| Cooking schools directory 09/13/2000 The Dallas Morning News
Another year, another chance to start anew in the kitchen. Celebrity classes are big this year, with everyone from Joan Nathan to Caprial Pence taking a turn at the stove. Dallas continues its love affair with Italian cooking, but if you want to learn Asian cuisines, your time may have come and gone.
Classes are organized by broad categories, with schools listed alphabetically within each category. If you don't see something you want, check weekly updates in the Texas Taste section. Bon appetit! BAKING
Kitchen Friends
1369 Green Hills Court, Duncanville. 972-298-5427. Karel Anne Tieszen teaches.
Rollin' in the dough Make scones for breakfast, crackers for noontime soup, dinner rolls and dessert bread. Feb. 8; 9 a.m. to noon or 7 to 10 p.m. $40.
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Sur La Table
4527 Travis St., Suite A. 214-219-4404.
Basic bread baking Learn to prepare dough and bake breads under the guidance of Lynn Mattie, an instructor at El Centro Community College. Feb. 16 and 23; 10 a.m. $100 for series.
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Tina Wasserman's Cooking & More
North Dallas. 214-369-6269.
Traditional Jewish baking Learn to make pastries from around the world, including hamentashen, apple strudel, linzer torte and rugelach. March 5; 9:15 a.m. to noon or 7 to 10 p.m. $50.
CAKE DECORATING
Cake Carousel
1002 N. Central Expressway, Suite 511, Richardson. 972-690-4628.
Basic decorating Find out how to ice cakes and make borders, plus an introduction to figure piping in this five-week class. Start dates: March 8, 10 a.m. to 12:30 p.m. or 6:30 to 9 p.m.; April 16, 10 a.m. to 12:30 p.m.; April 17, 6:30 to 9 p.m.; May 30, 10 a.m. to 12:30 p.m. or 6:30 to 9 p.m. $40.
Intermediate Learn to brush embroidery on rolled fondant, lattice piping, basket weave, uses for piping gel and more in this five-week class. Start dates: March 7, 10 a.m. to 12:30 p.m. or 6:30 to 9 p.m.; April 18, 10 a.m. to 12:30 p.m.; April 19, 6:30 to 9 p.m.; May 29, 10 a.m. to 12:30 p.m. or 6:30 to 9 p.m. $40.
Advanced An introduction to cake sculpting, plus party cake construction, royal icing and more in this five-week class. Start dates: March 6 or May 31; 10 a.m. to 12:30 p.m. or 6:30 to 9 p.m. $40.
Tiered wedding and party cakes Find out how to stack, tier and transport cakes and learn business aspects. Jan. 27, March 10 or April 21; 10 a.m. to 3 p.m. $50.
Basic airbrush Perspective, shading, stencils, overlays and pattern transfers are covered in this four-day class; airbrush system required. Start date: Feb. 19; 6:30 to 9 p.m. $55.
3-D cartoon piping Make animals, objects and more from frosting. Feb. 17; 10 a.m. to 3 p.m. $35.
Royal icing flowers, flat nail Violets, daisies and other flowers made with hard-dry icing are taught. March 31; 10 a.m. to 3 p.m. $50.
Royal icing flowers, lily nail Throated varieties such as petunias, lilies and orchids are covered. April 7; 10 a.m. to 3 p.m. $50.
Novelty gum paste Learn quick ways to work with the moldable sugar medium in this three-week class. Start date: March 9; 6:30 to 9 p.m. $40.
Chocolate artistry Decorate with candy to make baskets, bows and more in this two-day class. Start date: Feb. 9, 6:30 to 9 p.m.; Feb. 10, 10 a.m. to 3 p.m. $50.
Fondant Roll and apply fondant in this three-week class. Start date: March 12; 10 a.m. to 12:30 p.m. or 6:30 to 9 p.m. $40.
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Sur La Table
4527 Travis St., Suite A. 214-219-4404
Decorating for beginners Tom Lawson, who designed cakes for Neiman Marcus, shows preparation, equipment and techniques. Feb. 12, 10 a.m.; Feb. 26, 6:30 p.m. $65.
Intermediate Tom Lawson teaches elaborate borders and flowers. April 9, 10 a.m.; April 23, 6:30 p.m. $65.
Special-occasion cakes Adorn cakes with beautiful decorations under the direction of Tsuki Caspari-Brooks, owner and pastry chef at Dolci; Feb. 13; 10 a.m. $35.
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FUN/ED
Eunice Richey Cooking School, Midway and Alpha Roads. 972-960-2666, ext. 119.
Basic cake decorating Find out how to make icing and such decorations as roses and writing. Feb. 19; 7 to 10 p.m. $23 members, $25 nonmembers, plus $6 materials fee.
