Everyone keeps telling me how cute and adorable the Lee brothers really are, so part of me wants to keep these two free tickets to Central Market’s cooking class for myself. Matt and Ted Lee, the hosts of The Cooking Channel’s Unique Eats, are also the authors of their new cookbook, The Lee Bros. Charleston Kitchen. Did I mention that you get a free copy of the cookbook along with the two tickets? Yeah, let me stress that again: two tickets to see the Lee brothers + a free cookbook. Happy Friday, y’all.
The class is on Tuesday, May 14, from 6:30 to 9:30 p.m. at the Central Market on Lovers Lane. I’m thinking these tickets might be a great surprise for a mom (or anyone, really) who loves to cook. Whatdyathink? I’m closing this contest off at 5 p.m. today. People who are interested in this $160 value should fill out the form below.
The winner, who I’ll email at 5, will get two tickets put on will call at Central Market.3 Comments »
Sushi can be a polarizing topic for many people. There are those that can’t seem to wrap their brain around chewing raw fish and those who are such avid fanatics that they seek out sushi eating opportunities at every corner. I fall somewhere in the middle of these two reactions. I like to trick myself into thinking that I’m a sushi connoisseur when really, my palette is about as diverse as the California roll. I can handle crab meat, but ask me to eat a piece of raw tuna and I’ll promptly gag.
Regardless of how I feel on the matter, I couldn’t deny the chance to learn the tricks of trade in making sushi myself. This intricate process was shown to us by the expert chefs at Nobu yesterday for a technique class in perfecting the art of sushi. Their task wasn’t easy. They had a table full of media personnel to work with, all of whom seemed to share my lack of experience in the kitchen.
I noticed several flustered faces and a lot of talk about having anxiety attacks while our chefs were walking us through the steps, though I’m not sure why. Really, people, making sushi is not rocket science, but it definitely takes a bit of focus and perseverance. Here are some tips I picked up from our helpful chef, Sohta:
Peter Reinhart, four-time James Beard book award-winning author and baking instructor at Johnson and Wales, taught 50 lucky souls at Central Market on Lovers Lane a selection of tricks from his recent book, The Joy of Gluten-Free, Sugar-Free Baking. The man himself was baking treats for us, but my newly developed almond allergy kept me from sampling the creations. Life is not fair.
However, I did get to sit by the assistant manager of Central Market’s baking department. He confirmed that the treats were, as I expected, delicious despite their lack of gluten and refined sugars. Reinhart, known for his deep knowledge of the art and science behind baking, slid in a textbook’s worth of food science surrounding gluten-free baking while whipping up six different recipes from his book. There was a hopeful scientific takeaway for me: all nut flours are interchangeable in his recipes, so I will be recreating the sweet pecan almond bread with hazelnuts instead of almonds this weekend.1 Comment »
If you haven’t picked up a copy of D Moms yet, we need to talk. Editor Joslyn Taylor has done an amazing job with the premiere issue, and it’s pretty darn chic. I don’t plan on raising children for another ten years, but D Moms still appeals to me, a non-mother. It’s for anyone who loves food, design, and other beautiful things that make this world go ’round. When Joslyn commissioned me to write an article on how to get kids excited about good food, I happily complied. Winter break is on the horizon, so some of you mommies out there can use some of these ideas to keep your little ones occupied.
— Step No. 1 —
Hit the Coppell Farmers Market on a Saturday.
Buying local is a great way to meet the people who actually grow and produce the food we eat (good for modern kids to know: food doesn’t just magically appear at Tom Thumb). Chat up the easy-going folks at Rehoboth Ranch and take home some of Robert Hutchins’ all natural, antibiotic-free chicken. Chick-Fil-A will never taste the same again.
793 S. Coppell Rd., Coppell. 972-304-7043. coppellfarmersmarket.com. Open each Saturday, 8 a.m.–noon. Schedule changes during the winter.1 Comment »
It’s Friday and you’ve started to rely on my posts to get you through the weekend. This is good. This is very good. Lucky for you, I’ve picked out the best ways you can waste your time actually doing something.
Late Night at Scardello is exactly where you want to be tonight. If you love cheese (and, c’mon, who doesn’t?), drop by Scardello after hours to drink bubbly and builds build-your-own cheese plate. Live jazz starts at 8 p.m.
