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April Classes May Classes |
North Lamar at 40th St.
512-458-3068
Classes listed below may sell out or become cancelled. Please call the
Cooking School for the most up to date information regarding
schedules and class availability.
Wed., Mar. 1, 6:30 9 pm
THE INTERNATIONAL VEGETARIAN: GREECE
Sahar Arafat-Ray, Chef/Manager, CM Cooking School
Sample the best of Greek vegetarian fare and learn how to make it at home with expert instruction from Sahar. Menu includes Skordalia me Feta kai Dyosmo (Feta Cheese Spread with Mint & Garlic); Tzatziki me Karota (Carrot Tzatziki); Psita Agria Mantaria me Rigani kai Lathi (Grilled Mushrooms with Oregano & Olive Oil); Psefosouvlaki (Grilled Vegetarian Skewers); Pastelli (Sesame Seed Brittle); and Ellinikos Kafes (Greek Coffee). $45
Thu., Mar. 2, 6:30 9 pm
AN EVENING WITH ROARING FORK
Brian Krellenstein, Executive Chef, Roaring Fork Restaurant,
Stephen F. Austin Hotel
Since 2004, Chef Brian has been wowing locals and visitors alike with Southwestern-inspired menus like this: Smoked Trout & Baby Spinach Salad with Crisp Tortillas, Washington Apples & Bacon-Cider Vinaigrette; Seafood Crêpes (Lobster, Scallops, Shrimp & Crawfish in Blue Corn Crêpes) with Saffron-Lemon Butter; Cabernet Braised Beef Short Ribs with Ancho Chiles & Roasted Sweet Potatoes & Natural Reduction; and Warm Chocolate Godiva Cake à la Mode with Melted Peanut Butter Ice Cream. $65
Fri., Mar. 3, 10 am 12:30 pm
30-MINUTE GOURMET
Paul Schunder , Chef de Cuisine, CM Cooking School
Paul demonstrates just how to make a great meal in 30 minutes or less. Menu includes Roasted Chicken with Tomatoes & Onions; Farfalle with Wild Mushrooms & Nuts; Shrimp & Pesto Pizza; and Pork & Vegetable Stir-Fry. $35
Fri., Mar. 3, 6:30 9 pm
A MOVABLE FEAST
Kimmie Rhodes & Joe Gracey, Musicians, World Travelers,
Raconteurs, Food Writers
Kimmie & Joe bring you the bistro flavors and food traditions of melting-pot Paris. Menu includes Croustillants; Onion Soup Lyonnaise; Tante Babette's Perigord Terrine of Pork with Spring Greens; Cassoulet en Confit de Canard; and Tart au Citron (Lemon Tart). $45
Sat., Mar. 4, 10 am 1 pm (Hands-On)
TEENS IN THE KITCHEN: KITCHEN BASICS
(For Ages 13 17)
Cindy Haenel, Chef, CM Cooking School
Teach teens cooking basics and give them the confidence to get creative in the kitchen. This week, Cindy will teach the proper way to read recipes, how to accurately measure ingredients and basic knife skills. Once they have practiced in the kitchen, students will feast on Chicken Tortilla Soup and Fruit Salad. Enrollment is limited. $45 or $150 for the 4-week series
Sat., Mar. 4, 6:30 9 pm
AN EVENING IN PERSIA
Tooran & Kamran Hooshmand, Persian Cuisine Experts & Founder/Conductor, 1001 Nights Orchestra
Tooran has been cooking Persian dishes based on 1,000-year old traditions for over 40 years. Her son, Kamran, translator and co-instructor, will also serenade you with traditional Persian music. Menu includes Shirazi Salad (Tomato, Cucumber & Onion Salad); Chelo Khoresht-e Gheymeh (Lamb & Split Pea Stew with Saffron Basmati Rice); Sheleh Zard (Yellow Rice Pudding with Cinnamon and Almonds); and Chai (Persian Black Tea brewed over a Samovar). $45
Sun., Mar. 5, 5 7:30 pm
VISITING CULINARY HISTORY: RENAISSANCE ITALY
Dottie Elliot & Maddie Teller-Kook, Culinary Historians
