We’re no strangers to the problems and travails of mile-high baking…in fact, our professional students struggle with the quandary of altitude on a daily basis as they prepare our breads, cookies, and pastries.  Never fear:  Susan Purdy is here.  We’ve invited the award-winning author and baker extraordinaire to teach a High-Altitude Baking class in April.  But who is Susan, anyway?  Here are a few fun facts to get you started.

• Altitude problem:  Susan’s obsession with high-altitude baking began when she began traveling the country to teach baking.  Suddenly, the recipes she’d developed in Connecticut were literally falling flat.  Inspired and challenged, she decided to develop high-altitude recipes, enlisting the help of everyone from home cooks to engineers along the way.
• Purdy pedigree:  Susan doesn’t just bring a home baker’s love to the kitchen…she brings a hand seasoned by studies at the Cordon Bleu and l’Ecole de Cusine la Varenne in Paris, years writing for national magazines, a host of awards and televisions appearances, and an extensive resume of teaching throughout the United States and France.
• Can-do spirit:  Susan’s teaching (and baking) philosophy is simple:  YOU CAN DO IT!  She likes to remove the mystery from baking by explaining food chemistry basics and making recipes and techniques as accessible (and fun) as possible for her students.  “The greatest gift I can give a student is the confidence to cook creatively,” Susan says.

Want to meet Susan in person (and soak up some amazing recipes and high-altitude baking tips along the way)?  You’re in luck!  Susan will be appearing at Cook Street on Thursday, April 15 and teaching a high-altitude baking course in addition to signing her book Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between).  Click here to register.

Think French cuisine and you think complex sauces, rich dishes, and a refined cooking style fit for an extravagant court.  But French cuisine isn’t all compliqué – regional France has a long tradition of simple, hearty regional dishes.  Here are a few regions whose simple flavors give an unexpected spin on French cuisine:

• Provence:  Sporting a more Mediterranean feel, Provence is known for its lavender fields, olive oils, and wide varieties of herbs and vegetables.  As a result, Provencal cuisine tends to be simpler in preparation, relying on vegetables to lighten up the load of traditional French dishes.  Pistou (pesto), tapenade, and herbes de provence add a punch of flavor to the simplest cheeses, salads, and fish preparations.
• Gascony:  This Southwestern region is steeped in flavor and tradition.  Home-cured sausages and simple dishes like omelets prevail, with meat taking center stage in waste-not-want-not preparations such as foie gras (fattened duck liver), magrets (duck breast grilled and served in a creamy sauce), and duck confit (duck remnants cooked in leftover duck fat).
• Bordeaux:  Known for its central location and its exquisite wines, Bordeaux is all about the vino.  Though Bordeaux does depend on butter more than its southern cousins, you’ll find plenty of simple dishes like filled crepes, beefsteak and lamb, and veggies paired with herbs and bacon.

Want the scoop on high and low French cuisine?  We’ve got you covered in the month of April.  Try our Classic Techniques: French class for a taste of Bordeaux and Provence or our Food and Wine in the Kitchen class for a whirlwind tour through Gascony.  Click here for calendar and details.

