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The Food Lab offers a relaxing, fun environment for a cooking class or demonstration.

Cook Like A Pro: Food Lab

Expand your skill set and share a meal at this gorgeous Boulder cooking school.

By |

If flashbacks of hard metal chairs, grungy flip-top desks, and monotone teachers assault you when you hear the words “school” or “class,” you need to take a drive to 18th and Pearl streets in Boulder for a cooking class at Food Lab.

There, you’ll walk through glass doors into an open space illuminated by sparkling, torpedo-like chandeliers hanging over with a beautifully set table—complete with lace-y votives and succulents at a recent class—that stands at the ready for the dinner portion of the evening. A long, white marble chef’s counter lines the galley kitchen, with stools for students on one side, and equipment and provisions for the teacher on the other. It’s an inviting room in which you can learn to cook delicious meals, from Argentine classics (July 14; $79) to fresh ravioli (July 26; $75) to Asian-style BBQ (July 7; $75).

On a recent Thursday, Maine author and cooking teacher Annemarie Ahearn, proprietor of Salt Water Farm Cooking School & Supper Club, welcomed an eager mix of locals and visitors with a menu of four courses: Spinach and arugula salad with carrot thinnings; fresh pappardelle with asparagus, slow-cooked onions, fava beans, and pecorino; cast-iron seared halibut steaks with herb butter; and cornmeal strawberry shortcakes.

This particular class was part demo (led by Ahearn) and part prep work (thanks to student volunteers); other Food Lab classes are wholly demo or entirely hands-on. A shared meal always follows and wine and beer is available for purchase throughout.

As Ahearn (a Colorado College grad and former New York City chef) shared stories and kitchen wisdom, she steered the group through the June menu from her new cookbook, Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea, published by Boulder’s Roost Books. The resulting meal was incredible, and the following pieces of advice from Ahearn were too good to keep to ourselves:

Food Lab, 1825 Pearl St., Suite A, Boulder, 303-953-8364

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