During the Renaissance, Italy's best explorers brought back foods from Europe, Asia, the Middle East and even the New World. Maddie and Dottie will share some of these amazing flavors from Italy's golden age. Menu includes Fritelle de Pome per Quaresima (Apple Fritters); Funghi Altri Modi (Stuffed Mushrooms); Cibariuna ex Carne (Meat Stew); Farcimina (Pork Sausage with Brie); Rapa Armata (Turnips with Cheese); Cauli Verdi (Cabbage with Fennel & Apple); Torta in Balconata (Tiered Dried Fruit Pie); Comfits (Sugared Anise, Fennel & Coriander). $50
Mon., Mar. 6, 6:30 9 pm
MAINE ROADSIDE CLASSICS
Laurie Mather, Chef, CM Cooking School
Taste the flavors of the Maine coast. Menu includes Real Lobster Rolls; Fried Clam Basket; Fish & Chips; and New England-Style Hot Dogs (as seen on every roadside menu). $55
Tue., Mar. 7, 6:30 9 pm
LIGHTEN UP ITALIAN STYLE
Terry Conlan, cookbook author,
guru of low-fat cuisine and executive chef at Lake Austin Spa Resort
Join Terry for a healthy, Italian-inspired winter menu: Eggplant Caviar on Crostini; Fava Bean & Spinach Bisque with Lemon Cream; Red Wine Risotto with Pancetta & Mushrooms; Mixed Field Greens Salad with Toasted Pine Nuts, Dried Cherries, Ricotta Salata & Cherry Vinaigrette; Veal Scallopini with Eggplant, Tomato, Prosciutto, Spinach & Fontina Cheese; and Lemon Pound Cake with Pistachios, Candied Lemon & Lemon Syrup. $50
Wed., Mar. 8, Noon 1 pm
LEARN @ LUNCH: THE BRITISH AISLES
Paul Schunder, Chef de Cuisine, CM Cooking School
Step away from your desk to enjoy lunch and a show with Paul as he brings you delights from our cousins across the pond. Menu includes Smoked Salmon with Cheese; Brie & Apple Panini Sandwiches with Crisps; and Chocolate Cranachan. $18
Wed., Mar. 8, 6:30 9 pm
A TASTE OF CYPRUS
Vance Ely, Chef, CM Cooking School
Influences from Turkey, Armenia, Lebanon, Syria, Italy, France and even Britain have combined with the food produced on the island to give Cyprus its own traditional cuisine. Menu includes Halloumi (Grilled Cheese); Pourgouri Pilaf (Rice Pilaf); Moussafa; Afelia (Pork with Red Wine & Coriander); Kalo Branz (Semolina Honey Cake); and Tulumba Tatlisa (Fluted Fritters). $40
Thu., Mar. 9, 6:30 9 pm
FAST FISH WITH HUGH CARPENTER
Hugh Carpenter, Guest Chef
Fresh fish, perfectly cooked, is one of the great taste sensations. It takes only minutes to prepare, and because it is omega-3 fatty acids and low in fat, is a healthy choice as well. Join acclaimed teacher and cookbook author Hugh Carpenter of California's Napa Valley for a fresh lesson in simple but sensational seafood dishes. Menu includes Broiled Salmon Seasoned Tuscan Style; Oven-Roasted Halibut with Thai Green Curry Sauce; Pan-Fried Sole with Peppercorn Crust; Seared Ahi Tuna with Ginger Basil Butter Sauce; and Grilled Swordfish Tacos with Mango Salsa. $65
Fri., Mar. 10, 6:30 9 pm
NORTHERN ITALIAN SEAFOOD DINNER
Joan Wood, CCP, Chef/Owner, La Cucina Cooking School & Catering
Italy has always been a seafaring country, and its culinary traditions reflect that. Joan will teach you how to prepare some of best seafood recipes Northern Italy has to offer. Menu includes Homemade Bread; Fennel & Orange Crostini; Seafood Risotto; Swordfish "en Stufato" braised in a Red Sauce with Capers, Olives & Tomatoes; Broccoli with Garlic & Chile; and Walnut Tart. $55
Sat., Mar. 11, 10 am 1 pm (Hands-On)
TEENS IN THE KITCHEN: PIZZA & CALZONES
(For Ages 13 17)
Paul Schunder, Chef de Cuisine, CM Cooking School