• RT @kermode: When sheet pan nonstick coating bakes into the bottom of freshly made bread, it's time for new sheet pans. #mymonthinfood #
• We enjoyed this chef's take on what "real food" is. What's real food to you? http://ow.ly/1cOsq #
• What's the psychology behind wine pricing? http://ow.ly/1cOuQ #
• RT @VinoLuci: @tweetcookstreet Not processed, fresh ingredients, no additives…that's real food for me! #
• Who opened, who survived and who died this February? @cafewestword's restaurant roundup here: http://ow.ly/1cON5 #
• Bad news for meat lovers: meat allergies may not be as rare as formerly thought: http://ow.ly/1dgwC #
• What's yakisoba? Everything, according to the NYT. Interesting background here: http://ow.ly/1dgxw #
• Career changer or culinary professional? Check out our exclusive personal chef class here: http://ow.ly/1dgzq #
• My Month In Food correspondent @kermode weighs in on her recent Italian techniques class (olive oil cake, yummmm): http://ow.ly/1dgBj #
• http://twitpic.com/16a3es – Professional students prep for a sumptuous afternoon lunch, complete with charcuterie, wine, fresh bread. #
• Are macarons the next cupcake? The new bacon? Read up on their new popularity here: http://ow.ly/1dJLF #
• Question of the day: what's your favorite silly food blog? We're loving Cake Wrecks: http://ow.ly/1dKlo #
• Wine…from a tap? We're intrigued: http://ow.ly/1dKxN #
• So…what's real Colorado cuisine, anyway? Our suggestions and links to @kermode's Colorado-inspired cooking here: http://ow.ly/1dOkg #
• Great portrait of an innovative #Denver chef: @cafewestword interviews Kate Horton of Black Pearl: http://ow.ly/1dKzZ #
• Spring is almost here…and that means maple syrup. Learn how it's made here: http://ow.ly/1e0zk #
• We're prepping another newsletter chock full of recipes, tips, resources, and information. Not on our list? DM and we'll add you! #
• Does popcorn belong on a gourmand's plate? Some restaurants think so: http://ow.ly/1e0AG #
• We're riveted by Chowhounders' Denver Restaurant Week reviews here: http://ow.ly/1e0Ca Where have you gone for DRW? #
• We were rivited by this article describing the circus' dining car: http://ow.ly/1e0DJ #
• Job-seekers: We're at the Transitions Expo at the Denver Merchandise Mart all day today! Come see us at booth F1: http://ow.ly/1eFT4 #
• Anyone planning on attending the Keystone Winter Culinary Festival this weekend? http://ow.ly/1eGx4 #
• There's still time to get out to the Transitions Expo and learn about job-changing and Cook Street! We're @ Booth F1 http://ow.ly/1eG5p #
• Here's a fun weekend project…smoking ribs on your stovetop: http://ow.ly/1eLI0 #
• The newest bar trend: gourmet ice. We kid you not: http://ow.ly/1eLK2 #
• Love this! @wynkoop restaurants are all donating 20% of proceeds next Tuesday to #Haiti relief. #
• RT @kermode: http://twitpic.com/16u6l7 – Pizza Rustica: Food & Wine in the Kitchen @tweetcookstreet! #mymonthinfood #

Our My Month In Food Correspondent just blogged about a Colorado-inspired variation on a Springfield, Illinois delicacy…cheesy, gooey “horseshoes”.  It got us thinking…what elements make up Colorado Cuisine? Here are a few of our favorites:

• Tex-Mex Flair:  Thick, spicy green chile is Colorado’s gravy, comfort food, and sick cure all rolled up in one.  Though variations differ from cook to cook, the very idea of green chile brings Colorado to mind.  Look for it on eggs, burgers, and even in more highfalutin’ contexts.  Click here for a great roundup of Colorado’s best green chile.
• “Exotic” meats:  Buffalo, yak, and elk are just a few of the game meats that add some pizazz to otherwise-ordinary dishes.  You can buy direct from the ranch or rely on a great shop like Tony’s Market to purvey the freshest game for your kitchen.
• Fresh, tender veggies:  Colorado’s growing season produces vegetables second to none, and Community Supported Agriculture (CSA) in which individuals and families buy a share of a local, organic farm are more popular than ever.  Now’s the time to sign up for a CSA if you haven’t reserved your place for this year; this Google search can get you started.  And Cook Street has you covered…check out our newsletter this week for a special CSA-related announcement!

So weigh in…what do YOU consider as essential to Colorado or Colorado-inspired cuisine?

