• No Products in the Cart

Central Market is celebrating October’s arrival with a variety of fun classes offered at the cooking school! Join culinary instructor Raghavan Iyer as he simplifies favorite Indian dishes and teaches you how to add an Indian influence to some of your favorite American dishes. Surprise your child with a ticket to registered dietician Katie Sullivan Morford’s cooking class and learn to make a lunchtime menu together of Deconstructed Caprese, BLT Roll-Ups, Chocolate Chip Pretzel Cookies, and more! Spend an evening with Joe Yonan, author of “Serve Yourself: Nightly Adventures in Cooking for One” who has lots of suggestions for shopping, planning and cooking for one – He’ll offer easy and tasty, satisfying and globally inspired recipes as well as tips on storage and reusing ingredients to eliminate waste, while maintaining variety in your diet.

OCTOBER COOKING CLASS HIGHLIGHTS:

 

SOUFFLES

Wednesday, October 9, 2013 from 6:30 p.m. to 9 p.m., $60 per person

Central Market Cooking School Staff  

Perfect the basics of separating eggs, whipping the whites and the gentle art of folding ingredients into a dish. Spend some time in our kitchen, learning to make:

  • Cheese Soufflé;
  • Spinach, Ham & Cheese Soufflé; and
  • Chocolate Soufflé.

 

INDIAN ACCENTS with Raghavan Iyer

Friday, October 18, 2013 from 6:30 p.m. to 9 p.m., $60 per person

Raghavan Iyer, IACP Award-winning Teacher of the Year; Cookbook Author & James Beard Award Finalist; Culinary Instructor

Raghavan simplifies favorite Indian dishes, removes the intimidation, condenses the steps and limits the ingredients. In other words, he makes creating Indian food approachable. You’ll learn how to add an Indian influence to some of your favorite American dishes and how to create traditional dishes, too. As always, this class will be filled with informative tips, so join us as he demonstrates the techniques needed to make:

  • Cardamom Cheese with Peppers;
  • Mac ‘n’ Cheese (with Indian Spices);
  • Paneer;
  • Pan-Fried Cheese;
  • Phyllo Samosas with Chutney; and
  • Yogurt Cheesecake.

 

KIDS IN THE KITCHEN: BEST LUNCH BOX EVER with KATIE MORFORD, MS, RD

Saturday, October 19, 2013 from 10 a.m. to 12:30 p.m. $65 per Parent / Child Team (For Ages 8 TO 12 YEARS OLD AND ONE PARENT)

Katie Sullivan Morford, MS, RD, Cookbook Author and Author of the Mom’s Kitchen Handbook Blog

Katie is a registered dietitian with a master’s degree in nutrition from New York University. She is a freelance food and nutrition writer, cooking teacher, and the voice behind the blog Mom’s Kitchen Handbook: Raising Fresh-Food Kids in a French-Fried World. Her work has been published in the New York Times, San Francisco Chronicle, Cooking Light, Bon Appetit, Self, Parenting, and Fit Pregnancy. She lives with her husband and three daughters in San Francisco. Her new book Best Lunch Box Ever is 75 recipes that will change your morning and your child’s time in the school cafeteria. Today we invite you and your child to pair-up and with Katie’s guidance you’ll learn to make this lunch-time menu of:

  • Deconstructed Caprese;
  • Fattoush Salad;
  • BLT Roll-Ups;
  • Really Ranch Dip with Veggies in the Raw; and
  • Chocolate Chip Pretzel Cookies.

 

EAT YOUR VEGETABLES with Joe Yonan

Tuesday, October 22, 2013 from 6:30 p.m. to 9 p.m., $65 per person

Joe Yonan, Author of Serve Yourself: Nightly Adventures in Cooking for One; Cooking for One, a monthly column in The Washington Post; Food & Travel Editor, The Washington Post; James Beard Award Winner for Best Newspaper Food Section; Graduate of the Cambridge School of Culinary Arts

Whether you’re a single vegetarian, an omnivore who’s looking to incorporate more vegetables into your life, or a lone vegetarian in a meat-eating household, you’ll want to spend an evening with Joe, who has lots of suggestions for shopping, planning and cooking for one. He’ll offer easy and tasty, satisfying and globally inspired recipes as well as tips on storage and reusing ingredients to eliminate waste, while maintaining variety in your diet. Menu includes:

  • Poblano Tapenade;
  • Kimchi Deviled Eggs;
  • Simple Greens with Sesame Miso Vinaigrette;
  • Thai-Style Kabocha Squash & Tofu Curry; and
  • Faux Tart with Instant Lemon Ginger Custard.

 

TEXAS SEAFOOD: RED SNAPPER

Tuesday, October 29, 2013 from 6:30 p.m. to 9 p.m., $55 per person

CM Cooking School Staff in association with Texas Parks & Wildlife

Spend an evening learning to filet and cook some of the best our great state has to offer. A representative from Texas Parks and Wildlife will be on hand to discuss game management, fishing and enjoying the great outdoors and to answer any questions that you might have. Discover the importance of prep work, spend time learning to filet a whole fish and then:

  • Roast a Whole Salt-crusted Snapper;
  • Sautee Snapper Filets to Perfection; and
  • Bake Snapper Filets in Parchment with Lemon & Herbs.

 

Information provided by Callie McCown of DANCIE PERUGINI WARE PUBLIC RELATIONS.

The Urban Swank Girls

RELATED POSTS

Leave a Comment