muse

I’m really looking forward to volunteering at the Central Market cooking school. I went to the orientation session a couple of weeks ago and while it will be a lot of work (it’s about an eight-hour shift), I think I’ll learn a lot, and have a lot of fun! My first class as a volunteer will be Friday night, and it’s “Cooking with Chocolate”. Somehow in my head when I signed up it was a whole class of desert stuff, but it’s actually much cooler than that …

Fri., Apr. 1, 6:30 – 9 pm
Cooking with Chocolate
Abigail Bird Donovan
Chef/Owner, Culinary Travels Personal Chef Service
Chocolate has been used as a savory ingredient in traditional Mexican cuisine for centuries and is gaining a following in the U.S. as an ingredient in savory dishes as well. Abigail will teach you how to look at chocolate in a whole new way as she pairs bittersweet, cocoa beans and white chocolate into savory dishes in creative and unique ways. Menu includes Mushroom Ragoût with Unsweetened Cocoa over Polenta; Chicken Molé; Pork Tenderloin with Savory White Chocolate Sauce; Braised Short Ribs with an Ancho-Bittersweet Chocolate Sauce; Pasta with Caramelized Vegetables, Olives & Cocoa Nibs; and Chocolate Soufflé Cakes with Raspberries. $50

Along the same lines, the Texas Wine & Food Festival is coming up. Most of it is out of reach pricewise for me, but I’m tempted to do the Village at the Shores event. It’s about $55 for two days - and you get to see Wolfgang Puck do his thing, eat lots of samples, and take boat rides with tapas and sangria or sushi and sake … sounds like a lot of fun to me!

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