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Michaels
5959 Alpha Road at Preston Road. 972-239-2800. Pamela Garges is the instructor.
Wilton method Basic decorating is covered, including preparation and icing cakes using buttercream icing, in this four-week class. Start dates are Feb. 14, March 12, April 12, May 16, June 18, July 19 and Aug. 15; 6:30 to 9 p.m. $25.
Wilton method – flowers and more The emphasis is on flowers made with royal icing, with an introduction to rope border and basket weave techniques in this four-week course. Start dates are Feb. 15, March 14, April 9, May 17, June 20, July 16 and Aug. 16; 6:30 to 9 p.m. $25.
Wilton method – fondant and tiered cakes Get an introduction to string work, garland borders and more in this four-week course. Start dates are Feb. 12, March 15, April 11, May 14, June 21, July 18 and Aug. 13; 6:30 to 9 p.m. $25.
CHEFS, AUTHORS
Bistro Louise
2900 S. Hulen Road, Fort Worth. 817-922-9244.
Hungarian cuisine Guest chef Tamas Boross, executive chef of the Gellert Hotel in Budapest, Hungary, conducts cooking classes to benefit Fort Worth Sister Cities International. Feb. 6 and 7, 6:30 p.m. $110. Feb. 8, 7 p.m. $125, includes dinner and wine. For information, call Mae Johnson at Fort Worth Sister Cities, 817-212-2650.
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Cookworks
5213 Alpha Road. 972-960-2665.
Celebration of spring Sarah Chase teaches spring dishes from her books, Pedaling Through Provence and Pedaling Through Burgundy. Feb. 27; 6 to 9 p.m. $75.
Classic Indian I and II Julie Sahni, author of Classic Indian Cooking, teaches. March 5 and 6; 6 to 9 p.m. $75 each class.
Traditional pasta dinner Giuliano Bugialli, chef and author of Bugialli on Pasta, shows how to make a traditional meal. April 16; 6 to 9 p.m. $75. A class on April 17 covers a savory weekend meal. 6 to 9 p.m. $75.
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Dallas Farmers Market
Market Resource Center, 1010 S. Pearl St. 214-653-8088. Classes are co-sponsored by the American Institute of Wine and Food.
Chef series Chefs including Jim Severson of Sevy's Grill, Richard Chamberlain of Chamberlain's Chop House and Kent Rathbun of Abacus demonstrate dishes inspired by fresh produce from the market. Saturdays, April 7 through June 2; 11:30 a.m. to 1 p.m.; $20 per class; discount for five or more classes.
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Hotel Crescent Court
400 Crescent Court. 214-871-3200.
Culinary classes Beau Nash chef Bob Conte and executive pastry chef Rafael Torano offer varied classes, including pastry and holiday gingerbread house sessions, throughout the year. Call to be placed on a mailing list.
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The Mansion on Turtle Creek
2821 Turtle Creek Blvd. 214-559-2100.
Culinary classes Dean Fearing and other chefs of The Mansion offer varied classes, including etiquette for children, pastry and more, throughout the year. Call to be placed on a mailing list.
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Mi Piaci Ristorante Italiano
14854 Montfort Drive. 972-934-8424.
Go fish, part II Learn the art of grilling fish and creating marinades with chef Todd Nelson. April 28; 11 a.m. to 1 p.m. $55.
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Salve! Ristorante Italiano
2120 McKinney Ave. 214-220-0070.
Summer grilling Chef Kevin Ascolese shows how to grill meats, vegetables and more. June 23; 11:30 to 1:30 p.m. $45.
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Sur La Table
4527 Travis St., Suite A. 214-219-4404
Hill Country cuisine Chef Gerard Thompson of Rough Creek Lodge near Glen Rose demonstrates how to combine Texas wild game with international flavors. Jan. 24; 6:30 p.m. $40.
Spicy shellfish Jason Gorman of City Cafe discusses how to select and use shellfish. Jan. 25; 6:30 p.m. $40.
Weeknight dinner Italian style Giuliano Hazan, author of Every Night Italian, prepares recipes from his book. Jan. 29; 6:30 p.m. Jan. 30; 11 a.m. $60.
Grilling from Southern Mexico Recipes for outdoor or stovetop grilling are presented by Nancy Zaslavsky, author of A Cook's Tour of Mexico and Meatless Mexican Home Cooking. Feb. 5; 6:30 p.m. $40.
Fab flavors from Mexico Regional dishes from Oaxaca and other parts of southern Mexico are presented by Nancy Zaslavsky. Feb. 6; 11 a.m. $40.
Bugialli on pasta Cooking teacher and author Giuliano Bugialli demonstrates pasta dishes. Feb. 9; 6:30 p.m. $65.
Italian taste tour Giuliano Bugialli presents authentic dishes from four regions of Italy. Feb. 10; 10 a.m. $65.
