Pregnant With Paperwork: John Tesar has a lease.

John Tesar will not be stopped. The former (fill-in-the-blank) chef has inked a deal to take over the former La Tramontana space on Westchester in Preston Center. In January, Tesar announced he would be opening Spoon Bar & Kitchen in another space. However, the landlord killed the deal and Tesar moved his operation down the street.  Tesar has a signed lease, architect, and contractor and is scheduled to begin later this week.

Spoon will seat 68 and feature a 15-seat bar with a built-in raw bar and small plate menu. Tesar will be center stage in an open kitchen whipping up “three unique dining experiences”:  an a la carte menu that will change weekly; two nightly tasting menus (one from the land and the other from the sea); and a private chef’s table for 10. Cooking classes! Wine maker dinners! Eight seats almost in the kitchen! He plans to open fall 2012. Bring it, Tesar! Let’s Spoon! According to JT’s PR machine: Spoon is “ranked number seven on Eater National’s “25 Most Awaited Restaurant Openings of 2012.”

Two weeks in Provence coming soon.

Get ready for Central Market’s yearly culinary salute to foreign food. In 2010, we celebrated Argentina (Hi, Francis!). Last year we pigged out on Spain (Hola, Paco!). This year they are throwing a two-week soiree for France, specifically the southern region of Provence, which will begin on May 9 and run through May 22.

Here’s a little poop I learned: Zee hottest ticket will be a seat in the outdoor tent where the kick-off event, “A Taste of Provence,” will feature a sampling of dishes prepared by Chef Patrice Olivon! C’est magnifique! You know Olivon, oui? He’s the cute French dude who won Iron Chef hosts “Dinner is Served,” a lovely show on PBS. It is set for Wednesday, May 9, and begins at 6 p.m.

The menu includes some personal favorites from his childhood (served family-style at long tables), which will be paired with French wines (shocker!). Think: Pissaladiere (thick, pizza-like dish popular in Nice and Marseilles); tomates farcies (tomatoes stuffed with beef, rice & herbs); cod with aioli; roasted lamb with ratatouille; and warm seasonal fruit cooked in red wine served over vanilla ice cream (really?). So frugal Francophiles, get a cheap trip ($35 per person) to Provence, if only for one evening.  Tickets can be booked by clicking here or by visiting the Cooking School reservation site for Dallas.

Sancerre! Profiteroles! A truffle in every pot! Vamos, I mean, nous permettre d’aller!

(Below, I will copy and paste an actual MEDIA-ONLY release so you can get an insider’s look on how real food writing works. I will pair it with commentary from a professional media person.

FOR IMMEDIATE RELEASE [Loud and clear! Got it. Type fast. Did somebody else get this while I was grabbing a sandwich. Hang on let me check the other sites!]

April 1, 2012 [WTF? Am I late here? It's April 16. Did this already go out and I am so screwed? Note to self: Google news before you write it. Alternatively, swear under your breath at PR people.]

CENTRAL MARKET PREPARES TO SHARE “L’ART DE VIVRE” [WHY didn't I think of that hed? (That's editorial lingo for headline. We are all too lazy to type the whole word out.]

Prepare for a gustatory tour of France’s famously food centric regions [Weak sub. Oh, that's edit-speak for sub-headline. Waaaay too long to type. "Food-centric regions" in France  is redundant.]

WHO: All Central Market stores across Texas [ Great start. WHO! Always start with WHO. It worked for Horton and it will work for you.]

WHAT: Get ready to celebrate two weeks devoted to France, a country know for its vast array of distinct food and wine offerings. Central Market, a division of H-E-B will host PASSPORT FRANCE May 9 – 22 to explore the delicious to be found in every day France, “a nation of Foodies.” [Yes, it pedestrian but it's short and to the point and food writers need short. And points. Next.]

This is the specialty retailer’s third foray into a wide-scale international celebration. In 2011, Central Market hosted Passport Spain; and in 2010 it launched with Passport Argentina.  Customers traveled the cultural and culinary landscape of these countries without booking a plane ticket or packing a bag. The events are known for their bounty of exciting food finds, live music and performers, authentic décor and celebrity chef and wine maker visits. [Great insert of backfill information. If I didn't work here last year, I now know how much great stuff I missed by living in Washington, DC.]

This May, CM store visitors can experience all things French during Central Market’s two-week extravaganza. Hands-on crepe making. Wine tastings hosted by winemakers, some part of multigenerational winemaking families. Stellar chefs such as Anne Willan of La Varenne and Patrice Olivon of PBS and Iron Chef fame will make appearances and host events. “An Introduction to French Cheeses” will be hosted by the Ambassadress of the French Cheese Club. [Okay, I'm fading a little.]

