New Summer Menu: Mussels with pesto, Spice Crusted Seasonal Fish with Herbed Couscous, Olive Oil Cake with Seasonal Fruit.

Simple ingredients, core techniques, and elegant presentation add up to the definition of gourmet food. Students learn how to prepare a crowd pleasing brunch buffet from start to finish, and then enjoy their hard work with brunch and a glass of sparkling wine.

Menu: Mushroom Crepes, Tomato Tart with Cracked Black Pepper Crust, Crispy Potato Cakes with Smoked Salmon, Fresh Berry Parfaits with Champagne Custard.

Gain in-depth knowledge of the art of breadmaking. Previously called Artisan Bread Workshop, this new three-class course offers more hands-on time in the kitchen and more delicious treats to savor in class. A meal with wine and dessert will be served in each class.

Menus:

• Class 1 – Classic French Baguettes; Sour Dough Bread; Cinnamon Swirl Loaf Bread
• Class 2 – Brioche Rolls; Challah; Pain de Campagna; Focaccia; American Dinner Rolls
• Class 3 – Kaiser Rolls; Chocolate Babka; Ciabittini; New York Style Pizza

Cook Street is proud to have been recognized by SmartMoney magazine in its Best of Everything issue for this fun and challenging four-class immersion course.

Get an introduction to the fundamentals of classic cuisine. Perfect your knife skills, learn how to choose and store ingredients, increase your efficiency and improve your kitchen organization skills all while preparing sumptuous entrées. At the end of each class students will enjoy the menu they just prepared with two different wines to develop food and wine pairing knowledge. This class is NOT a prerequisite to CT: Essentials II.

Menus and Objectives:

• Class 1 - Le Grand Aioli; Omelette; Macerated Fruit in Meringue Nests with Creme Anglaise
  • Cold Emulsion Sauces; Egg Cookery; Blanching; Macerating; Meringue
• Class 2 - Poached Chicken and Vegetables; Fresh Pasta Fettuccini; Grapefruit with Basil Chiffonade and Candied Zest
  • Pasta Dough; Stocks; Poaching; Knife Skill; Pasta Machine Basics
• Class 3 - Grilled Caesar Salad; Grilled Sea Bass with Romesco and Mojo Sauces; Grilled Asparagus with Garlic Parmesan Butter; Couscous Stuffed Vine Ripened Tomatoes; Chocolate Soufflé
  • Fish Basics; Grilling; Sauces; Grains; Soufflé
• Class 4 - Onion Panade; Prime Rib Roast au Jus; Gratin of Potato; Haricots Verts with Tarragon Almond Butter; Crêpes Suzette
  • Meat Classification; Pan Sauces; Roasting; Soup Styles; Flambé

By popular request, Cook Street has added another series of classes to expand your culinary knowledge and skills. Explore a whole new collection of delicious menus and learn new techniques. At the end of each class students will enjoy the menu they just prepared with two different wines to develop food and wine pairing knowledge. (CT: Essentials 1 is not a prerequisite for this class, however we suggest that you take Essentials 1 in order to have a stronger technical foundation).

Menus and Objectives:

• Class 1 - Duck with Orange and Basil, Seasonal Salad; Sgroppino
  • Duck Butchery, Pan Roasting, Sauce Making, Sorbet
• Class 2 - Salmon en Papillote, Quinoa Salad, Mushroom and Leek Souffle; Chocolate Mousse
  • Fish Butchery, Grain Cooking; Souffle Making; Mousse
• Class 3 - Roasted Lamb with French Green Lentils, Fresh Pasta with Braised Garlic, Roasted Berries with Cream
  • Roasting, Legumes, Braising, Marinating
• Class 4 - Cassoulet, Eclairs
  • Confit, Sausage Making, Curing, Pate a Choux

Explore regional French cuisine by learning about the unique culture, geography and natural resources in Provence and Burgundy. Wine will be served and discussed in each class to build your knowledge of wine and food pairing.

Menus and Objectives:

• Class 1 Provence - French Olives; Bouillabaisse; Semolina Bread; Champagne and Seasonal Fruit Sorbet
  • Fish Fabrication; Stewing; Breadmaking; Cold Emulsion Sauce
• Class 2 Burgundy - Wild Mushroom Jalousie; Coq au Vin; Gingerbread with Cassis Sauce
  • Braising; Puff Pastry; Knife Skills; Potato Cookery

Explore regional Italian cuisine by learning about the unique culture, geography and natural resources in Tuscany and Rome. Wine will be served and discussed in each class to build your knowledge of wine and food pairing.

