  |
April Classes May Classes |
713-993-9860
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 (Hands-On)
SUSHI 101
Chris Nemoto, Executive Sushi Chef, Rickshaw Far East Bistro
Chris was raised in Japan and studied sushi making with a master chef. Menu includes Cucumber Sunomono Salad; Nigiri Sushi; Tekka Roll; Vegetable Roll topped with Sweet Tofu Skin & Avocado; and "Callie's Crunch" Roll (Lump Crab, Spicy Mayo, Tempura Flakes & Masago rolled and topped with Smoked Salmon & dressed with Eel Sauce & Sesame Seeds). $55
Thu. Mar. 2, 6:30 – 9 pm (Hands-On)
ASIAN SEAFOOD WITH SKIP
Don "Skip" Skipworth, Guest Chef
Asian expert Skip returns with a menu straight from the sea – and with inspiration from his own culinary heroes like Ming Tsai, Alan Wong, Roy Yamaguchi and Norman Van Aken. Skip's menu will showcase Central Market's amazing selection of fresh seafood along with global techniques and flavors from Singapore, Thailand, China, Hawaii and more. You'll love Skip's relaxed teaching style and admire his passion for treating and presenting food as the ultimate art form. Menu includes Steamed Cantonese Fish with Ginger & Scallion; Chili Crab Singapore; Japanese Grilled Halibut with Miso Marinade; and Emperor Bubba's Golden Shrimp. $65
Fri., Mar. 3, 6:30 – 9 pm (Hands-On)
COUPLES COOKING: CALIFORNIA DREAMING
Anne Legg, Chef, Consultant & Cooking Instructor
Food from the "Left Coast," while drawing from the freshness of California products and the flavors of the world, defies being pegged with an ethnic label. Menu includes Salad of Early Spring Greens with Herb-Marinated Laura Chenel Goat Cheese; Black Pepper Oven-Seared Strip Loin Steak with Napa Zinfandel Lacquer & Frizzled Onions; Roasted Asparagus; Cottage Fries; and Meyer Lemon Cream Tart with Early Strawberry Purée. $130 per couple
Sat., Mar. 4, 10 am – 12:30 pm
WARM WEATHER FLAVORS FROM THE HERB GARDEN
Anne Legg, Chef, Consultant & Culinary Instructor
Anne will discuss home herb cultivation, prepare a meal using herbs that can be grown locally and offer ideas for using others. Everyone will take home a pot of herbs to transfer to a windowsill or garden. Menu includes Chilled Minted Fresh Pea Soup; Easy Herbed Biscuits; Grilled Chicken with Homemade Thai Green Curry Paste; Basil-Scented Jasmine Rice; Ginger-Carrot Julienne; and Lemon Grass-Scented Flan. $45
Sat., Mar. 4, 6:30 – 9 pm
GULF COAST SPECIALTIES
Terry Thompson-Anderson, chef, cookbook author and Director of Culinary Development, Fischer & Wieser Specialty Foods
Before writing Texas on the Plate, Texas native Terry ran a cooking school in Louisiana and wrote several best-selling cookbooks. Always au courant, her versatility shines in this class. Menu includes Crawfish Boulettes with Tarragon & Tomato Sauce; Bibb Lettuce Salad with Lemon, Basil & Truffle Oil Vinaigrette; Grilled Sea Bass with Asian-Style Marinade; Seared Mustard Greens with Peppered Bacon; and White Chocolate Bread Pudding with Frangelico Sauce & Chantilly Cream. $50
Mon., Mar. 6, 10 am – 12:30 pm (Hands-On)
KIDS COOKING: ALL PUFFED UP
(For Ages 5 – 8)
CM Cooking School Staff
Young chefs bake up a storm of yummy tidbits using frozen puff pastry. Menu includes Parmesan Cheese Crisps; Tomato & Mozzarella Mini Tarts; Elephant Ears; and Apple Galettes. $35
Mon., Mar. 6, 6:30 – 9 pm
SIMPLE & SEASONAL SUSTAINABLE COOKING
Monica Pope, Chef/Owner t'afia, and recognized as the one of the country's best and most innovative chefs
Monica explores the aisles of Central Market regularly to find inspiration and ingredients for her marvelous meals. Her soon-to-be published book, Eat Where Your Food Lives: Simple Seasonal & Sustainable Cooking, is the theme of this class. Monica will select the freshest ingredients of the day for the night's menu. $50