The aisles will be filled with finds from around France, such as La Mere de Poulard cookies, Kougin Amann, aged Comte, Petit Montebourg fresh cheese, Fallot Dijon and hundreds more, many exclusively available at Central Market. [I'm am so back. Those cookies are like crack, heroin, pot, and gin all baked into a thin disc of sin.]

From classes in the art of French cookery to French cheeses, breads and wine tastings, Passport France will take visitors on an incredible gustatory tour with no jet lag. [Well, I am confused. What do I do with all of this Ambien?]

WHEN: May 9 – 22, 2012 [Excellent information. Thank you Central Market for making my job a walk in the freaking park!]

WHERE: Central Market, all store locations: Austin, Dallas, Fort Worth, Houston, Plano,  San Antonio, and Southlake. Go to www.centralmarket.com for the latest details and to review classes available in May. Further details will be released as they are available. [Even bettah! There is more to come so I know there will be more to write. My job feels secure. Until the end of May.]

ABOUT CENTRAL MARKET: Central Market’s open, serpentine-flow, full view European-style layout offers a completely new food shopping experience.  A bountiful produce department with unmatched quality and variety, an 80-foot seafood case with selections from throughout the world, hundreds of cheeses, 2,500 wine labels, stupendous specialty grocery aisles with delights from every continent, and a world-class cooking school featuring hands-on instruction are among the features that make the Central Market experience unique. www.centralmarket.com. [Oaky, the serpentine-flow thing is getting old, but so am I. The store is really more maze-like but I suppose that would cause people to run for the straight aisles of Tom Thumb. Stupendous is a bit dramatic and delights, well my mind stayed to another train of thought, but I was immediately brought back to reality by the hands-on instruction. Oh, yes. France and hands. Good stuff. Count me in.]

photo provided by Bliss Raw Cafe

I burn things often. I’ve been known to set off a fire alarm or a million, depending on how complicated the recipe is, and even my lucky roommates didn’t know what to do with me. Smart friends now refuse my offer to bake them birthday cakes because they’ve learned that my green tea experimental cakes will always taste funny no matter how hard I try to add the right amount of sugar and baking soda.

Fine.

I’m a kitchen klutz, which is why these classes offered by Bliss Raw Cafe look perfect for a screw-up like me. Beginning April 22, Bliss is holding Raw Food Classes for those of you who want to live the raw lifestyle. Raw food extraordinaire Paula Sepulvado and one of the Bliss chefs will lead attendees “on an overview of methods, techniques and demonstrations on preparing select entrees from the Bliss Raw Café menu.”

Classes run from 6:00-7:30pm, and the cost is $40 including dinner. RSVP to EventsAtBlissRawCafe@gmail.com.

Class (1) April 7, Chef Jason Weaver. Texas Spice at the Omni Dallas Hotel Theme: The Farmers Market Welcomes Back Chef Jason

Class (2) April 14, Chef Tre Wilcox. Marquee Grill. Theme: Spring Cooking with a Top Chef

Class (3) April 21, Chef Joel Harloff. The Second Floor. Theme: The Second Floor at the Market

Class (4) April 28, Chef Bruno Davaillon. The Mansion Restaurant at Rosewood Mansion. Theme: The Mansion Cookbook

Class (5) May 5, Chef Jeffery Hobbs. Sissy’s Southern Kitchen & Bar. Theme: Cinco de Mayo

Jump.

11:30 AM – 1:00 PM Class

Doors Open @ 11: OO AM

Classes are Demonstration Only.

Market Resource Center

1010 South Pearl Expressway

Dallas, Texas, 75201

$25.00 per Class. Due Thursday before Each Class

$30.00 at the Door

$110.00 for Entire Series

($15 Savings)

(One Person Only)

Group Rates Available

For More Information:

www.aiwf.org/dallasftworth

OR

Call 214-653-8088

Trinity Groves: Shepard Fairey mural on the wall of Trinity Groves Headquarters (420 Singleton). Partners Larry “Butch” McGregor, Stuart Fitts, and Phil Romano. (photo by NN)

Yesterday, I was invited to lunch at Trinity Groves. I sat at a large table surrounded by the partners involved in the massive project and several members of the Food and Concept Advisory Committee. As one of the partners, Phil Romano, chewed my ear off with details, Mike Babb filled my plate with barbecue.

