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Join Central Market for sensational sips and foodie fun at the cooking school this September.  Enjoy opportunities to travel through the flavors of some of the most famous wine-making regions, make beer the center of attention at your next meal, or bring street food straight to your home.  This month’s classes are sure to offer up a variety culinary diversion to keep you and your taste buds entertained. More details below:

 

SEPTEMBER COOKING SCHOOL HIGHLIGHTS:

LABOR DAY LUAU

Saturday, September 1 from 6:30 to 9:00 p.m.

Central Market Cooking School Staff

We’re longing for the South Pacific, so we searched through our favorite recipes from the tropics and developed tonight’s menu. Pick up tips from our experts as you learn to make:

  • Sparkling Tropical Refresher;
  • Luau Ham Kebabs;
  • Grilled Pork Loin Chops with Pineapple/Teriyaki Sauce;
  • Hawaiian Coleslaw;
  • Hawaiian Glazed Stir-Fried Veggies; and
  • Hawaiian Coconut Pudding.

 

STREET FOOD OF MEXICO with HUGO ORTEGA & RUBEN ORTEGA

Tuesday, September 4 from 6:30 to 9:00 p.m.

HUGO ORTEGA, Executive Chef/Owner Hugo’s & RUBEN ORTEGA, Executive Pastry Chef, Hugo’s

Chef’s Hugo and Ruben Ortega grew up in Mexico City and Puebla, Mexico. Hugo began his career in the restaurant industry as a dishwasher at Backstreet Cafe, an American Bistro, before graduating from culinary school and later becoming its executive chef and owner. In 2002 with his wife Tracy Vaught, he opened Hugo’s, which specializes in regional Mexican cuisine. Ruben also left Mexico for the United States at seventeen, eventually joining Hugo in Texas. Ruben studied pastry at culinary arts school and is now executive pastry chef at Backstreet Cafe and Hugo’s. Both chefs and the restaurants have received many awards and accolades from local and national press. In 2012, Chef Hugo was a James Beard Award Finalist for Best Chef: Southwest. In Street Food of Mexico, Chef Hugo pays tribute to the best of his country’s artisanal cooking traditions. In his warm way, he shares the stories behind the dishes he grew up eating. Tonight he will share a few of his favorites, along with tips and techniques so you can re-create them at home. Tonight’s menu is:

  • Tlacoyos (Oval-shaped Masa Cake with Toppings)
  • Garnachas de Tinga de Conejo (Sweet Potato Masa Cakes with Rabbit Stew)
  • Aguachile (Shrimp Marinated in Lime Juice)
  • Churros (Mexican Fritters)

 

BEER–IT’S WHAT’S FOR DINNER

Wednesday, September 12 from 6:30 to 9:00 p.m.

Central Market Cooking School Staff

Learn how to incorporate beer into these recipes as you make them and pick up tips on pairing the perfect beer with each dish. Roll up your sleeves and get ready to make:

  • Cheese-stuffed Jumbo Shrimp with Bacon served with a Farmhouse Ale;
  • Jicama, Apple, Fennel, Sweet Pepper & Orange Salad with Hard Cider & Mint Vinaigrette served with an Apple Ale;
  • Lamb Chops with Roasted Fennel & Portobello Mushroom Risotto served with American Porter; and
  • Winter Warmer of Spiced Pumpkin & Cranberry Muffinsserved with Winter Strong Ale

 

WINE WORKSHOP: ARGENTINA, NOT JUST MALBECS

Monday, September 17 from 6:30 to 7:30 p.m.

Central Market Wine Experts

Join our resident expert on a tour of the most popular varieties of grapes that provide us with some of the world’s most sought after wines.  The selections will be from regions throughout the world that are highly respected for producing trademark wines.  In addition to tasting the featured wines, you will also learn about  what to look for when tasting wine, how the grapes are grown, techniques utilized in the winery and much more. You’ll sample:

  • Astica Torrontes;
  • Tapiz Chardonnay;
  • Chimango Tempranillo;
  • La Madrid Bonarda; and
  • 1919 Cabernet.

 

99 BOTTLES OF BEER ON THE WALL with KATHY TAUBER

Friday, September 21 from 6:30 to 9:00 p.m.

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

Surprise the beer lovers in your life with a menu centered around their favorite beverage.Discover the unique flavors that beer can impart into the foods that you cook and complement your meal as you make:

  • Mussels Steamed in Beer with Crème Fraiche & Herbs;
  • Chickpea & Spinach Salad with Cumin Dressing;
  • Asparagus with Lemon & Tarragon;
  • Beer & Coffee Steaks;
  • Garlic Fries; and
  • Stout Floats with Cocoa Syrup.

 

STEAK 5 WAYS

Friday, September 28 from 6:30 to 9:00 p.m.

Central Market Cooking School Staff

Join us tonight if you love a good, meaty steak.  You’ll work with everything from Beefsteak Tomatoes to Salmon Steaks (as well as the steak you had in mind) and learn how to make:

  • Beefsteak Tomato Salad with Creamy Cracked Black Peppercorn Dressing;
  • Grilled Portobello Mushroom Stuffed with Lump Crab Meat;
  • Sirloin Steak with Garlic Butter & Creamy Mashed Potatoes with Fresh Horseradish;
  • Salmon Steak in a Pinot Noir & Blackberry Coat over Fresh Spinach; and
  • Grilled Pork Steaks with Grilled Corn.

 

Information provided by Jessica Ledford of Dancie Perugini Ware Public Relations

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