Abraham Salum Executive Chef/Owner of Salum and Komali is performing a teaching chef trifecta at the Dallas Farmers Market this weekend.
He, along with his well-known chefs Alan Havens and Anastacia Quiñones, will each teach a course at the Learn from the Chefs at the Dallas Farmers Market.
Alan Havens, chef of Salum a progressive, chef-driven, Modern American restaurant, formerly of the Four Seasons in Las Colinas and State and Allen Lounge in Dallas will prepare a course.
Anastacia Quiñones chef of Komali, who has redefined new Mexican cuisine, formerly of San Francisco’s Jardinere, Dallas’ Victor Tangos and Alma will also prepare a course.
One taste of the dishes prepared at either Salum or Komali will reaffirm why they earned 4 ½ and 4 stars, respectively. Review of Salum Review of Komali
Because of their commitment to absolute freshness, the menu was not divulged but it will include the finest the Dallas Farmers Market has to offer.
Classes fill up fast and are $25.00 each or $30.00 at the door. Reservations are required so that enough food is prepared for those who attend.
Kent Rathbun of Abacus, Jasper’s and Blue Plate Kitchen will be teaching the last cooking class for the Winter 2012 series on February 18. It is already sold out.
The 19th year of the Learn From the Chefs at the Dallas Farmers Market Spring 2012 Session will start on Saturday, April 7.
The Dallas Farmers Market Multipurpose Room is at 1010 South Pearl Expressway, Dallas, TX 75201 (at Pearl and Farmers next to Shed 1). Want to help? The Dallas Farmers Market Friends welcomes volunteers. For more information go to www.aiwf.org/dallasftworth or call 214-653-8088.
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