Menus and Objectives:

• Class 1 Roma - Fruitti di Mare Risotto; Saltimbocca; Truffled Gnocchi; Olive Oil Cake
  • Rice Cookery; Fish Cookery; Meat Fabrication; Potato Cookery; Pan Sauces
• Class 2 Tuscany - Pappa al Pomodoro; Roast Pork Loin; Tuscan Beans with Fennel Sausage; Tiramisu
  • Soup Basics; Classic Roast; Mousse

Indulge your love of baking and master new skills at the same time! This intensive series offers a hands-on introduction to the fundamentals of classic French pastry arts. A meal with wine will be served in each class.

Menus and Obejectives:

• Class 1 - Classic Apple Tart; Fresh Fruit Tart
  • Tart Dough(s); Frangipane; Pastry Cream; Blind Baking
• Class 2 - Three Layer Cake
  • Sponge Cake; Buttercream; Layer Cake Construction; Piping Techniques
• Class 3 - Croissants; Pain au Chocolat
  • Puff Pastry; Croissant Dough
• Class 4 - Eclairs; Cream Puffs; Napoleon; Cheese Straws
  
  • Pate a Choux; Pastry Cream; Ganache; Baking Puff Pastry
    

Learn how to make the sauces that will give the perfect finishing touch to all of your meals. Students will learn the fundamental mother sauces as well as some popular modern interpretations. A meal complete with wine and dessert will be served in each class.

Menu:

• Class 1: Composed Green Salad with Vinaigrette; Chicken Madeira; Asparagus with Hollandaise; Creme Brulee
• Class 2: Caesar Salad; Lasagne with Bolognese Sauce; Gratin of Endive with Sauce Mornay; Lemon Souffle with Fruit Coulis

If you dream of owning your own culinary business, consider becoming a personal chef – it’s one of the hottest segments in the industry!

According to the U.S. Personal Chef Association, the need for personal chef services is projected to grow ten-fold in the next 20 years as more families juggle an exhausting load of work, family and personal commitments.

Our accelerated course is the first of its kind ever offered in the exploding personal chef industry. We believe in immersing our students in the business theory, principles and applications necessary to become a successful personal chef. Students must successfully complete the three tests administered in this course to earn a Personal Chef diploma

The Culinary Business Academy Personal Chef Course includes:

• Classroom Instruction and Packaging and Freezing Instruction
• Professional Personal Chef Reference Manual
• Essential Recipe Collection - 400+ tested Personal Chef Recipes
• Recipe Medley Recipe Collection - 55+ proven and tested Personal Chef Recipes
• CD/audio Training - Marketing & Selling Techniques & Secrets
• Personal Chef Diploma
• MenuMagic Personal Chef Software (Lite edition)
• Membership in the United States Personal Chef Association (USPCA)
• Dinner Parties As A Business Manual
• Online Testing Series
• Chef Jacket Patch

Visit the Culinary Business Academy for curriculum details.

Students enrolled in the Cook Street 180° Culinary Arts Program may add the Culinary Business Academy Personal Chef Course as an elective.

Scheduled dates

Friday 03/26/10 - Sunday 03/28/10
Friday 10/01/10 - Sunday 10/03/10

Want to add a little creativity and spice to your love life? Look no further than the kitchen - the Cook Street kitchen that is! Bring your date and indulge in an evening that's guaranteed to stir up more than just delicious dishes!
Price is per person not per couple.

Take a tour of Gascony, France as the staff of Cook Street guide you through classic food and wine. Students will begin their adventure with a kitchen demo as our Chef Instructors teach you the "do's" and "don'ts" of Regional cooking. As the dishes are completed students will sit and enjoy each course with our Wine Instructor as she describes the wines selected and offers tips and suggestions for perfect pairings.

Seating is limited for these events and participants are not allowed to reserve seating so get there early! Seating is avilible on a first come first serve basis

May 7, 2010

Southwest France / Gascony:

Amuse: Charcuterie plate

First Course: 100 Clove Garlic Soup with Tomato, Crostini and Parsley Garnish

Second Course: Pan Seared Duck with Red Wine Gastrique Sauce, and Potato Gallette (with Persillade and Quatre Epices).

Dessert: Apple Tart with Caramel

Steaks on the grill....the aroma in the air just makes you hungry, few foods are as recognizable and yet so many of us are unsure of how to grill the perfect steak...and those perfect diamond grill marks, forget about it! Let the Chef's of Cookstreet show you the way and for good measure we will throw in a seasonal selection of beer chosen to complement the menu. Great steak and a cold beer...Life doesn't get any better than this!