Faves from Cafe Pacific Chef de cuisine Brian Campbell demonstrates smoked shrimp cocktail, three-onion crusted sea bass with corn risotto, and raspberry Napoleon. March 10; 10 a.m. $40.
Chef's table: a culinary event Join Kent Rathbun, executive chef of Abacus, his brother Kevin Rathbun, with Nava and BluePointe in Atlanta, and Shannon Swindle, executive pastry chef of Abacus, for class and dinner. March 12; 7 p.m. $150.
Cuisine of Israel Contemporary Israeli food is the focus of this class taught by Joan Nathan, author of The Foods of Israel Today. March 20; 6:30 p.m. $80.
Dolce primavera Todd Nelson, executive chef of Mi Piaci, celebrates spring with his menu of oyster soup with caviar toast, Texas quail and braised spring lamb shank with spinach-artichoke risotto. March 24; 10 a.m. $40.
Turn of the season menu from The Mansion Chef de cuisine Amador Mora bridges winter and spring in a class that includes a new twist on Cobb salad and how to prepare fresh snapper. April 7; 10 a.m. $40.
Asian-inspired menu Caprial Pence, host of the PBS series Cooking With Caprial, presents ideas from her latest book, Caprial Cooks for Friends. April 9, 6:30 p.m., or April 10, 10 a.m. Menu differs both days. $70.
Spring roundup from Star Canyon Executive chef Matthew Dunn shows off a light spring menu spiced with zesty flavors from south of the border. May 5; 10 a.m. $40.
CHILDREN'S
CLASSES
Cookworks
5213 Alpha Road. 972-960-2665.
Holiday cooking Children learn to prepare food for Easter, Mother's Day or Father's Day. April 7 (Easter class), May 12 (Mother's Day) and June 16 (Father's Day). Times are 10 to 11 a.m. (for children under age 5) and 11:30 a.m. to 12:30 p.m. (5 and up). $15.
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Grapevine Community Activity Center
1175 Municipal Way, Grapevine. 817-410-3450. Chef John Shrode is the instructor.
Kids can cook too! Children ages 6 and up will learn to make apple turnover, cookie-cutter sandwiches and how to decorate a cake. Bring parents to help. April 24; 6 to 9 p.m. $34.
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Kids in the Kitchen
17208 Ikel Drive. 972-250-4233
Cooking camp Ages 6-13 prepare international food, breads and muffins and learn kitchen safety. Weekly classes each Tuesday through Thursday in June. 10 a.m. to noon. $75.
Dine-in Spend two hours preparing a meal, setting the table and learning etiquette. March 31; 11 a.m. to 1 p.m. $30.
Valentine's class Prepare treats from the heart. Feb. 6, 7 or 8; 3:45 to 5 p.m. $20.
Mother's day Fix something special for Mom. May 8, 9 or 10; 3:45 to 5 p.m. $20.
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Kitchen Friends
1369 Green Hills Court, Duncanville. 972-298-5427. Karel Anne Tieszen is the instructor.
Lip-smacking snacks Summer snacks that are fun to make; for ages 6 to 10. June 28; 10:30 a.m. to 12:30 p.m. $25.
Incredible edibles Ages 8 to 12 can make teddy bear sandwiches, an erupting volcano, a T-Rex and more. July 24; 10:30 a.m. to 12:30 p.m. $25.
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Mi Piaci Ristorante Italiano
14854 Montfort Drive. 972-934-8424.
Cooking for kids Chef Todd Nelson instructs children ages 5 to 12 (must be accompanied by an adult) to make spaghetti and sauces. June 2; 11 a.m. to 1 p.m. $35.
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Salve! Ristorante Italiano
2120 McKinney Ave. 214-220-0070.
Pizza party time Children ages 5 to 12 (must be accompanied by an adult) will be taught how to make pizza, under the direction of chef Kevin Ascolese. June 9; 11 a.m. to 1 p.m. $35.
ENTERTAINING
Sur La Table
4527 Travis St., Suite A. 214-219-4404
Quick menus Rick Rodgers, author of 19 cookbooks, shows how to make speedy and delicious food for entertaining and family meals. Feb. 15; 6:30 p.m. $50.
Entertaining Molly Stevens, chef and contributing editor for Fine Cooking magazine, demonstrates a winter dinner party menu. Feb. 19; 6:30 p.m. $50.
Entertaining with style Dallas caterer Andrew Ormsby shows how to prepare Dungeness crab, lamb loin steaks and a licorice and almond Napoleon. Feb. 21; 6:30 p.m. $40.
HEALTH & NUTRITION
Cooper Clinic
12200 Preston Road. 972-560-2655.
Lean total weight loss The personalized program includes choices of nutrition sessions, exercise and a lifestyle change/motivation workshop. Classes start Feb. 1; 6:30 to 7:30 p.m. Price varies with package.
