Cooking workshops at the Colorado Mountain College Glenwood Center
These are noncredit, continuing education courses (unless otherwise designated as a credit). Please register at least two business days in advance of the class you want to take. Register online through WebAdvisor or call us at 970-945-7486. For the full schedule of credit classes, please browse the online credit schedule.
Knife Skills Workshop
Tuesday, 6-8:30pm, Jan. 22
You will learn to wield a knife like a pro! You learn about different types of cutlery, proper grip and technique. You’ll get at least one hour of live practice while chefs Tammy and Louie Girardot guide you through the construction of a simple, easy-to-make, Tai dinner, which, of course, you eat! Cost: $41.
Cold Sauces & Dressings
Tuesday, 6-8:30pm, Jan. 29
The key to good cooking is in the sauce! In this workshop you learn the basic chemistry of emulsion and liason sauces and dressings. One night with the Girardots and you acquire the skills and confidence necessary to create your own variation of sauces and dressings. Cost: $41.
Hot Soups & Sauces
Tuesday, 6-8:30pm, Feb. 5
The stock is the secret to good soups and sauces. In this workshop you learn about the different types of stocks and thickeners on your way to creating two delicious soups. The waiting is the hardest part. Cost: $41.
Dessert Baking Basics
Tuesday, 6-8:30pm, Feb. 12
Whether you are a complete newcomer to the art of pastry and dessert baking or an experienced baker who wants to broaden your skills and repertoire, this class is jam-packed with tips, tricks and delicious recipes. Chef Tammy Girardot covers the basics of flaky crusts, scones, cakes and tips for adapting recipes to the Colorado high country. Cost: $41.
The Art of Garnishing
Tuesday, 6-8:30pm, Feb. 19
Those professional chefs and caterers make that food look so good, well, you could almost eat it! In this workshop you are introduced to Louie and Tammy’s “tricks of the trade” used in artistic food decoration and presentation. You practice, hands-on, many of these techniques and then get to eat your creations. Cost: $41.
Intro to Ethiopian Cuisine & Culture
Mondays, 6-9pm, Feb. 4-25
In this class you learn about the Ethiopian culture through cooking. You learn to prepare healthy and nutritious vegetarian, vegan and meat dishes using unique and flavorable spices such as the popular, flavorful berebere. Among the dishes you’ll make are: beet salad, lentil soup, and stir fried cabbage, green beans and collared greens in Ethiopian spice berbere or tumeric sauce. You also learn how to roast your own coffee, make some herb teas from scratch and prepare baklava, coffee flan and other desserts. Cost: $118.
Ethiopian Drinks & Coffee Ceremony
Thursday, 6-9pm, Feb. 7
Join Etenesh to learn how to roast your own coffee, make a very different, but delicious ice tea, and how to blend certain Ethiopian spices to enhance other refreshing drinks. Ethiopia is where coffee was first cultivated. You also learn the traditional Ethiopian coffee ceremony built around their rich tradition. Cost: $36.
Chili & Hot Soups
Saturday, 1-3:30pm, Feb. 9
Soups and chili are a great way to warm up on a cold Colorado day. Let Angie show you how easy it is to create a delicious and hearty meal to warm you from the inside out! You'll make a basic vegetable soup, classic chicken and rice and a beef chili. Come to class hungry because there will be a lot to sample. Cost: $39.
Mexican Soups
Thursday, 6-8:30pm, Mar. 7
Learn how to prepare the two most common Mexican soups found in any good Mexican restaurant: caldo tlalpeño and tortilla soup. Students not only prepare these soups, but get to enjoy their creations afterwards. Soup’s on! Cost: $34.
Moles: Red, Green & Black
Thursday, 6-9pm, Mar. 21
Everyone knows that Mole has chocolate in it, but there are other types of Mole sauces. In this class students learn to prepare Green, Black and Red Moles. Cost: $38.
Tai One On Pho Show
Tuesday, 6-8:30pm, Apr. 2
Chefs Louis and Tammy Girardot and class delve into the world of Thai and Vietnamese cooking covering several Thai sauces, stir-fry techniques and the traditional Vietnamese soup, Pho. Cost: $43.
Mexican Style Eggs
Saturday, 9-10am, Apr. 13
We all know and have tried huevos rancheros, but Mexico has an amazing variety of huevos for breakfast and lunch. Learn to prepare (and pronounce) Oaxaca, Rancheros and Labor Workers style huevos. Be prepared to eat well at the end of class! Cost: $27.
Salads: Beyond Lettuce
Saturday, 1-3:30pm, Apr. 13
An ordinary lettuce salad can sometimes seem routine and you're looking for something a bit different. In this class you are exposed to several "no lettuce" alternatives such as cucumber and onion salad, tomato and basil salad and/or tuna salad and three bean salad. You also learn how to sprout your own sprouts. Cost: $39.
Basics of the Mediterranean Table
Tuesday, 6-8:30pm, Apr. 16
Chefs Louis and Tammy Girardot share some of their timeless Mediterranean favorites including chicken suvlaki, walnut and pomegranate dip and Lebanese garlic dip. Cost: $43.
Spring Cuisine: Fun With Finger Foods
Tuesday, 6-8:30pm, Apr. 30
Don't let the next garden or graduation party go by with the same old appetizers. The Girardots will teach you to make the most delicious finger foods; you will never be outdone by your mother-in-law again! Food is included in course fee. Cost: $43.