Menu: New York Strip Steak, Grilled Shrimp Kabobs, Horseradish Straw Potato Pancakes, Mushroom Ragu, Bacon Wrapped Asparagus and S'mores

Old favorites with a new twist. Join the Chefs at Cook Street as we revisit the basics to a perfect backyard grilling feast. A seasonal selection of beer from local breweries will be served to compliment the menu.

Menu: Grilled Steak and Pesto Salad; Chicken Under a Brick; Grilled Pizza Margarita; Fresh Made Vanilla Ice Cream

Join the chefs at Cook Street as they revisit classic BBQ favorites and give them a new twist!

Menu: Smokey Chipotle Glazed Chicken, Grilled Frisee and Tomato Salad, Pulled Pork Sandwich with Carolina BBQ Sauce, Smoked Corn on the Cob, Grilled Fruit with Creme Anglaise.

Fish...Fire...Cook...Seems easy enough, and yet....How do you know when the fish is done??? Why is it when I grill fish it's dry or rubbery??? Join the chef's at Cookstreet as they guide you through the sea of information for perfectly grilled fish. A seasonal selection of beer from Great Divide Brewing Company will be served to complement the menu.

Menu: Grilled Salmon with Rosemary Potatoes; Shrimp Skewers with Red Pepper Aioli; Mussel Boil with Chorizo and Corn; Berry Granola Crisp.

Offering the bounty of the sea and heartiness of the land; experience the culinary wonders of the Pacific Northwest on the grill. A seasonal selection of beer from local breweries will be served to complement the menu.

Menu: Grilled Oysters with Fresh Herbs and Lemon; Grilled Pork Chops Crusted with Creme Fraiche and Whole Grain Mustard; Hot Smoked Salmon with Blueberry and Chile Glaze; Smoked Wild Mushroom and Potato Salad; Seasonal Grilled Vegetables; Berry Granola Crisp.

Low & Slow with Smoky Jo!! Join the Chef's at Cookstreet as they teach you the art and technique of cooking with smoke. Relax and enjoy a seasonal selection of beer chosen to complement the menu.

Menu: BBQ Pork Ribs with a Trio of Sauces, Bourbon BBQ Beans, Red Cabbage and Fennel Slaw, Grilled Polenta Cakes, Grilled Pineapple with Rum Carmel Flambé.

A seasonal selection of Denver Micro-beers will be served to complement the menu.

Menu: Skirt Steak Fajitas with Grilled Avocado Guacamole; Shrimp Skewers with Fire Roasted Tomatillo Sauce; Slow Smoked Corn with Lime and Queso Fresco; Chile BBQ Beans; Chocolate Cinnamon Ice Cream.

Ideal for aspiring backyard cooks and skilled grilling aficionados alike. A seasonal selection of beer from local breweries will be served to complement the menu.

Menu: Porterhouse Steaks Grilled in the Tuscan Style; Sweet Pepper and Eggplant Bruschetta; Grilled Asparagus with Pancetta; New Potato Salad; Gorgonzola Dolce and Grilled Pears Marinated in Marsala.

Thin air can mean disaster in the kitchen. Baking in high altitude (above 3,000 feet) has puzzled cooks for generations. Learn about its effects, including dryness, collapsed cakes, over-proofed bread and heavy, dense muffins and brownies. Utilize adjustments and substitutions to prepare perfectly baked goods. (SKILL LEVEL: 2)

Menu: Brownies, Quick Bread, Chocolate Chip Cookies, Pound Cake, Devil's Food Cake, Vanilla Bean Cake

Is it you or your altitude? Learn how to utilize chemical and mechanical leavening to create a variety of fun, easy and delicious cakes and muffins. A light meal with wine will be served in each class.

Menu: Devil's Food Cake; Vanilla Roulade; Pound Cake; Blueberry Muffins

If you enjoy giving holiday gifts from your kitchen, we have just the class for you! Holiday candy is always a hit and we can show you the keys to success even at this altitude. Students will learn the do's and don'ts of sugar cookery and the different stages of sugar cookery. Time permitting, we may also discuss sugar substitutes such as honey, agave, sweeteners, and raw sugar. In addition to the tasty treats, students will enjoy a wonderful meal with wine.

We will make either in teams or as demos:

Caramels, Nut Brittle, Pate de Fruit, Nougat and Hand Rolled Chocolate Truffles

Parents! Kids! Join Cook Street for a class that will create memories you will cherish for a lifetime.

Cook Street takes the mess and hassle out of the holiday house-building tradition by providing a fully constructed gingerbread house with additional room for landscape. We also provide all the icing and candy necessary for decorating the perfect gingerbread house. To counter the sugar rush, lunch will be served with punch for the kids and wine for the adults.

Price is per house and includes 1 child and up to 2 adults (additional guests will be charged a $25.00 fee). Children must be accompanied by an adult for the duration of the class.

