide you through an alluring array of divine frozen treats that you can recreate at home, for decadent party fare, or for your own personal indulgence. Individual Frozen Orange Cream Tarts; Mango Sorbet with Fresh Raspberry Sauce; Frozen Tiramisu; Chocolate Sorbet with Salted Caramel Sauce; Green Tea Profiteroles; Peanut Butter and Chocolate Ice Cream Sandwiches; Frozen Cocktail Pairing: Watermelon, Vodka and Mint Snow Cones.

DENVER'S BEST CHEF SERIES:

WHOLE FOODS
COUPLES MORNING AT THE FARMER'S MARKET
Julie Magnussen
Fee: $80
Saturday, July 20 - 9:00 am to 1:00 pm
Meet at The Cherry Creek Farmer's Market

More and more people these days - not just chefs, but everyday home cooks - are developing an appreciation for farmers' markets. It's a sensory delight; sticking your nose in a bouquet of fresh thyme, or sampling 10 different varieties of apples. Experiencing local products - learning their origin, tasting them, developing an appreciation for them - makes cooking and eating more enjoyable. And sharing the whole experience with a partner makes it all the more special. In this class, Whole Foods Market Chef Julie Magnussen will show you how a professional navigates the glorious bounty of a farmer's market. This exciting and delicious menu will be determined by the available products at the Market.

EVERYDAY GOURMET FAMILY DINNERS –
TAKE THE BORING OUT OF CHICKEN!
Lee Clayton Roper
Fee: $75
Sunday, July 21 - 1:00 pm to 4:00 pm

If you are tired of making the same boring chicken dishes, this class is for you! Lee Clayton Roper, author of the award-winning cookbook A Well-Seasoned Kitchen, will introduce you to what will become your new favorite go-to chicken recipes that will dazzle your friends and family - dishes that are uncomplicated, sophisticated and full of flavor. Lee will provide tips on stuffing, sautéing, grilling and poaching chicken so that it comes out perfect every time. Lemon Mustard Grilled Chicken with Caramelized Red Onions, Tuscan Stuffed Chicken Breasts: Savory Chicken in Phyllo Packets; Sundried Tomato Chicken Pasta; Layered Chicken Taco Salad; Chilled Asian Chicken and Noodles.

DENVER'S BEST CHEF SERIES:

Luca d'Italia
AMORE! - WHERE FOOD MARRIES ART
Eric Cimino
Fee: $85
Monday, July 22 - 6:30 pm to 9:30 pm

Executive Chef Eric Cimino of Luca D'Italia, rated the top Italian restaurant in the Western United States by Zagat's, is Frank Bonanno's "Valentine" - where food marries art – and pays homage to the kind of food he grew up with - from the finest restaurants in New York to his mother's home kitchen in New Jersey. Strictly Italian spoken here! In this class, Chef Eric Cimino, who has created and expertly executed a large part of the canvas where Denver's most talented culinary artists converge, will teach and "choreograph" you through a beautifully thoughtful menu, showing you the way Italian food ought to be: lovingly prepared, thoughtfully served and thoroughly enjoyed. At this time, Chef Eric is developing the menu for this class.

CULINARY TECHNIQUE SERIES:
THE CUTTING EDGE WORKSHOP
Dan Witherspoon
Fee: $80
Tuesday, July 23** - 6:30 pm to 9:30 pm

This class will also be offered on:
Thursday, August 22** - 6:30 pm to 9:30 pm

** Knife sharpening available

DENVER'S BEST CHEF SERIES:

Duo / Spuntino
THE INSPIRATION OF PROVENCE
John Broening
Fee: $80
Wednesday, July 24 - 6:30 pm to 9:30 pm

Provence is a famously inspirational region of Southern France. Artists, Designers and Chefs, alike, have forever been drawn to its picturesque landscapes, special light, stunning fields of flowers and lavender and its proximity to the sea, – as all provide a beautifully vast array of creative inspiration and ambitious, talent-driven opportunities. Chef John Broening of Denver gems, Duo, Olivea and his own, Spuntino (along with being a very knowledgeable, humorous writer for The Denver Post!) grew up traveling the world with his family. In this class, John is here to take you through three hours of delicious, fresh Provenҫal dishes and is making sure that you leave – not just inspired – but having some great new skills to build and create a new culinary landscape that is all your own! Bouillabaisse; Baked Goat Cheese; Panisses; Leg of Lamb with Olives; Pissaladiere; Baked Tomatoes; Lavender Ice Cream.