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Kalachandji's
5430 Gurley Ave. 214-821-1048.
Vegetarian cooking Kalachandji's chef Manjuali Devi leads a series of eight classes on vegetarian cooking each Thursday from Jan. 25 through March 15; 7 to 9 p.m. $80 for series, $15 for individual classes.
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Tina Wasserman's Cooking & More
North Dallas. 214-369-6269.
Tofu and grains From main dish to side dish to garnish, how to use tofu and quinoa and wheatberries and bulghur. April 2; 9:15 a.m. to noon or 7 to 10 p.m. $50.
HOLIDAYS
Lombardi Mare
5100 Belt Line, Addison. 972-503-1233.
Valentine's menu Chef Tom Fleming leads a hands-on class in preparing a three-course Valentine's menu. Feb. 10; 11 a.m. Call for prices.
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Dolores Snyder Gourmet Cooking School
P.O. Box 140071, Irving. 972-717-4189.
Cooking for love Cook a menu designed to enhance Valentine's Day: escargot, spicy Southwest bouillabaisse, lovers' chocolate cake and more. Feb. 14; 6:30 p.m. $55.
St. Pat's Day Learn to make Guinness fondue, roasted salmon with watercress sauce and other dishes from Irish Country House hotels. March 16; 6:30 p.m. $55.
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Sur La Table
4527 Travis St., Suite A. 214-219-4404
Valentine chocolate cake This hands-on class, taught by Stacy Breen, pastry chef of the Dream Cafe, teaches you how to make a three-layer chocolate sponge cake filled with raspberry mousse and enrobed in various chocolates. Feb. 1; 10 a.m. $60.
Mansion desserts James Wagner, pastry chef at The Mansion on Turtle Creek, presents a trio of desserts. Feb. 3; 10 a.m. $40.
Ultimate confections Author Bruce Weinstein demonstrates how to make candy for Valentine's Day. Feb. 7; 10 a.m. $45.
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The 2 Guys
The Kitchen Store, 4714 Little Road, Arlington. 817-561-1200.
Valentine dinner Don Wells and Ron Wicks show how to make prosciutto and basil-wrapped shrimp, orange and avocado salad, veal scaloppine with cream and marsala, and chocolate truffle tart. Jan. 30; 6:30 to 9 p.m. $30.
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Whole Foods Market-Arlington
801 E. Lamar Blvd., Arlington. 817-461-9362.
Valentine's picnic Chef Kevin Atchley makes pork tenderloin on field greens and other treats. Feb. 3; 2 to 3 p.m. $10.
INTERNATIONAL
Cooking With Carol
P.O. Box 183564, Arlington 76096. 817-561-1200.
Chinese cooking Make such wok favorites as hot and sour soup, beef chow mein and kung pao chicken. March 15; 6:30 to 8:30 p.m. The Kitchen Store, 4714 Little Road, Arlington. $30.
Lite side of Tex-Mex Easy recipes that are lower in fat than traditional Tex-Mex. April 5; 6:30 to 8:30 p.m. The Kitchen Store, 4714 Little Road, Arlington. $30.
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FUN/ED
Eunice Richey Cooking School, Midway and Alpha Roads. 972-960-2666, ext. 119
Sushi Learn to choose fish, slice it and other techniques of making sushi. Feb. 6; 7 to 10 p.m. $25 members, $30 nonmembers, plus a $6 materials fee.
Tour of Italy Sample menus from four Italian cities and receive recipes. The schedule:
Venice: Feb. 9; 7 to 10 p.m.
Milan: Feb. 16; 7 to 10 p.m.
Rome: Jan. 26 or Feb. 23; 7 to 10 p.m.
Naples: Feb. 2 or March 2; 7 to 10 p.m.
$25 members (four classes for $75), $30 nonmembers, plus $6 materials fee.
International vegetarian Suman Brath leads a class focusing on Spain, China, the Middle East and Mexico. Feb. 28; 7 to 10 p.m. $21 members, $27 nonmembers, plus $6 materials fee.
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Herb Society of America
North and Central Texas Unit. North Haven Gardens, 7700 Northaven Road. 972-424-4424.
Cuisine of Tuscany Earl and Bessie Weed will share information and instruction on food preparation and herbs used in the region. Jan. 27; 10 a.m. Free.
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Dolores Snyder Gourmet Cooking School
P.O. Box 140071, Irving. 972-717-4189.
Spring in Provence The menu includes eggplant and tomato confit, pan-roasted loin of lamb with couscous and spring vegetables, and almond tart with fresh berries and cream. April 19; 6:30 p.m. $60.
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Sur La Table
4527 Travis St., Suite A. 214-219-4404
Italian spring Mi Piaci executive sous chef Joel Harloff draws from central Italy for his menu of fresh greens salad, jumbo shrimp with fresh crab and marinated vegetables and pan-seared Parmesan polenta. March 19; 6:30 p.m. $40.
