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Celebrate Hatch Festival in the Cooking School. Learn how to knead and shape these scrumptious Hatch breads and how to incorporate this favorful pepper in the most unexpected places:
· Hatch Tortillas; Sea Salt and Roasted Hatch Foccacia; Hatch Queso Blanco Cornbread;
Hatch Caramel Brownies; and Hatch Truffles.
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Available
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Celebrate Hatch Festival in the Cooking School. Learn how to knead and shape these scrumptious Hatch breads and how to incorporate this favorful pepper in the most unexpected places:
· Hatch Tortillas; Sea Salt and Roasted Hatch Foccacia; Hatch Queso Blanco Cornbread;
Hatch Caramel Brownies; and Hatch Truffles.
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Available
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For Ages 13 & Up)
HANDS-ON. Explore the tradition and taste of Texas Czech culture as you master the art of making delicious, pillowy kolache dough and a variety of fillings. Menu includes:
Kolache Dough from Scratch;
Fruit-filled Kolaches;
Cheese Kolaches; and
Sausage Koblasnicky.
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Available
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(For Ages 18 & up)
HANDS-ON. Join us in our kitchen as we guide you through using everyone's favorite chile to create an amazing brunch! Menu includes:
Roasted Corn, Yukon Gold Potato and Hatch Chile Hash with Poached eggs and Chile Lime Hollandaise Sauce;
Hatch Pepper “Pigs in a Blanket” with Homemade Blackberry –Hatch Pepper Jelly; and
Peach, Strawberry and Watermelon Salad with Tart Cherry Mint Yogurt and Spicy Hatch Chile Agave Drizzle.
INSTRUCTOR: CM Cooking School Staff
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Available
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(For Ages 18 & up)
HANDS-ON. Join us in our kitchen as we guide you through using everyone's favorite chile to create an amazing brunch! Menu includes:
Roasted Corn, Yukon Gold Potato and Hatch Chile Hash with Poached eggs and Chile Lime Hollandaise Sauce;
Hatch Pepper “Pigs in a Blanket” with Homemade Blackberry –Hatch Pepper Jelly; and
Peach, Strawberry and Watermelon Salad with Tart Cherry Mint Yogurt and Spicy Hatch Chile Agave Drizzle.
INSTRUCTOR: CM Cooking School Staff
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Available
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(For Ages 18 & Up)
HANDS-ON. Learn the secrets to making great Tex-Mex at home from our experts. With our guidance, you will work together in teams of four to create a variety of fillings, sauces and the traditional side dishes:
Chicken Enchiladas; Cheese Enchiladas; Ranchero Sauce; Sour Cream Sauce; Tomatillo Sauce; Borracho Beans; and Spanish Rice.
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Available
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HANDS-ON. Practice the techniques that will produce this perfect steakhouse menu:
• Wedge Salad with Blue Cheese, Bacon & Hatch Vinaigrette;
• Bacon-wrapped Filet with Hatch Chimichurri Sauce;
• Twice Baked Hatch & Cheese Potato;
• Hatch Chile, Artichoke & Spinach Casserole; and
• Hatch Fudge Brownie à la Mode.
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Available
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HANDS-ON. Practice the techniques that will produce this perfect steakhouse menu:
• Wedge Salad with Blue Cheese, Bacon & Hatch Vinaigrette;
• Bacon-wrapped Filet with Hatch Chimichurri Sauce;
• Twice Baked Hatch & Cheese Potato;
• Hatch Chile, Artichoke & Spinach Casserole; and
• Hatch Fudge Brownie à la Mode.
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Available
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(For Ages 18 & Up)
HANDS -ON. A term given to define the warm Autumnal sunny days in late October, will be translated to a menu that will capture the fresh bounty, vibrant colors and flavors of the season in these dishes:
Mache Salad with Citrus, Pistachios & Pomegranate;
Maple Brined Bonless Pork Loin Roast with Apples, Onions & Mustard Bread Crumbs;
Butternut Squash Gratin with Goat Cheese & Hazlenuts;
Brussel Sprouts with Shallots & Mushrooms; and
Apple, Pear & Dried Cherry Crumble.
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Available
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(For Ages 18 & Up)
HANDS -ON. A term given to define the warm Autumnal sunny days in late October, will be translated to a menu that will capture the fresh bounty, vibrant colors and flavors of the season in these dishes:
Mache Salad with Citrus, Pistachios & Pomegranate;
Maple Brined Bonless Pork Loin Roast with Apples, Onions & Mustard Bread Crumbs;
Butternut Squash Gratin with Goat Cheese & Hazlenuts;
Brussel Sprouts with Shallots & Mushrooms; and
Apple, Pear & Dried Cherry Crumble.
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Available
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(For Ages 16 & Up)HANDS-ON. Learn about the cuisine that has been influenced by the Spanish, African and Portuguese cultures and explore the kitchen that utilizes sofrito, tubers and fresh produce as you make a traditional meal of: Ensalada Cubana con Camerones (Cuban Salad with Shrimp); Ropa Vieja; Moros y Christianos (Black Beans & Rice) ; Maduros Fritos (Fried Sweet Plantains); and Coconut Flan with Rum.
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Available
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(For Ages 16 & Up)HANDS-ON. Learn about the cuisine that has been influenced by the Spanish, African and Portuguese cultures and explore the kitchen that utilizes sofrito, tubers and fresh produce as you make a traditional meal of: Ensalada Cubana con Camerones (Cuban Salad with Shrimp); Ropa Vieja; Moros y Christianos (Black Beans & Rice) ; Maduros Fritos (Fried Sweet Plantains); and Coconut Flan with Rum.
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Available
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(For Ages 18 & Up)
DEMONSTRATION. This is a Lunch with a captial L - Lots of flavors, both refreshing and spicy! Experience this crowd-pleasing menu during your lunch hour as you watch and try:
Chilled Hatch Chile and Avocado Soup;
Green Chile Seafood Enchiladas;
Green Chile Rice; and
Hatch Chile Macedoine of Fruit.
INSTRUCTOR: Juan Gonzalez, CM Cooking School Manager
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Available
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(For Ages 18 & Up) HANDS-ON.Give your favorite Southern dishes a Southwestern twist with the addition of Hatch chile peppers: Chicken Fried Steak with Hatch Cream Gravy; Hatch Mac ‘n’ Cheese;Hatch Collard Greens; Corn on the Cob with Hatch Honey Butter; and Hatch & Peach Cobbler. Price: $65.00
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Available
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Available
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