KID'S CLASS
"ICE AGE" TREATS FOR KIDS
Amy Hoyt
Fee: $65
Sunday, July 28 - 1:00 pm to 3:30 pm

July is National Ice Cream Month! Grab the kids and come celebrate with us in this frosty, fun-filled class inspired by the popular animated Ice Age films. Chef Amy will lead this unique and entertaining frozen extravaganza, showing you and your little ones how to create delicious homemade ice cream and toppings based on the beloved Ice Age movie characters. Manny's Double Fudge Chocolate Malt; Diego's Saber Tooth Pops; Sid's Banana Split; Scrat's Find-the-Nut Brownie Sundae; Ellie's Pink Berry Sorbet; Crash and Eddie's Ice Cream Sandwiches.

DENVER'S BEST CHEF SERIES:

Gypsy kitchen
Jon Robbins
Fee: $80
Tuesday, July 30 - 6:30 pm to 9:30 pm

CULINARY TECHNIQUES SERIES:
FISH AND SEAFOOD WORKSHOP
Dan Witherspoon
Fee: $80
Wednesday, July 31 - 6:30 pm to 9:30 pm

This class will also be offered on:
Saturday, August 3 - 10:00 am to 1:00 pm

August

COUPLES SUMMER ITALIAN SALADS
Dan Witherspoon
Fee: $145 per Couple
Thursday, August 1 - 6:30 pm to 9:30 pm

No food in the world says romance quite like the flavors of Italy. This couple's class brings these tastes to life for deliciously light summer dinners for you and that special someone. Chef Dan will help you make these items so easily and enjoyably that you'll want to spend more time cooking together in your kitchen. Antipasto Pasta Salad; Roasted Carrots-Farro-Herb Salad; Seafood Gazpacho Cocktail with Flavored Popcorn; Grilled Salmon and Spinach Salad with Corn Juice Zabaglione; Salad with Prosciutto, Caramelized Pears and Walnuts; Bratwurst and Granny Smith Apple Salad.

CULINARY TECHNIQUES SERIES:
FISH AND SEAFOOD WORKSHOP
Dan Witherspoon
Fee: $80
Saturday, August 3 - 10:00 am to 1:00 pm

DENVER'S BEST CHEF SERIES:

WHOLE FOODS
"SUPERFOOD" COOKOUT
Julie Magnussen
Fee: $75
Monday, August 5 - 6:30 pm to 9:300 pm

"Superfoods" have gained popularity among health-conscious consumers who are looking for fun, interesting, new ways to eat delicious, energy-boosting and nutrient-rich foods in great new ways. As we've all seen, these creative, satisfying meals are showing up on restaurant menus nationwide. Chef Julie Magnussen, Whole Foods Healthy Eating Specialist, in Cherry Creek, understands the power of food, and believes that health begins in the kitchen. In this class, her focus is on great, innovative recipes that would make for an amazing summer "cookout"! The recipes, here, are primarily centered around plant-based ingredients that do wonders for your health - and all without sacrificing time or taste. Whether you're already a knowledgeable health nut or a newbie to the health scene - you will absolutely love this class. Chia Chickpea Burgers; Raw/Vegan Ranch Dressing; Heirloom Ketchup; Thyme-Rosemary Sweet Potato Fries with Truffled Salt; Grilled Watermelon Bites with Walnut-Basil Coulis.

JUST PEACHY
Amy Hoyt
Fee: $70
Tuesday, August 6 - 6:30 pm to 9:30pm

Juicy, golden peaches are one of Colorado's culinary gifts. Delicious eaten out-of-hand, they are equally tasty in a variety of summer-fresh dishes. Chef Amy will show you how to make: Peachy Collins; Peach Panzanella Salad; Peach Caprese Salad; Bacon and Blue Cheese Sliders with Peach Catsup; Coconut Shrimp with Spicy Peach Chutney; Peach Cobbler Cheese Cake.

CULINARY TECHNIQUES SERIES:
BASIC SKILLS EVERY COOK SHOULD KNOW WORKSHOPS
Dan Witherspoon
Fee: $155
Wednesday August 7 & 14 - 6:00 pm to 9:30 pm

DENVER'S BEST CHEF SERIES
KID'S CUISINE - ALL GROWN UP
Michael Long
Fee: $80
Thursday, August 8 - 6:30 pm to 9:30 pm