With this introduction to the basic foundations and techniques of cooking, students will have what they need to begin developing their own skills and talents in the kitchen. Learn to prepare a simple and delicious multi-course meal in a comfortable and relaxed atmosphere.

Menu: Onion Soup; Roast Chicken with Sweet Red Pepper Sauce; Potato Puree; Fresh Fruit Crostada

This class is an introduction to basic knife skills and techniques. You’ll learn the difference between a chef’s knife, paring knife, boning knife, scimitar and slicer. In addition, the class will discuss maintenance, sharpening and construction of knives. This hands-on class will focus on working with fruits and vegetables as well as chicken fabrication. Dinner will be prepared using ingredients the students cut.

Menu: Garden Salad with Garnish; Minestrone; Chicken Madeira; Fresh Fruit Crostada

Light & healthy doesn't have to mean bland & boring. Join the chefs at Cook Street as we show you how to work with fresh, seasonal ingredients to create meals that taste great and are easy to prepare. At the end of the evening we will enjoy the meal with a perfectly paired wine.

01/11/10: Souffle Omelette with Shrimp and Herbs, Bison Stroganoff with Fresh Pasta, Yogurt Pannacotta with Fresh Fruit

Cook Street finally gives pasta the respect it deserves! Perhaps one of the most underappreciated pantry staples, pasta has the potential to be a culinary king. Students will learn to make fresh pasta by hand, transform a simple box of pasta into an easy gourmet meal, and yes, even make a great dessert pasta. Students will then sit and enjoy their work with a great glass of wine.

Menu: Classic Pasta Carbonara; Rigatoni with Roasted Garlic, Sausage, Tomato, and Basalmico; Chocolate Pasta with Raspberry Sauce.

Warm up your evening with this classic pairing. Students will learn to cook a great steak and the secret to making Smokey pommes Puree. In addition, students will learn and taste the differences between two single malt scotches from two different regions. A meal with scotch is included in the evening.

Hanger Steak with Romesco and Local Greens, Ribeye with Pommes Frites and Bernaise, Fresh Berry Parfait with Butterscotch Custard.

Beginning in October 2010, the menu will be:

Bacon Wrapped Beef Tenderloin with Asparagus and Chile Hollandaise, Beef Sirloin with Mushroom Demi Glace, Smokey Pommes Puree, Walnut and Black Onyx Cocoa Bread Pudding

New Class!

Being single doesn't mean you are doomed to eat take out or fast food. Join the chefs at Cook Street as we show you how to make great meals for one. Students will enjoy the meal they prepare with a great glass of wine.

7/30/2009 Menu: Chicken en Papillote; Quinoa Pilaf; Seasonal Sauteed Vegetables; Molten Lava Chocolate Cake.

A Food & Wine tasting like no other! The Chefs at Cook Street showcase their talents with menus designed by using the event title as inspiration, paired with fantastic wines this event is sure to please. Doors open at 6PM. We regret we cannot admit guests earlier. Table seating at Taste 5 is "community-style" and is available on a first-come, first-served basis. Tables may not be reserved. Limit 8 seats per registration.

Friday, October 23rd:
Pleasures of the Pig: Cider Glazed Pork Shoulder with Spiced Apples, Potatoes Lyonnaise with House Smoked Bacon, Pork Confit, Shaved Fennel, Cured Tomatoes and Pecorino, Puy Lentil and Walnut Salad, Mustard Crusted Hot Smoked Salmon, Creamy Polenta.

Thanksgiving Dinner! Nothing is as anticipated or as terrifying as the thought of your entire family sitting down to feast! Let the chefs at Cook Street get you ready in style.

Students will prepare a three-course holiday feast, see and taste the difference between a store-bought frozen turkey and a fresh heritage bird, and learn the secret to making the most important - and favorite - part of the meal - the gravy!

Menu: Chestnut Pommes Puree; Smoked Paprika and Fennel Roasted Turkey with Onion Gravy and Fennel Salt; Apple, Bacon, Leek and Mushroom Stuffing; and Classic Apple Pie.

Cook Street is partnering with Vegetarian Times Magazine and would like to introduce you to our version of vegetarian cuisine. A year subscription to Vegetarian Times and a meal complete with wine and dessert is included in each class.

Tuesday, 6/22/10: Grilled Panzanella Sticks, Grilled Eggplant with Summer Herb Relish, Seasonal Salad, Smokey Portabello Burgers, Seasonal Dessert.

Wednesday, 7/28/10: Mushroom-Manchego Quesadillas, Black Bean & Toasted Corn Tacos, Arroz Verde, Pico de Gallo, Guacamole, Coconut-Mango Sundaes.