As the summer heat slowly comes to a close, celebrate by sizzling at the Central Market Cooking School. In August, we are hosting the Hatch Chile Festival and we are serving up the hottest dishes and showing our visitors how to make them step-by-step. Cookbook author Ellise Pierce begins the festivities with a French twist as she creates a unique dessert with green chiles. The Hatch Chile Festival brings out the best of spicy cuisine from all over the world, allowing participants to see another side of spice. Create the perfect date night with a special someone and learn how to make a ‘hot hot hot’ meal. 


AUGUST COOKING CLASS HIGHLIGHTS
 

CHILES! TRADITIONAL & CONTEMPORARY with KATHY TAUBER

Kathy Tauber, Owner Ez*Eatz!, Avid Foodie, Chef

Saturday, August 10 from 10 a.m. – 1 p.m., $60 per person  

After having spent a few years in Santa Fe, New Mexico you could say Kathy is a true chilehead! Class will convene in the Cooking School, then you’ll head outside to see how chiles are roasted in large batches. Back inside, Kathy will share her tips and expertise on roasting and using chiles as you make this menu of:

  • Traditional Guacamole with Blue Corn Chips;
  • New Mexican Flat Cheese Enchilada with Green Chile Sauce;
  • Chiles Rellenos (Stuffed Green Chiles with Red Sauce);
  • Calabacitas with Caramelized Onions; and
  • Fresh Fruit with Tequila Lime Syrup & Yogurt.

 

HATCH- IT’S WHAT’S FOR DINNER

Central Market Cooking School Staff

Tuesday, August 13 from 6:30-9 p.m., $60 per person

HANDS-ON. Enjoy an evening in our kitchen learning to make these traditional recipes that have been enhanced with the flavors of Hatch. You’ll learn how to roast the famous Hatch chiles and then add them to:

  • Watermelon Gazpacho with Hatch Chile-Watermelon Salad;
  • Shrimp & Hatch Pepper Grits;
  • Sauteed Zucchini with Corn & Chiles; and
  • Hatch Chile Macedoine of Fruit.

 

HATCH-TASTIC

Central Market Cooking School Staff

Wednesday, August 14 from 6:30-9 p.m.; $60 per person

HANDS-ON.  We’re always finding new ways to use Hatch chiles. Discover how to roast and then use them throughout the meal in this menu of:

  • Green Chile Biscuits with Jalapeno Cheese;
  • Chilled Hatch Chile & Avocado Soup;
  • Green Chile Seafood Enchiladas;
  • Green Chile Rice; and
  • Green Chile Creme Brulee

 

HATCH – ASIAN STYLE with NICOLE ROUTHIER

Nicole Routhier, Chef & Author

Friday, August 16 from 6:30-9 p.m., $65 per person

HANDS-ON.  You are in for a treat tonight. In this evening of true fusion, Nicole will combine Hatch chiles with her native cooking style. Not only will you learn how to roast chiles but you’ll also learn how to successfully incorporate them into Asian cooking in this menu:

  • Grilled Lemongrass Chicken with Roasted Chiles in Coconut Sauce;
  • Filipino Spicy Salmon Salad;
  • Wok-seared Eggplant with Chiles & Mint; and
  • Malaysian Shrimp Fritters.
 

SENSATIONAL SIDES with CAROL POCK

Carol Pock, Cookbook Author

Tuesday, August 27 from 6:30-9 p.m., $60 per person

HANDS-ON. Don’t you just hate it when you can’t figure out what to make for dinner? Maybe you’re just looking to eat lighter or go meatless for the night. Carol will guide you as you learn to make these soon-to-be-favorites:

  • Zucchini Melts with Tomato Hazelnut Salad;
  • Sausage, Egg & Cheese Braid;
  • Papardelle in Saffron Cream:
  • Roasted Potatoes with Lemon Vinaigrette;
  • Crab- & Peach-stuffed Tomatoes; and
  • Key Lime Chocolate Cheesecake Bars.
Information provided by Callie McCown of Dancie Perugini Ware Public Relations.

The Urban Swank Girls

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