Aunt Pearl Burras, Tuna, Texas & Debbie Neel, Guest Chef

Join the fun with Aunt Pearl of Greater Tuna fame as she and Chef Debbie share a selection of authentic and delectable Hatch chile recipes:

• Hatch Chile on Biscuits;
• Yucatan Lime Soup;
• Roasted Hatch Chicken Enchiladas;
• Spanish Rice;
• Charro Beans; and
• Flan Mexicana with Las Manitas Coffee.

CLASS TIME: 6:30 - 9 PM

CM Cooking School Staff

We'll learn to cut up, skin and bone a whole chicken, trim and remove the silver skin from pork tenderloin and debone a leg of lamb. At the end of the evening, sit down to enjoy:

• Chicken Stir-Fry with Jasmine Rice
• Pork Scaloppine
• Grilled Lamb with Bulgur Wheat Salad.
  

Bring a boning or fillet knife from home or purchase one at a discounted price the day of class.

Prerequisite: Knife Skills 101.

CLASS TIME10 AM- 1 PM

Christina Lee, CM Cooking School Instructor

HANDS ON. BASICS. By popular demand, Christina will guide you as you learn all about pasta - including the health benefits; the best shapes and sizes for your favorite dishes; and the best uses of wheat- and gluten-free pastas. You will create:

• Fresh Pasta;
• Pasta Carbonara;
• Pasta Pomodoro;
• Pasta Primavera;
• Lasagna; and
• Butternut Squash Ravioli.

CLASS TIME: 6:30 - 9:30 PM

Scot Loranc, CM Cooking School Instructor

Are your ready for football season? Scot will share tips for the best tailgating party ever. Menu includes:

• Wings Three Ways: Buttermilk Fried, General Tso's & Buffalo
• Bacon-wrapped Shrimp with Poblano Ranch Dip;
• Shiner Marinated Brats with Sauerkraut & Homemade Mustard;
• Pulled Pork Slider with Hatch Barbecue Sauce; and
• Fried Snickers Bar.

CLASS TIME: 6:30 - 9 PM

Louis Ortiz, CM Cooking School Instructor

Ceviche is quick to prepare, low in calories, high in omega-3 and beautiful on the plate. Learn how to choose the best fish, methods and timing of marinades and induge in:

• Red Snapper Ceviche with Wasabi Dressing on Soba Noodles;
• Big Eye Tuna Ceviche with Roasted Butternut Squash & Pumpkin Seeds;
• House Smoked Salmon Ceviche over Grilled Corn Salsa; and
• Crab Ceviche with Tomatillo Salsa.

CLASS TIME: 11 AM - 1:30 PM

Christina Lee, CM Cooking School Instructor

HANDS ON. BASICS. Have you resolved to add more whole grains to your cooking repertoire? Christina will share a wealth of information, including history, health benefits, gluten-free alternatives and the best rice for all of your needs. Start on your path with recipes for:

• Beef & Barley Soup;
• Homemade Granola;
• Quinoa Salad with Sherry Vinaigrette;
• Wild Rice with Dried Fruit & Nut Salad;and
• Injera (Traditional Ethiopian Flat Bread made with Teff Flour).

CLASS TIME: 6:30 - 9:30 PM

Miguel Ravago, Executive Chef, Fonda San Miguel, Cookbook Author & Jeff Amrtinez, Chef de Cuisine, Fonda San Miguel

This year marks the Bicentennial of Mexico's Independence Day, Diez Y Seis. Chefs Ravago and Martinez will commemorate the day with these dishes inspired by Mexican culinary tradition. Your evening will begin with a refreshing

• Agua de Jamaica (Hibiscus Tea).

