Events

Beginning Yoga 101 Workshop with Amanda Bryant  Sunday Oct 22 2:00-3:30pm  $20

Students will learn basic yoga postures, simple breathing techniques, and some yogic philosophy. Students will also relax with restorative poses that release tension in the body and promote a feeling of well-being and peace. This workshop is perfect if you are new to yoga or want to deepen your beginner practice. Upon finishing this workshop, you will have the knowledge, experience, and confidence to continue onto the regular yoga class offerings at Peak Training!  Sign up here

Flow Glow Yoga with Denice Smith Tuesday Oct 24th 7:15pm-8:15pm

Denice is turning our regular Power Yoga class into a fun Glow Flow Yoga this one night only!  You won’t want to miss this fun class!  Wear bright colors, come early if you want body paint. Glow jewelry included.  New to Peak? Use promo code “my first time” for a free class.   Sign up here

BUNCO Brunch:  coming soon…

We are gathering with Mimosas, Bloody Marys and BUNCO at Peak.  Bring $10 cash to play and enjoy a Sunday FUNday at Peak!

Peak is more than a place to workout….We build relationships that last WAY outside the studio.

We want to create a space for YOU to fit in….

Here’s a look at a video of our latest outing.

 

In case you missed it on Friday October 23th at 7pm

AppsLooking for new and exciting apps for the holidays?  Come learn for Cordon Bleu graduate, Paige Reedy! Don’t just taste, but learn how to create fancy fun appetizers you can impress your holiday guests with at your home or take to your next work or family gathering.

 

STEAK AND BLUE CHEESE BRUSHCETTA

24 baguette slices

1/4 cup plus 2 tbsp olive oil

3 garlic cloves

3/4 to 1 lb boneless sirloin steak

salt and black pepper

1 1/2 cups tomatoes, seeded and chopped

1/4 cup chopped fresh basil

1 cup mayo

1 cup blue cheese crumbles

2 tbsp white wine vinegar

1 tsp dry mustard

  1. Preheat oven to 450F. Brush bread slices with 1/4 cup of the oil and toast 3-5 minutes or until golden brown. Let cool. Cut garlic cloves in half. Rub toasted bread slices with cut sides of garlic. Set aside until ready to assemble.
  1. Season steak with salt and pepper. Heat skillet over medium-high heat. Sear steak for 4 minutes on each side for medium-rare. Let rest 10 minutes. Dice steak. Place steak, tomatoes and remaining 2 tbsp olive oil in bowl; mix. Season with salt and black pepper to taste.
  1. In a different bowl, combine mayo, blue cheese, vinegar and dry mustard; mix.
  1. Spread blue cheese mixture over toasted bread slices; top with steak mixture and serve.

 

ROASTED GRAPE AND RICOTTA BRUSCHETTA

1 cup balsamic vinegar

24 baguette slices

1/2 cup olive oil, divided

4 cups grapes (red, purple or green can be used)

1 tsp salt

5-6 sprigs of fresh thyme

15 oz ricotta cheese

1 lemon

  1. Preheat oven to 450F. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 15 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl; cool. Meanwhile, brush bread slices with 1/4 cup of the oil and toast 3-5 minutes or until golden brown. Let cool. Set aside until ready to assemble.
  1. Cut grapes in half or in quarters if they are larger in size. Spread grapes onto a sheet pan. Drizzle with remaining oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently. Place pan in the oven for 7 to 9 minutes or until grapes begin to soften.
  2. Zest lemon. Mix ricotta and lemon zest.
  3. Remove grapes from oven. Stir gently. Remove thyme stems (it’s okay for the thyme leaves to remain but the stems should be discarded). Let grapes cool.
  4. Spread ricotta mixture over bread; top with roasted grapes. Drizzle with balsamic vinegar. Serve.

 

PROSCUITTO WITH PEARS AND ARUGULA

1 ripe pear

1 lemon
2 cups arugula leaves

salt and black pepper

8 slices of proscuitto (thinly sliced)

  1. Cut pear into slices. Cut pear slices into thin strips (they should look similar to a matchstick).
  1. Juice lemon. Toss 1 tbsp of the lemon juice with arugula. Add salt and pepper to taste.
  2. Place a few of the pear strips and arugula leaves at end of proscuitto slice. Roll up. (It’s okay if the pear and arugula stick out on the sides.) Cut in half. Repeat with remaining pear, arugula and proscuitto.

Tip: For a prettier presentation use different color pears.

 

CELERY ROOT SOUP WITH CRISPY SAGE AND TOASTED HAZELNUTS

olive oil

1 leek

1 celery root, peeled and coarsely chopped

4 apples, chopped

2 tbsp fresh thyme leaes

1 1/2 L chicken or vegetable stock

1 (15 oz) can lima beans, drained

salt and black pepper

1/2 cup hazelnuts

4 tbsp butter

8-10 fresh sage leaves

  1. Slice white and light green parts of leek; rinse well and pat dry. Over medium heat, heat oil in a large pot and add leeks. Cook 8-10 minutes or until softened. Add celery root, apples and thyme leaves; cook 2-3 minutes. Add stock and lima beans; season with salt and black pepper. Simmer over low heat 20-30 minutes or until celery root is tender.
  1. Remove pot from heat and allow to cool slightly. Blend with an immersion blender, food processor or blender until smooth. (The mixture is hot so be careful!)
  1. Stirring frequently, toast hazelnuts in frying pan about 10 minutes or until golden brown. Let cool. Crush toasted hazelnuts.
  1. Add butter to small light colored saucepan. Once it starts to bubble, add sage and fry until crisp about 30-45 seconds. Remove sage from butter. Continue to cook and stir butter until you see it start to turn brown. Remove pan from heat and carefully pour butter into a heat-safe bowl.
  1. Serve soup with butter, sage and hazelnuts

 

ROASTED GARLIC AOILI (NOT AREOLA, TRACY!)  Used as dip for veggies.

2 heads of garlic

olive oil

1 cup mayo

salt and black pepper to taste

  1. Preheat the oven to 425F.
  2. Take the whole heads of garlic and cut the tops off to expose the cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven; cool. Remove garlic from the skins.
  1. in a mixing bowl, mash garlic with a fork. Add mayo. Mix well. Season with salt and pepper to taste.

ROASTED VEGETABLES SLICED TO SERVE

Preheat oven to 450. Toss vegetable with olive oil and salt and black pepper to taste. Arrange in a single layer over sheet pan, Stir halfway through.

Carrots – cut into sticks –  15-20 minutes or until starting to brown

Fingerling potatoes – cut in half or in quarters depending on size – 20-25 minutes or until starting to brown

Bell peppers – cut into strips – 15-20 minutes or until starting to brown

Radishes – cut into half or quarters depending on size – 10-15 minutes or until starting to brown

Brussels sprouts – cut in half or quarters depending on size – 15-20 minutes or until starting to brown

Remember to make sure your veggies are dry and don’t crowd them on the pan!

 

EARL GREY TEA BUTTERCREAM FROSTING

2 tbsp whipping cream

2 earl grey tea bags

3 cups powdered sugar

1 cup butter

1 tsp vanilla extract

  1. Heat cream in a small sauce pan over low heat 2-3 minutes. Do not let it boil. Add tea bags and cover. Let steep 10 minutes. Remove tea bags and squeeze into saucepan. Let tea/cream mixture cool completely.
  1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  2. Add vanilla and cooled tea/cream mixture and continue to beat on medium speed for 1 minute. Serve with cookies, cake or cupcakes.