Restaurant News: Bits and Bites

Urbano Café will be closed for vacation from Tuesday, July 6 through Saturday, July 10, returning for regular service hours on Tuesday, July 13. Leave a message if you want reservations. They’ll be checking the phones.  214-823-8550.

Mockingbird Station Market. This evening’s market from 4 to 7:00 PM will feature Grapevine Grains’ granola, cookies, breads, pastured meats, eggs, and cheese. Also, pastured beef and pork from Truth Hill Farms, cheeses from Full Quiver Farms, Stephanie’s Premium Bakery (cookies), Wackym’s Kitchen (cookies), WeMe Breads (crusty breads, ranch dressing “to die for”), and honey from the Texas Honeybee Guild. Click  for more information on the vendors.

Dealey Plaza Museum Store + Café. There is a ribbon cutting ceremony today to celebrate the opening of  the ne 6th Floor Museum Store + Café, located in the historic 501 Elm building across the street from the museum. They will carry a select array of gourmet products including Austin-based Casa Brasil coffee. Store + Café hours are Monday–Friday, 7 a.m. to 6 p.m. and Saturday–Sunday 9 a.m. to 6 p.m. For more information, visit here.

Whole Foods Market. From Garden to Grill: Whole Foods Market Collaborates with Online Community food52 for Weekly Recipe Contest Highlighting Flavors of Summer. Home cooks are invited to share and judge recipes in search of summer’s best recipes; chances to win $100 gift cards, $1000 grand prize. Details below. Go.

Milestone Culinary Arts Center and The Viking Cooking School. Around the World In 5 Days cooking classes for kids (10-16). July 12-16  from 9:30 a.m. -12:30 p.m. $299. What they will learn below.

Milestone Culinary Arts Center and The Viking Cooking School

Does your child love to cook – or want to learn how?

We’ve got a week-long series just for them!

They’ll be hands-on in our kitchen, having a great time making an array of delicious dishes and learning skills that will be with them for a lifetime.

Around the World in 5 Days

In these creative, exciting classes, students learn cooking basics, kitchen safety, nutrition and making healthy choices.

They’ll also learn to make pasta and tortillas, prepare various sauces, salads, meats, fruits, casseroles, desserts, and more, and to identify and use fresh herbs, chilies and seasonal ingredients.

MENU:

Day 1 – France: Chicken, Mushroom and Spinach Crepes with Herbed Cream Sauce; Mixed Baby Greens with Garlic and Herb Croutons, Pecans and Homemade Raspberry Vinaigrette; Dark Chocolate Crepes with White Chocolate Mousse garnished with Fresh Summer Fruit.

Day 2 – Italy: Fresh Linguini and Meatballs with 2 Sauces – Tomato and Summer Herbed Pesto; Fennel Salad with Goat Cheese and Dried Cranberries in Lemon Olive Oil Dressing; Chocolate Dipped Cannoli with Orange Ricotta Filling.

Day 3- Mexico: Spicy Chicken Enchiladas in Ancho Red Chili Sauce and a blend of Mexican Cheese; Not-So-Fried Beans and Mexican Style Rice; Dessert Nachos with Mango Yogurt and Fresh Fruit Topped with Chocolate.

Day 4 – Asia: Chicken Satay Wraps with Peanut Sauce; Mixed Vegetable Stir Fry with Lemongrass Scented Coconut Rice; Sweet Shortcake Cookies; Fresh Fruit Puree Dipping Sauces.

Day 5 – Mediterranean: Lamb Pastitsio Casserole with Flatbreads; Hummus and Tzatziki Sauce; Yogurt and Fresh Fruit Parfaits.

Milestone Culinary Arts Center and

The Viking Cooking School

4531 McKinney Ave.

Dallas, TX 75205

214-217-2818

Whole Foods

AUSTIN, Texas (June 7, 2010) — Whole Foods Market (NASDAQ: WFMI), the leading natural and organic foods supermarket, today announced it is collaborating with food52, an online community for home cooks, to hold weekly recipe contests during June and July.

Founded by Amanda Hesser, author and former New York Times food editor and editor of T Living, and Merrill Stubbs, freelance food writer and editor, food52 holds weekly recipe contests and uses crowd-sourcing and curation to bring its members recipes, shopping tips, blogs and conversation.

“At Whole Foods Market, we want our shoppers to discover the joy of eating and living well,” said Nona Evans, global marketing coordinator for Whole Foods Market. “Our partnership with food52 spotlights summer’s flavorful ingredients such as basil and heirloom tomatoes while giving home cooks a strong voice in creating, sharing and celebrating the season’s best recipes.”

From today to July 26, a different seasonal ingredient will be announced each week on food52.com, and home cooks will have one week to submit an original recipe based on the featured ingredient. The following week, food52 will announce two finalists, and the online community will be able to vote on a winner from the two. Each weekly winner will receive a $100 gift card from Whole Foods Market. The eight winners from each week will be entered into a grand-prize contest for a $1,000 Whole Foods Market gift card. The featured seasonal ingredients are:

June 28                   Summer squash
July 5                      Basil
July 12                    Swordfish
July 19                    Ground beef burgers
July 26                    Heirloom tomatoes

“We’re thrilled about this partnership, especially because we know that food52 and Whole Foods Market share similar values,” said Stubbs. “We both promote the use of fresh, local ingredients and believe that Americans and their families can improve their health and happiness by getting back into the kitchen.”

All recipe submissions must meet Whole Foods Market’s quality standards, which means that they must be free of hydrogenated fats, artificial colors, flavors, preservatives or sweeteners.

Contest details can be found at: http://blog.wholefoodsmarket.com/2010/06/8-week-single-ingredient-recipe-contest/.  Weekly winners and the grand-prize recipe will be featured at: blog.wholefoodsmarket.com.