UPCOMING COOKING CLASSES
The Bourbon Steakhouse 4/21/18 Steak is always a satisfying dinner, but it gets more of a boost when paired with bourbon. You will savor classic flavors updated with bourbon notes. You will prepare and enjoy Clams Casino; Wedge Salad with Crispy Bacon, Blue Cheese, and Bourbon Vinaigrette; NY Strip Steak au Poivre with Bourbon Cream Sauce; Haricots Verts (French green beans); Truffled Mashed Potatoes; and Bread Pudding with Bourbon-Caramel Sauce. Thai Essentials 5/19/18 The cuisine of Thailand varies widely from region to region, equally influenced by geography and culture. Coconut, lime, ginger, lemongrass, chiles, and fish sauce figure prominently in theThai repertoire, appearing in rice, noodle, meat, and seafood preparations. This class focuses on the curries that make this Asian cuisine so popular, which you will cook along with other appetizers and side dishes. On the menu: Chicken, Coconut, and Galangal Soup; Spring Rolls with Pork Filling; Glass Noodle Stir-Fry; Shrimp with Cilantro and Chiles; Yellow Chicken Curry; Vegetarian Panang Curry; Beef Massaman Curry; Coconut Jasmine Rice; and Deep-Fried Bananas. All About Grilling 6/16/18 Grilling is a simple ways to cook food with a maximum amount of flavor. You can grill on the stovetop or in your backyard, over charcoal or gas. In this class, you will learn how to modify your grilling technique depending on the medium used. We also discuss how dry rubs and sauces are used on the grill, then use those lessons to make Bruschetta; T-Bone Steaks; Shrimp Skewers; Chicken Sate; Grilled Portobello Mushrooms; Grilled Assorted Vegetables; and Grilled Caramelized Pineapple. Burgers & Sangrias 6/30/18 What could go better together than burgers and sangria? In this class, you’ll learn to make burgers for every taste and sides for every craving — along with a thirst- quenching selection of beer and beer cocktails. Your menu: Chicken Burger with Asian Slaw; Spicy Buffalo Turkey Burger with Blue Cheese Sauce; Smoky Bacon Gouda-Stuffed Burger; A Perfect Cheeseburger; French Fries; Quick Pickles; and to
fresh-cooked meats — even sweet options for dessert pizza. Then you’ll sit down to each fresh-from-the-oven pie with a choice selection of pizza-perfect wines that pair with your imaginative culinary creations. The Bacon Steakhouse 7/21/18 What’s better than a classic steakhouse menu — except maybe one with more bacon? All of these mouthwatering dishes have one goal in mind: utter deliciousness! You’ll create a feast of Grilled Bacon; Tuna Tartare onWonton Crisps; Roasted Beet, Arugula, Goat Cheese, and Bacon Salad; Grilled Rib Eye; Grilled Shrimp with Bacon Butter; Bacon-Burger Sliders; Brussels Sprouts and Pancetta; Mac and Cheese; and Brownie Sundae with Candied Bacon. French Provencal Essentials 8/18/18 Provence is a gastronomic paradise where French techniques meet Mediterranean elements like garlic, basil, olives, lavender, and honey. Throughout this enchanting evening, you will learn essential techniques to make simple and aromatic dishes that burst with flavor. On your menu will be Pastis; Tapenade (olive spread on rustic bread); Brandade de Morue à l’Aïoli (dried cod with aioli); Soupe au Pistou (bean soup with cheese and basil-garlic dressing); Daube de Boeuf (beef simmered in red wine); Tian d’Aubergines et Courgettes (eggplant and zucchini crustless tart); Carré d’Agneau Rôti aux Herbes de Provence (roast lamb with herbes de provence); Fenouil à la Provençale (braised fennel with tomatoes and garlic); and Dried Fruit and Honey Compote. You will consume your feast with chilled Rosé. Garden Bounty 8/25/18 We go to the Claremont Straw Bale Garden and harvest everything we can find — fresh veggies, fruits, and lots of herbs — and then decide the menu! We’ll be grilling and creating the menu on the fly in this summer-fun class! Essentials of Mediterranean Cooking 9/15/18 NewOrleans Style Cooking 10/20/18 Holiday Party Menus 11/17/18
drink, a selection of sangrias! Wood Fired Pizza 7/14/18
You will learn to make a quick-rise pizza dough to be topped with a variety of culinary creations. Sauce and cheese will meet veggies, mushrooms, cured and
Notes From Harry in the Winery!
Summer brings a wonderful sense of freedom and yearning for the great outdoors. Wine will only enhance your summer experience further. Remember, the official summer wine is a chilled Rosé. The Claremont Inn & Winery has quite a few of these thirst-quenching delights on hand: Mansion Mist, HotMess, InnPink, and Berried Treasure, just to name a few. Stay tuned for the release of some new wines coming your way for the summer — a new white, a new red, a Bellini, and a Mia Tia wine! Sparkling wine is in development, and things are looking really bubbly for the Claremont Inn’s own Sparkling Wine. So far, we have a dry Brut Sparkler, a Moscato Sparkler, and Black Pearl — a blackberry sparkling wine! On the subject of Sparkling Wines, did you know a great pairing for them is Popcorn? Who knew? We are pleased to announce another liquor store has been added to our distribution channel: Village Liquor in Fort Morgan.
Claremont Wines are also available at the following locations:
Martini Liquor Hoffman Drug/Liquor Windmill Liquor B&L Liquor Bennet Marketplace Liquor Flagler Liquor Burlington Liquor Lincoln Liquor Log Cabin Liquor
Limon Limon Limon Wray Bennett
Village Liquor East Side Liquors Grasshopper Liquor Broadway Wine & Spirits Trails End Liquor Hugo Liquor J&J Liquor
Fort Morgan Brush Akron Sterling
Kit Karson Hugo Eads Lamar Cheyenne Wells
Flagler Burlington Burlington Yuma
A&B Liquor Nan’s Liquor
2 • www.ClaremontInn.com ............ A Colorado bed and breakfast & so much more
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