Then prepare to indulge in this elegant menu:

• Sopes de Frijol y Queso Fresco con Salsa Roja (Corn Masa Tartlets with Beans, Fresh Cheese & Chile Arbol Sauce);
• Tamal con Rajas (Masa filled with Chile & Onion Strips & steamed in a Corn Husk);
• Gazpacho de Sandia y Melon (Watermelon & Melon Chilled Soup);
• Pato en Mole Verde de Pepita (Duck in Pumpkin Seed Mole); and
• Torta de Cielo (Almond Sponge Cake with Fruit).

CLASS TIME: 6:30 - 9 PM 

Learn from the best! Veteran boulanger and Annie’s master baker David Norman, who has worked at such famous bakeries as Upper Crust in Seattle and the legendary Bouley Bakery in New York, will celebrate Central Texas culture by sharing a variety of bread-baking techniques. Menu includes:

•  Sourdough Barbecue Buns
•  Sweet & Savory Kolaches
•  Alsatian Kugelhopf

CLASS TIME 10:00AM - 12:30PM

$50

Clay Paschal, CM Food Service Expert & Raconteur Down-home elegance meets comfort food! Menu includes:

•  Hearts of Palm Salad
•  Southern Fried Quail
•  Pheasant Braised with Mushrooms & Almonds
•  Grilled Rib-Eye Steak
•  Wild Rice
•  Lemon-Glazed Cardamom Pound Cake

CLASS TIME 6:30 - 9:00PM

$45

CM Cooking School Staff; Beer Experts, Bakers; & Deli-Cheese Experts

Enjoy a variety of our featured beers paired with samples of sausages, an assortment of cheeses and breads and crackers from our bakery.  Our own beer experts will be on hand to talk to you about specialty ales, lagers, pilsners and more. As our Cooking School staff creates special tastings of foods that highlight beer as an ingredient, you’ll discover that beer can be a lot easier to pair with your favorites than wine.

Mix and mingle as you visit various stations that will be set up in our Cooking School and outdoor patio (weather permitting). Discover new favorites as you  pair these brews with a variety of foods at the kickoff of our first annual Brewtopia:

• Full Sail Amber Ale,  Hood River, Oregon
• Nevada Torpedo Extra Indian Pale Ale, Chico, CA
•  Stone Smoked Porter, Escondido, California
• Big Sky Moose Drool Brown Ale,  Big Sky, Montana
• Wild Blue Blueberry Lager, Baldwinsville, NY
• Shiner Oktoberfest, Shiner, Texas
• Magic Hat Odd Notion Green Apple Wit, Burlington, Vermont
• Breckenridge Vanilla Porter, Denver, Colorado 

 CLASS PRICE:$30 pp /$20 for multiple reservations. BEER ROUNDUP to be held on our upstairs, outdoor deck.

• TO TAKE ADVANTAGE OF THE DISCOUNT, USE THIS CODE AT CHECK OUT
• BEER 2 to register 2 people
• BEER 3 to register 3 people
• BEER 4 to register 4 people

CLASS TIME: 6:30 - 8:30 PM

Terrence Sullivan, Brew Master, Sierra Nevada & CM Cooking School Staff

A standard in the industry, Sierra Nevada began with experimentation by two home brewers. The company’s  dedication to quality products remains after almost thirty years of production.  Enjoy three brews that are available year round and one seasonal beer, each paired with small plates that will complement their unique qualities. As the Brew Master discusses each beer and answers your questions, you’ll enjoy:

• Sierra Nevada Pale Ale, an exceptionally full-bodied, complex character with a fragrant bouquet & spicy flavor paired with Crispy, Spicy Avocadoes with Cilantro;
• Torpedo Ale, an American IPA with bold , assertive flavors and complex citrus, pine & herbal notes in the aroma,  paired with Cajun Shepherd’s Pie;
• Kellerweis, one of the only American Hefeweizens made using the traditional Bavarian style of open fermentation, paired with Frisée aux Lardons (Curly Endive Salad with Bacon & a Poached Egg);  and
• Tumbler Autumn Brown Ale, with a gracefully smooth malt character, paired with Chapa Bread filled with Coffee Rubbed Rib Eye.