Tue. Mar. 7, 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 high in 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
Wed., Mar. 8, 10 am – 12:30 pm (Hands-On)
KIDS COOKING: BAKING
(For Ages 9 –12)
CM Cooking School Staff
Young chefs will make a basic pastry and turn it into delectable treats. Menu includes Ham & Cheese Quiche; Beef Empanadas; Rugelach; and Apple Streusel Tart. $35
Wed., Mar. 8, 6:30 – 9 pm
SPECIALTIES OF THE GLASS MENAGERIE
John Brazie, Executive Chef,
The Woodlands Resort & Conference Center
John has made the Glass Menagerie a destination for fine dining north of Houston. For this class he pulls out all the stops with a menu of Potato & Goat Cheese Strudel; Lobster-Stuffed Chateaubriand; Roasted Root Vegetables; and Chocolate Soufflé. $60
Thu., Mar. 9, 6:30 – 9 pm (Hands-On)
EMPANADAS
Julie Hewitt, CM Cooking School Chef
Sweet or savory, empanadas can be a starter, lunch with a salad, a dessert or anything in between. Menu includes Chicken Empanadas; Beef Empanadas; Spinach Empanadas; and Fruit & Nut Empanadas. $55
Fri., Mar. 10, 6:30 – 9 pm (Hands-On)
SMALL PLATES
Sally Bernstein, Culinary Instructor & Editor-in-Chief, Sallys-Place.com
Sally inaugurated one of the first food sites online and receives over 4.5 million visitors a year. She teaches in the Bay area and for this class has put together some of her most popular recipes. Menu includes Savory Cheesecake with Sesame Crust, Goat Cheese & Herbs; Cremini Mushrooms stuffed with Prosciutto; Spicy Crab Cakes; Meatballs with Pine Nuts & Mint served with Romesco Sauce; and Radicchio Salad with Spanish Blue Cheese & Peppered Almonds. $65
Sat., Mar. 11, 10 am – 12:30 pm (Hands-On)
KNIFE SKILLS
CM Cooking School Staff
Learn how to care for and handle your knives while you practice the art of making classic cuts such as slice, dice, julienne and chiffonade. Then enjoy eating the fruits of your labor. Bring your favorite chef's knife or purchase one at a discount at Central Market. $60
Sat., Mar. 11, 6:30 – 9 pm
CALIFORNIA WINES & ARTISAN CHEESES
Kathy Ziesemer, CM Cheese & Deli Manager
& Martin Korson, CM Wine & Beer Manager
With glass in hand, Martin and Kathy will lead you on a tour of California tasting the wines and cheeses of various regions. Food will be served. $55
Mon., Mar. 13, 10 am – 12:30 pm (Hands-On)
KID'S COOKING: BAKING
(For Ages 5 – 8)
CM Cooking School Staff
Young chefs will make a basic biscuit mix and turn it into delectable dishes and take some magic mix home with them. Menu includes Cream Biscuits; Banana Muffins; Mini Pizzas, and Chocolate Chunk Squares. $35
Mon., Mar. 13, 6:30 – 9 pm (Hands-On)
BASICS WITH PIZZAZZ
Julie Hewitt, CM Cooking School Chef
Sometimes it takes a little extra something to take a basic dish way beyond boring. This menu is full of extras. Menu includes Shrimp & Scallion Stir-Fry Sichuan Style; Rosemary & Preserved Lemon Roast Chicken; Roasted Shallots, Carrots & Fingerling Potatoes; and Boozy Bread Pudding. $50
Tue., Mar. 14, 10 am – 12:30 pm (Hands-On)
KIDS COOKING: BAKING
(For Ages 9 –12)
CM Cooking School Staff
Young chefs will make a basic pastry and turn it into delectable treats. Menu includes Ham & Cheese Quiche; Beef Empanadas; Rugelach; and Apple Streusel Tart. $35
Tue., Mar. 14, 6:30 – 9 pm
QUICK & EASY RECIPES: PASSPORT TO A HEALTHY HEART
CM Cooking School Staff &
Lin Lin Shao, Clinical Dietitian, Memorial Hermann Northwest
