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Our classes are taught by local experts who are part of
our community. We are a local, family-owned business, not connected with a
national chain, and we are involved in many volunteer activities to make our
community better. (For instance, James is one of the leaders of the
campaign to change Denver's restrictive chicken laws at www.denverbackyardfarms.org)
We practice the sustainability that we preach, and we hire teachers who live,
work and shop in and around Denver, Boulder and Ft. Collins, Colorado. It
is very important to learn from local experts who are familiar with the unique
climactic and soil conditions in Colorado. You can read the teachers'
profiles right here. Please support our local business, our local
teachers, our local economy and our community.
GINGER'S COOKING AND CANNING CLASSESGinger
Brinkhaus, author, recipient of many culinary awards, including most
recently Grand Champion and Reserve Grand Champion Food Preservationist,
Elbert County Fair August 2010, self-made gourmet Chef with 39 years of
experience, food enthusiast & Homesteader. Ginger also sells her
wares at the Denver Urban Homesteading farmers' market.
Ginger's website is gingersgourmet.com. Sign up for her classes
by sending her an email at
1chef.ginger@gmail.com or call her at 3 3 548-1449.
Canning 101 - 103 three part series.
$150.00 Hands on...
Learn the techniques of pressure and Water Bath Canning, importance of Ph,
Acidity, head space, elevation and more.
Wednesdays 5:30-8:30PM
Sept 15, 22 & 29, 2010
Includes, taking home 4 pints or 1/2 pints at each class (12 total) per
student, recipies & tip sheets maximum 10 participants.
Session 1 pickling
Session 2 fruits, Vegetables & Salsa
Session 3 jams, jellies and butters
Food Dehydration 101
$30.00 hands on...
Learn the proper texture of various dried foods and jerky, when an
Absorbic acid wash is necessary & the proper method of rehydrating.
Saturday September 11th 3:00-5:30PM.
Learn to dry Herbs, vegetables, fruits and make jerky, all in one class.
All participants will take home a sample of each of the four food
categories.
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CHEF JAY'S GOURMET COOKING
CLASSES Jay Strom is an executive chef and owner of From
Beginning to End Foods, Inc. and Spice Guys Presents selling organic spices
and offering recipes for dips and sauces. Jay also sells his wares at
the Denver Urban Homesteading farmers' market. Sign up for classes at
Jay's site:
http://www.fbtef.com/index_files/Page1576.htm
Six Basic Cooking Techniques
3 hours, $100
September 14, 2010, 6-9PM
September 16, 2010, 6-9PM
After you’ve tackled these fundamental
cooking techniques, there is no limit to the variation of meals you can
make.
Knife Skills (everything you need to know)
Browning Meats (perfect skillet steak)
Making Pan Sauces (pork tenderloin with cider
gravy)
Cooking Grains (lemon-herb rice pilaf)
Roasting Root Vegetables (roasted purple
potatoes and fennel)
Cooking Leafy Greens (Swiss chard with
currants and lemon)
Vegetarian Suppers
3 hours, $100
September 28, 2010, 6-9PM
September 30, 2010, 6-9PM
Learn to how cook robust and satisfying
meals without the meat.
Ricotta Gnocchi with Wild Mushroom Ragout
Roasted Ratatouille
Barley with Roasted Vegetables and Goat Cheese
Tuscan White Bean Soup with Fennel and
Parmesan
How to Cook Fish
3 hours, $125
October 5, 2010, 6-9PM
We’ll cover five different ways to cook
fish as well as the how-to’s of buying, storing, and substituting one fish
for another.
Whole Roasted Sea Bass
Parchment-Roasted Salmon Fillets
Perfect Garlic Shrimp
Seared Tuna Steak with Orange-Currant Relish
Crispy Cod with Lemon-Caper Butter
Introduction to Indian Cooking
3 hours, $100
October 7, 2010, 6-9PM
Learn the secrets of using Indian spices
and techniques to cook all your Indian restaurant favorites, which are
always more delicious when made at home.
Homemade Samosas with Cilantro-Mint Sauce
Chicken Tikka Masala
Traditional Lentil Dahl with Spiced Butter
Cucumber Raita
Parathas (flaky Indian breads)
Fresh Sweet Chenna (homemade soft cheese) with
Saffron-Cardamom Milk
Vegan Cooking for Everyone
3 hours, $100
October 2, 2010, 3-6PM
October 9, 2010, 3-6PM
Not just for vegans! Learn a few new tricks
for creating delicious and robust foods you might never have considered.
Braised Escarole with White Beans over
Herbed Barley Pilaf
Carrot Tahini Soup
Spinach and Fresh Herb Phyllo Pie
Coconut Chickpea & Vegetable Curry
Learning the Basics (4-class series)
3 hours, 4 classes - $400
October 4, 2010, 6-9PM
October 11, 2010, 6-9PM
October 18, 2010, 6-9PM
October 25, 2010, 6-9PM
Four once-a-week evening classes each
running 3 hours take you through all the skills you'll need to feel
comfortable in your own kitchen. Menu planning, timing, and choosing the
best kitchen equipment are also covered.