Babb is the first “graduate” of  the Trinity Groves Restaurant Incubator program. In short, Trinity Groves is the 13-acre restaurant-retail-artist-and-entertainment development at the base of the west end of the Margaret Hunt Hill Bridge which developers Phil Romano, Stuart Fitts, and Larry “Butch” McGregor expect to be what Silicon Valley is to high tech or what Ghirardelli Square is to San Francisco.

Mike Babb and Phil Romano. (photo by NN)

As Romano eased back on his sales pitch, Babb told the story of how he ended up snagging the first restaurant to open in Trinity Groves. It’s a classic tale: Man with boring job loves to smoke meats on the weekends. He delivers it to church functions. Somebody at the function asks him to cater her daughter’s wedding. Someone at the wedding has to have Babb’s ‘cue for a family reunion. Babb loses his job and becomes a caterer. His friends love his barbecue and urge him to open a restaurant. Babb hasn’t a clue on what to do. Somehow he found Phil Romano. BAM!

“I love barbecue and the blues,” said Babb. “My place is going to be indoor and outdoor. It’s going into that space right over there.” He points toward a 2,500-square-foot space which is currently a hollowed-out purple building. The name of the restaurant hasn’t been finalized.

I was honored to be the first media person to taste the first “product” to come out of Trinity Groves. It wasn’t the best barbecue I’ve ever tasted but it was also cooked someplace else and delivered to the project offices in tin pans. The ribs were tender and the accompanying sauce was more sweet than hot. The cole slaw was the best part of the meal. Babb admits he’s still tweaking his banana pudding recipe. But that is what the incubator program is all about.

As the plates were cleared, Romano wound up for his next pitch: “We’re going to have a food center and entertainment zone. We’ll have a brewery [Four Corners Brewing], a 10,000-square foot cooking school, ice cream shop where we will put extra protein in the ice cream to make it healthier, a fish market bigger than Pikes [in Seattle] with a major player coming in to do it, an oyster bar, a butcher shop making sausages, a German market, a local cheese maker and I’ve already talked to Paula, a chocolatier, a South American florist, a coffee roaster, a baker. You’ll see artist galleries and designers, jazz clubs, belly dancers, and Luna tortilla is moving their tower here and we’re putting in a glass wall so you can watch. Real diversity.” (Yes, belly dancers. Remember, this is Phil Romano I’m talking to!)

Stay with me…

The first official media tasting held in the main office. (photo by NN)

As Romano spoke, I looked up and spotted Milestone Culinary School Cooking School Director chef Sharon Van Meter. “Sharon is opening the 10,000-square-foot culinary facility and a beignet-and-coffee-themed restaurant,” Romano said. I asked Van Meter to elaborate. “I am moving my cooking program from the Milestone building on Knox over here,” she said. “It will be a home for chefs who want to do a cooking school and we will continue to do a lot of corporate team building sessions.” (Milestone is moving their business from Knox to a yet-to-be determined location.) She plans to be the first business to open by mid-summer 2012. “That is unless the brewery guys beat me to it,” she said referring to Four Corners Brewing which has already purchased equipment and pulled permits.

As Romano walked me to my car, he pointed to Shepard Fairey’s mural on the building across the street. Fairey is known for his iconic “Hope” poster of Barack Obama. “That’s my $150,000 wall,” Romano said. There are two more murals by Fairey at Trinity Groves. To read an excellent interview with Fairey and feast your eyes on real photographs of his work by Elizabeth Lavin, check out Peter Simek’s conversation with the artist on FrontRow.

First ribs to be served at Trinity Groves. (photo by NN)

Tomorrow, I’ll attempt to explain the financial logistics of Trinity Groves’ incubator program and compare it with the “culinary incubator” going in about four Rottweiler-guarded warehouses down the street at Sylvan Thirty. And, what effect Trinity Groves will have on the city-run Dallas Farmers Market. Nobody wants to talk about that elephant in the room.

Shepard Fairey’s mural on the building at 400 Singleton.I love the plastic bag in the tree. It reminds me of the movie American Beauty. (photo by NN)

My perfectly boiled egg.

As you can tell from the headline, I am deep in the process of procrastinating. While my real job calls for thousands of words about dining, I am convinced it is far more important that I drop what I am supposed to be doing and answer a question sent to me by PR boy toy Jef Tingley. Yes, he spells his name with one “f,” but I will save that analysis for a later procrastination post.

