At Cooking on the Creek, we offer a variety of recreational hands-on classes from a 1/2 day to multiple day courses. The classes are
designed for private parties up to 6 people with each class customized for the group. Once the cooking is finished and class officially
ends, students reap the rewards of their labors, dining in our outdoor kitchen on Bear Creek when weather permits or in our sun room.
Chef Diane Toman is a Certified Culinary Professional, who graduated from Tante Marie's in San Francisco in 1995. She then had the
privilege of working at the acclaimed Chez Panisse in Berkeley for 4 years. She relocated to Southwest Colorado in 1999 and worked as a
private chef for 7 years. The Cabins at Bear Creek opened in the fall of 2006 and Diane began offering cooking classes to guests and
others interested in coming for the day. Over the years she has also taught numerous classes and enjoys sharing her knowledge and
experience with others. All classes at Cooking on the Creek emphasize fresh seasonal ingredients and we use produce from our kitchen
garden whenever possible. In addition to the recipes Diane strives for each student to leave with a better understanding of basic cooking
techniques and covers such topics as knife skills and sharpening methods. Equally important is that everyone in the class enjoys the
process and just plain has fun!
Each class listed below has a tuition of $75 per person, which includes all materials and ingredients. Diane loves to design new menus
and will work with interested individuals on creating a class featuring their favorite foods.
At Cooking on the Creek - We fold in learning with laughter...
We preheat a memory.....
We blend old ideas with new....
Featured Classes Summer 2008
Grilled Pizza Party
In this class we cover making the fresh dough and how to hand stretch the pizza.
Potato pizza with fresh basil pesto
Salad pizza with shrimp and spicy aioli
Chicken pizza with sun-dried tomatoes, spinach & goat cheese
Dessert pizza with mascarpone and berries
Celebrate Summer
Enjoy some fresh new flavors
Tomato & basil phyllo bites
Grilled salmon lettuce wraps
Cheddar & herb scones
Blueberry Buckle
Let's Grill
Tips for cooking on the grill are emphasized in this class
Shaved fennel salad with parmesan curls
Grilled pork loin with romesco sauce
Grilled vegetable salad with chickpeas
Peach crisp
Italian Favorites
In this class we cover making fresh pasta.
Mushroom crostini
Caesar salad in parmesan bowls
Roasted pepper ravioli
Lemon and olive oil cake
Cooking on the Creek