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Go to
to view complete course descriptions and instructor bios.
Cooking
Jams, Jellies, & Preserves
Learn to Can
Canning can be a year-
round process. Find
out how jams, jellies,
and preserves should
really taste! Make your
own delicious products
without the additional
preservatives and
chemicals that are
found in grocery store
fare. Learn about the
different methods of
canning and preserving and then work in
class with the water bath canning method,
making two different recipes. Leave with
samples, recipes, and resources for getting
the products you’ll need to make healthy
flavorful products on your own.
Steve Bass
comes from a long line of canners. His love
of the art is infectious and he is eager to
share what he has learned over his 15 years
of testing recipes. He has won many blue
ribbons for his products at Colorado county
fairs, including three ribbons at the first
Denver County Fair.
$56 Non-Member
$44 Member
$25 materials fee payable in class
$6-$8 optional materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6222AT: One Sat., 9AM-12:30PM 6/13
6222AU: One Sat., 9AM-12:30PM 7/25
6222AV: One Sat., 9AM-12:30PM 8/29
The Joy of Pickling
Pickling can be one of the easiest ways to
preserve your garden or farmer’s market
harvest (vegetables or fruit). We will look
at the different methods used in pickling.
You will do hands on sweet, dill, and hot &
spicy recipes using the water bath canning
method.
Steve Bass
has been canning
for 15 years and is eager to share his
knowledge on canning.
$56 Non-Member
$44 Member
$25 materials fee payable in class
$6-$8 optional materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6224AQ: One Sat., 9AM-12:30PM 6/27
6224AR: One Sat., 9AM-12:30PM 8/8
Basics of Cooking
Cook Once, Eat Thrice
Using fresh, seasonal ingredients,
learn how to transform one ingredient
(prepared in slightly larger quantities) into
three completely different and delicious
meals. This “big batch” style of cooking
emphasizes planned overs, not leftovers,
and saves you time and money in the
kitchen. The later Spring/Summer sessions
will focus on “beer can chicken” paired
with fresh seasonal vegetables, as much as
possible from the farmer’s market. Each
class emphasizes a variety of basic cooking
skills and techniques. Full menus are
available in the online course description.
Anna Miller
, owner of Cooking with Anna,
has a degree in education and grew up on
a large farm helping her mother cook huge,
delicious meals for hungry farm workers.
She loves to share recipes and techniques
to help students make the most delicious
and economical meals for their friends and
families.
$51 Non-Member
$39 Member
$18 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6381U: One Mon., 6-9PM 6/29
6381V: One Mon., 6-9PM 7/27
6381W: One Mon., 6-9PM 8/31
6381X: One Mon., 6-9PM 9/28
Tea for the Duchess of
Bedfordshire
“There are few hours in life more agreeable
than the hour dedicated to the ceremony
known as afternoon tea.” – Henry James,
The Portrait of a Lady Tables laden with
fresh scones, jams, cakes and dainty
sandwiches, all to be washed down with
pots of tea at four o’clock in the afternoon,
is a truly great British tradition.
Rachel
Iacino
, a local British resident and Cordon
Bleu chef, will teach you how to prepare
some of the classic teatime favorites that
she grew up with in her native country.
Class is demonstration and some hands-
on. Enjoy the fruits of your labor with your
fellow students over a pot of fresh tea. On
the menu: Raspberry Victoria Sponge Cake;
Lemon Pistachio Macaroons; Scones with
Cherries and Dark Chocolate; Fresh Cherry
Compote; Sandwiches: Egg with Black
Olives, and Cucumber with Dill and Mint
Cream Cheese; and a selection of English
teas.
$51 Non-Member
$39 Member
$14 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6200BC: One Sun., 1:30-4:30PM 7/12
6200BD: One Sun., 1:30-4:30PM 9/6
NEW! Fresh Pasta 101
Here’s a secret: fresh pasta is incredibly
simple and much quicker to make than
you might think. Pasta is made with only
two ingredients: eggs and flour. However,
learning their correct ratio in order to make
the pasta “feel” right is the key. With your
classmates, mix up a batch of pasta to get
the right consistency to the dough. Then
learn how to use an inexpensive table top
pasta machine to roll it out and finally, cut
it into noodle lengths. Fresh pasta cooks
in a flash, so we’ll make a simple sauce
and enjoy our efforts at the end. Chef
Matt
Curry
found his calling as a personal chef
after graduating from The Art Institute of
Colordo culinary school. Join him and never
go back to dry box pasta again!
$51 Non-Member
$29 Member
$5 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6352B: One Tue., 6:30-8:30PM 7/7
6352C: One Tue., 6:30-8:30PM 8/11
6352D: One Tue., 6:30-8:30PM 9/22
Pizza Pizzazz
You Can Teach an Old Pie New
Tricks!
Everybody loves pizza, and a fresh,
homemade pie tastes so much better
and lighter than store bought or delivery.
Besides, it’s just fun to play with dough and
experiment with toppings! The trick to great
pizza is the crust. Learn several recipes
for pizza dough: a traditional yeasted one,
a gluten-free crust (that many like better
than traditional!), and a surprising, fabulous
crust made from cauliflower (really!). Learn
to shape the dough (rather than wrestle
with it), and then experiment with toppings.
Everyone gets to shape, top, and bake up
some little pies, and then we’ll share our
efforts. Take home recipes and inspiration!
Anna Miller
, owner of Cooking with Anna,
has a degree in education and grew up on
a large farm helping her mother cook huge,
delicious meals for hungry farm workers.
She loves to share recipes and techniques
to help students make the most delicious
and economical meals for their friends and
families.
$51 Non-Member
$39 Member
$15 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6380AS: One Mon., 6-9PM 6/15
6380AT: One Mon., 6-9PM 7/13
6380AU: One Mon., 6-9PM 8/17
6380AV: One Mon., 6-9PM 9/14
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