Our staff and Lin Lin will present a class that is a Go Red For Women program sponsored locally by Memorial Hermann. If you find yourself struggling to prepare a healthy meal for you and your family, don't miss this class that is full of nutrition tips and delicious recipes. Menu includes Pepper-Rubbed Beef Dijon; Roasted Asparagus & Mushrooms with Rosemary; Garlic Mashed Potatoes; and Strawberry Frappé with Sliced Strawberries. $45
Wed., Mar. 15, 10 am – 12:30 pm (Hands-On)
KIDS COOKING: ALL PUFFED UP
(For Ages 5 – 8)
CM Cooking School Staff
Young chefs bake up a storm of yummy tidbits using frozen puff pastry. Menu includes Cheese Crisps; Tomato & Mozzarella Mini Tarts; Elephant Ears; and Apple Tart. $35
Wed., Mar. 15, 6:30 – 9 pm
FLAVORS OF EARLY SPRING
Paige Boyle, cooking instructor, food stylist,
cookbook editor and recipe developer
A recent Houstonian, Paige concentrates not just on flavorful food, but the right timetable, make-ahead recipes and presentation. Menu includes Wild Mushroom Risotto; Smoked Paprika-Rubbed Cornish Game Hen; Haricots Verts with Brown Butter & Sage; Kalamata Olive Bread; and Mimosa Cake with Fresh Vanilla Ice Cream. $45
Thu., Mar. 16, 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 a 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
Fri., Mar. 17, 6:30 – 9 pm (Hands-On)
SINGLES: PARTY FOOD
Julie Hewitt, CM Cooking School Chef
Make some filling foods that are perfect for parties or picnics and go well with beer, wine and iced tea. Some can be stored in your freezer. Menu includes Fried Cheese Tortelloni with Pesto Dip; Spicy Chicken Goujons; California Rolls; and Baked Pear & Walnut Spring Rolls with Rich Chocolate Sauce. $50
Sat. Mar. 18, 10 am – 1 pm (Hands-On)
BEAUTIFUL BREADS
Marian Tindall, cooking instructor,
caterer and former owner of Bistro Cuisine
Marian studied bread making in France and with master bakers in the U.S. Learn to make Armenian Egg Bread and Tsoureke doughs and create Braided Breads; Easter Egg Wreaths; Sheaf of Wheat; and Dove of Peace. $60
Sat., Mar. 18, 6:30 – 9 pm (Hands-On)
SAUTÉING & PAN SAUCES
CM Cooking School Staff
Once you learn the technique of sautéing with pan sauces, you'll discover that quick meals can be elegant. Menu includes Chicken Paillards with Queen Elizabeth Sauce; Pork Medallions with Cider Sauce; Seared Steaks with Porcini Brandy Sauce; and Caramelized Pineapple with Coconut Sorbet. $60
Mon., Mar. 20, 6:30 – 9 pm (Hands-On)
KNIFE SKILLS
CM Cooking School Staff
Learn how to care for and handle your knives while you practice the art of making classic cuts such as slice, dice, julienne and chiffonade. Then enjoy eating the fruits of your labor. Bring your favorite chef's knife or purchase one at a discount at Central Market. $60
Tue., Mar. 21, 6:30 – 9 pm
ITALIAN FANTASIES
Donnie Meeks, Executive Chef, Pizza Roma's New York Little Italy
Little Italy has added specialty pastas to the westside restaurant's famous pizza menu. Menu includes Crazy Cow Pizza (Meatball-Stuffed Pizza with Three Cheeses); Chicken Roulade stuffed with Spinach, Feta Cheese & Walnuts over Linguini with Asparagus & White Wine Sauce; Lobster Ravioli drizzled with Lobster Cream Sauce & crowned with Crabmeat; and Garden Truffle Pasta (Wild Mushroom Artichoke Hearts & Fresh Sautéed Squash over Black Pepper Pasta in a light Truffle Butter Sauce). $45
Wed., Mar. 22, 6:30 – 9 pm
SOUTHWESTERN FIESTA FLAVORS
Molly Fowler, Chef/Owner, Entertaining with Ease! Magnolia, Texas
Molly adds a bit of spice to a fiesta that will raise everyone's pleasure a notch or two. Menu includes Citrus & Avocado Salad; Jalapeño- & Jack-Stuffed Chicken Breasts; Spicy Rice with Pepitas; and Cayenne Caramel Flan. $40
Thu., Mar. 23, 6:30 – 9 pm
TERRY'S BISTRO BEST
Terry Conlan, Executive Chef,
Lake Austin Spa Resort and master of low-fat cooking
