February – March 2014

Feb
21
Fri
Italian Alps @ Breckenridge
Feb 21 @ 6:00 pm – 9:00 pm
Class Description

Take a trip to Val d

Feb
25
Tue
Winter One Pot Meals @ Breckenridge
Feb 25 @ 6:00 pm – 9:00 pm
Class Description
Feb
26
Wed
Pacific Rim Fusion @ Breckenridge
Feb 26 @ 6:00 pm – 9:00 pm
Class Description

What happens when East, West, North and South all come together in the kitchen? Pacific Rim Fusion Cuisine is the delicious result! Pacific Rim cooking is a combination of beautiful fresh foods with healthy cooking methods, Asian cooking techniques, exotic spices and exciting flavor combinations. Join us for a taste of the Pacific!

Syn# 80296
Cost $43
Go to WebAdvisor Continuing Education to search (use the Syn #) and register and pay for class.”

Feb
27
Thu
Art of Stir Fry @ Breckenridge
Feb 27 @ 6:00 pm – 9:00 pm
Class Description

Stir frying is an ancient style from China that produces fun, fast and tasty cuisine. We will learn both vegetarian and non-vegetarian recipes that make delicious, healthy and time-conscious dishes.

Syn# 80276
Cost $43
Go to WebAdvisor Continuing Education to search (use the Syn #) and register and pay for class.”

Feb
28
Fri
India @ Breckenridge
Feb 28 @ 6:00 pm – 9:00 pm
Class Description

Experience the mystique and excitement of the aromatic foods of India. Learn to prepare a variety of curries and homemade chutneys while preparing Samosas, Vegetable Biryani, Chapatti Bread, Chicken Vindaloo, Masoor Dal and for dessert the royal Gulab Jamun.

Syn# 80261
Cost $43
Go to WebAdvisor Continuing Education to search (use the Syn #) and register and pay for class.”

Mar
3
Mon
Artisan Breads @ Breckenridge
Mar 3 @ 10:00 am – 3:00 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, and a variety of French loaves such as batards, baguettes, ficelles and boules.

Syn# 80279
Cost $55
Go to WebAdvisor Continuing Education to search (use the Syn #) and register and pay for class.”

Mar
4
Tue
Soups IV @ Breckenridge
Mar 4 @ 6:00 pm – 9:00 pm
Class Description

This class will focus on hearty winter favorites. Prepare favorites such as Chili Rojo, Roast Pork Green Chili, Lamb and Black Bean Chili, New Orleans Seafood Gumbo, Shrimp and Sausage Jambalaya and High Country Buffalo Stroganoff.

Syn# 80308
Cost $43
Go to WebAdvisor Continuing Education to search (use the Syn #) and register and pay for class.”

Mar
5
Wed
Tuscany @ Breckenridge
Mar 5 @ 6:00 pm – 9:00 pm
Class Description

Tuscany, home to world-class Chiantis, breads and prized olive oils, is also the home of many Italian specialties. Learn to prepare a menu of Crostini al Pomodoro, Eggplant Frittata, Pasta Fagioli, Tuscan Seafood Stew and Stuffed Chicken Breasts with Mushroom Sauce.

Syn# 80275
Cost $43
Go to WebAdvisor Continuing Education to search (use the Syn #) and register and pay for class.”

Mar
6
Thu
Introduction to Home Brewing @ Breckenridge
Mar 6 @ 5:00 pm – 7:00 pm
Class Description

Join home brewer Robert Deal for this exciting two-day workshop. Through lecture, demonstration and hands-on participation, you will learn what you need to know to brew your first batch of beer at home. Class includes sampling of different styles of beer as well as bottles of beer brewed in class. (Class meets 5-7PM Friday and 5-9PM Saturday)

Syn# 80321
Cost $50
Go to WebAdvisor Continuing Education to search (use the Syn #) and register and pay for class.”

Introduction to Home Brewing, 2nd day @ Breckenridge
Mar 6 @ 5:00 pm – 9:00 pm
Class Description

Join home brewer Robert Deal for this exciting two-day workshop. Through lecture, demonstration and hands-on participation, you will learn what you need to know to brew your first batch of beer at home. Class includes sampling of different styles of beer as well as bottles of beer brewed in class. (Class meets 5-7PM Friday and 5-9PM Saturday)

Syn# 80321
Cost $50
Go to WebAdvisor Continuing Education to search (use the Syn #) and register and pay for class.”