Make and mingle Mondays at Dive |

Make and mingle Mondays at Dive

Carolyn Pope
Special to the Daily
Participants in the first Make + Mingle Monday cooking class at Dive restaurant in Edwards take notes and marvel at owner Forster's simple yet effective trick for removing the shell of a hardboiled egg. Every week will be a different culinary experience and opportunity to learn straight from the source of one of the Vail Valley's premier restaurants.
Townsend Bessent | |

If you go...

What: Make + Mingle cooking class

Where: Dive Fish House in Edwards

When: Mondays, 5:30 to 7 p.m.

How much: $40 per person

More info: Call 970-926-3433 or see

EDWARDS — Bacon. Truffles. Fried chicken. Yum.

Not everyone is into cooking, but eating decadent, delicious food is universal.

Dive Fish House in Edwards is offering cooking classes every Monday night for the next seven weeks. Although they are calling it a community cooking class, the goal is to mingle, make new friends and enjoy unique combinations of food and wine.

They started their series of Make + Mingle the last week of June with the theme The Perfect Picnic, which highlighted traditional picnic food that included inexpensive and quaffable boxed wine.

“The box holds seven bottles,” said Pollyanna Forster, the proprietor of Eat! Drink!, Cut and Dive. “You can pull it out of the box and stick the bladder in your Camelback!”

She paired the reasonably priced wine with food prepared by her chef, Veronica Morales, along with two up-and-coming chefs, Nicholas and Chloe Hornbostel, two young chefs from Edwards on their way up in the culinary world. Chloe recently won a competition with Uncle Ben’s Rice, and her younger brother, Nicholas, is heading to New York to participate in a show on the Food Network. He is cagey about naming the show, but the 9-year-old says he is committed to nine-hour days for two weeks. The siblings provided sous chef services to Morales, who is inspirational and boisterous in her kitchen, involving the group of participants with humor as well as technique.

When all was said and done, the group noshed on the fruits of their labor, truffled deviled eggs with spicy and sweet bacon, fried chicken and farro salad with radishes, watercress and pistachios.

Upcoming sessions include creative themes such as Colorado Peaches Four Ways + Sparkling Wine, BBQ + Bourbon and Tangines + Tempura + Tempranillo.

Each class is $40. For more information, call 970-926-3433 or visit Dish’s website at

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