Cooking classes continue through fall in Vail Valley | VailDaily.com
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Cooking classes continue through fall in Vail Valley

Kelly Brinkerhoff
Vail, CO Colorado

VAIL VALLEY, Colorado –As the off-season in the Vail Valley sets in, the leaves fall from the trees and restaurants tend to either close down or offer those great, though short-lived, specials that we all wait for with anticipation, we generally tend to expect a lull in culinary offerings.

Continuing a trend started earlier this year with cooking classes and demonstrations offered by our local chefs, the plethora of diverse culinary education opportunities scheduled for fall might surprise you.

Weather you’re looking for some tips on holiday entertaining, some easy hors d’oeuvres for football season, better knowledge of wines and exotic cocktails, a wider repertoire of cozy winter soups or classes on Thai food, the Vail Valley has something for everyone.



Sweet Basil in Vail is continuing its “Love Our Locals”, weekly culinary demonstration series that runs through Nov. 9 and might be the best deal in town at $20 per person. Classes include such tantalizing themes as “Mixology Monday: 101,” “Kitchen-Confidential: Knife Skills and Stocks,” “Awesome Autumn Wines,” and “Nosh and Nog: Holiday Hors d’oeuvres and Wines.”

As all classes are Mondays, 5:30 p.m. to 6:45 p.m., you might be tempted to stay and experience Sweet Basil’s fall dinner specials and Chef Paul Anders’ new culinary creations. For more information call Sweet Basil at 970-476-0125 or visit http://www.sweetbasil-vail.com.



Maybe you’ve always wanted to take some professional cooking classes, but don’t have the time to commit to a professional culinary program? Our local culinary institute at Colorado Mountain College in Edwards, run by Executive Chef Todd Rymer, is serving up some less intimidating non-credit classes at the new teaching kitchen located at Battle Mountain High School in Edwards.

Classes are $40 per person and take place every other Friday evening, from 6 p.m. to 9 p.m., beginning Friday and running through Nov. 20. Classes include “Let’s Make Pasta at Home,” “Wow-Your-Guests Appetizers,” “Cooking with Quinoa: Tasty Vegan Entrees,” and “Creative Soup Stocks and Winter Soups.” For more information on culinary institute classes, call Colorado Mountain College at 970-569-2900.

“Home and The Range,” a new cooking class series in Edwards offers small groups of six starting at $50 to $135 per person the chance to learn cooking skills in a professional kitchen, but in a low-key, private venue. The range of classes includes “Pies and Tarts Workshop,” “Date Night in New York City,” “Super Foods Workshop,” “Around the World Cookie Swap” and “Edible Ornaments,” to name a few. P



Private dinners may be tailored for small groups. The program is run by Jennifer Chick-Gray, a graduate from Johnson and Wales University, College of Culinary Arts and is sponsored by Viking. The class takes place in Viking’s 2,000-square-foot showroom at the Edwards Design and Craft Center. Chick-Gray is currently offering two-for-one classes for locals. To find out more and view a full schedule of classes go to http://www.homeandtherange.com/calendar3.php or call 970-569-3916.

“What’s Cooking at 50 Spruce,” the summer cooking class series organized by local nonprofits and held in a private home at 50 Spruce Lane in Edwards on Lake Creek, is planning another informal, fun, social culinary adventure series with all proceeds going to charity.

Look for classes coming in late October and November, including Kelly Liken – of Restaurant Kelly Liken and Rick and Kelly’s American Bistro – presenting “Elegant tail-gate appetizers and beer tasting.” Also, Chef Mark Fischer, of Restaurant Six89 in Basalt and Phat Thai in Carbondale, will teach a class on cooking Thai food at home.

For more information contact Kelly at 970-569-3580.

Kelly Brinkerhoff is an Edwards resident. She is also the founder of the “What’s Cooking at 50 Spruce” cooking classes.


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