• Mmmm…sushi and sake. Fun facts about sushi here: http://ow.ly/19Yb9 #
• James Beard Award finalists announced…and Denver plays heavily on the list! http://ow.ly/19YfT #
• You use olive oil for sauteeing, flavor. But baking? Intriguing article here: http://ow.ly/19YiL #
• We're loving these cooking videos of a woman who survived the Depression: http://ow.ly/1ao2h #
• Have you ever made cheese? Goat cheese tutorial here: http://ow.ly/1ao3e #
• Bring out the sweetness of root vegetables: http://ow.ly/1ao4R #
• Denver Restaurant Week is here…where are you eating? #
• Can a gourmet save McDonalds? http://ow.ly/1aNTR #
• Here's one for the #beer lovers: an ode to Belgian beer. http://ow.ly/1aNVA (Where do you get your Belgians in #Denver? We like Cheeky Monk) #
• Beyond Restaurant Week: 10 #Denver restaurants that define culinary momentum via @denverpost: http://ow.ly/1aO0i #
• Please welcome @kermode, our first My Month In Food correspondent! Fun facts about her here: http://ow.ly/1aXxQ #
• Oyster beer? Whoa. http://ow.ly/1bcWR #
• Maple syrup – not just for pancakes anymore: http://ow.ly/1bcZD #
• Do you dream of becoming a personal chef? Our exclusive personal chef course is coming in March! Details here: http://ow.ly/1bd4C #
• Fine dining is using the whole hog these days: http://ow.ly/1bda5 #
• Wow, as if you needed another reason to eat local and avoid the big box guys – corruption in a can: http://ow.ly/1bnMh #
• Raising a little foodie? Here's a great list of reads for culinary kids: http://ow.ly/1bCPl (via @flwbooks, @simmertilldone) #
• Will Filipino food find its mainstream niche? Fascinating article here: http://ow.ly/1bDPI #
• Ever wanted to become a personal chef? Cook Street announces exclusive Personal Chef course this March: http://ow.ly/1bE2k #
• Challenged by eating local in winter time? Good rundown on simple ingredients here: http://ow.ly/1bE3q #
• So…what culinary plans does everyone have this weekend? #

Ever considered becoming a personal chef?  Now might be the time:  According to the U.S. Personal Chef Association, the need for personal chef services is projected to grow ten-fold in the next 20 years as more families juggle an exhausting load of work, family and personal commitments.

Cook Street is pleased to announce an accelerated Personal Chef course (the first of its kind) in association with the USPCA. This course will immerse students in the business theory, principles and applications necessary to become a successful personal chef. Students must successfully complete the three tests administered in this course to earn a Personal Chef diploma.

The Culinary Business Academy Personal Chef Course includes:

• Classroom Instruction and Packaging and Freezing Instruction
• Professional Personal Chef Reference Manual
• Essential Recipe Collection – 400+ tested Personal Chef Recipes
• Recipe Medley Recipe Collection – 55+ proven and tested Personal Chef Recipes
• CD/audio Training – Marketing & Selling Techniques & Secrets
• Personal Chef Diploma
• MenuMagic Personal Chef Software (Lite edition)
• Membership in the United States Personal Chef Association (USPCA)
• Dinner Parties As A Business Manual
• Online Testing Series
• Chef Jacket Patch

Visit the Culinary Business Academy for curriculum details.

CLICK HERE TO REGISTER!

Students enrolled in the Cook Street 180° Culinary Arts Program may add the Culinary Business Academy Personal Chef Course as an elective.

Scheduled dates

Friday 03/26/10 - Sunday 03/28/10
Friday 10/01/10 - Sunday 10/03/10

Please join us in extending a warm welcome to Elizabeth Young, who was chosen as our first My Month In Food correspondent!

Make sure to follow Elizabeth on Twitter or on her blog.  We’ll be catching up with her throughout the month for her perspective on food and dining in Denver.

Quick Facts

Name:  Elizabeth Young
Hometown:  Springfield, IL (but I escaped as soon as I turned 18!)
Favorite food:  Duck, preferably served with Chateauneuf-du-Pape and pears with dark chocolate…although the best thing I’ve ever eaten is reindeer in Scandinavia
I refuse to eat: Anything on my plate that still has eyes
Favorite restaurant in Denver:  Still working on this one, as I haven’t lived in Denver very long
The last thing I cooked:  Lavender pound cake
If I were a celebrity chef, I’d be:  Alton Brown – despite his corniness, he approaches food from a scientific viewpoint (chemistry)
Cuisine I’m intrigued by: French, given the contents of my cooking library

Here’s a great excerpt from Elizabeth’s blog to give you an idea of her take on cooking:

I use recipes when I’m trying something entirely new to me. Otherwise, my vast array of cookbooks do nothing but provide inspiration. As a result, not every meal in this house is a resounding success. At least I have a rule that if someone doesn’t like what I make, it’s OK to say so and find something else to eat! Perfection in the kitchen sounds sort of boring to me. I guess I wasn’t bored tonight!  Read more at Elizabeth’s blog, Getting To Know CO.