“Jef with one f” asked me how to boil an egg. Don’t laugh. How many times have you had tiny shards of shell pierce the delicate skin beneath your fingernail? I shared my secret with “Jef with one f” by private message on Facebook which made several people curious enough to email and ask (BEG!) for my secret.

You are going to have to jump hard.

How is it that I hold the key to the secret method of boiling an egg? My first job in a kitchen called for me to make 300 deviled eggs every morning for 2 years. Do the freaking math. I have peeled a ****load of eggs in my day. Okay, don’t say I never gave you anything. I’m opening a vein and spilling it now:

Place ROOM TEMPERAURE eggs in lukewarm tap water. Add (a lot) of iodized salt. Bring the water to a boil slowly and allow it to “soft rumble™” (MINE!) for 3 minutes. Turn off the heat. If you are cooking on electric heat soft rumble for 2 minutes and leave the pan on the element.  NOW, and this is critical: how fast they are ready will depend on how many eggs are in the water. If you have a couple dozen, leave them in the water until it is cool. Otherwise, usually 20 minutes will do. BEFORE you proceed to the next step, fish one of the eggs from the water, dry it off, and spin it. YES, SPIN IT on the counter. If it wobbles around like Stephen Doyle at 2AM, it isn’t done. If it twirls around fast and steady like Leslie Brenner when she lived in LA, it’s ready to peel. Pour out the water, NOT THE EGGS YOU NINNY, and refill the pan with cool water. Peel the eggs while they are submerged in water. Sometimes I toss a little ice in there if I find a difficult egg. If your eggs crack while cooking, like me on deadline, you’re totally screwed. Repeat the above process.

Your nubby little fingers can now type me a thank you note.

Now, back to my regularly scheduled work load.

Go!2012 Winter Session

Class (1) January 21 Tiffany Derry

Private Social

Theme: Top Chef Cooking at the Market

Class (2) January 28 Salvatore Gisellu

Urban Crust

Theme: Sexy Soups

Class (3) February 4 Pete Harrison

Dakota’s

Theme: Winter Cooking from Dakota’s

Class (4) February 11 Abraham Salum

Komali & Salum

Theme: Authentic Mexican Cuisine

Class (5) February 18 Kent Rathbun

Abacus, Jasper’s, Blue Plate Kitchen

Theme: Kent’s Winter Cooking

GENERAL INFORMATION

11:30 AM – 1:00 PM Class

Doors Open @ 11: OO AM

Market Resource Center

1010 South Pearl Expressway

Dallas, Texas, 75201

$25.00 per Class

Due Thursday Before Each Class

$30.00 at the Door

$110.00 for Entire Series

($15 Savings)

(One Person Only)

Group Rates Available

For More Information:

www.aiwf.org/dallasftworth

OR

Call 214-653-8088

Jump for the joy of the season.

The Dirty Dozen Cooking Class is an interactive cooking class. Students arrive at Abacus in Dallas on a Sunday afternoon and receive a personalized Abacus chef’s jacket. The class is then divided into four teams. The teams are headed up by Executive Chef/Partner Kent Rathbun, Corporate Chef Aaron Staudenmaier, Abacus Executive Sous Chef Daniel Burr, and Abacus Pastry Chef Rick Griggs. Each team spends the day preparing one of four courses, which includes dessert or an impressive buffet. At the end of the day, each student invites one guest for dinner, wine, and a great time. Instead of leaving with recipes, you will leave with the knowledge of “how to.”

Once again we are doing the sign up differently. Since our email list is so large, it takes 1/2 a day for the email to get to everyone. This did not leave an opportunity for everyone to have a fair chance at getting a spot. The January to June schedule will be posted at 10 am on December 14 and once again will be done by email only. The students will be picked in order of the time stamp on the incoming email. The classes will be posted at Dirty Dozen Schedule.

Class (1) October 15 with David Holben, Del Frisco’s Double Eagle Steakhouse.        Theme: Fall Treats from Del Frisco’s

Class (2) October 22 with Lan Nickens, Chamberlain’s Steak & Chop House.            Theme:  South American Beef Specialties

Class (3) November 5 with Doug Brown, Beyond the Box   Theme: Autumn Cooking with Doug Brown

Class (4) November 12 with Jim Severson, Sevy’s Grill.   Theme: Sevy’s Back at the Market

Class (5) November 19 with Joanne Bondy, Old Hickory Steakhouse.   Theme: Charcuterie: Cures, Brines and a Smoking Gun

How to sign up? Jump.