In the second week of our four-part series, teens will learn how to make their own pizzas and calzones, from flour to finished product. Students will use lessons learned in the first week (measuring, knife skills, recipe reading) and apply them to making pizza and calzone doughs and marinara sauce and preparing toppings and stuffings as well as Caesar Salad and Cannoli to finish the meal. Enrollment is limited. $45 or $150 for the 4-week series
Sat., Mar. 11, 6:30 9 pm
WHAT MY MOTHER COOKED ON SUNDAY
George Attal, Owner, Austin Galleries,
Lebanese Food Expert, Austin Native
We like to think of George as our guide through the Austin of his childhood. In this class, he will share favorite dishes and stories about the Austin of days gone by. Menu includes Fried Chicken; Fried Chicken Livers; Honey Baked Ham & Pinto Beans; Fried Okra (or Onions); Mashed Potatoes; and Banana Pudding. $45
Mon., Mar. 13, 6:30 9 pm
A BAKER'S TOUR
Nick Malgieri, Guest Chef
Nick Malgieri's career in the food arts has taken him around the world, which has served only to fuel his imagination and creativity even more. In this class Nick will take you on tour of some of his favorite food destinations while recreating some of his favorite baked treats from Vienna, Switzerland, Italy and more. Menu includes Millenniumtorte (Chocolate Nut Cake with Shiny Chocolate Glaze from Vienna); Appelgebak (Dutch Apple Cake); Torta Caprese Bianca (Lemon-Scented White Chocolate Cake from Capri); Engadiner Nusstorte (Caramelized Walnut Pie from Switzerland); and Gateau Basque (Cherry Jam- & Custard-Filled Pie). $55
Tue., Mar. 14, 6:30 9:30 pm (Hands-On)
KNIFE SKILLS 201
Cindy Haenel, Chef, CM Cooking School
Prerequisite: Knife Skills 101. Learn to cut up, bone and fillet a chicken, remove silverskin from pork tenderloin and skin a whole fish. Cindy will discuss large-cut anatomy and demonstrate boning a leg of lamb. Please bring a chef's knife from home or purchase a specially priced Wüsthof knife from us. Menu includes Baked Pecan Catfish; Grilled Lamb Salad; and Pork Scallopine. $65
Wed., Mar. 15, 6:30 9 pm
FRESH FROM THE GULF
Scot Loranc, CM Seafood Manager
Scot, with his extensive knowledge of seafood, will guide you through all that makes Gulf seafood so prized. Menu includes Snapper Veracruz; Stuffed Flounder; Blackened Redfish; and Jalapeρo Marinated Grilled Shrimp. $50
Thu., Mar. 16, 6:30 9 pm
CONTEMPORARY IRISH CUISINE
Paul Schunder, Chef de Cuisine, CM Cooking School
On this day before St. Patrick's Day, take time to go beyond corned beef and cabbage and sample some of the foods that make Irish cuisine so unique. Menu includes Scallop & Vegetable Terrine with Mustard Dressing; Celery & Cashel Blue Cheese Soup; Duck Breast with Cinnamon-Orange Butter & Saffron Rice; Mushrooms marinated in Red Wine, Honey & Herbs; and Black-&-White Bread Pudding with Grand Marnier Sauce. $50
Sat., Mar. 18, 10 am 1 pm (Hands-On)
TEENS IN THE KITCHEN: BAKING
(For Ages 13 17)
Laurie Mather, Chef, CM Cooking School
In the third class in our teen series, students will learn the basics of baking using skills learned in the first two classes. Menu includes New York Cheesecake; Key Lime Pie; The Best Chocolate Chip Cookies; and Popovers. $45 or $150 for the 4-week series
Sat., Mar. 18, 6:30 9:30 pm (Hands-On)
COUPLES: PEARS IN THE KITCHEN
Vance Ely, Chef, CM Cooking School