 $55

CLASS TIME: 6:30 - 9 PM

Brad Farbstein, Owner, Real Ale & the CM Cooking School Staff

Real Ale Brewing Co. was founded in 1996 in the small Hill Country town of Blanco. In 1998, Brad Farbstein bought the small family owned brewery, which has seen a meteoric rise in production.  Enjoy sampling his brews while our Cooking School staff creates dishes that will perfectly pair with them. Menu includes:

• FULL MOON PALE RYE ALE, an assertive American amber ale will be complemented by  Hoosier Chicken with Potato Chip Crust;
• FIREMAN #4 BLONDE ALE,  refreshing blonde ale that stands up to the Texas heat will be served with  Mixed Green Salad with Sichuan Peppercorns;
• OKTOBERFEST, brewed using traditional Bavarian  methods and the highest quality German malt, hops and yeast. Well balanced and satisfying, this lager should be complemented by the earthy richness of Hummus & Toasted Pita Bread;
• BREWHOUSE BROWN, rich and roasty with a dry finish, this delicious dark ale with be paired with Wild Mushroom Struedel; and
• RIO BLANCO PALE ALE, a uniquely Texas version of an English-style pale ale, has a crisp finish and a delicate aroma that should be complemented by Grilled Lamb Kebabs with Smoky Tomato Sauce.

Rebecca Rather, Cookbook Author; Pastry Chef/Owner, Rather Sweet Bakery, Fredericksburg

Indulge in Rebecca’s delightful fall menu, showcasing local seasonal produce and cheeses:

• Sweet Potato Scones;
• Jailhouse Potato Cinnamon Rolls;
• Southern Comfort Apple Pie;
• Apple Spiced Layer Cake with Caramel Swirl Icing;
• Savory Crab & Shrimp Cheesecake with Baby Greens in Balsamic Vinaigrette; and
• Individual Chocolate-Dipped Cheesecake Bites.
• Samples will be paired with specialty beers. 

$55

CLASS TIME: 6:30 - 9 PM

Louis Ortiz, CM Cooking School Instructor

Learn to prepare Tex-Mex favorites at home, using authentic fresh ingredients and traditional techniques. Menu includes:

• Shrimp Campechana;
• Grilled Chicken Flautas;
•  Blackened Red Fish Enchiladas; and
•  Shrimp & Chicken Chile Rellenos.

CLASS TIME 6:30 - 9 PM

$40

Pam Anderson, Food Writer, Cook Book Author & Culinary Instructor

FEATURED CHEF. This New York Times best-selling author will share her secret for having people over without breaking stride: make just one dish. Instead of a parade of offerings, she focuses attention on a single main course, designed to wow guests, calm the cook and relieve the dishwasher at the end of the night. She will provide a compatible appetizer, salad and dessert and will discuss some of the more than 200 mixable, matchable recipes included in the book. This menu from Perfect One-Dish Dinners will show you how to make two easy, shareable meals:

MENU ONE:  

• Perfect Spinach-Artichoke Dip;
• Field Greens with Shredded Carrots & Dried Cranberries;
• Chicken Pot Pie with Green Apples & Cheddar Biscuits; and
•  Big Fat Linzer Cookies.
• One copy of the book is included in the price of the class. No discounts or coupons can be applied to this class.

MENU TWO:

• Tuna Salad with Sushi Flavors on Sesame Rice Crackers;

• Baby Spinach with Mangoes, Toasted Almonds & Red Onions;          
• Spicy Coconut Shrimp Stew with Tomatoes & Cilantro on a Bed of Sticky Rice;

• Mixed Sorbets on Sweet Ginger Wonton Nests  & Lava Lamps. 

•  $75 which includes 1 book per registrant. No coupons or discounts can be applied to this class.

CLASS TIME: NOON - 2:30 PM