You guys are probably well aware KRLD Restaurant Week presented by Central Market is next week, but did you know that there’s a “Preview” this weekend from August 10 through 12? These restaurants will offer their same three-course prix fixe menus for $35 a person (with a portion of each meal still going back to charity). To get a preview of Restaurant Week, make a reservation at one of these 48 eateries right here.
Jump for more.
This event isn’t until September 29, but tickets have just gone on sale. You get one or two or a few right here.
We told you what’s in store a couple months ago, but the day long fest at the Addison Conference Centre includes tastings and classes taught by experts. At least 15 different chocolatiers and chocolate makers (think Nib Chocolates, CocoAndré, and Oh Brownie) are scheduled to appear. For more information, go to DallasChocolate.org.
Katrina Markoff of Vosges Haut-Chocolat, the woman who sells bacon chocolate candy bars for $33 a box and probably makes a darn good living from it, is holding two truffle classes (making bacon truffles?? maybe??) in Central Market for a pre-Chocolate Festival event on February 4. The real Chocolate Festival kicks off on February 8 when Central Market hosts some of the hottest chocolatiers at their Dallas, Fort Worth, and Plano locations to show what these superstars can do with mighty fine cocoa beans.
At least now I know what I want for V Day: bacon freakin’ chocolate candy. Whoever mails me a box, wins.
Jump for dates, times, and locations. Continue reading "Chocolate Festival at Central Market, Feb 8-14"
We’re suckers for any press release that contains the following sentences:
It seems a couple well-intentioned entrepreneurs have teamed up with J&D’s Foods to create a little something they’re calling baconlube—the world’s first bacon-flavored, water-based, American-made, personal lubricant.
Billing itself as the “gold standard of meat-flavored massage oils” (natch) baconlube, they say, is like the McRib of sex: it’s delicious, makes men crazy, is here for a limited time, and is in short supply.
If you’re thinking “stocking stuffer!” (let’s stay on track here), we’re right behind you. But the boys only made 3,000 bottles of this pork-flavored nectar. It hit the interwebs yesterday at www.baconlube.com. How much, you ask, for a product that promises such a satisfying holiday season? Only $11.99.
you know you want more. jump for it… Continue reading "This Little Piggy Went Downtown"13 Comments »
You already know the difference between a coulis and a confit. And you can probably recite the best vintages of Bordeaux. If you are really, and I am mean really a true connoisseur, you know: “Pietro Ferrero combined roasted hazelnuts, almonds, sugar (or, failing that, molasses), cocoa powder, and vegetable fat. Driving down the quantity of cacao solids reduced the cost, so that the product could be sold for less than one-fourth the price of chocolate.”
But I bet you don’t know dookie about sake.
Well, friends here comes your chance to get a little buzz and impress your snooty foodie friends with a certificate that says you know sake. This news comes from our good friend at Tei-An, Yousuke Fukuda.
“INTENSIVE SAKE CLASS”
This Sake Adviser Course is an entry-level qualification in Sake offered by SSI Certified Sake Instructors (Nihonshugaku-koshi) worldwide and certified by the SSI in Japan. It is aimed at people who are interested in Sake and want to learn more about Sake. The Course gives a basic grounding in sake history, production, styles, regionality, understanding labels, serving, storing, and sake culture. Participants who successfully complete the course will receive a SSI Sake Adviser Certificate. Instructor : Toshio Ueno (Certified Sake Instructor)
Jump for the chance.
2 Comments »
Down-home cooking with a twist is what led a full audience of weekday workers to attend Central Market’s cooking school session on Tuesday, featuring Lou Lambert, owner and chef of Lambert’s Downtown Barbecue, Jo’s, Lambert’s Steaks, Seafood, and Whiskey, and Dutch’s Burgers & Beer.
The experienced Fort Worth chef and author of the newly released Big Ranch, Big City cookbook is on a promotional tour of Central Markets in Texas. Not limited to recipes alone, Lambert’s book shares why he got into cooking on top of the stories behind the recipes.
“I never wanted to throw a bunch of recipes together to say I did a cookbook,” Lambert says. Even the photography in the book shows more than food alone—which let me say, is more than enough to hold the attention of most. It shows Lambert at home in classic, ranch-style Texas scenery where he found his love of cooking.
The end result is more than a compilation of ingredients and instructions, but an explanation of what food means to this local chef. Even the title tells readers where Lambert got his starts—“Big Ranch” from his childhood growing up in West Texas and “Big City” from his time at the Culinary Institute of America and other various cooking experiences including time working with Wolfgang Puck.