How often do you feel nostalgic for some of your favorite childhood foods? Sometimes there's just nothing that compares to those memories that are reminiscently branded onto our palates. A melting, grilled cheese sandwich, cut into the perfect specifications, of course, and complemented by tomato-rice soup, ketchup or dill pickles, – whatever your memory designates is correct. However, as adults, we often bite into that deliciousness and think, "Something is definitely missing." As you've grown up, your preferred flavor profiles have changed. You've found those foods that you used to love as a kid are in need of a gourmet makeover. That's where the talented Chef Michael Long comes in. He's taken a handful of our favorite childhood dishes, and given them a sophisticated, unbelievably grown-up twist. This chef has not earned the moniker, "Culinary Wizard" for nothing! – Come create some brand new memories with this wonderfully delicious class! Fancy Grilled Cheese: Sourdough Grilled Cheese with Chorizo and Manchego with Smoked Paprika Tomato Soup; Beer Stung Chicken Fingers: Chicken Tenderloins in Weiss and Honey Batter with Spicy Mustard Dipping Sauce and Watercress Salad; Decadent Truffle Mac and Cheese: Baked in a Taleggio and Herb Cream and topped with Asiago Mushroom Crust; Chicken Noodle Soup: French Country-House Style; Ooey Gooey Chocolate Cakes with Strawberry Sauce and Vanilla Ice Cream.

A FARMER'S MARKET EXPERIENCE TO REMEMBER
Keith Jones
Fee: $80
Saturday, August 10 - 9:00 am to 1:00 pm
Meet at The Cherry Creek Farmer's Market

The thrill of the grill is just as much about the actual experience of grilling as it is the end product, and there's nobody that understands this better than the ever-entertaining Chef Keith Jones. In this class, the beloved television personality and accomplished chef (he's cooked at the White House!) will show you the multi-faceted joy that exists in creating a meal over an open flame. So fire up the grill and let the summertime fun and feasting begin! This fun and delicious menu will be determined by the products available at the Market!

CULINARY TECHNIQUE SERIES:
MASTERING SAUCES WORKSHOP
Dan Witherspoon
Fee: $80
Tuesday, August 13 - 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 Crostini; Balsamic-Olive Oil Vinaigrette with Salad Greens; Velouté/Marsala Porcini Sauce with Pan-Seared Chicken; Béchamel/Mornay with Creamy Macaroni and Cheese; Hollandaise with Asparagus; Cabernet Herb Jus with Tri-Tip Roast; Vanilla Crème Anglaise with Fresh Berries.

SUMMER IN THE GREEK ISLES
Cathy Harokopis
Fee: $75
Thursday, August 15 - 6:30 pm to 9:30 pm

Who doesn't want to go to Greece and enjoy the beautiful food, views, culture and history? Better yet, skip the crowds and heat and invite some friends over for a fresh celebration of summer with these inspired dishes with the flavors of Greece. Crostini with Fresh Ricotta and Fresh Fava Beans; Crispy Spicy Chick Peas; Tomato Croquettes with Cool Yogurt Sauce; Salt Roasted Beet Salad; Grilled Baby Romaine Wrapped in Prosciutto with Warm Raisin and Pine Nut Vinaigrette; Gypsy Mussels in a Spicy Tomato-Fennel Broth; Grilled Pork Skewers with Fig and Toasted Almond Pesto; Grilled Prawns with Avgolemono Sauce and Shallot-Lemon-Parsley Relish; Saffron Poached Pears with Almond Cookies; Honey-Vanilla Custards with Strawberries.

DENVER'S BEST CHEF SERIES:

The Avenue Grill
FARMER'S MARKET EXPERIENCE
Andrew Lubatty
Fee: $80
Saturday, August 17 - 9:00 am to 1:00 pm
Meet at The Cherry Creek Farmer's Market

Farmer's markets have become a fun, relaxing, social, seasonal outing for most of us over the past several years, and for so many great reasons. Join award-winning Chef Andrew, Executive Chef of The Avenue Grill, as he expertly guides you through his own, personal and professional style of shopping the market - then taking you back to the school to prepare the morning's specifically chosen purchases with several wonderfully, seasonal dishes, using Colorado's best local produce. This Farmer's Market experience is not only a unique way to take a cooking class, but sure to give you the fresh, new skills and knowledge to create a culinary style that's all your own! Chilled Ripe Tomato and Cucumber Gazpacho; Thai Summer Rolls with Shrimp, Vegetables and Peanut Sauce; Prosciutto and Fruit Skewers with Herb Salad; Whole Wheat Penne with Rosemary Grilled Chicken and Fresh Vegetables; Farmer's Salad with Cumin Crackers and Lemon Vinaigrette; Fresh Fruit Crostada in Orange Ricotta Dough with Vanilla Gelato.

