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NEW! Vegetarian Cooking
from Northern India
India is a subcontinent with 29 states,
each having its own language, culture, and
cuisine. Thali, the Hindi word meaning
“a plate,” is the everyday food that is
comprised of a starter, main dish, and
dessert. Learn how to make simple,
wholesome and savory vegetarian dishes
from Uttar Pradesh, a north Indian state. In
one session you’ll prepare stuffed okra as
well as a lentil dish. In a separate session,
prepare savory rice biryani and a fabulous
dessert. Take both to be ready to prepare
a plate that will delight family and friends.
Deepali Lindblom
grew up with neighbors
from various Indian states who shared
meals and traded recipes. Then as a travel
writer she was invited into homes where
she would sit with the lady of the house
as she cooked a scrumptious meal from
the scratch. Today Indian food has become
the thread that connects her to the fondest
memories of her life and travels.
$52 Non-Member
$40 Member
$15 materials fee in class
CFU LOWRY
: Near 1st & Quebec
6396A: One Thu., 6-9PM 11/12 (lentil/okra)
6396B: One Thu., 6-9PM 12/10 (biryani/dessert)
6396C: One Thu., 6-9PM 1/11 (lentil/okra)
6396D: One Wed., 6-9PM 2/17 (biryani/dessert)
Curry & Spice
& Everything Nice!
International Recipes & Techniques
Explore cooking with exotic spices, fragrant
herbs, roots, and chilies with diverse dishes
from India, Thailand, and Mauritius. See
how to assemble the essential Indian spice
condiment known as Garam Masala and the
preparation of the classic Murgh Mughlai:
a mild, luxurious dish of chicken, almonds,
and golden raisins. Discover how to toast
and grind spices to make an aromatic
Mauritian curry powder which we’ll simmer
with sweet potatoes and butter beans, and
prepare a simple flatbread to scoop up
spicy stews and rice with. Learn to make
a hot, vibrant, and versatile Thai red curry
base to be used with anything from fresh
fish, shellfish, and vegetables. This is a
demonstration style class with some hands
on learning where possible, class size
permitting. Enjoy tasting the results with
your classmates at the end.
Rachel Iacino
is a Cordon Bleu trained chef and has
been teaching cooking to happy, sated CFU
students since 2010.
$51 Non-Member
$39 Member
$17 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6027AB: One Sun., 1:30-4:30PM 12/6
6027AC: One Sun., 1:30-4:30PM 2/7
International Vegetarian
Tired of bland tofu dishes and uninspired
salads? Join
Robin Vives
, international
cuisine historian, in an exciting and
delicious exploration of the world of
traditional international vegetarian cooking.
Each class will guide you through a food
adventure, using locally available ingredients
and her recipes collected from years of
travel and international friendships. Receive
handouts complete with instructions,
recipes, and shopping and ingredient
guides. Each class ends with a yummy
vegetarian feast.
Robin Vives
, a personal
chef, cooking instructor for children and
adults, recipe developer, and food historian
for over 20 years, will take you with her on a
trip around the globe.
$51 Non-Member
$39 Member
$16 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6215BE: One Sun., 1:30-4:30PM 11/1
(vegan holiday foods)
6215BF: One Sun., 1:30-4:30PM 1/17 (winter theme)
A World of Dumplings
Think you can’t
make delicious
Asian dumplings
at home? Think
you have to buy
frozen pierogi
or pot stickers?
Come to this
hands-on class to
find out how fun
and easy it is to make these delicious treats
at home. Whether the dumplings are sweet
or savory, steamed, boiled, or fried-you
will learn easy techniques for filling and
forming classic dumpling favorites from
the world of dumpling traditions. The class
includes easy instructions, shopping tips,
and a handout complete with recipes and
other helpful information. Each month’s
selection changes to include different Asian
and European dumplings. Enjoy a yummy
“dumpling party” at the end.
Robin Vives
is
a personal chef, cooking instructor, cooking
party instructor, recipe developer and food
historian.
$51 Non-Member
$39 Member
$21 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6301AG: One Sun., 1:30-5PM 10/25
6301AH: One Sun., 1:30-5PM 11/22
Homemade Street Tacos
Do you love taco truck-style tacos? Those
small soft tortillas cupping a delicious meat
filling are easy to make at home. Join a
“foodie’s foodie” and learn how to prepare
a traditional Mexican meat filling along with
homemade tortillas, several salsas, and
perhaps even a surprise dessert. Each class
focuses on a different meat: pollo asada
(chicken), carnitas and cochinita pebil (both
pork), or carne asada (beef) and shows you
how to authentically prepare and season
the meat. December will feature savory and
sweet tamales using both chicken and pork
fillings.
Philip Feder
graduated from the Art
Institute of Colorado Culinary Arts School
and travels to Mexico frequently and has
honed his recipes after sampling many a
taco himself!
$41 Non-Member
$29 Member
$20 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6248S: One Sat., 1:30-5PM 10/17 (beef)
6248T: One Sat., 1:30-5PM 11/21 (pork)
6248U: One Sat., 1:30-5PM 12/12 (holiday tamales)
6248V: One Sat., 1:30-5PM 1/9 (chicken)
Cookin’ Cajun
Get a little taste of the bayou in this
colorful Cajun cooking class. Learn classic
Cajun techniques like making a roux and
ingredients and seasonings like the “holy
trinity.” Make an authentic jambalya with
and a classic peach cobbler to die for. Leave
with recipes and a belly full.
Philip Feder
has a love of great food and great cooking.
$51 Non-Member
$39 Member
$22 materials fee payable in class
EAST DENVER
: 29th & Quebec
6249H: One Sun., 1:30-5PM 11/1 (gumbo)
Fresh Pasta 101
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.
$51 Non-Member
$29 Member
$5 materials fee payable in class
CFU LOWRY
: Near 1st & Quebec
6352E: One Tue., 6:30-8:30PM 10/20
6352F: One Tue., 6:30-8:30PM 11/17
6352G: One Tue., 6:30-8:30PM 12/15
Cooking
Last chance for A World of Dumplings!
Last chance for Cookin’ Cajun!