Doors Open @ 11:OO AM

Market Resource Center

1010 South Pearl Expressway

Dallas, Texas, 75201

$25.00 per Class

Due Thursday Before Each Class

$30.00 at the Door

$110.00 for Entire Series

($15 Savings)

(One Person Only)

Group Rates Available

For More Information:

www.aiwf.org/dallasftworth

OR

Call 214-653-8088

Chef Nick Stellino (photo by Brooklynne Peters)

Contributor Brooklynne Peters attended chef Nick Stellino’s cooking class at Abacus yesterday and files this report:

According to chef Nick Stellino, star of Nick Stellino Cooking with Friends, Cucina Amore I, II and III, Nick Stellino’s Family Kitchen I, II, III, IV and V, and the PBS specials Nick Stellino’s Dinner Party, Nick Stellino: Food, Love & Family, and Nick Stellino Cooking With Friends, the art of cooking is likened to knowing “what it’s like to stop the hands of time the moment your lips touch hers.” Catch phrases like this, in addition to his cooking, are what captivated Stellino’s Dallas audience Saturday morning at the cooking class he hosted at Abacus.

Stellino, a native Sicilian, led the class through some of his signature recipes, including garlic and oil pasta and clams with sausage and tomatoes. When Stellino wasn’t impressing the crowd with his dishes, he was entertaining them with anecdotes, jokes, and his theories about food.

jump for more…

Tuna tartare with grilled toast (photo by Brooklynne Peters)

“Notice the way I add the salt,” Stellino said at one point during the presentation, dramatically holding a pinch of salt high above the pot before sprinkling it in. “It means nothing, but it looks good on national television.”

Arugula, romaine, and radicchio salad with glazed pine nuts, prosciutto chips, and gorgonzola (photo by Brooklynne Peters)

The ardent group of Dallasites who signed up for the class to learn more about cooking pasta got the unexpected benefit of entertainment on the side.

“I think the people did not expect to have the personal interaction,” said Stellino. “I like to create relationships. It was very easy for me to walk around the tables and [make them] feel as if they’d just come to my house for dinner.”

Pasta Aglio Olio e Peperoncino (photo by Brooklynne Peters)

It goes without saying that Stellino is a master of his craft. His spaghetti was light and flavorful, and he made use of all of the bells & whistles in Abacus instructional space, but Stellino divulged that his mother, who works with a dull knife and old pots and pans, still “kicks his ass.”

Clams with sausage & tomatoes (photo by Brooklynne Peters)

Catch Stellino’s upcoming project on PBS next year, a one-man cooking show that takes him back to his roots. He plans to show the evolution of several dishes, talking to farmers and artisans along the way.

Cookies and berries for dessert (photo by Brooklynne Peters)

“We are so excited to have Chef Ward with us again this year,” say John and Susie McQuade, GALT co-founders. “The proceeds from the cooking demonstration will help provide for the growing needs of GALT and the growing number of greyhounds we currently have in foster care.”

Chef Blythe Beck wants to school you.

Even thought it’ll probably be hot until Halloween, that doesn’t mean you can’t fantasize about the fall. What better way to spend an autumn afternoon than whipping up culinary treats with sassy-pants chef Blythe Beck of Central 214? Throughout the coming year, Chef Beck will be hosting groups of 25 for instruction and collaboration on a variety of fall dishes, starting with a football-themed class on Saturday, Sept. 17 from 2 to 4 pm..
Each monthly class will feature a three-course meal and specially selected wine pairings. Chef Beck promises you’ll “leave with warm memories, a full stomach, and goodie bag of recipes and treats.”

Here’s the schedule so far:

• Sept. 17: Fall Football-themed feast
• Oct. 15: TBA
• Nov. 19: TBA

Price is $125 per person. Complimentary valet parking provided.

Check the Central 214 website for class schedule and menus. For reservations, call 214-520-2865 or e-mail Karen.Pond@Central214.com

The kids in the special-needs classes taught by chef Matt Melton at Market Street in McKinney.

Dallas is lucky to have so many chefs who dedicate their time to charity events. We are also fortunate to have chefs like Lawry’s Matt Melton. He volunteers time to teach cooking to kids with special needs. Throughout the year, eight different groups bring special-needs students from local middle and high schools to take Melton’s hands-on classes at Market Street in McKinney.  “They create these dishes themselves, so it’s a huge feeling of accomplishment,” Melton said. “I’m no celebrity chef, but when they see me in a uniform, it makes them feel fantastic. And I feel like a rock star.”

Melton, that makes you more than a celebrity chef or a rock star. If you are a chef and would like to participate in this program, call 972-548-5167.