Italian seafood fest Iole Aguero shows how to prepare seafood dishes from southern Italy. March 29; 6 p.m. $45.
Gnocchi basics Iole Aguero teaches the traditional Italian potato dumplings, plus sauces and salad. March 30; 10 a.m. $60.
A surprise from Italy New recipes gathered from her latest trip to southern Italy are the focus of this class taught by Iole Aguero. March 31; 10 a.m. $45.
Rustic northern Italian Joan Wood, proprietor of Joan Wood's Cooking School in Southlake, leads this hands-on series. $160 for series, $60 per individual class. The schedule:
Bagna Cauda: April 3; 6:30 p.m.
Polenta From A to Z: April 10; 6:30 p.m.
Pizza and Calzone: April 17; 6:30 p.m.
Guy Gourmet international Ben Helms, the Guy Gourmet, teaches men how to cook global cuisine, with sessions focusing on Asian, Continental and Southwestern menus. April 11, 18 and 25; 6:30 p.m. $160.
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The 2 Guys
The Kitchen Store, 4714 Little Road, Arlington. 817-561-1200. Don Wells and Ron Wicks are the teachers.
Greek cuisine Prepare meals from the Greek isles. April 24; 6:30 to 9 p.m. $30.
Italian III – Sicilian Recipes from Sicily are covered. Feb. 27; 6:30 to 9 p.m. $30.
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Tina Wasserman's Cooking & More
North Dallas. 214-369-6269. Classes meet from 9:15 a.m. to noon or 7 to 10 p.m. Classes are $50.
Italian bistro Fix a honey whole-wheat pizza crust with Spago toppings and hearty pasta dishes that make a meal. Jan. 31.
Chinese stir-fry Fast and economical stir-frying made easy. Feb. 21; 9:15 a.m. to noon or 7 to 10 p.m. $50.
International rice Indonesian, Italian, Chinese, long grain, short grain and glutinous, and their uses in main dishes, side dishes and desserts. April 24.
Moroccan meal Explore the flavors and foods of Morocco that are easy to prepare for family meals and exotic for friendly entertaining. March 14.
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Williams-Sonoma
North East Mall, Highways 183 and 820, Hurst. 817-589-2870.
Italian night Chef John Shrode makes homemade minestrone, meat ravioli with egg pasta and stuffed cannelloni. April 4; 7 to 9:30 p.m. $35.
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Williams-Sonoma
Southlake Town Center, 172 State St., Southlake. 817-416-5932
Italian night Chef John Shrode makes homemade minestrone, meat ravioli with egg pasta and stuffed cannelloni. April 17; 7 to 9:30 p.m. $35.
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Wooden Spoon
1617 Ave. K, Plano. 972-424-6867.
Lefse demonstration Observe how to prepare the Norwegian flat bread. Feb. 24, March 24 and April 28; 8:30 a.m. Free.
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Joan Wood's Cooking School
Southlake. 817-421-9957.
Northern Italian Joan Wood shows how to make homemade pasta in vodka sauce, meat roll in porcini mushroom sauce and more. March 5; 6:30 p.m., or March 8; 10:30 a.m. $50.
Italian boned and stuffed chicken Joan Wood teaches students to bone, stuff and roll a chicken, oven-roast vegetables and make a bittersweet chocolate truffle torte. Feb. 5; 6:30 p.m. Repeated Feb. 8; 10:30 a.m. $50.
MISCELLANEOUS
Abacus
4511 McKinney Ave. 214-520-0151. Each class 1 to 5 p.m.
Dirty dozen Teams of students led by one of the restaurant's chefs cook meals, followed by dinner. Feb. 18: Mardi Gras; March 25: Tastes From the Southwest – Celebrate Cinco de Mayo; April 22: April in Paris; May 20: Fire up the Pit; June 24: Flavors of the Pacific Rim; July 22: Teen Chefs – Cook for Your Parents. $350 per class includes one guest for dinner.
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Cooking With Carol
P.O. Box 183564, Arlington 76096. 817-561-1200.
Cooking with wine Make such dishes as Swiss cheese fondue, beef round steaks and fruit salad with wine. Feb. 1; 6:30 to 8:30 p.m. The Kitchen Store, 4714 Little Road, Arlington. $30.
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FUN/ED
Eunice Richey Cooking School, Midway and Alpha Roads. 972-960-2666, ext. 119
Coffee tasting Sample a variety of coffees and understand the differences. Feb. 28; 7 to 9 p.m. $30, plus $6 materials fee.
Fiesta culinary tour Food writer Susan Taylor leads a bus tour to a tortilla factor, a cheese factory and a Latin American market. Jan. 27; 9:30 a.m. to 3:30 p.m. $48.
International culinary tour Food writer Susan Taylor leads a bus tour of Dallas' ethnic food markets. March 3; 9:30 a.m. to 3:30 p.m. $50.
