Sample Cooking Classes and Demos

Thank you for considering FOODsmith for an engaging and educational cooking class. We began teaching hands on cooking classes as a way of sharing our passion and knowledge of food with like-minded individuals. We utilize time honored cooking methods and source ingredients of the highest integrity to create simple dishes, rich in flavor. The mission of our cooking classes is to build relationships through the joy of cooking and eating with one another.

Our goal is to create cooking experiences that balance being fun and entertaining while also being educational and informative.

Contact

Phone 970.705.1738
Email foodsmithprep@foodsmithvail.com

BOOKING AND CANCELLATIONS:

All bookings require a minimum of 48 hours advance notice.
We accept booking with less advance notice but substitutions may be necessary. 
Non refundable per-payment required to book private classes
(50% of payment will be returned if cancelled more than 72 hours in advance)

If FOODsmith staffing is needed, we will determine the amount of staff required to provide both hospitality and service for your event. 

Food and beverage are subject to tax and services charges (if applicable).

FOODsmith accepts cash, checks, MasterCard, Visa and Amex.

Alcohol

We have our liquor license! So, we will predetermine alcohol pricing for your private event, pricing can include a certain number of drinks per guest and/ or include a la carte purchase of beverages.

Classes are great for:

PRIVATE PARTIES
BIRTHDAY CELEBRATIONS
BACHELORETTE OR BRIDAL SHOWERS
ENTERTAINING BUSINESS CLIENTS
EMPLOYEE REWARDS
CUSTOM EXPERIANCES 

Please read our sample class ideas with an open mind and rest assured that we would appreciate nothing more than to work with you to create a custom class tailored to meet your individual taste and style.

We are sensitive to our guests’ dietary needs. We are experienced at creating menus that accommodate your personal preferences and restrictions as well as exceed your expectations in regards to quality. Almost all menu items are available Gluten free, Soy free, Trans Fat free, Refined Sugar free, etc. Please do not hesitate to inquire about these and other options.

THANKSGIVING PRIMER

WE’LL COOK A PERFECT, JUICY ALL NATURAL COLORADO TURKEY, LEARN TO MAKE TURKEY GRAVY, WILD MUSHROOM STUFFING, “NOT YOUR MAMA’S” BRUSSEL SPROUTS AND PUMPKIN PIE (THE SECRET? IT’S MADE WITH BUTTERNUT!)

ASSORTMENT OF ARTISAN CHEESES • ALMONDS • FOODsmith PRESERVES • FLATBREAD SERVED DURING THE CLASS

CLASS CONCLUDES WITH A LIGHT (THANKSGIVING IS COMING AFTER ALL!) 3 COURSE AUTUMN MEAL:
MIXED GREENS • GALA APPLES • SHOE STRING POTATOES • CHAMPAGNE VINAIGRETTE
SEARED VERLASSO SALMON • BRUSSEL SPROUTS • BUTTERNUT SQUASH
TRIO OF SORBETS

HOLIDAY BOOT CAMP

LEARN TO MAKE A TRADITIONAL HOLIDAY MEAL AND AN IMPRESSIVE DESSERT

LEARN HOW TO MAKE A SIMPLE YET ELEGANT CRAB HORS D’OUEVRE

LEARN HOW TO PERFECTLY COOK DUCK BREAST, RENDERING THE SKIN SLOWLY UNTIL IT IS CRISP WITHOUT OVERCOOKING
LEARN TO MAKE RED WINE LENTILS TO SERVE WITH THE DUCK

LEARN TO MAKE FRENCH APPLE TARTS WITH VANILLA BEAN CRÈME ANGLAISE

ASSORTMENT OF ARTISAN CHEESES • ALMONDS • FOODsmith PRESERVES • FLATBREAD SERVED DURING THE CLASS

CLASS CONCLUDES WITH A 3 COURSE MEAL COMPRISED OF THE DISHES WE HAVE CREATED:
MIXED GREENS • GALA APPLES • SHOE STRING POTATOES • CHAMPAGNE VINAIGRETTE
SEARED LIBERTY DUCK • RED WINE LENTILS
FRENCH APPLE TARTS • CARAMEL GELATO

AUTUMN HARVEST

LEARN TO MAKE THE MOST OF THE AUTUMN HARVEST: BUTTERNUT SQUASH SOUP WITH PROFESSIONAL GARNISHES, PORCINI DUSTED FLANK STEAK WITH ROASTED HEIRLOOM ROOT VEGETABLES, AND RED WINE POACHED PEARS

