Odette's Cuisine
At The Grange
Chef Odette Sprenger is a professional chef who lives in The Meadows. She has over 45 years of experience cooking Belgian and French cuisine, has worked for celebrities in California and she has even owned and operated her own bistro for 19 years with her husband Herman. Chef Odette teaches monthly classes at The Grange in which she demonstrates how to create a gourmet meal, gives you the recipe and you get to enjoy eating the meal at the end. With small class sizes and a different menu prepared each time, there is much to be learned and fun to be had.
Cost: Varies based on menu
Age Requirements: 13+
Location: Grange
REGISTER BY CLICKING HERE OR BY CALLING 303-814-2358!
Monthly Menus
May Menu
May’s menu features poached medallion salmon in a chardonnay wine and herbs arranged on a bed of carrots, turnip and peas mix. The next dish will be a chicken tender with orange and ginger in port sauce. The side will feature fettuccini with orange and prosciutto. The salad dish will be arugula, radicchio, toasted almonds with a grapefruit dressing. The dessert will be an English trifle sponge cake sprinkled with Grand Marnier Liqueur.
Date: May 8
Time: 6:00 pm-8:30 pm
Cost: $34 Resident/ $39 Non-Resident
Age Requirements: 13+
Registration Deadline: May 4
Location: Grange
January's Menu
January’s menu features some hearty soups to keep you warm which is a traditional dinner in Belgium when it’s cold outside. There will be two delicious soups made. The first is a cream of lentil soup with ham hocks and croutons. The other soup will be shrimp bisque with shrimp, vegetables, rice, cream, and brandy. Both soups will be served with ciabatta bread. Dessert will be crepes au gratin filled with apples.
Date: Jan. 11
Time: 6:30 p.m. - 8:30 p.m.
Cost: $29 Resident/$34 Non- Resident
Registration Deadline: Jan. 8
Registration Maximum: 10 participants
Age Requirements: 13+
February's Menu
February’s menu features a vegetarian meal. It consists of eggplant parmesan, a roulade of spinach and a puree. The roulade consists of pasta, sautéed spinach, tomato sauce, and béchamel. The puree features potatoes, carrots, and turnips. Dessert is a crème caramel.
Date: February 8
Registration Deadline: February 5
Cost: $29 Resident/$34 Non-Resident
March's Menu
March’s menu features a roasted leg of lamb, sautéed green beans with artichokes, navy beans with onions and tomatoes, and roasted potatoes with rosemary. The leg of lamb is marinated in red wine with herbs and is stuffed with ground lamb, garlic, and herbs. It will be accompanied by a sweet red wine sauce. Dessert will be a lemon mousse.
Date: March 14
Registration Deadline: March 11
Cost: $33 Resident/$38 Non-Resident