Basic cooking Receive instruction in steaming, sauteing, braising, roasting and many more techniques. Class meets at Eunice Richey Cooking School, Midway and Alpha roads. Feb. 7; 7 to 10 p.m. $25 members, $30 nonmembers, plus $6 materials fee.
Candlelight dining A quick but intimate dinner to minimize kitchen time. Class taught at Eunice Richey Cooking School, Midway and Alpha roads. Feb. 10; 1 to 4 p.m. $21 members, $23 nonmembers, plus $6 materials fee.
Avoiding dining dilemmas Lynda White teaches "Dining Etiquette for the Socially Impaired." Feb. 25; 5 to 8 p.m. $29 members, $31 nonmembers, plus $22 for dinner at restaurant.
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Grapevine Community Activity Center
1175 Municipal Way, Grapevine. 817-410-3450. Chef John Shrode is the instructor. Classes are $34.
Fondue for you Find out how to dip strawberries and fruit in chocolate, cook bite-size morsels of steak and dip French bread in a Swiss and wine fondue. Feb. 27; 7 to 9:30 p.m.
Italian night Prepare minestrone, a meat-filled ravioli with egg pasta, eggplant Parmesan and more. March 27; 6:30 to 9:30 p.m.
Cooking light Take a class on making steamed veggies, honey-glazed apple-stuffed pork tenderloin and strawberry angel food cake. April 10; 6:30 to 9:30 p.m.
Seafood fun Clean and prepare fresh fish, then poach, grill, bake or pan-fry it. May 8; 6:30 to 9:30 p.m.
Basic food preparation Learn roasting, braising and poaching techniques and practice your knife cuts. May 22; 6:30 to 9:30 p.m.
Veggies need friends, too! Learn the proper way to cook green vegetables. June 12; 6:30 to 9:30 p.m.
Soups and salads Make chicken-and-rice soup and corn chowder and a sandwich treat of Italian hero and California "super bird." July 10; 6:30 to 9:30 p.m.
Guys' night out Smoke cigars as you make barbecued ribs and brisket, followed by a rum dessert. July 24; 6:30 to 9:30 p.m.
Mystery basket Everyone gets a grab-bag of goodies to cook, followed by a tasting and judging. Aug. 14; 6:30 to 9:30 p.m.
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Kitchen Friends
1369 Green Hills Court, Duncanville. 972-298-5427. Karel Anne Tieszen is the instructor. Classes meet 9 a.m. to noon or 7 to 10 p.m.
Soup by the spoonful Learn to make fiery fiesta soup and baked potato bowl, and find out about the broth that is the best start for all your soups. Jan. 30. $40.
Eat your veggies Make vegetables that taste good. Feb. 21. $40.
The butcher, the baker & the candlelit dinner A dinner for two designed to win a heart, especially for the meat and bread man. March 20. $40.
Will you marry-inate me? Make marinades for fish, pasta and more. April 10. $40.
Hot off the grill Backyard grilling. April 26. $40.
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Macy's
13375 Noel Road (Galleria, Alpha Road at Dallas Parkway). 972-851-5095.
The Cellar club Macy's, in partnership with the North Texas Food Bank, features cooking demonstrations with area chefs the first and third Saturday of each month from 2 to 3 p.m. Start date: Feb. 17. $10.
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Sur La Table
4527 Travis St., Suite A. 214-219-4404
Impressively easy Joan Wood, proprietor of Joan Wood's Cooking School in Southlake, presents a light, French-accented meal with a decadent chocolate dessert. Jan. 26; 10 a.m. $35.
Culinary tour Explore Dallas' ethnic markets under the guidance of food writer Susan Taylor. Feb. 17; 9:45 a.m. to 3 p.m. $55.
Updated classics Molly Stevens, chef and contributing editor to Fine Cooking magazine, guides students in such techniques as cleaning shrimp, selecting and sear-roasting beef and making a quick wine-based pan sauce. Feb. 20; 10 a.m. $85.
Mousseline Learn to make mousseline, a puree of meat or seafood bound with butter and egg whites. Chris LaLonde, an instructor at El Centro's culinary program, leads the hands-on class. March 2 or May 4; 6:30 p.m. $60.
Guy Gourmet basics Ben Helms, the Guy Gourmet, teaches men how to use the tools of the kitchen to prepare entrees, salads and desserts. March 7, 14 and 21; 6:30 p.m. $160.
Easy pickles and preserves Kathy Moore presents a series of classes with ideas for preserving foods. $100 for series, $40 for individual sessions. The schedule:
Preserve a Taste of Spring: March 17; 10 a.m.
Heirloom Pickles: April 14; 10 a.m.
No-Sugar Preserving: April 28; 10 a.m.
Making fresh pasta Learn to prepare pasta and form shapes, plus make sauces to go with them in a hands-on class taught by Deborah Orrill. March 22; 6:30 p.m. $60.