ASSORTMENT OF ARTISAN CHEESES • ALMONDS • FOODsmith PRESERVES • FLATBREAD SERVED DURING THE CLASS

CLASS CONCLUDES WITH A THREE COURSE MEAL COMPRISED OF THE DISHES WE HAVE CREATED:
BUTTERNUT SQUASH SOUP • PEPITAS • CRÈME FRAICHE
PORCINI DUSTED FLANK STEAK • ROASTED ROOT VEGETABLES • POTATOE PUREE
RED WINEPOACHED BARTLETT PEAR • CHANTILLY CREAM

FERMENTATION 1: MAKE YOUR OWN FRESH CHEESES

LEARN TO MAKE FRESH MOZZARELLA, FROMAGE BLANC AND RICOTTA
“FERMENTED GRAPE JUICE” PAIRINGS AVAILABLE • COORDINATION & DELIVERY BY BEAVER LIQUORS’ SOMMELIERS

SEASONAL RAW VEGETABLES · RANCH • RED PEPPER HUMMUS • PITA CHIPS SERVED DURING THE CLASS

INCLUDES RECIPES FOR EACH OF THE CHEESES AND A NEW ENGLAND CHEESMAKING COMPANY STARTER KIT FOR EACH PARTICIPANT

CLASS CONCLUDES WITH THE SERVICE OF A 3 COURSE MEAL FEATURING THE CHEESES WE HAVE MADE:
TANGLED GREENS • CITRUS VINAIGRETTE • TOASTED ALMONDS • HERBED FROMAGE BLANC CROSTINI
VEAL PARMESAN • MARINARA • LINGUINI • ELTED FRESH MOZZARELLA
LEMON RICOTTA TARTLET

FERMENTATION 2: WINE

LEARN TO MAKE FOOD TO PAIR WITH YOUR FAVORITE WINES
THIS CLASS FEATURES A CUSTOM MENU DESIGNED TO TEACH YOU HOW TO EITHER CREATE FOOD TO MATCH YOUR FAVORITE STYLES OF WINE OR VICE A VERSA
WINE PAIRINGS AVAILABLE, COORDINATION & DELIVERY BY BEAVER LIQUORS’, CERTIFIED SOMMMELIER INSTRUCTION AVAILABLE TO LEAD THE GROUP IN LEARNING MORE ABOUT THEIR CHOSEN WINES (EXTRA FEES APPLICABLE)

ASSORTMENT OF ARTISAN CHEESES • ALMONDS • FOODsmith PRESERVES • FLATBREAD SERVED DURING THE CLASS

CLASS CONCLUDES WITH THE SERVICE OF A 3 COURSE MEAL FEATURING THE DISHES WE HAVE MADE:
APPETIZER TBD
ENTREE TBD
DESSERT TBD

SUSHI 101

LEARN HOW TO CUT FRESH FISH FOR SUSHI, SASHIMI AND NIGIRI
LEARN TO MAKE SUSHI RICE
LEARN TO ROLL YOUR OWN SUSHI
SAKE TASTING AVAILABLE • COORDINATION & DELIVERY BY BEAVER LIQUORS’ SOMMELIERS
EDAMAME AND SWEET & SPICE SHRIMP SERVED DURING THE CLASS
INCLUDES SUSHI MATS, BAMBOO SPOON & CHOPSTICKS FOR EACH PARTICIPANT TO KEEP
CLASS CONCLUDES WITH THE SERVICE OF A 3 COURSE MEAL FEATURING THE SUSHI WE HAVE MADE:
MISO SOUP • GREEN ONIONS
ASSORTED SUSHI • NIGIRI • ROLLS • SASHIMI
GINGER ICE CREAM • SWEET SESAME TUILE

PRESERVES 101

LEARN TO PRESERVE COLORADO’S BOUNTY WHILE PERFECTING THE BASICS OF HOME CANNING
LEARN TO MAKE BOTH A SWEET AND A SAVORY CANNED GOOD (SPECIFIC INGREDIENTS BEING PRESERVED WITLL BE BASED ON THE SEASON) EXAMPLES INCLUDE: RASPBERRY JAM, HALVED PALISADE PEACHES WITH MINT, PICKLED BABY CARROTS AND HORSERADISH DILLS AS WELL AS A MTHOD FOR “QUICK PICKLING” FRESH VEGETABLES