Our new sushi and sake class is so popular, we added more dates!  In honor of the incredible diversity of Japanese cuisine, here are some fun facts on a raw delicacy you can learn to make yourself:

This sushi is ancient! The first sushi is thought to have been prepared as far back as the second century A.D.  The technique emerged as a fish preservation method and developed into an elevated culinary art over time.

It’s all in the name: It’s short and sweet, but it’s also DOESN’T refer to fish:  the word “sushi” is actually a compound descriptor, meaning vinegar (su) and rice (from the word mishi).

Visual appeal: There’s a reason for the gorgeous plating techniques used by the best sushi chefs.  Many sushi chefs have elevated the visual presentation to a Zen garden-like art, feeding your eyes before they feed your mouth.

Go long: Japanese sushi chefs must undergo rigorous training before taking to the sushi bar.  We’re talking two years on rice seasoning and cooking techniques alone and another three on fish preparation!  In the United States, however, it’s common for sushi chefs to start working after only a few months of training due to high demand.

Hard on the pocketbook:  Think your sushi dinner was expensive?  You may have lucked out.  One sushi-grade bluefin tuna was sold for $173,600 in 2001 (at a mere $391 per pound). 

Want to learn more?  Make your own sushi and learn to pair it with delicious sake…just follow this link!

• Happy Presidents' Day! Check out what was on the bill of fare at Lincoln's inauguration: http://ow.ly/17zDM #
• Are macaroons the new cupcakes? http://ow.ly/17QYD #
• Happy Fat Tuesday! What will you be cooking/eating today? List of celebrations here: http://ow.ly/17R2g #
• Fish acupuncture for freshness? Whoa: http://ow.ly/17R4N #
• So…when is a food classic not? Fascinating take on culinary influence here: http://ow.ly/17R5Z #
• Wow. This food environment atlas is a fascinating view of community access to healthy food: http://ow.ly/186Fq #
• Making fantastic pho…in Oregon: http://ow.ly/18gzL #
• Do you have fear of frying? Here are some guilt-free tips: http://ow.ly/18gGe #
• What's so magical about Tuscan cuisine? We weigh in with a quick primer (and an awesome class): http://ow.ly/18Imt #
• RT @kermode: I just learned how to make fresh cheese! Thanks, @tweetcookstreet! #
• Got the winter blues? Winter pesto can help: http://ow.ly/18IO9 #
• Fascinating article on Napa wineries adjusting to hard economic times: http://ow.ly/18IOU #
• It's baaack (bison, that is): http://ow.ly/18IPG So…what unusual meats do you prefer? #
• RT @kelleykakes: Wishes it was March 19th already so we could enjoy our class @tweetcookstreet. Steak… and scotch! mmmmm……:) #
• #ff love for @mulberriesevent @kelleykakes @michaelbenidt @bigredf @vocojuli @global_gourmet @cafewestword #
• Real-life iron chefs: fascinating peek into the Bocuse d'Or: http://ow.ly/18Yw2 #
• YES!!!! Elizabeth Young aka @kermode has just agreed to be our first My Month In Food correspondent! More news soon… #
• Ever wonder how the best restaurants manage to seat efficiently without rushing guests? Wonder no more: http://ow.ly/18Ywo #
• Could rosemary actually reduce carcinogens in some meats? http://ow.ly/18YwJ #

There are still seats left in our incredible Classic Techniques: Italian class, which will feature a unit on the lush flavors of Tuscany.  So, what makes Tuscany such a special culinary region?

• The basics, but better:  Like other Italian regions, Tuscan cuisine focuses on basic ingredients made exceptional with carefully balanced flavors and techniques.  Tuscan cuisine elevates simple favorites like olive oil, pasta, and simple meats and fishes, to another level.  And don’t forget the wine!
• It’s all about the oil:  There’s a reason so much Tuscan cuisine features olive oil:  the oil is incredible!  Tuscan dishes use oil to bring out the flavors in simply prepared asparagus, tomatoes, or mushrooms, to spice up beans and pasta, and to pair with a number of fresh spices that vary by season.
• Spice it up:  Sage, thyme, and rosemary all feature heavily in Tuscan dishes, as do pungent fennel and good old-fashioned salt and pepper.

Want to view classic cooking techniques through a Tuscan lens?  Come to our Classic Techniques: Italian class in early March!