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Embark on a week-long journey through the world of food, flavor, and fun! In this hands-on class, students will explore the essentials of cooking and baking while discovering the rich food culture of Colorado. Each day brings a new theme and challenge: from kitchen basics with a professional chef to crafting pizzas, baking breads and pastries, and experimenting with altitude-friendly desserts. Along the way, students will enjoy visits from local chefs, spend time at a local farm learning about farm-to-table practices, and get a behind-the-scenes look at professional kitchens. In addition, we will visit the Food Lab in Boulder to craft a delicious meal.
Day 1
Day 1
Today we kicked off our winterim with making pizza! Students made the dough and the sauce from scratch. They worked in small groups and diligently followed the instructions on how to mix, stretch and rest the dough. The end result was fantastic!
Day 2
Day 2
Today in our High Altitude Cooking Winterim we had guests from the Escoffier School of Culinary Arts. Two student chefs instructed us in how to prepare, chop, cook and serve a delicious meal of homemade pasta and sauce. All of the students worked together in a bustling morning of activity. Everything turned out great!
Day 3
Day 3
Today the High Altitude Cooking students ventured to Food Lab on Pearl St in Boulder, where they spent the morning working in teams to create a delicious cucumber salad. They then prepared the dough and fillings for tofu dumplings and chicken dumplings, as well as the accompanying sauces. Finally, they pan fried and steamed their dumplings. Once assembled, they sat at the beautiful group dining table to enjoy the feast they had prepared! Afterward, we took some time to stroll Pearl Street, where many of the students enjoyed some shopping, ice cream and gelato. All in all, a delicious day!
Day 4
Day 4
Today we hosted Nicole Hampton, cookbook author of Sugar High and High Altitude Breakfast, as well as her blog, Dough Eyed. A Colorado native, Nicole's recipes are developed and tested for baking at high altitude! Students split up into four teams to bake four of Nicole's cakes--Red Velvet, Chocolate, Vanilla Latte, and Coconut. Nicole moved group to group throughout the day, assisting the students with every step of her recipes, as well cutting and plating the cake slices for each team during our Great Dawson Bake Off! Judges from around campus assembled, tasted, assessed, and deliberated to crown the Coconut Cake today's winning cake! That said, every cake the students made today was absolutely delicious. Our day concluded with students enjoying their own cakes--hopefully, some made it home for families to enjoy, too!
Day 5
Day 5
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