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Calling all foodies! Do you love to cook, try new foods, and explore the stories behind what we eat? This Winterim invites students to step into the exciting world of food—learning not only how to prepare delicious dishes, but also how food businesses run and how culinary traditions shape culture
Over the week, students will roll up their sleeves in the kitchen, making dumplings and even cooking on a food truck for the Dawson community. We’ll meet professionals across the food industry, from restaurateurs to factory workers, and see what it takes to bring food from farm to table. Highlights include touring a pasta factory, exploring the iconic Celestial Seasonings plant, experiencing a traditional tea ceremony on Pearl Street, and sampling gourmet chocolates. Students will also learn the craft of food reviewing, practicing their own critique after dining at a local restaurant.
Day 1
Day 1
This morning, we did a workshop with a professional restaurant critic who told us all about what her work entails before leading us through some tasting and writing exercises. For lunch, we headed to Sherpa's Nepalese restaurant in Boulder where we tried practically everything on the menu! We ended the day at Piece, Love, and Chocolate on Pearl Street, where the owner told us about making the chocolates and running the business, and then we tried some of their specialty truffles for ourselves!
Day 2
Day 2
We started the morning at Lightroot Farm, where we milked and brushed cows, steered a horse-drawn plough, collected eggs and snuggled chickens. In the afternoon, we went to a traditional tea ceremony at Ku Cha Tea House, where we learned about Chinese tea culture and tried a sampling of different teas. We ended the day on Pearl Street where we popped around to some local businesses.
Day 3
Day 3
Today, we began the day with a blind taste test where students tried to identify foods with various flavor profiles including salty, sweet, sour, umami, bitter, and more. Next, we went to Pastificio, a local Boulder small batch pasta company, where we were given a tour of the facilities, information about running a small business, and some delicious samples of whole wheat pasta. We continued our "Italian-themed" day with a wonderful pizza lunch at Barchetta (the cheeseburger, spicy Hawaiian, and Margherita were favorites!) and we finished off the day with a tour of the Frasca kitchen, Boulder's world-renowned Michelin Star restaurant.
Day 4
Day 4
On our fourth day, we ventured back to Pearl Street to take a dumpling making class at Food Lab. We made pot stickers and steamed dumplings, and students created everything from dough to filling by hand! The results were delicious. Next, we toured the Celestial Seasons tea factory (wearing our fashionable hair nets!) and then stopped at a park (and a Dairy Queen) on the way back. We're excited for our final day on campus with Ms. Ashley of the Magic Food Bus!
Day 5
Day 5
For our final day, we welcomed a familiar face to Dawson's campus--Chef Ashley Southard, former SAGE chef and now co-owner of the Magic Food Bus food truck and food stand in Relish Food Hall in Louisville. Ashley spoke with us about her journey to starting a food truck and the incredibly complex logistics that good into being a business owner, chef, and restaurateur. She led a hands on workshop where students prepped real food and learned how to work together as a team with simulated food writing tickets, serving as cashiers, and cooking to order. We culminated the day by eating some of Chef Ashley's treats including loaded nachos and fries all with the homemade pico, guac, and more that we had prepped.
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