private in home classes
Private, in-home cooking classes are a great way to host a unique party, create teamwork in your company and learn how to cook a new menu. Tracy has been teaching cooking classes for a decade and has developed menus for a diverse group of people to enjoy.
Classes are held at your private residence and are $100.00 per person for most menus. Cost includes all instruction, food, set up and clean up. Classes from 4 -12 people. Menus can be customized. All types of kitchens welcome.
"Our experience with Colorful Cooking was nothing less than exceptional. Prior to the event, Tracy shared an extensive menu for us to choose from. We were hosting a bridal party and wanted the evening to be special. The day of the event, Tracy arrived on time in chef attire, with all of the supplies, and all of the equipment we would need. She quickly set up stations and familiarized herself with the kitchen. We spent the next 90 minutes listening to music, sipping wine while we worked together to prepare the meal. All along the way, Tracy would stop by each station, provide coaching/guidance, and also share tips on how applications might work with other dishes. We then sat down and visited while Tracy finished the cooking and plated the food. We enjoyed a four-course meal that was what you would expect from a high end restaurant. Delicious! Tracy then gathered the dishes, cleaned the kitchen, and was ready to go by the time we had enjoyed our last bite of warm apple crisp. If you have not done this type of event before...you should! It was so much fun and the highlight of our bachelorette/ladies weekend. I can't say enough about Tracy, I would highly recommend her and her company every time. I hope to do this again in the future with her."
Deborah Langer, Denver
Mexican Style:
Appetizer: Tacos Rajas- fresh corn and roasted poblano peppers in a creamy sauce served with corn tortillas and cheese crisps
Appetizer: Jicama Salad- watermelon, jicama, cucumber salad artfully presented with mint and basil
Entrée: Pork Tenderloin or Flank Steak with tomatillo sauce
Side: Smokey Chicken Tortilla Soup OR chili relleno
Blueberry Habanero Salsa
Fresh Salsa
Skiers Delight:
Appetizer: Stuffed Mushrooms with crab
Appetizer: Roasted Lamb on Naan triangles with tomato caper sauce
Appetizer: Apple and Brie Puff Pastry Squares
Entrée: Three Pepper Punch Chili with pork or turkey served with lime sour cream
Side: Hearty Oatmeal bread and roasted squash
Dessert: Warm Bread Pudding with chocolate or raisins in a Hot Bourbon sauce
Thai Style:
Appetizer: Wontons stuffed with pork and shrimp & Wontons stuffed with scallion, sesame oil and cream cheese served with soy dipping sauce
Appetizer: Vegetable Spring Rolls with spicy peanut sauce
Salad: Sesame Ginger Salad with steak and grapefruit or Almond Pumpkin Soup with basil almond pesto
Entrée: Coconut Chicken Curry with spinach, rep peppers and peanuts
Side: Noodles and Broccoli sautéed with sesame
Dessert: Banana and Mango Eggroll with coconut chocolate sauce or Pineapple and Mango with sugared wontons
Classic:
Appetizer: Bacon Wrapped Shrimp with warm tomato relish
Salad: Brussels sprout Salad with mustard vinaigrette, pecans and prosciutto or mixed green salad with seasonal roasted vegetable, cheese and homemade vinaigrette
Entrée: Roasted short bins with mirepoix
Side: Salmon and leek pot pie
Dessert: Crème Brule with fresh fruit or Chocolate Mousse with fresh fruit and mint
Indian:
Appetizer: Spinach & Yogurt Curry
Entrée: Cauliflower Yellow Curry
Entrée: Lamb Vindaloo
Entrée: Chicken and Coconut Curry
Entrée: Ginger Shrimp Tikka Pika
Naan bread
Hawaiian Style:
Appetizers: Coconut Shrimp with ginger apple dipping sauce
Salad: Pineapple Salsa with Macadamia Nut encrusted Mahi Mahi
Entrée: Sweet Banana Pork with hoisin onions and rice
Side: Sweet Potato Cakes with coconut & cilantro
Dessert: Chocolate dipped Banana Cake Squares with coconut and macadamia nuts
New England Lobster Bake:*
Appetizer: New England clam chowder or Cold Blueberry Soup
Appetizer: Mussels in Tomato and wine nage
Entrée: Lobster and tarragon cream pasta
Side: Artichoke heart and goat cheese bread pudding and summer squash with herbs
Dessert: Blueberry Cobbler with vanilla ice cream
All American:
Appetizer: Crab Cakes with basil aioli
Salad: Blue cheese wedge with tomatoes, bacon and homemade blue cheese dressing or Grilled Romaine
Caesar Salad with handmade croutons and classic dressing
Entrée: Walnut encrusted pork loin or chops with cinnamon apples
Sides: Homemade French Fries with homemade ketchup and slaw
Dessert: Chocolate Mousse with whipped cream OR Cardamom Apple Pie
Appetizer Around the World:
Beef empanadas
Bruschetta with figs and prosciutto
Grilled fish with fruit salsa
Southwestern wontons with chipotle creama
Rice balls with miso glazed eggplant, sour plums and sesame seeds
Come and Get Cooking with Color!