Would you like to learn how to prepare a three-course meal like an award-winning chef?
The 2012 Winter Session of Learn From the Chefs at the Market is in full swing.
Now in its 18th year, the Dallas Farmers Market event co-sponsored by The American Institute of Wine & Food and the Dallas Farmers Market Friends benefits Dallas Farmers Market where locals have been going for fresh produce since the 1941.
Points of Interest
- Get there early – seating is on a first come first seat availability.
- Register for future classes ahead of time (you can use PayPal).
- Shop the Farmers Market AFTER the class, and then you’ll have a better idea of what you’ll need to prepare your new recipes.
These demonstration classes are $25.00 each and are held on five consecutive Saturdays from 11:30 a.m. to 1:00 p.m. You get to learn, get recipes and taste fine cuisine.
The first chef featured in the five-class session was Tiffany Derry of Private Social. Her theme of “Top Chef Cooking at the Market” was sold out.
The second chef featured on Saturday, January 28 will be Salvatore Gisellu aka Chef Tore of Urban Crust http://www.urbancrust.com. His theme is Sexy Soups.
January is National Soup Month. In reference to his theme of Sexy Soups, Chef Tore said, “The ingredients we are using are fresh, simple and are aphrodisiacs.”
A sneak peak at what is on the menu 1) Minestra di Vogole (Sardinian Clam Soup)
2) Zuppa di Zucca Gialla (Winter Squash Soup) 3) Pappa al Pomodoro (Tuscan tomato bread soup).
Chef Tore graduated with the highest distinction from Entre Sardo Formasione Professionale in Sardina. He has a long-standing reputation for creating innovative Italian cuisine. He moved from Italy to the United States and helped open Arcodoro/Pomodoro Ristorante Italiani in 1991 in Dallas and Houston and served as Executive Chef. He has also prepared gourmet cuisine at Ferrari’s, Coco Pazzo and Daddy Jack’s Wood Grill. In 1998, he was accepted into the Epicurean World Master Chefs Society, an international organization of recognized elite chefs.
In 2009, Chef Tore opened Urban Crust in Plano. The restaurant serves authentic wood-fired Italian pizzas with a modern flair.
The series continues into next month and includes Chef Pete Harrison from Dakota’s on February 4, Abraham Salum of Komali and Salum on February 11 and Kent Rathbun of Abacus, Jasper’s and Blue Plate Kitchen on February 18.
The Dallas Farmers Market Multipurpose Room is at 1010 South Pearl Expressway, Dallas, TX 75201 (at Pearl and Farmers next to shed 1). 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.
For more information go to www.aiwf.org/dallasftworth or call 214-653-8088.
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