Clovis Culinary Center

We are excited that La Pina Casa will be featured at this event. You definitely want to try the Nopales tamales with house made escabeche and fermented salsa Verde. And, be sure to take home a bottle of the original 100% vegan La Pina Casa honey. It's DELICIOUS!

This small artisanal food company is a user of the Clovis Culinary Center and currently selling at two local farmers markets here in town. Have an idea of your own? Call us and ask for a tour of the Center.

Show your patriotic pride and support Clovis Culinary Center. Thanks to a generous donation from Clovis Elks Lodge, we are excited to offer "America the Beautiful" yard signs. Each one is only $10 and every cent will help support our amazing entrepreneurs start and grow their food businesses. Order yours now and it will be delivered by noon on July 4th. Supplies are limited. Please DM for details.

Foodie alert- Learn everything about taking your food product to the streets. This event will answer all your questions and get you equipped for festivals and events!

In my opinion game day is not game day without an old school sweet. Crockpot Monkey Bread No monkey business, just a really good dessert! Ingredients... 16 ounces Pillsbury Grands Original Biscuits {8 count container} cup Granulated {White} Sugar cup Brown Sugar 1 teaspoon Ground Cinnamon 1/2 cup Butter melted Instructions 1. Spray inside of crockpot with non-stick cooking spray. 2. Melt butter in microwave safe bowl, and set aside. 3. Combine Brown Sugar, Granulated Sugar, and Cinnamon in small bowl, and stir well until combined. 4. Transfer Cinnamon Sugar mixture to gallon size ziploc bag and set aside. 5. Cut each biscuit into 6 pieces. 6. Once all pieces have been cut, take each piece one by one and dip into melted butter, then transfer into cinnamon sugar bag. 7. Once all pieces have been added to bag, zip up and carefully shake and gently roll around so all pieces get coated. 8. Pour any remaining leftover butter into bottom of crockpot. 9. Carefully transfer all sugar coated biscuit pieces into crockpot, and spread out along the bottom. 10. Cook on LOW for 2.5 hours, or until done. 11. Optional: drizzle with cream cheese icing or slather it with cream cheese frosting for even more sweet deliciousness! Scoop portions out into small dishes, serve and ENJOY!! It’s amazing just how quickly it will all disappear!

The most appropriate version of deviled eggs for game day! PIG SKIN DEVILED EGGS INGREDIENTS... 8 hard-boiled eggs cup mayonnaise 3 Tbsp finely chopped green onions 1 teaspoon lemon juice teaspoon salt teaspoon of your favorite yellow, dijon, or spicy mustard 1/8 teaspoon paprika. teaspoon freshly ground pepper 4 strips of crispy cooked bacon 4 pieces prosciutto, cut in 16 long strips DIRECTIONS 1. Slice eggs in half lengthwise; put yolks in a bowl and whites on a plate. 2. Mash yolks with mayonnaise, mix in green onions, lemon juice, salt, and pepper. Spoon yolk mixture into whites. 3. Top with paprika and crumbled bacon. 4. Wrap 1 prosciutto strip around each egg. Hold with toothpicks.

Based on the notion that salmon dip, a six pack of beer and a good football game always go together, we’re sharing a favorite dip. And if you would rather smoke your own salmon, a recipe is included.. Ingredients 1 cup smoked salmon, bones and skin removed... 10 oz Philadelphia Cream Cheese (premium, regular, or low fat), softened Sour Cream 2-3 cloves fine chopped garlic (you can’t use too much) cup Chives or green onions 1 tablespoon pepper Instructions Using a fork, flake fish into small pieces Mix fish, cream cheese, garlic, chives/green onions Add enough sour cream for the consistency you desire Add salt and more pepper to taste Serve with your favorite crackers Smoking Instructions: Ingredients 2 cups brown sugar 1 cup sugar cup salt Instructions Mix, all ingredients pour over and lightly pat onto fish Refrigerate of 10-12 hours Rinse good with water. Pat dry with paper towels and let sit for 10 minutes. Lightly rub more brown sugar over fish. Smoke for 5 to 7 hours until done.

