Ever thought about trying a cooking class?  We have often wondered what it would be like.  The Cooking Studio located in Old Town Fort Collins is a great option!  They offer a variety of different classes.  We tried the Winter Farmersโ€™ Market class where we made curry carrot soup, salt roasted fingerling potatoes with garlic and herbs, salad with basic French vinaigrette, BBQ sauce Texas style with ribs, and old fashioned apple crisp all served family style. We all split up into groups to accomplish a different part of the meal after learning and gathering tips about each dish from the local chef.

Lets first start with the ribs.  These tasty ribs came from Jodar Farms located in Fort Collins and sold at the Farmersโ€™ Market.  We learned the suggested temperature to smoke, grill, and oven cook these ribs.  The rub we used was the Platte River Rub from Savory Spice Shop.  A Texas Style BBQ sauce was made to accompany the ribs.  A helpful tip we learned was to spread the sauce under the ribs on the plate making it easier to control the amount of sauce on each bite.

The curry carrot soup was probably our favorite part of the dish including vegetables from both Native Hill Farm and Leffler Family Farms.  The secret tip we learned on this soup was to heat up the spice blend over the flame before you mix it into the soup releasing the oils for a stronger flavor.  The makers of this dish actually included hot and mild curry and added a little extra that provided a nice kick!

The salt roasted fingerling potatoes with garlic and herbs was nothing like I have seen before.  As shown on our Instagram account, these potatoes are literally buried in salt.  The salt helps to hold in the heat and moisture, and surprisingly does not leave them too salty.  The group decided these would be great for a dinner party.

Our portion of the dish was the salad with fabulous greens from the local farmers market with a classic homemade dressing.  We learned it is important to mix in the oil slowly so it gets completely mixed into the dressing.  This is why dressings call for Dijon mustard, vinegars, and other cream bases to aid with the emulsification.   It is important not to drench the lettuce and vegetables in dressing but to almost make them just look as if they are lightly sweating.

For dessert the group prepared was an old fashioned apple crisp.  They included the star apple vinegar from Vom Fass in Old Town.  This was such a tasty touch and took off the overly sweet edge.  They finished it off with a homemade whipped cream.

After making these delicious dishes we all sat family style at a big wonderful wood table and enjoyed our meal.  We then shared the changes we made to the recipe and how we made our parts of the dish accompanied by wonderful conversation.