Classic puff pastry Lynn Mattie of El Centro Community College shows how to make puff pastry. April 13; 10 a.m. $60.
Phyllo Master the use of phyllo pastry in this hands-on class taught by Lynn Mattie of El Centro Community College. April 20; 10 a.m. $60.
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The 2 Guys
The Kitchen Store, 4714 Little Road, Arlington. 817-561-1200.
Sauce I and Sauce II Ron Wicks and Don Wells teach the fine art of making sauces. March 13 and March 27; 6:30 to 9 p.m. $30 for one class, $50 for both.
Lowfat summer meal The 2 Guys teach you to make lowfat food. May 22; 6:30 to 9 p.m. $30.
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Tina Wasserman's Cooking & More
North Dallas. 214-369-6269. Classes meet from 9:15 a.m. to noon or 7 to 10 p.m. Classes are $50.
Puff the magic dragon Souffles made easy. Breakfast, lunch, dinner and dessert options will be explored. March 28.
Grilling Topics covered include everything from marinating to choice of wood to a variety of foods. May 23.
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Williams-Sonoma
North East Mall, Hurst. 817-589-2870.
Gourmet meals in minutes Chef John Shrode fixes stir-fried chicken with snow peas, popovers and bananas Foster. March 20; 7 to 9:30 p.m. $35.
Soups and sandwiches Make chicken-and-rice soup, corn chowder, an Italian hero, a California avocado "super bird" and more under the direction of chef John Shrode. May 22; 7 to 9:30 p.m. $35.
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Williams-Sonoma
Southlake Town Center, 172 State St., Southlake. 817-416-5932.
Gourmet meals in minutes Chef John Shrode fixes stir-fried chicken with snow peas, popovers and bananas Foster. March 7; 7 to 9:30 p.m. $35.
Soups and sandwiches Make chicken-and-rice soup, corn chowder, an Italian hero, a California avocado "super bird" and more under the direction of chef John Shrode. May 2; 7 to 9:30 p.m. $35.
PRIVATE LESSONS
Cuisine Concepts
1406 Thomas Place, Fort Worth. 817-732-4758.
Private instruction and party venues Renie Steves gives class for up to three people in such areas as technique, entertaining, do-ahead menus, Asian, Italian, French or vegetables, starches and grains. Call for times. $100 per hour, four-hour minimum.
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Chef John's Cooking Classes
817-788-5170.
Personal chef parties Chef John Shrode will come to your home and show you knife skills, then lead you in preparing orange roughy, apple turnovers and a beurre blanc. Mondays or Tuesdays; 10 a.m. to 2 p.m. $45 per person, plus food costs; minimum of six people.
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Dolores Snyder Gourmet Cooking School
P.O. Box 140071, Irving. 972-717-4189.
Private instruction Individualized menus with preplanning, entertaining tips and tips about wine. Thirty days' notice required; times vary. $75 per hour, minimum four hours.
REGIONAL
FUN/ED
Eunice Richey Cooking School, Alpha and Midway roads. 972-960-2666, ext. 119.
Beyond gumbo Louisiana Cajun/Creole cooking techniques for preparing a special gumbo. Feb. 22; 7 to 10 p.m. $21 members, $27 nonmembers. Plus $6 materials fee.
Santa Fe cooking Chef John Shrode shows how to make adobe pies, green chile cheese egg souffles and Santa Fe sopapillas. Jan. 31 or March 21; 7 to 10 p.m. $21 members, $27 nonmembers. Plus $6 materials fee.
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Grapevine Community Activity Center
1175 Municipal Way, Grapevine. 817-410-3450. Chef John Shrode is the instructor.
Cajun cooking Learn the Paul Prudhomme method of using seasoning mixes, making jambalaya and pralines and fixing blackened snapper with dirty rice. Aug. 28; 6:30 to 9:30 p.m. $34.
SWEETS
Cake Carousel
1002 N. Central Expressway, Suite 511, Richardson. 972-690-4628.
Cookie/candy bo-kay demo Learn to roll cookie dough and decorate cookies. Feb. 28, 6:30 to 8:30 p.m.; March 17, 10 a.m. to noon. $10.
Chocolate candy-making Watch an expert make peanut-butter cups, truffles, chocolate-covered cherries and more in this demonstration class. Feb. 3 or March 24; 10 a.m. to 1 p.m. $15.
Easter candy choo-choo Make an edible train. April 10; 6:30 to 8:30 p.m. $35.
Easter egg Create a panoramic sugar egg in this two-day class. April 9 and 11; 6:30 to 9 p.m. $35.
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FUN/ED
Eunice Richey Cooking School, Alpha Road and Midway Road. 972-960-2666, ext. 119.
