Ring in the holiday season by winding down at the Central Market Cooking School. This month is filled with a number of high-class chefs teaching how to make exotic dishes as well as spicing up the best comfort food. Have a romantic night out with your other half as Chef Nicole Routhier teaches step-by-step on how to make delectable Thai dishes. Central Market is also catering to vegetarians as Chef David Hirsch teaches students the best vegetarian dishes from the popular Moosewood Restaurant. In addition, Chef Elizabeth Escobedo demonstrates how she celebrates the holidays by preparing the traditional Mexican dinner she makes for her family.

NOVEMBER COOKING CLASS HIGHLIGHTS

 

COUPLES COOK: REAL THAI with NICOLE ROUTHIER

Nicole Routhier, Chef & Cookbook Author

Saturday, November 2 from 6:30-9 p.m., $120 per couple

HANDS-ON. Nicole is spicing it up tonight with this menu of Thai favorites. You’ll get expert guidance as you learn to make:

  • Grilled Eggplant Salad with Shrimp & Thai Herbs;
  • Stir-Fried Rice Noodles with Chicken, Shiitake Mushrooms & Garlic Chives;
  • Massaman Beef Curry with Indian Spices; and
  • Tapioca Pearls in Sweet Coconut Milk.

 

CELEBRATING THE HOLIDAYS WITH FLAVOR & FLAIR with CAROL POCK

Carol Pock, Cookbook Author

Wednesday, November 6 from 6:30-9 p.m., $60 per person

HANDS-ON. The Holidays are right around the corner and Carol is here tonight to get you in the mood. Whether it’s Thanksgiving, Hanukkah or Christmas, you’re sure to find something here that will become your new favorite. Oh, and did we mention, not only is it healthy but full of flavor! Tonight, Carol will guide you through a Holiday menu of:

  • Butternut-Sage Crostini;
  • Mediterranean Terra Chip Chicken;
  • Focaccia Artichoke Stuffing; and
  • Potato Apple Cheese Latkes.

 

MOOSEWOOD RESTAURANT FAVORITES: Naturally Delicious Recipes

David Hirsch, Chef & Cookbook Author

Friday, November 8 from 6:30-9 p.m., $65 per person

FEATURED CHEF. DEMONSTRATION. Founded in 1973, Moosewood Restaurant revolutionized vegetarian cooking at the time by introducing delicious food that was enjoyed by omnivores and vegetarians alike. David Hirsch, one of the collective members responsible for the restaurant and the cookbooks, will introduce you to these updated versions of old favorites that include the use of fresh herbs and rediscovered grains and vegetables. You’ll learn to make these delightful, filling and Mediterranean-inspired dishes from the recently released cookbook:

  • Falafels with Lemon Tahini Dressing; 
  • Portuguese White Bean & Kale Soup; 
  • Autumn Salad Plate with Greens, Pear-Thyme Dressing, Roasted Butternut Squash; Pepitas, Cranberries & Cheddar;
  • Aegean Strudel with Spinach, Artichoke Hearts, Zucchini, Cheese & Herbs;
  • Roasted Vegetables with Fennel, Rosemary & Balsamic Vinegar; and 
  • Amaretto Pound Cake. 

 

HAVE A BALL THIS HOLDAY SEASON with Dotty Griffith

Dotty Griffith, Author of The Texas Holiday Cookbook

Saturday, November 9 from 6:30-9  p.m., $55 per person

FEATURED CHEF. DEMONSTRATION. Pick up tips that will make your next get together tops. Dotty, the author of several books and the former Restaurant Critic for The Dallas Morning News, will show you how to make easy, crowd-pleasing recipes and share ideas for presentation.  The Texas Holiday Cookbook  has just been released and  this timely guide provides all of the information that you’ll need for celebrations throughout the coming year. Menu includes:

  • Oyster Stewters; 
  • Merry Tomatoes;
  • Black-eyed Pea Fritters with Creamy Green Chili Dressing & Red Pepper Coulis;
  • Chicken Mole; and 
  • Margarita Balls. 

 

MEATBALL MANIA with KATHY TAUBER

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

Friday, November 22 from 6:30-9 p.m., $60 per person

HANDS-ON. You guessed it, we’re rolling some meatballs tonight. We’ve got traditional, we’ve got retro, we’ve got contemporary and you got a whole lotta meatballs! Not only will you learn to roll and cook these little round lovelies but we’ll throw in a couple of sides that will test your technical skills (don’t worry we’ll help you out)! Tonight you’ll learn to make:

  • Classic Style Meatball Hero with Tomato Sauce & Provolone on Baguette;
  • Swedish Meatballs and Mushroom Gravy;
  • Skewered Tandoori Lamb Meatballs with Cilantro Yogurt Sauce;
  • Fennel Risotto; and
  • Braised Kale with Raisin & Garlic.

 

ESSENTIAL MEXICO – HOLIDAY DINNER with ELIZABETH ESCOBEDO

Elizabeth Escobedo, Culinary & Cultural Expert and Cookbook Author

Saturday, November 23 from 6:30-9 p.m., $60 per person

HANDS-ON. Tonight Elizabeth has a treat for you, a Mexican holiday dinner! You’ll learn about the diverse cuisine of Mexico from this expert. You’ll see how easy it is to recreate this menu while you practice traditional techniques as Elizabeth discusses the culture and cuisine of Mexico. Our menu tonight is:

  • Mixed Green Salad with Pomegranate & Warm Champagne Vinaigrette;
  • Oaxaca Red Mole over Roasted Turkey;
  • Mexican-Style Quinoa Pilaf
  • Calabaza en Tacha (Pumpkin in Cinnamon & Piloncillo Syrup); and
  • Rollo de Calabaza con Nuez (Rolled Cake with Pumpkin-Nut Filling).
Information provided by Katy Mayell Ellis of Dancie Perugini Ware Public Relations.

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