Food & Drink

Salads - from the Grill & Edible Bowls

Denver, CO , United States

About Your Host

I started my career when I was 15 and found I was very good in this industry. I was encouraged me to apply at to the new cooking school, National Cooking Institute, my first Chef's position was at the Ramada Inn, Casper, WY I was the Pastry Chef their early in my career. This is where I honed my skills in the bakery. Our sourdough starter was 45 years old! We made our own ice cream, breads, donuts, pastries, wedding cakes, and Ice Carvings. I worked on my Grilling skills @ El Rancho (under the original owners, remember the Prime Rib and Fresh Boneless Rainbow Trout), Old Heildberg Inn (used charcoal), Buckhorn Exchange ( I cooked meats from 4 different continents). I have worked as a personal Chef for "Special" people in Denver as well as people with special dietary needs, Gluten Free, Diabetic, No Yeast/Fungus. I have won awards for my Pastries (3rd place Colorado Restaurant Association), my restaurants, Matisse Café, Best of Denver, 5280 Magazine Dec2003-Jan2004, 1st Annual Denver County Fair, 2nd place Gluten Free Baked Goods, My Gluten Free Brownie would have won 1st place in that category, but we were disqualified because we were Gluten Free and the rest were general baked goods. I have cooked for many famous people in all parts of the public eye. Former President Jimmy Carter and Wife, Joan Biez, Smothers Brothers, Stacy Keach, numerous Broncos players, Governor Hickenlooper, Senator Bennett, Senator Gardner, and many of the who's who in Denver. We will have a great time cooking together, learning and story telling!

What we'll do

We will be talking about Salads, Types of greens, dressings, and toppings. We will start by making a few dressings and discuss a few shortcuts and tricks doing so. Then, we'll get into the meats/protein for the grill, i.e.; brining, rubs and marinating, and their differences. And at last, you'll learn how to make my delicious version of The Classic Salads, Cobb, Chef, Wedge, Caesar, Taco, and more! We dig deep about different vegetables and how to combine them to enhance your kind of salad. Here are some other topics we'll be focusing on during the class: - Should I rip the lettuce or cut it? - Dressing Discussion and demonstration on several different dressings: vinaigrettes, creams dressings, fruit based, emulsified dressings, etc. - Croutons, who can forget this lonely piece of dried bread! - Edible bowls, Tortilla (taco salad, Enchilada Salad), Parmesan Cheese Crouton Bowl (Caesar), Different Bread Bowls and how to make them, and of course, Praline Cups for Dessert (fresh Fruit, ice cream, mousse) - How to make Gelatin with Fresh Fruit and little or no sweetener or salt! It'll be tons of fun and you will be going home with a wealth of new knowledge about cooking!



for Salads - from the Grill & Edible Bowls

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    $95 USD

    per person

    $95 USD

    per person