Thursday, June 20th
from 3 – 7pm | $150
The changing of the seasons from spring to summer makes us crave the freshness of bright herbs, crunchy veggies, and lighter meals that still pack a flavor punch! In this class, we chose to pair these elements with a Vietnamese inspired meal. Learn to make delightfully fresh herb-y summer rolls, bright vinaigrettes, and bold dipping sauces as we welcome summer with a delicious feast!
*NEW! – Select your wine pairing! Andrew Fossum, Sommelier and owner of Ski Town Wine & Spirits, has selected wine pairings specifically for this workshop. Complete your Elkstone experience by enjoying the meal you made with a glass of wine! Use the form below to place your order. Payment will be collected at the workshop.
Drive up to our on-farm kitchen and you’ll be greeted with some light refreshments to help you settle into an afternoon of cooking. Once everyone has arrived, we will take a short tour of the farm to see how we work with our enchanting, but challenging Rocky Mountain climate to grow a biodiverse selection of fruits and vegetables. Along the way, we’ll pick up some seasonal produce that we will be using in the day’s class.
Back in the kitchen, we’ll launch right into our hands-on workshop. Cooking, like many other things, is simply about learning how to tackle a few fundamental skills, then putting those blocks together to build a meal. One of those building blocks that makes a world of difference for us is timing. Have you ever wondered how to get everything hot and on the table at the same time? Never fear! Erin and Chereen are here! We will discuss how to break down any meal into a series of steps that will make the cooking process more approachable and enjoyable.
The fundamental skills we’ll be sharpening are:
- Knife Skills
- Animal Butchery // “Snout to Tail”
- Vegetable Butchery // “Root to Leaf”
- Making Stock
- The Marination Process
- Making Sauces
- Meal Planning
Once we have a firm grip on each of these fundamentals, we will work together to make a beautiful meal that highlights the produce and the feeling of the season.
Feeling satisfied with your freshly cemented foundation in the culinary arts, but still pretty hungry from cooking all morning, you will sit down on the kitchen deck and enjoy your delicious creation, feeling a rush of cooking confidence with each bite.
These 4-hour workshops will take students on a journey through the process of getting a delicious meal hot and ready on the table, all at the same time. We will focus on meat butchery, knife skills, quick breads, and tasty international flavors. At the end of the class, students will get to sit down and enjoy the fruits of their labor with the option to add wine pairings from Sommelier Andrew Fossum of Ski Town Wine and Spirits. Workshops will be taught by two instructors.
While participatory animal butchery will be featured in each Cooking Fundamentals Workshop, you are welcome to simply watch if you feel uncomfortable with the process. Vegetarian options will be provided if requested.
Booking is essential as this hands-on, intimate learning experience is limited to 8 people.
Please note any food allergies or dietary restrictions when you make your reservation.
Cancellations will be accepted up to four days before the workshop, i.e., by end of the day on Sunday. If you are unable to attend after the cancellation deadline, you are free to transfer your reservation to a friend.