INCLUDES CANNING JARS FOR EACH PARTICIPANT TO TAKE HOME SOME OF THE PRODUCTS WE PRESERVE
CLASS CONCLUDES WITH THE SERVICE OF A 4 COURSE MEAL FEATURING THE “QUICK PICKLES” WE HAVE MADE:
MIXED GREENS • SHOE STRING POTATOES • COLORADO PEACH & CHAMPAGNE VINAIGRETTE
TUNA CRUDO • AGRUMATO LEMON OIL • JUST PICKLED RED ONION
PATE A CAMPAGNE • JUST PICKLED VEGETABLES • WHOLE GRAIN MUSTARD • MULTI GRAIN CROSTINI
VANILLA GELATO • PRESERVED FRUITS

kitchen fundamentals 1: knife skills & stocks

LEARN HOW TO KEEP YOUR KNIVES SHARP, HOW TO BETTER HANDLE A CHEF’S KNIFE, A PAIRING KNIFE, A BONING KNIFE AND A MANDOLINE, ALL THROUGH THE PROCESS OF MAKING CHICKEN VEGETABLE SOUP
LEARN TO BUTCHER A CHICKEN
LEARN TO CHOP, SLICE AND DICE
LEARN TO MAKE A ROASTED CHICKEN STOCK
INCLUDES: USE OF FOODSMITH CUTLERY, OPTIONAL VISIT FROM A PROFESSIONAL KNIFE SHARPENER (GUESTS ARE ENCOURAGED TO BRING THEIR HOME KNIVES TO BE SHARPENED (EXTRA FEES APPLICABLE)
ASSORTMENT OF ARTISAN CHEESES • ALMONDS • FOODsmith PRESERVES • FLATBREAD SERVED DURING THE CLASS
CLASS CONCLUDES WITH A 3 COURSE MEAL FEATURING THE SOUP WE HAVE MADE:
SPINACH SALAD · BACON VINAIGRETTE • RED ONION • EGGS
ROASTED CHICKEN SOUP • VEGETABLES • ACINI DE PEPE • ROCKET PESTO
SEASONAL FRUIT COBBLER • GELATO

Kids Cooking Classes

PIZZA PARTY!
LEARN TO MAKE YOUR OWN PIZZA DOUGHS AND CAESAR SALAD
INCLUDES: PARBAKED PIZZA DOUGHS • EXTRA VIRGIN OLIVE OIL
MARINARA • PEPPERONI • ITALIAN SAUSAGE • MOZZARELLA • PARMESAN • PLUS YOUR FAVORITE TOPPINGS TO CREATE AND SEASONAL RAW VEGETABLES · RANCH • RED PEPPER HUMMUS • PITA CHIPS SERVED DURING THE CLASS
BAKE YOUR OWN PIZZAS
CLASS CONCLUDES WITH A 3 COURSE MEAL:
CAESAR SALAD • ROMAINE • BABY KALE • GARLIC CROUTONS
ASSORTED PIZZAS
VANILLA BEAN GELATO • WHIPPED CREAM • CHOCOLATE SAUCE

sushi primer

SIMILAR TO OUR ADULT SUSHI CLASS WITH MORE KID FRIENDLY INGREDIENTS
LEARN TO ROLL YOUR OWN SUSHI WITH A VARIETY OF FAMILIAR AND EXOTIC INGREDIENTS CHOSEN TO MAKE SUSHI BOTH APPROACHABLE AND EXCITING, TO INCLUDE: SUSHI RICE, CRAB, SMOKED SALMON, CUCUMBER, CREAM CHEESE, MANGO, BELL PEPPER, BLT, AVOCADO 
INCLUDES SUSHI MATS, BAMBOO SPOON & CHOPSTICKS FOR EACH PARTICIPANT TO KEEP
EDAMAME SERVED DURING THE CLASS

CLASS CONCLUDES WITH THE SERVICE OF A 3 COURSE MEAL FEATURING THE SUSHI WE HAVE MADE:
SWEET & SPICY SHRIMP
ASSORTED SUSHI THAT WE HAVE MADE
CANDY SUSHI

More ideas!

Football Battle: Learn to make an iconic dish form each of the opposing Sunday (or Monday night) football teams while watching the game!

Dinner and a Movie – (we think this would be a great teen class) Learn to make a simple dish and then stick around to watch a “food related” film, Ratatouille, Chef, The Menu, Julie & Julia)

Make Your own Baby Food Baby Shower

Hunting Season Butcher Class

“Iron Chef Competition”

“Summer Roll” class

Ayurvedic chef class

NOLA class

“Meal Prep” class

High Altitude Baking Class

Birthday Cake Class

Wine and Cheese 101

Korean BBQ class

Triple Threat Bite Size Hors D’oeuvres class

Triple Threat Bite Size Desserts class