jane butel cooking school

My girlfriends and I celebrated a 50th birthday by taking a hands-on full participation class with Jane. I cannot say enough to describe what a truly wonderful experience it was! First of all, Jane is a world-class chef and instructor who is the leading authority on all things chile. She welcomes you into her charming home and her restaurant level kitchen to begin learning. We started with a fascinating introduction to the history of chile then proceeded to working together in teams of two. With Jane's help, we made the Perfect Margarita (LOVED them! So fresh!), Guacamole (chunky and delicious), Pollo Borracho (a chicken dish that is really so good, words fail me...I'm not kidding), Spiced Pecan & Pear Salad (yummy!), and the grand finale...Tres Leches Cake which is a totally decadent luscious sponge cake soaked in brandy and topped with whipped cream, fresh strawberries & raspberries. As you could imagine, that cake was spectacular!If you love to cook and want to learn new recipes, if you love chile and want to learn from the leading expert, or if you just plain love to eat fantastic food, TAKE this class! You will not regret it.

I received Jane Butel's Southwestern cooking weekend class for a gift, and it was one of my favorite presents ever. I was fortunate to be in a very small class -- just 3 students -- so we had so many hands-on cooking opportunities. Not only is Jane Butel a master chef, she is so approachable, passionate about Southwestern cuisine and eager to share her culinary knowledge and skills with her students.We cooked for 5 hours a day, learned so many wonderful recipes and cooking techniques, and then got to sit down to a tremendous feast with a glass of wine every afternoon. I was excited to bring home the recipes to cook for my family -- I especially enjoyed making tamales from scratch, fish tacos, homemade corn tortillas and quesadillas and so many other dishes. I also purchased many spices from Jane's spice company to bring home because the flavors are so bright and fresh - they add so much flavor to her dishes.Treat yourself to this one-of-a-kind opportunity to learn from and cook with a top chef -- and stay at the Chocolate Turtle B & B while you're in Corrales. Both were fabulous experiences for me, and I hope to have the opportunity to come back from another class and visit.

This "hands on" week-long cooking school is a "must do" for those who enjoy or want to learn more about traditional Southwestern Cooking. Jane Butel instills an appreciation for each prepared dish by giving the history and background of ingredients, clearly communicating how the recipe comes together, then demonstrating "you eat with your eyes" techniques for final plating. This comprehensive approach gives students a much deeper understanding of the "whats", "whys" and "hows" of the dishes prepared. For example, did you know...red chile is the world's best anti-oxidant?...that there are over 7000 varieties of chiles? ...and that lard has less cholesterol/saturated fat than butter? Students (6 in total) worked in teams and over the 5 days, prepared over 50 dishes. We started at 8:30 a.m. and when it came time to leave each day, about 3 p.m., we couldn't believe all those hours had gone by, we were all having such a good time! My favorite dishes included Carne Adobado (Pork with Red Chile Sauce), Fresh Garden Salsa, Sopaipillas (Deep Fried Bread Puffs), Margarita Pie, Green Chile Stew, and, of course, Guacamole (the avocado must be in chunks, not mashed!) Graduation Day was bittersweet...on the last night, we went to a wonderful restaurant in Albuquerque, The Artichoke, received our diplomas and celebrated one of the most educational and fun-filled weeks ever!

My wife and I arrived at Jane Butel’s home/cooking school site in Corrales, NM, on Sunday evening where she welcomed us with wine and appetizers – including fantastic guacamole – to hear about the upcoming week. Perhaps one of the first real food celebrities, she brought energy, humor, keen knowledge, expert skill, and a world of culinary experience, along with stories of other food celebrities, to each class. We met the other students: a teacher from Winchester, England; a middle school teacher from S. California; a retired food industry person from Illinois; and a geologist from southern NM. Three men, three women. We enjoyed them all. Dinner as a group at “El Pinto,” where we sampled versions of some of the dishes we would be cooking during the week. No contest!MondayWe gathered at Jane’s at 8:30 AM for coffee and home-baked breads. Met Frances, Jane’s able and fun assistant. Jane discussed chiles and their history as well as the related chemistry of foods. The menu centered on salsas, chiles, and a flan dessert. Decided to work in pairs, changing partners each day. The food was wonderful, filling. A fun day. TuesdayIt was corn day – consequently Jane shared interesting info on the subject before we jumped into the organized chaos of cooking. We prepared sopa de ajo (garlic soup), tortillas (white corn and blue), tacos, enchiladas, Carne Adobado burritos, and Margarita pie for dessert. Enjoyed all these amazing foods. Back to hotel at 4:30 – a wonderfully full day.WednesdayBegan the day preparing Sonoran-style Huevos Rancheros which we ate immediately. The day focused on deep-frying – including sopaipillas, chimichangas, and tortilla baskets, along with traditional and green moles, flautas, and fried ice cream with caramel and fudge sauces for dessert. Another long and filling day!ThursdayToday centered on posole, red and green chile stews, blue corn and Indian Bear Paw breads, jalapeno jelly, and avocado/fruit salad. Following serious cooking and yet more eating, we all went back to our lodging before gathering again for dinner at The Artichoke, a continental restaurant that Jane selected for our ‘graduation’ dinner. Quite nice. Good wines and a sampling of desserts. Jane ended the evening with wine toasts and diplomas – our graduation.FridayOur last day focused on appetizers, black bean soup, tamales, desserts (empanadas, bizcochitos) and “The World’s Best Margaritas.” Again, fabulous food, fun conversation at the table. I would imagine that Jane’s hours-long and day-long cooking classes are great experiences, but if you get the chance, don’t pass up the opportunity of the immersion experience of her week-long course. It will take a long time before we get to reproduce all of the more than 50 dishes that we prepared during this week.