Who doesn't like a stout beer and a hearty sandwich on game day? Especially when they are combined!! Guinness Tri Tip Sliders Ingredients:... Pre Seasoned Tri Tip 12 oz can or bottle of Guinnness beer 1: Use barbeque to sear tri tip. On high heat, cook tri tip for about 10 minutes on each side. Make sure it’s good and charred. 2: Place tri tip and Guinness in crock pot. Set on Medium and let cook for six to eight hours. If your crock pot does not have a medium setting, cook on high for 3 hours and low for remaining time. 3: When tri tip has finished cooking, remove and slice. 4: Serve on your favorite rolls with your favorite toppings. Try beer cheese spread, sliced swiss cheese, onions, deli mustard, slaw or aioli. Or just eat it by itself.

Spice up your game day Queso dip with Chorizo!! Chorizo Queso Dip Ingredients:... 7 ounces fresh pork chorizo 1 pkg (16 oz) Velveeta 2 tablespoons sliced green onions Directions 1: Slice Velveeta into inch cubes, set aside 2: Heat large nonstick skillet over medium-high heat; add chorizo. Cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain; return to skillet. 3: Add Velveeta cubes to skillet; stir to combine. Cook over medium heat 5 to 7 minutes or until Velveeta melts, stirring occasionally. Stir in green onion. 4: Serve with your favorite chips.

Get you crock pot fired up for this easy Game day recipe! SRIRACHA HONEY SLOW COOKER MEATBALLS This is for the sriracha lover in you. Sriracha Honey Slow Cooker Meatballs are hot, sweet, tangy and wildly addictive. A simple recipe, this dish just about cooks itself. Add the sauce ingredients, form the meatballs. Toss them in the slow cooker and voila. The best make ahead game day or any day food. What more could you ask for? PREP TIME: 20 MINSCOOK TIME: 4 HOURTOTAL TIME: 4 H...OURS AND 20 MINS INGREDIENTS 1 cup sriracha hot chili sauce (Huy Fong, the one with the rooster on the package) 1 cup honey 1/4 cup fresh lime juice (approximately 2 limes) 2 pounds lean ground beef (I used 85%) 1 cup panko bread crumbs 1/4 cup milk 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 2 large eggs INSTRUCTIONS Combine sriracha, honey and lime juice in a slow cooker on high heat. In a large bowl add remaining ingredients, except eggs. Stir sriracha sauce in slow cooker until combined. Taste and add additional honey or sriracha as necessary to suit your heat preference. Add 1/4 cup of sauce into meatball mixture, fold mixture together 2 times, then add eggs. Mix well, do not over mix or you will have tough meatballs. Place a sheet of wax paper (approximately 9"x9") on your countertop. Using a 2 tablespoon scoop, portion out meat and place on wax paper. After all meatballs have been scooped, roll into balls and place them into the slow cooker. Once about half of the meatballs are in the slow cooker, spoon sauce over the tops of them. Continue adding meatballs until they are all in the slow cooker. You may have to layer them, just be sure the bottom layer is thoroughly coated in sauce before you add the next layer. Reduce heat to low, cover slow cooker and cook for 4-8 hours. Serve and enjoy.

Want to add a bit of fancy to your Super Bowl spread? (Or any spread for that matter...) This easy Goat cheese roll will become a fav! Serve with crackers or crostini. Honey, Pistachio, Date Goat cheese log INGREDIENTS ( Double recipe for larger rolls)... cup Unsalted Pistachios without shells (60 g) cup Dates (30 g) 1 small soft Goat Cheese log, chilled (3.5 oz/100 g). A drizzle of Honey INSTRUCTIONS Finely chop the pistachios and dates. Mix them together and transfer them onto a baking parchment or plate. Spread them around. Roll the soft cheese in the mixture. Press down so that the nut and raisin mix will stick to the cheese. Keep rolling until the cheese is completely covered with the mixture. Drizzle with honey and serve!