This class is for pears and pairs only. Vance will share some great recipes featuring this wonderful, versatile fruit. Menu includes Walnut-Pear Salad; Perfect Barbecue Shrimp; Pork Loin with Pear Chutney; Winter Squash & Pear Soup; and Wine Poached Pears with Pecan Ice Cream. $120 per couple
Sun., Mar. 19, 5 8 pm (Hands-On)
SUSHI
Tim Thomas, Executive Chef/Co-Owner, Origami Japanese Restaurant & Brentwood Tavern
Tim will show you his tips and techniques for making great sushi at home. Menu includes Miso Soup; Avocado Appetizer; Tekka Roll; Zama Roll; Bob Marley Roll; Catch-of-the-Day Nigri; and Unagi Hand Roll. $60
Mon., Mar. 20, 6:30 9:30 pm (Hands-On)
THE EVERYDAY GOURMET
Stewart Scruggs, Executive Chef, Zoot & Wink Restaurants
Chef Stewart leads a tour of Central Market's Produce, Meat and Seafood departments and shows you how to choose and prepare a full meal based the freshest and most seasonal product available. After shopping, students will work together in the kitchen to create a meal. $60
Tue., Mar. 21, 6:30 9 pm
SPRING MENU FROM JEFFREY'S
David Garrido, Executive Chef, Jeffrey's & Cipollina
David presents you with a delectable spring menu including Crab, Morel, Artichoke & Spring Shallot Ragoût; Venison with Rosemary Potatoes & Guajillo Sauce with White Asparagus & Sage; and Pear Tart Tatin with Crispy Almond Crème Fraîche. $50
Wed., Mar. 22, 6:30 9 pm
SOUTH OF THE BORDER WITH THE PASTRY QUEEN
Rebecca Rather, Cookbook Author & Owner, Rather Sweet Bakery, Fredericksburg Rebecca takes your taste buds south of the border with these sweet and savory pastry favorites. Menu includes Ground Beef Gorditas; Ceviche Salad; Sopapillas; Mexican Chocolate Cake; and Sangria. $45
Thu., Mar. 23, 6:30 9 pm
UNDER THE STARS AT MOONSHINE
Larry Perdido, Executive Chef, Moonshine Patio Bar & Grill
Chef Larry presents the perfect deck or patio menu, including Beer-Battered Spring Vegetables with Green Goddess Dressing; Smoked Trout Salad with Arugula, Avocado, Pecans & Grapefruit Vinaigrette; Mini Lamb Wellingtons with Morels & Spring Leek Sauce; and Lemon Pot du Crème with Strawberry-Rhubarb Compote. $50
Fri., Mar. 24, 10 am 12:30 pm
EASY MID-DAY MEALS
Cindy Haenel, Chef, CM Cooking School
Easy dishes for your club luncheon, or even a light dinner. Menu includes Sweet Potato Pancakes with Apple-Pecan Sauce; Stuffed French Bread; Fabulous Crab Cakes; Red Pepper-Spinach Penne; and Chocolate Mousse. $40
Fri., Mar. 24, 6:30 9:30 pm (Hands-On)
THE ORIENTAL EXPRESS
Dorothy Huang, Cookbook Author & Chinese Food Expert
Chinese takeout is easy and quick, but it is never as good as what you can make at home. Menu includes Seaweed Egg-Drop Soup; Romaine Salad with Sesame Dressing; Beef & Tomato Stir-Fry; Steamed Orange Roughy in Chili Sauce; and Chicken with Oyster Sauce. $65
Sat., Mar 25, 10 am 1 pm (Hands-On)
TEENS IN THE KITCHEN: FAST APPETIZERS
(For Ages 13 17)
Jane King, CM Foodie
In our final class of the series, Jane will teach you how to take everything you've learned in the first three classes and make something we all love: snacks. (Also called appetizers.) Menu includes Vietnamese Spring Rolls with Peanut Dipping Sauce; Spicy Puff Pastry Cheese Straws; Phyllo Triangles with Secret Treasures; and Cream Puffs. $45 or $150 for the 4-class series
Sat., Mar. 25, 6:30 9 pm
SPRING WINE DINNER
Seth Pollard & Paul Schunder, CM Wine & Food Experts