DENVER'S BEST CHEF SERIES

The Avenue Grill
PROVENCE! - THE SUMMER TASTES OF SOUTHERN FRANCE
Andrew Lubatty
Fee: $80
Tuesday, August 20 - 6:30 pm to 9:30 pm

Provence is a famously inspirational region of Southern France. Artists, Designers and Chefs alike, have forever been drawn to its picturesque landscapes, special light, stunning fields of flowers and lavender and its proximity to the sea, – as all provide a beautifully vast array of creative inspiration and ambitious, talent-driven opportunities. In this class, Chef Andrew is here to take you through three hours of delicious, fresh, summer Provenҫal dishes and is making sure that you leave – not just inspired – but having some great new skills to dazzle your friends and family with! Pisadeliere with Caramelized Onions, Tomatoes and Fresh Herbs; Saffron Tomato Soup with Chicken and Leeks; Grilled Pork Paillard with Herbs de Provence and Grilled Vegetables; Buckwheat Crèpes with Mushrooms and Chevre; Chardonnay Poached Salmon Niçoise Salad; Almond Palmiers and Madeleines with Lavender-Scented Fresh Fruit.

DENVER'S BEST CHEF SERIES:

Duo / Spuntino
AN IN-HOUSE FARMER'S MARKET EXPERIENCE
John Broening
Fee: $80
Wednesday, August 21 - 6:30 pm to 9:30 pm

Farmer's Markets have become a fun, relaxing, seasonal outing for most of us, over the past several years. This Urban/Farm linkage has only continued to rise in popularity due to growing public interest in obtaining the freshest, highest quality, local products, at better prices and all with a great social atmosphere and the opportunity to form personal relationships with our amazing local farmers! These markets are also a critical ingredient to our nation's food system. This inspired menu will depend upon the availability of the Market's products.

CULINARY TECHNIQUE SERIES:
THE CUTTING EDGE WORKSHOP
Dan Witherspoon
Fee: $80
Thursday, August 22** - 6:30 pm to 9:30 pm

** Knife sharpening available

DENVER'S BEST CHEF SERIES:

ENSTROM CANDIES
CANDYMAKING WITH THE BEST!
Owner /Candymaker Doug Simons
Fee: $80
Saturday, August 24- 10:00 am to 1:00 pm

Founder Chet Enstrom pursued his favorite hobby - handcrafting various confections. His specialty was almond toffee, and he experimented at night and on weekends, brewing up small batches of this hard-to-make treat as a gift for family and friends. By 1960, his almond toffee had begun to develop a reputation and, at the urging of those early gift-recipients, Chet founded Enstrom Candies. Thanks to Granddad Chet, the Enstrom family is celebrating over fifty years of a treasured family business; over fifty years of watching eyes light up and smiles appear when people taste the world's finest almond toffee. Most importantly, they are celebrating more than fifty years of honoring granddad's philosophy that "we're just making a little almond toffee for a few of our friends." In this class, Enstom Owner and Candymaker, Doug Simons, is here to share some of his delicious, long-held secrets of candy-making success with you!

COOKING WITH FRESH FRUITS
Lee Clayton Roper
Fee: $75
Tuesday, August 27 - 6:30 pm to 9:30 pm

Fruit is an essential part of a healthy diet, and it's also a great way to add sweetness to any meal. Lee Clayton Roper, author of the gold medal-winning cookbook, A Well-Seasoned Kitchen,, will provide you with new ideas for cooking with a variety of in-season fruits. She'll walk you through how to select, store, peel, chop and cook a variety of fruits to take full advantage of their flavors. From breakfast dishes to salads, entrées to desserts, Lee's delicious fruit recipes will provide you with new cooking inspiration! Apple Banana French Toast; Leaf Lettuce with Pears and Walnuts; Roast Pork Loin with Plum Conserves; Grilled Chipotle Lime Shrimp with Tomato Mango Salsa; Blueberry Peach Custard Pie; Sally's Pecan Cookie Cups with Berries and White Chocolate Cream.

EXPLORE THE TROPICAL FLAVORS OF THE PACIFIC RIM
Leah Eveleigh
Fee: $75
Wednesday, August 28 - 6:30 pm to 9:30 pm

When the weather is warm, we just naturally think of the Tropics. Join the charming, talented Chef Leah Eveleigh as she once again brings her unique expertise to the school for an evening of flavors from the warm sunny islands of the Polynesians. Shrimp Egg Rolls with Sweet Chili Sauce; Mango Salad with Tropical Citrus Dressing; Shrimp and Mussels in Coconut-Lemongrass Sauce; Grilled Island Chicken Marinated in Soy and Pineapple Juice; Steamed Jasmine Rice; Pineapple Rum Cake.