Enjoy Terry's interpretation of healthy, sturdy French countryside fare with more flavor and less saturated fat. Menu includes Haricots Verts & White Asparagus Salad with Roquefort Crumbles, Walnuts & Red Wine Vinaigrette; a Mixed Root Vegetables Potage; Duck, Pork & Pistachio Pâté with Rhubarb Compote; Pan-Seared Sirloin Steak with Red Wine Sauce, Truffle Butter & Rosemary Pommes Frites; and Molten Flourless Chocolate with Raspberry Syrup & Citron. $55
Fri., Mar. 24, 6:30 – 9 pm (Hands-On)
ITALIAN SEAFOOD DINNER
Joan Wood, CCP, Chef/Owner
of La Cucina Cooking School & Catering, Austin
Joan guides you through some of her favorite finny foods. Menu includes Fennel & Orange Crostini; Shellfish Risotto; Swordfish "en Stufato"(Swordfish braised with Capers, Olives & Tomatoes); Broccoli Rabe with Garlic & Chile; and Walnut Tart. $55
Sat., Mar. 25, 10 am – 12:30 pm (Hands-On)
GNOCCHI WORKSHOP
Joan Wood, CCP, Chef/Owner
of La Cucina Cooking School & Catering, Austin
Once Joan teaches you the tricks of making the darling delicate dumplings of Italy, you'll be serving them with your own imaginative sauces. 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. $50
Sat., Mar. 25, 6:30 – 9 pm
INTRO TO SPANISH WINES
Martin Korson, CM Wine & Beer Manager
Spain is producing fine wines at a variety of price levels. Enjoy tapas prepared by our chefs as you learn about and taste 10 of Martin's selections. $55
Mon., Mar. 27, 6:30 – 9 pm
CM BOOK CLUB: FRENCH WOMEN DON'T GET FAT
Julie Hewitt, CM Cooking School Chef and bibliophile
Julie will lead discussions about Mireille Guiliano's best-selling book and prepare recipes from it. Menu includes Quick & Easy Carrot Soup; Chicken au Champagne; Sautéed Mushrooms; and Chocolate-Espresso Faux Soufflé. $35
Tue., Mar, 28, 6:30 – 9 pm
SPECIALTIES OF SAFFRON
Youssef Nafaa, Chef/Owner, Mia Bella, Saffron, Cava Bistro and Coco's
Youssef has brought new dimensions to the Houston restaurant scene. Be prepared for an explosion of flavors in this class as Youssef shows you how to prepare the some of the traditional dishes of his native Morocco. Menu includes Djej Medfour (Sautéed Chicken Breast with Onions & Ginger tossed in Egg Noodles); Lamb & Kefta Kebabs served over Rice with Raisins & Caramelized Onions; Boudenjal (Roasted Eggplant with Cilantro, Lemon & Goat Cheese Vinaigrette); and Fish Tagine (Baked Halibut Fillet in a Tomato Sharmoula Sauce on Roasted Potatoes). $45
Wed., Mar. 29, 6:30 – 9 pm (Hands-On)
FABULOUS ASIAN NOODLES
Dorothy Huang, cookbook author and Houston's premier teacher of Chinese cuisine
Dorothy will guide you through the maze of Asian noodles as you learn the tips and tricks of preparing cellophane noodles, Chinese wheat noodles, fresh rice noodles and dried rice noodles. Menu includes Chicken & Cellophane Noodle; Pad Thai; Beef Chow Fun (Stir-Fried Beef with Fresh Rice Noodles); and Assorted Lo Mein with Shrimp, Chinese Barbecued Pork, Snow Peas & Bok Choy. $55
Thu., Mar. 30, 6:30 – 9 pm (Hands-On)
DIVINE CHOCOLATE DESSERTS
Julie Hewitt, CM Cooking School Chef who specializes in pastry
If you're a chocolate lover, Julie has some amazing recipes that will take your affection to a new level. Menu includes Angelina's Hot Chocolate, Chocolate Caramel Tart with Fleur de Sel; Chocolate Truffle Cake; and Chocolate Gratin with Cognac Cream. $60
Fri., Mar. 31, 6:30 – 9 pm (Hands-On)
GRILLING
CM Cooking School Staff
It's time to fire up the grills and stir up the marinades and rubs. Menu includes Salmon Kebabs with Tzatziki; Cinnamon- & Pomegranate-Rubbed Cornish Game Hens; Ginger Soy Marinated Sirloin; Tabbouleh Salad; and Grilled Pineapple. $60
April Classes
May Classes