The Gluten & Allergen Free Expo (www.gfafexpo.com), October 1 – 2, 2011, is bringing the nation’s leading chefs, best-selling cookbook authors, and highly regarded nutrition and health experts to the Dallas/Fort Worth area to help people learn how to prepare healthy, tasty meals and baked goods without gluten and some of the most common allergens.

jump to learn more…

“Living on a restricted diet doesn’t have to mean living without the joy of cooking, baking and eating foods that look and taste great,” said Jen Cafferty, mother of two and founder of the Gluten Free Expo, now the Gluten & Allergen Free Expo. “There is nothing like this in the area – a place where individuals, parents, and others can spend from a few hours to a full day sampling hundreds of products, and discovering that special dietary needs and cookies that taste like cardboard are not synonymous.”

Open to the general public, the event features themed cooking sessions that will enlighten both beginners and more experienced amateur chefs, as well as a vendor fair, where attendees will meet and sample among more than 70 gluten-free companies, under one roof. A portion of the event proceeds will benefit the Gluten Intolerance Group Lone Star Celiac Support Group (DFW.celiac.org). All of the vendors are 100 percent gluten free; many also will showcase products free of the top eight allergens: milk, egg, peanut, tree nut, fish, shellfish, soy and wheat. The Expo will include a dedicated area up front featuring nut-free products.

About 1 in every 133 people has celiac disease, a condition in which the body cannot tolerate gluten, a protein found in wheat, barley, rye and commercially available oats. More than 300 symptoms ranging from digestive issues to depression are linked to celiac disease, and more than 95 percent of people who have it are undiagnosed or misdiagnosed, according to the National Foundation for Celiac Awareness. A gluten-free diet is essential for those with celiac disease, which many sufferers erroneously believe or have been told by medical professionals is irritable bowel syndrome or lactose intolerance. In addition, many families with autistic children are reporting a reduction in their children’s symptoms with a gluten-free diet. The Centers for Disease Control and Prevention estimates that an average of 1 in 110 U.S. children has an Autism Spectrum Disorder.

The Gluten & Allergen Free Expo Vendor Fair will be held 10 a.m. to 4 p.m., Saturday and Sunday, October 1 – 2, at The Westin Park Central, 12720 Merit Drive, Dallas, Texas. The cost to attend the Vendor Fair is $20 for adults; children 3-12 are $5. Tickets will be available at the door. The ticket price also includes an allergen-free arts and crafts area for kids as well as staged presentations by top chefs and bloggers. Seating is limited. Visit the website for additional information and to view the complete list of vendors.

Gluten & Allergen Free Expo cooking classes for the general public also will be held at The Westin Park Central in Dallas on Saturday October 1 from 8am to 5pm and on Sunday, October 2, from 9 am to 5 pm. Participants have the option to purchase sessions for part of the day or the whole day. All cooking sessions now have special themes from that focus in on one topic. From holiday cooking to bread baking, all levels of gluten and allergen free cooks will learn something new. All recipes taught in class will be entirely gluten-free, and most will be dairy-free. While eggs and sugar will be used, replacement information will be provided. Some, but not many, demonstrations will include nuts, soy and other allergens. The regular cost per session is $80, $100 for the “Bread & Beyond” session (Register online at www.gfafexpo.com). This cost not only includes the full day of classes but it also includes printed recipes, and access to the vendor fair. A gluten and dairy free lunch is available for purchase for an additional fee. Registrants can elect to purchase this lunch when they register for their cooking session(s).

Please join us for the Summer 2011 Farmers Market Chefs Cooking Class Series:

July 16, Chef Samir Dhurandhar, Nick & Sam’s, Theme:  Indian Barbecue

July 23, Chef Jamie Samford, Zanata, Theme:  Summer Cooking from Zanata

July 30, Chef Dean Fearing, Fearing’s, Theme:  Dean Cooks at the Market

August 6, Chef Dunia Borga, La Duni, Theme:  Pastries by La Duni

August 13, Chef Patton Robertson, Five Sixty by Wolfgang Puck, Theme:  Market Cooking from Five Sixty

11:30 AM – 1:00 PM Class

Doors Open @ 11:OO AM

Market Resource Center

1010 South Pearl Expressway

Dallas, Texas, 75201

$25.00 per Class

Due Thursday Before Each Class

$30.00 at the Door

$110.00 for Entire Series

($15 Savings)

(One Person Only)

Group Rates Available

For More Information:

www.aiwf.org/dallasftworth

OR

Call 214-653-8088