CM Cooking School Staff

HANDS ON. Practice classic techniques that will produce this perfect American steakhouse menu:

• Classic Chopped Salad;
• Beef Filet;
• Lobster Mac ‘n’ Cheese;
• Onion Rings;
• Roasted Broccoli & Mushrooms; and
• Kentucky Almond-Bourbon Cheesecake.

 $65

CLASS TIME: 6:30 - 9 PM

CM Cooking School Staff

HANDS ON. Perfect to eat by themselves or wrap in a tortilla, these savory south of the border stews are sure to please. Practice the techniques needed to make:  

• Carne con Chile Verde (Beef with Green Chile);
• Pollo en Ajo Comino (Chicken with Garlic & Cumin);
• Carne de Puerco en Chile Colorado (Pork in Red Chile Sauce); and
• Albondigas en Chipotle Quemado (Meatballs in Burnt Chipotle Sauce).

 $55

CLASS TIME: 10 AM - 12:30 PM

CM Cooking School Staff

HANDS ON. Scaloppine is a thin piece of meat, dredged in flour, seasoned and sautéed. While veal is the most common meat used, we have some other offerings for these impressively simple entrées:

• Chicken Scaloppine with Balsamic Vinegar & Basil;
• Pork Scaloppine with Honey Mustard;
• Turkey Milanese with Salsa Rosa; and
• Veal Piccata.

 $55

CLASS TIME: 6:30 - 9 PM

CM Cooking School Staff

this is a truly regional menu:

• New Orleans Barbecued Shrimp;
• Perfect Fried Chicken;
• Cheese Grits Soufflé;
• Roasted Okra with Field Peas, Tomatoes & Mint;
• Cornbread; and
• Buttermilk Tart garnished with Berries.

 $55

CLASS TIME: 6:30 - 9 PM

CM Cooking School Staff

HANDS ON. BASICS. Learn the characteristics of a well-made knife, how to care for your equipment and how to position your hands to chop like a pro. The results of your hard work become lunch.  

$55

CLASS TIME: 10 AM - 12: 30 PM

Eric Mackzo, Executive Chef, Pine Ridge Vineyards & Certified Sommelier

FEATURED CHEF. Chef Eric bridges the gap between classic French techniques and California cuisine as he pairs his menus with the extensive array of award-winning wines at Pine Ridge. Learn to integrate the science of food and wine pairing into this menu as he demonstrates:

• Sea Scallop Ceviche paired with Pine Ridge Chenin Blanc-Viognier;
• Brillat-Savarin Cheese on Brioche & Roasted Apple paired with Chamisal Vineyards Stainless Chardonnay;
• Slow Cooked Pork Roulade with Couscous  paired with  ForeFront Pinot Noir; and
• Grilled Marinated Hanger Steak with Roasted Shallots  paired with  Pine Ridge Napa Valley Cabernet Sauvignon.

 $65

CLASS TIME: 6:30 - 9 PM

CM Cooking School Staff

HANDS ON. BASICS. Work with our resident expert who will show you how to prepare the corn husks, make the masa and create both sweet and savory fillings. Then practice your assembly techniques as you make:

• Tamales con Chile Colorado (Pork Tamales with Red Chile Sauce);
• Chicken Tamales with Poblano Pepper & Queso Asadero; and
• Sweet Almond Tamales.

$55

CLASS TIME: 6:30 - 9 PM

CM Cooking School Staff

HANDS ON. Explore the flavors of Italy in these urban restaurant recipes:

• Fall Insalata with Green Apple, Marcona Almonds & Fennel;
• Fried Scamorza Cheese with Green Sauce;
• Tenderloin with Pancetta & Mushroom Marsala Sauce;
• Baked Polenta with Sautéed Broccoli Rabe ; and
• Maple & Mascarpone Cheesecake.  

 $60

CLASS TIME: 6:30 - 9 PM

Christine Hanna, President, Hanna Vineyards; Food Writer & Cookbook Author

Kent Rathbun, Chef, Abacus, Jasper’s & Rathbun’s Blue Plate

FEATURED CHEF. Who better to introduce our festival beers than a local favorite? You’ll learn to prepare these dishes that include beer as an ingredient and how easy it is to pair beer with a variety of flavors. Menu includes:

• Spicy Lamb Meatballs with Beer Braised Vidalia Onions & Ancho Barbecue Sauce;
• Grilled Chicken & Shishito Pepper Skewers with Jasmine Rice & Yellow Curry Sauce;
• Pan Roasted Striped Bass, Bourbon Cream Corn & Texas Peach Barbecue Sauce; and
• Cinnamon-Chocolate Molten Cake with Cherry-Beer Ice Cream.

 $65

CLASS TIME: 6:30 - 9 PM

CM Cooking School Staff; Beer/Wine Dept. , Bakery; & Deli-Cheese Dept.

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
  
    $30 pp /$20 for multiple reservation
• 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

TIME: 6:30 - 8:30 PM

Grant Wood, The Boston Beer Company & CM Cooking School Staff

In 1984, Jim Koch used a family recipe that dated back to the 1880’s and tradition brewing processes to create the first batch of Samuel Adams Boston Lager in his kitchen. This beer became the flagship style of the Boston Beer Company and is made with the world’s finest, all natural ingredients. As Grant discusses a little of the history and the processes, you’ll enjoy:

• Latitude 48 IPA which has a powerful citrus & earthy aroma and pairs well with Smoked Salmon.
• Octoberfest ,a seasonal beer that provides a transition from the lighter beers of summer to the heartier beers of winter and will pair well with the earthy richness of  Hummus & Toasted Pita Bread;
• Boston Lager  which won the Best Beer in America award six weeks after the company was started and continues to win awards all over the world. We’ll pair it with Pepper Jack Stuffed Sliders;
• Black Lager, brewed in the tradition of German schwarzbier, which  is known for a smooth body and depth of malt character that will complement Apple Pie with Cinnamon. $55

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.These menus from Perfect One-Dish Dinners will show you how to make 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: 6:30 - 9 PM  

Steve Wagner, Master Brewer, Stone Brewing Co. & CM Cooking School Staff

Located near San Diego, the Stone Brewing Co. is known for making bold,in-your-face, west coast-style beers. Their Bistro serves in-season, regionally and organically grown produce and 100% naturally raised meats  and support the Slow Food Movement so we’ve paired their selections with:

• Pale Ale, their flagship ale, is a Southern California interpretation of the classic British pale ale style. Robust and full flavored, this distinctive brew will complement the flavors in Mango Pomegranate Guacamole with Plantain Chips.
• Sublimely Self Righteous,a black IPA, was first brewed in 2007 as  Stone's 11^th Anniversary Ale. An instant hit, it has become available year round and will be paired with Chipotle Meatballs with Clementine Jicama Salad.
• IPA : true to style, this ale is highly hopped and high in alcohol. It will complement  foods with a little kick like Baked Rigatoni Alla Norma;  
• Arrogant Bastard, an extremely bitter IPA, will be paired with Chicken with Red Chiles & Coconut Milk;
• Smoked Porter: dark, smooth and complex, with rich chocolate & coffee flavors balanced by a subtle smokiness, this porter-almost-stout will be paired with Coffee Crunch Bars. $55