THE KITCHEN IS OUR CLASSROOM:
LEARNING NEVER TASTED SO GOOD.
WITH OMAR FLORES
Instructor: Omar Flores, Chef; Proprietor, Whistle Britches
As soon as he could hold a knife, Omar Flores was in the kitchen, helping his father with their family-owned restaurants. Join this El Paso native as he shares his take on a truly Texan meal. Instruction and demonstrations will be limited but Chef Flores will provide insight into how to make the best use of Texas produce and proteins.
A TASTING WITH TEXAS WINES: The Infinite Monkey Theorem
Instructor: Ben Parsons, Winemaker, The Infinite Monkey Theorem & CM Cooking School Staff
Enjoy learning a little about the winery and sampling four of the wines made from Texas grapes from the High Plains along with a tasting menu that reflects the modern tastes of Texas.
AN EVENING WITH CHEF JOHN TESAR
Instructor: John Tesar, Chef, Knife; Knife Burger
This four-time James Beard “Best Chef: Southwest” semifinalist and “Top Chef” contestant who specializes in modern American cuisine prepared with authentic European techniques was not born in Texas, but got here as soon as he could. A long-time talent on the Dallas dining scene, Chef Tesar will show you how to make an upscale steakhouse menu.
BUTCHERING: Wild Boar
Instructor: Jesse Griffiths, Chef/Owner, Dai Due Butcher Shop & Supper Club; Dai Due Taqueria; New School of Traditional Cookery; Author, A Chef’s Guide to Preparing Wild Game & Fish
This native son, with a butcher shop in Austin and a hunting school that not only introduces people to the best sustainable methods of harvesting animals but teaches them how to make the most of the bounty, will introduce you to the art of butchery. As Jesse shows you how to break down a wild boar, he will recommend some of the best methods for cooking each cut.
For kids’ classes, children ages 12 and under should be checked in and out by an adult. Please plan to arrive at least 10 minutes before class begins to complete the process, and pick up your children promptly as class ends. Unless specified in the class description, adults are not allowed in the room while class is in session.
Hands-on, basics, and kids’ classes are designated. All other classes are demonstration. All class participants receive a recipe packet and sample the food.
Most evening classes include wine pairings. Please limit your consumption to items served in class.
Reservations are taken on a first-come, first-served basis. Late arrivals will be seated in available spaces.
To avoid being charged the full price of the class, cancellations must be made at least four days before the day of the class.
Menus are subject to change because of the availability of seasonal ingredients.
Students should be dressed with safety and comfort in mind. Please wear closed-toe shoes and shirts with fitted sleeves, and remove any jewelry. Long hair should be pulled back.
We do our best to accommodate dietary restrictions. Please contact your cooking school to confirm if the curriculum can be revised to your diet.
Give the gift of great taste with a Central Market gift card. Good for both cooking classes and in-store items, these gift cards are sure to put a smile on any foodie’s face.
Unless otherwise noted, class participants must be 18 or older. Participants in beer or wine tasting classes must be 21 years or older.