Contributor Brooklynne Peters wrangled this intel on chef Nick Stellino’s upcoming Dallas visit :
Next weekend, chefs Nick Stellino (Nick Stellino Cooking with Friends) and Kent Rathbun (Abacus) are pairing up to present the Dallas community with a weekend of culinary exhibition and education.
Stellino, a well-known TV host and cookbook author who refers to himself as “the Woody Allen of cooking,” will join Rathbun at DUO on Friday at 11:30 a.m. for a lunch demonstration where he will flex his gastronomic muscles in his area of expertise—Italian food. A native Sicilian, Stellino will teach attendees how to make pasta with tomatoes, basil and shrimp, pasta with ham, mushrooms, asparagus and truffle oil and pasta with braised sausages and ricotta parmigiana.
jump for dates and times… Continue reading "Chef Nick Stellino Pairs With Kent Rathbun for Weekend Workshops"
Chef Matt McCallister (Stephan Pyles) teams up with DUO‘s Lynae Fearing and Tracy Rathbun to offer a pickling and charcuterie class on September 15, 6:30 to 8:30 pm. Fall’s on its way; come learn how to preserve vegetables, make a pickle, and cure charcuterie in a demo-style format. Cost is $65 per person. Wine will be served.
He/she wants his/her significant other to learn how to cook. He/She would love to read some reviews and/or suggestions of local classes. Go.10 Comments »
The end of the school year is upon us and our wonderful teachers finally get to slow down a bit. My kid’s teacher, Miss Robinson a saint who teaches 23 5-year-old kids for 8-hours a day, wants to take some cooking classes this summer, so I ask you, dear Dishers: which one do you recommend? She doesn’t just want to be entertained, she really wants to learn something. Have you taken classes from Central Market, Duo, Milestone Culinary Arts, or Sur la Table? Tell me which one you like or don’t like.9 Comments »
Central Market’s Pasaporte España—a total store takeover with Spanish seafood, wine, pastries, oils, canned seafood (a Spanish specialty), and so much more—kicked off last night in the Greenville Ave. location. For the ribbon cutting (which was supposed to be held in the tent in the parking lot but was moved to the entry vestibule due to rain), top brass filled the store with costumed team members, flamenco guitarists, flamenco dancers from the 2011 Dallas Flamenco Festival, Spanish wine producers, cultural liaisons, and more. jump for the pictures and a video of saucy flamenco dancers … Continue reading "Olé! Pasaporte España Kicks Off At Central Market Despite Torrents"
At DUO, the kitchen concept store brought to you by Tracy Rathbun and Lynae Fearing, May is all about getting hands-on. This month’s class schedule covers topics from breakfast and brunch to regional Italian cuisine. And since last month’s bring-a-friend-for-free special was so popular, the DUO duo has decided to extend the promotion throughout May.
I call a girl’s night out!
jump for the class schedule… Continue reading "“Bring a Friend for Free” to May Classes at DUO"
Back by popular demand, on Saturday, April 16 from 2:45 to 4:45 pm, Steel will offer their popular sushi demo/class. Learn how to make real sushi rice, how to prepare spicy tuna for rolls, how to prepare crab for a California roll, and how the sushi chef prepares a whole salmon for use in sushi making. In addition, you’ll get the skinny on slicing raw fish, making Nigori sushi, and rolling your own California, spicy tuna, and shrimp tempura rolls. The Sushi Demonstration is $55 per person, which includes a welcoming glass of sake, all sushi preparations, and a service charge for the Sushi Chef.
Call 214-219-9908 for reservations.
DUO, Tracy Rathbun and Lynae Fearing‘s nexus of all things culinary, teaches home cooks how to make everything from breakfast to barbecue. Led by a cadre of talented local chefs, DUO’s fun, interactive classes provide home cooks with the guidance and instruction needed to improve their culinary skills. April’s hands-on classes will cover a variety of topics, from breakfast and brunch to tapas and barbecue. As an added bonus, all students who attend one of DUO’s Friday classes will receive 20% off an after-class lunch at Shinsei.
Upcoming cooking classes include:
jump to see the line-up… Continue reading "April Cooking Classes at Duo, Courtesy of Tracy Rathbun and Lynae Fearing"