Class #1:
Roasted Chicken with Pan Gravy
Mashed Potatoes with Roasted Garlic
Sautéed Broccoli Rabe
Dark Chocolate Mousse
Skills Covered: Basic Knife Skills, Proper Seasoning Techniques (Correct Use
of Salt and Acid to Enhance Flavor), Pan-Roasting Chicken Pieces, Making a
Pan Sauce, Working with Root Vegetables and Green Vegetables, Roasting
Garlic, Learning to Measure for Baking, Working with Chocolate, Whipping
Cream, Beating and Folding Egg Whites
Class #2:
Roasted Butternut Squash Soup with Ginger
Seared Steak with Green Herb Sauce
Roasted Potatoes and Fennel
Sautéed Spinach with Pine nuts and Raisins
Salad with Simple Vinaigrette
Skills Covered: Cooking with Beef: Understanding the Different Cuts, Searing
Meat, Making Puréed Vegetable Soups, Sautéing Leafy Greens, Roasting Root
Vegetables, Vinaigrette 101
Class #3: FISH
Seared Tuna Steak with Orange-Caper Relish
Crispy Cod with Lemon-Caper Butter
Parchment Roasted Salmon with Roasted Red Pepper Coulis
Fragrant Lemon Rice Pilaf
Asparagus with Almonds and Lemon
Skills covered: How to Select Fresh Fish, Fish Cookery: Searing, Pan-Frying
& Steaming, Understanding Wild vs. Farm-Raised Fish, Creating Balanced
Sauces for Fish, Roasting Peppers, Cooking Rice, Blanching & Shocking Green
Vegetables
Class #4:
Cider-Braised Pork Tenderloin with Apples
Braised or Roasted Butternut Squash with Ginger and Orange
Sautéed Swiss Chard
Fresh Fruit Crisp
Skills Covered: Cooking with Pork: Understanding the Different Cuts,
Browning and Braising Meat, Making a Roux, Steaming Leafy Greens, Working
with Winter Squash, Cooking with Fruit
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DAWN ARCHER TEACHES HEALTHY EATING
Nutritionist Dawn Archer is offering classes designed
to teach you the basics of cooking healthy foods. Each class will be
designed to show you simple steps to save time and money and make your
cooking experience easier. Each class will include a
conversation about what it means to eat seasonally and locally as well as a
short discussion on eating to reduce inflammation in your body.
Dawn has been studying nutrition for over 15 years and
is dedicated to making good nutrition easy and enjoyable for everyone.
Please call or email to sign up for the classes at 720-837-4933 or
inspiredfoods@gmail.com Each
class is $40. Sign-up for all three for only $100.
Fermented Vegetables
Date TBD 6:00-8:30
Come to this class to learn why salt fermented
veggies are so healthy, how to enjoy them and make some to take home.
I will have many samples of homemade fermented vegetables to taste.
Squash, glorious Squash
Tuesday, October 12, 2010 6:00-8:30
Squash is
so much more than a pumpkin for Halloween or a pie on Thanksgiving. Learn
the discernable difference between different types of squash and the
incredible nutrition they offer. Come away with a new taste
for squash. Recipes, taste testing, storage methods and preparation
demonstration in this class. Recipes for breakfast puddings,
breads, soups and other ways you have never imagined will be included.
Bone Broth and Soup Making
Wednesday, November 3 6:00-8:30
Learn how easy it really is and why it is so
important to make these rich and nourishing health elixirs. If
you suffer from arthritis/joint pain, fibromyalgia, or other inflammatory
diseases you will be especially interested in this class.
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Urban Foraging Class, or How
to Identify Edible Weeds Come
and learn to identify nutritious and delicious flora in our alleyways and
backyards. You will look at our weeds with new eyes and with a new
appreciation for the reason they are here. We will forage outside
during the class and end with a feast of wild foods that we have harvested
for free!
Urban Foraging
Instructor:
Tonja Reichley
Cost:
$25 |
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Extending the
Growing Season
with Cold Frames
Want to grow food
year round? Wish you could grow in the winter outside without a greenhouse?
You can!! Come learn
how to build and place a cold frame in your yard. They are cheap to build
and easy
to care for. Cold
frames provide fresh greens thoughout the winter months.
Instructor:
Barbara Masoner
Cost: $20 |
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Restore Wood Furniture
(and save a
tree)
This class will learn how to identify good-quality wood furniture, doors,
etc. suitable for refinishing damaged by water, sun, scratches and the
students will learn simple techniques for refinishing these tables, chairs,
etc. Which materials are better to use among varnishes, wood fillers,
etc? These will be part of the class. All students will get
hands-on experience with sanding tools and the finishing materials.
This practical course will empower you to improve the appearance of the wood
in your home and to help save the planet by keeping good wood furniture out
of the dumpster. It can also be a rewarding hobby, financially and
psychologically.
Instructor: Irina Bertini
Cost: $20 |
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Knitting: make hats, scarves and sweaters In
this class students will learn simple ways to make unique articles of
clothing out of locally-produced materials, such as wool yarn. Tired
of your old sweater? Take it apart and make something new! Real
recycling.
Instructor: Irina Bertini
Cost: $25 |
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DENVER
URBAN
HOMESTEADING