In this less formal version of our popular wine dinner classes, Paul and Seth will show you how to pair wine and food for a casual spring dinner. Menu includes Prosciutto & Melon; Seared Sea Scallops with Endive & Tomato Mediterranean Baked Whole Fish with Walnut Garlic Sauce; Roasted Baby Romanesco with Saffron & Green Onions; and Fresh Fruit Prosecco Terrine. $65
Sun., Mar. 26, 11 am 2 pm (Hands-On)
COOKIE DECORATING 201: ROLLED FONDANT WORKSHOP
Laurie Mather
Chef, CM Cooking School
Go beyond basic decorating with royal icing and learn to roll fondant. Learn to emboss, mold and color fondant as well as make roses to decorate your cookies. Prior cookie decorating experience is a plus. A light lunch will be served. $50
Mon., Mar. 27, 6:30 9 pm
RISOTTO WORKSHOP
Will Packwood, former Executive Chef, 7
Risotto is one of the most delicious and versatile dishes in Italian cuisine. And there's nothing to fear! Will is here to show you just how simple making proper risotto can be. Menu includes Risi e Bisi (Risotto with Peas); Radicchio & Red Wine Risotto; Saffron Risotto with Braised Veal; and Suppli (Risotto Balls stuffed with Mozzarella). $50
Tue., Mar. 28, 6:30 9 pm
SPRING PICNIC GOODIES
Quincy Adams Erickson, Caterer/Co-Owner, Amuse Bouche Catering
Quincy has a menu so good that you won't be able to wait to take it outdoors: Penne Pasta with Artichokes, Gorgonzola, Sun-Dried Tomatoes, Farmers' Market Cherry Tomatoes & Fresh Basil & Lemon-Dijon Vinaigrette; Chicken Salad with Sherry Poached Apricots, Toasted Almonds, Celery, Scallions & a Light Curry Cream; Pasta Salad with Smoked Salmon, Goat Cheese, Lemon Vinaigrette, Frisée, Asparagus & Tomatoes; Sun-Dried Tomato Rolls with Arugula, Goat Cheese & Rare Roast Beef with Lemon & Roasted Garlic Aïoli; and Smoked Turkey Sandwich with Texas Hill Country Chutney & Curried Aïoli on Toasted Onion Focaccia. $55
Wed., Mar. 29, 6:30 9 pm
GRILLING ON THE DECK
Paul Schunder,Chef de Cuisine, CM Cooking School
The grilling season is here already! Paul will show you easy, mouthwatering and fun recipes that are perfect for your next outdoor gathering. Menu includes Guacamole, Salsa & Pico de Gallo; Cajun BBQ Shrimp; Provençal Sandwiches with Roasted Garlic Paste; Bistecca alla Fiorentina (Tuscan Grilled Steak) with Assorted Grilled Veggies; and Grilled Pineapple with Coconut Ice Cream & Gingersnaps. $50
Thu., Mar. 30, 6:30 9:30 pm (Hands-On)
KNIFE SKILLS 101
Cindy Haenel, Chef, CM Cooking School
Cindy will show you her tips and techniques to use your knife safely and correctly and will also explain how to use the right knife for the right job. You will practice chopping and dicing and enjoy Tortilla Soup and Chef's Salad at the end of the evening. Please bring a chef's knife from home or purchase a Wüsthof knife from us. $55
Fri., Mar. 31, 10 am 1 pm (Hands-On)
DEATH BY CHOCOLATE
Vance Ely, Chef, CM Cooking School
Learn to make ambrosial delights with everyone's favorite food group. Menu includes Grasshopper Cheesecake; Chocolate Mousse; Central Market Chocolate Truffle Brownies; and Chocolate Gelato with Chocolate Cones. $45
Fri., Mar. 31, 6:30 9:30 pm (Hands-On)
GNOCCHI WORKSHOP
Joan Wood, CCP, Instructor/Owner,
La Cucina Cooking School & Catering
In this popular hands-on class, Joan will show you how to create foolproof Italian dumplings and sauces to complement them. Menu includes Classic Gnocchi di Patate in a Mixed Mushroom Sauce; Sweet Potato Gnocchi in Hazelnut Butter Sauce; Spinach & Ricotta Gnocchi in a Fresh Tomato Basil Sauce; and Field Greens with Balsamic Vinaigrette. $60
April Classes
May Classes