May – June 2014
Please join us for Summit Reads 2014 Community Book “Getting Green Done” by Auden Schendler panel discussion on May 15th starting at 7pm. Some of our panel members include Sha Miklas with Arapahoe Ski area, Jen Schenk of High Country Conservation Center, Mark Truckey with the Town of Breckenridge and Nicole Fazande from CMC!
Free and open to the public.
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.
This course will cover the basic elements required in order to have an enjoyable and safe experience in the woods. Topics covered include fitness and training, preparation, checklists, Leave No Trace principles, and a review of necessary equipment. Taught by Len Shipman, and experienced mountaineer and educator. First session is in the classroom,. Second session is a hike at Mayflower Gulch.
One of the “golden rules” of writing is “show”, don’t tell.” But there are times when it’s necessary to break that rule. This workshop will discuss effective ways to “tell” (summarize) and also include exercises and information about effective “showing.”
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.
Bring a piece (or two) of your work in progress. There’s no need to have a finished project; we’ll point out the strengths in your work and talk about what’s next to bring your writing up a notch – or three. Don’t worry – the atmosphere will be nonthreatening and somewhat playful and experimental.
Knife Skills is one of our most popular classes and is recommended for anyone who is serious about improving their cooking skills. Learn about the selection, care and proper use of cutlery. Cutlery will be provided by CMC. This is a hands-on class with an emphasis on developing basic knife skills while learning classical vegetable cuts.
Spend a warm summer evening traveling the Mediterranean learning to prepare a variety of grilled ethnic specialties from Greece, Turkey, Morocco, Italy and Spain.
Learn Italian the fun way! Designed for introductory conversations, covering basic grammar (verbs to be and to have). Cultural insights will be revealed.
Tucked away on the southern tip of Italy, Sicily is ubiquitous to the Mediterranean diet. Learn to prepare a number of Sicilian favorites such as Bruschetta Caponata, Grilled Fresh Fish with Roasted Tomato Sauce, Chicken Marsala and the famous dessert Cannoli with Sweetened Ricotta.