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(For Ages 18 & Up)
HANDS-ON. BASICS. Spend an evening with our experts, learning to make these classic American dishes. You'll perfect your baking and frying techniques as you create:
Garden Fresh Salad with Homemade Ranch Dressing;
Buttermilk Fried Chicken;
New Potatoes Cooked with Fresh Green Beans;
Buttermilk Biscuits; and
Individual Apple Pies.
INSTRUCTOR: CM Cooking School Staff $60
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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. $60
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(For Ages 18 & Up) LOCAL CHEF. HANDS-ON.Learn to make not only the beignets that New Orleans is famous for but also German Berliner Ballen, Boules de Berline (French Beignets), Spanish Bunuelos and Gougeres. You'll focus on the arts of frying and baking as you make these sweet and savory bites: NOLA Beignets;Crawfish Beignets;Grueyere Gougeres;
Bunuelos; German Berliner Ballen; andBoules de Berline (French Beignets) INSTRUCTOR: Chef Francis Jacquinet, Chef Instructor$60
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(For Ages 18 & Up)
COUPLES. HANDS-ON. Healthy, fast and delicious! Fish makes a perfect meal. Pick up fishy tips and practice a variety of techniques as you prepare:
Poached Salmon with Lemon Aioli;
Tomato & Feta Baked Shrimp;
Thai-style Snapper in Parchment; and
Mediterranean Fish Tacos.
INSTRUCTOR: CM Cooking School Staff
$140
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(For Ages 18 & Up)
HANDS-ON. Practice the techniques needed to make this luxurious meal that includes everyone's favorites:Goat Cheese Salad with Pancetta, Dried Cherry & Port Dressing;
Steak with Bearnaise Sauce;
Butter Roasted Lobster Tails;
Pan-roasted Asparagus with Mushrooms & Herbs; and
Chocolate Souffle Tarts. $140 per Couple
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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:
Fruit-filled Kolaches;
Cheese-filled Kolaches;
Poppy Seed-filled Kolaches; and Sausage Kolaches.$60
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(For Ages 18 & Up) HANDS-ON. Dim sum is the Cantonese term for individual portions of food, usually served in a small steamer basket or on a small plate. Delight your palate with these traditional recipes as Dorothy shares tips and techniques for dim sum success: Shu Mai Dumplings;
Steamed Barbecued Pork Bun;
Pot-Stickers (Pan-fried Dumplings); and Fried Sesame Seed balls
INSTRUCTOR: Dorothy Huang, Cookbook Author & Cooking Instructor $65
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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. $60
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(For Ages 18 & Up)
HANDS-ON. During Hatch Chile season, you’ll want to put chiles in everything. Spice up some old favorites like:
Southwest Chopped Salad with Hatch Buttermilk Dressing;
Squash Gratin with Hatch Peppers;
Hatch and Bacon Mac & Cheese;
Chicken Fried Steak with Hatch Cream Gravy; and
Apple & Hatch Fried Pies. $60
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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. $65
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(For Ages 21 & Up) STORE EVENT. As a VIP (Very Important Pepper), you’ll sample five innovative & exceptional hatch dishes created by our very own chefs paired with superb beer and wines. Once you have tasted all the dishes, you’ll vote on which entry deserves the title of “The Hottest HATCH Dish East of New Mexico.” This event will be held on the 2nd floor mezzanine and cooking school. $35
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(For Ages 18 & Up) FEATURED COOKBOOK AUTHOR. DEMONSTRATION. Sour, sweet, funky, fatty, bright, rich, tangy, bold - Filipino food is "the next big thing." Trailblazing restaurateur Nicole Ponseca will introduce you to these dishes that capture the unexpected and addictive flavors of this vibrant cuisine: Classic Chicken Adobo;Cucumber-Tomato Relish;
Garlic Fried Rice; Banana Ketchup Pork Ribs; Brazo de Mercedes (Custard-filled Meringue). $70
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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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(For Ages 16 & Up)MAKE & TAKE. HANDS-ON. You'll fill macarons inspired by the flavors of summer and then take your masterpieces with you at the end of class: Classic Macaron with Whipped Cream Cheese & Hatch Hot Sauce; Lime Macaron with Hatch-lime Buttercream; Fruity Cereal Macaron with Festive Fruit Buttercream, and Cafe Mocha Macaron with Mocha Buttercream. INSTRUCTOR: Rebecca Adler, Baker Noel $60
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(For Ages 18 & Up) HANDS-ON. You'll want to sign on for this introduction to fundamental cooking techniques. After spending time with our instructors, you'll have mastered the basic skills and have the confidence to create simple, tasty meals throughout the day: Over-easy Fried Egg Sandwich; Brown Sugar & Cinnamon Oatmeal;Chopped Greek Salad;
Genius Spaghettie & Tomato Sauce; and Sheet-pan Chicken & Potatoes
INSTRUCTOR: CM Cooking School $60
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(For Ages 18 & Up) HANDS-ON. BASICS. Discover just how easy it is to make a main course in one pan with French flair. Menu includes:
Fish Filets with Lemon Beurre Blanc;
Pork Tenderloin au Poivre (with Peppercorn Sauce);
Chicken, Apples & Cream à la Normande; and
Steak à la Bourguignonne (Steak with Shallots & Red Wine Sauce).
Instructor: CM Cooking School Staff $65
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Learn the characteristics of a well-made knife, how to care for your equipment and how to position your hands to chop like a pro. After learning to slice, dice, peel and julienne, the results of your hard work become lunch. $60 per peson
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Learn the characteristics of a well-made knife, how to care for your equipment and how to position your hands to chop like a pro. After learning to slice, dice, peel and julienne, the results of your hard work become lunch. $60 per peson
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(For Ages 21 & Up) AFTERNOON TEA. Celebrate Hatch Chiles in style by joining us for an afternoon tea. We'll offer a few tips on making the perfect 'cuppa' as you enjoy:A Glass of Rose; Blue Cornmeal & Hatch Madeleines; Hatch & Crab Tartlets; Tea Sandwiches with Hatch marinated Cucumbers; Ricotta Toasts with Blistered Tomatoes & Chiles; Hatch Scones with Cherry Jam; Apple & Hatch Tartlets; Bizcochitos; Pumpkin Empanadas; Brownies with Salted Caramel & Pine Nuts. $35
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