Jul
29
Wed
Summer Harvest @ CMC in Breckenridge
Jul 29 @ 6:00 pm – 9:00 pm
Class Description:

Summertime in the High Country offers a bountiful array of local produce…peaches, squash, cherries, potatoes, corn, beets, fresh lettuces and herbs. Enjoy and explore the wonderful variety of local summer vegetables and fruits as we prepare a menu of delicious vegetarian dishes.

Faculty: Culinary Staff
Meets: W • July 29, 2015 – July 29, 2015
Refund Date: July 27, 2015
Cost: $44
Syn# 89144

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Jul
30
Thu
Basque Country @ CMC in Breckenridge
Jul 30 @ 6:00 pm – 9:00 pm
Class Description:

Located on the northwest coast of Spain, the Basque country has a bold and vibrant cuisine. Learn to prepare authentic dishes such as a Basque Style Seafood Stew, Saute of Shrimp in Garlic Sauce, Grilled Fresh Fish with Tomato and Peppers and finish with Brunuelos, the famous Basque fritter with Seasonal Gelato.

Faculty: Culinary Staff
Meets: TH • July 30, 2015 – July 30, 2015
Refund Date: July 28, 2015
Cost: $44
Syn# 89108

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Jul
31
Fri
Paris Bistro @ CMC in Breckenridge
Jul 31 @ 6:00 pm – 9:00 pm
Class Description:

Spend an evening in Paris gazing at the Eiffel Tower as we learn to prepare Leeks Vinaigrette, Pommes Frites, Ratatouille, Chicken Fricasse with Tarragon and Mushrooms, Potage Escargot and topping it all off with a delicious Tarte au Pruneaux.

Faculty: Culinary Staff
Meets: F • July 31, 2015 – July 31, 2015
Refund Date: July 29, 2015
Cost: $44
Syn# 89121

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Aug
4
Tue
Artisan Bread @ CMC in Breckenridge
Aug 4 @ 4:00 pm – 8:00 pm
Class Description:

This intensive hands-on seminar on bread introduces the student to the basics of artisan bread baking. Learn to bake basic white bread, multi-grain boules, braided loaves, pizza dough, focaccia and a variety of French loaves such as batards, baguettes, ficelles and boules.

Faculty: Culinary Staff
Meets: T • August 4, 2015 – August 4, 2015
Refund Date: July 31, 2015
Cost: $50
Syn# 89128

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Aug
5
Wed
Fish Meets Grill @ CMC in Breckenridge
Aug 5 @ 6:00 pm – 9:00 pm
Class Description:

Fresh fish and shellfish are perfect for summer grill items. Learn to select the proper items for grilling while we prepare items such as Grilled Scallops with Orange Chili Vinaigrette, Cedar Planked Salmon with Mango Pineapple Salsa, and Grilled Halibut with Soy Ginger Wasabi Glaze.

Faculty: Culinary Staff
Meets: W • August 5, 2015 – August 5, 2015
Refund Date: August 3, 2015
Cost: $44
Syn# 89135

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Aug
6
Thu
Vegetarians & Vegans Unite @ CMC in Breckenridge
Aug 6 @ 6:00 pm – 9:00 pm
Class Description:

This class explores the variety and diversity of vegetarian and vegan cuisine. Recipes will focus on being able to take various exciting ethnic and domestic recipes and toggle them between vegetarian and vegan preparations. This class is great for non-vegetarians too!

Faculty: Culinary Staff
Meets: TH • August 6, 2015 – August 6, 2015
Refund Date: August 4, 2015
Cost: $44
Syn# 89146

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Aug
7
Fri
Chef’s Dinner Party @ CMC in Breckenridge
Aug 7 @ 6:00 pm – 9:00 pm
Class Description:

What could be more fun than having professional chefs prepare you dinner? Join Chef Doug Schwartz and Pierre Luc for this demonstration style class while they prepare a seasonally inspired four course dinner for you and your friends.

Faculty: Culinary Staff
Meets: F • August 7, 2015 – August 7, 2015
Refund Date: August 5, 2015
Cost: $60
Syn# 89134

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Aug
11
Tue
Northern New Mexico @ CMC in Breckenridge
Aug 11 @ 6:00 pm – 9:00 pm
Class Description

Different from Tex Mex and what we have come to understand as Mexican food, the cuisine of Northern New Mexico is unique to its history and geographical location. Spend an evening preparing favorites such as Stacked Blue Corn Enchiladas, New Mexican Style Posole, Winter Vegetable Escaveche and Capriotata Pudding.

Faculty: Culinary Staff
Meets: T • August 11, 2015 – August 11, 2015
Refund Date: August 7, 2015
Cost: $44
Syn# 89273

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Aug
12
Wed
Seafood Basics @ CMC in Breckenridge
Aug 12 @ 6:00 pm – 9:00 pm
Class Description

Under the guidance of a professional chef instructor, learn the ABC’s of fish and shellfish cookery. Learn how to select, store, fabricate and prepare a variety of seafood items. Using a seasonal menu format, you will learn to prepare dishes using items such as salmon, halibut, trout, tuna, shrimp, scallops, calamari and crab.

Faculty: Culinary Staff
Meets: W • August 12, 2015 – August 12, 2015
Refund Date: August 10, 2015
Cost: $44
Syn# 89304

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Aug
13
Thu
The Food Forum-Sustainability @ CMC in Breckenridge
Aug 13 @ 6:00 pm – 9:00 pm
Class Description

Join us for an evening of sustainable cooking utilizing local, seasonal ingredients followed by a discussion on food sustainability.

Faculty: Culinary Staff
Meets: TH • August 13, 2015 – August 13, 2015
Refund Date: August 11, 2015
Cost: $44
Syn# 93630

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