Italian accent Learn to make tiramisu, strudel with apples, Sicilian cassata and more. March 9; 7 to 10 p.m. $21 members, $23 nonmembers, plus $6 materials fee.
Cookie blossom Pam Garges teaches easy decorating hints for baked goods. Feb. 3 (Valentine's theme), 10 a.m. to 1 p.m.; March 3 (St. Patrick's theme), 10 a.m. to 1 p.m. $25 members, $29 nonmembers, plus $6 materials fee.
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Kitchen Friends
1369 Green Hills Court, Duncanville. 972-298-5427. Karel Anne Tieszen is the instructor. Classes meet 9 a.m. to noon or 7 to 10 p.m.
Mafia chocolate An offer you can't refuse: ultimate chocolate cake, a chocolate bread dessert and more. March 8. $40.
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Sur La Table
4527 Travis St., Suite A. 214-219-4404
Desserts from Farallon Emily Luchetti, executive pastry chef at Farallon in San Francisco and author of Stars Desserts and Four-Star Desserts, demonstrates winter favorites. Feb. 27; 6:30 p.m. or Feb. 28; 10 a.m. $55.
Dessert Circus Jacques Torres shows tricks of the trade in making such desserts as strudel, strawberry tart and more. March 9; 11 a.m. or 6 p.m. $80.
Restaurant-style desserts Learn to prepare desserts with professional presentation in this class taught by Lynn Mattie, a baking and pastry instructor at El Centro Community College. March 16 (lace cups and chocolate tortillas), 10 a.m.; or March 23 (chocolate pâté, raspberry pâté), 10 a.m. $60.
Easy bar cookies George Geary, formerly pastry chef at Disneyland, shows the tricks of bar cookie making. March 26; 6:30 p.m. $45.
Cool desserts for spring Pastry expert George Geary incorporates fresh fruit into pies, cakes, mousse and more. March 27; 10 a.m. $45.
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Whole Foods Market
11661 Preston Road at Forest Lane. 214-361-8887.
All about chocolate Learn more about Whole Foods chocolate. Jan. 28; 2 to 3 p.m. Free.
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Williams-Sonoma
North East Mall, Hurst. 817-589-2870.
Chocolate delights Chef John Shrode shows how to make amaretto kisses, chocolate-dipped strawberries and more. Feb. 20; 7 to 9:30 p.m. $35.
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Williams-Sonoma
Southlake Town Center, 172 State St., Southlake. 817-416-5932.
Chocolate delights Chef John Shrode shows how to make amaretto kisses, chocolate-dipped strawberries and more. Feb. 7; 7 to 9:30 p.m. $35.
TEA
Cookworks
5213 Alpha Road. 972-960-2665.
A garden tea Dolores Snyder, teacher/lecturer, explains the graceful art of the English tea. March 18; 6 to 8 p.m. $40.
A high tea meal Dolores Snyder leads students through a high tea. March 21; 6 to 8 p.m. $40.
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Dolores Snyder Gourmet Cooking School
P.O. Box 140071, Irving. 972-717-4189.
Tea for mom Along with scented lemon geranium tea, the class covers smoked salmon, roulade with caviar, pecan scones with berries and cream, and almond meringue. May 12; 11 a.m. to 1:30 p.m. $35.
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Sur La Table
4527 Travis St., Suite A. 214-219-4404
High tea Learn the rituals and delicacies of high tea, taught by Christy Rost, host of Fort Worth's Just Like Home. March 6; 10 a.m. $35.
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Tina Wasserman's Cooking & More
North Dallas. 214-369-6269. Classes meet from 9:15 a.m. to noon or 7 to 10 p.m.
Mother's Day high tea What a great way to celebrate Mother's Day or any occasion. Sandwiches, scones, unusual tea cakes, everything to make her day lovelier. May 2. $50.
TECHNIQUE
FUN/ED
Eunice Richey Cooking School, Midway and Alpha roads. 972-960-2666, ext. 119.
Vegetarian stir-fry Learn to make Southwest pasta with chipotle chile, angel-hair pasta, lo mein and more. Jan. 30 or March 6; 7 to 10 p.m. $21 members, $27 nonmembers, plus $6 materials fee.
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Sur La Table
4527 Travis St., Suite A. 214-219-4404
Knife skills Chris LaLonde, chef instructor on the El Centro College Food and Hospitality Services Institute staff, shows how to sharpen, care for and use knives, as well as how to bone a chicken. Jan. 27, Feb. 24 or April 21; 10 a.m. $60.
What mother never taught you Food stylist and consultant Kristine Ackerman teaches a hands-on series of four classes about cooking basics and techniques. $220 for series, $60 for individual sessions. The schedule:
Soups and Stocks: Feb. 22; 6:30 p.m.
Stews: March 1; 6:30 p.m.
Vegetables: March 8; 6:30 p.m.
Roasting Meat and Making Sauces: March 15; 6:30 p.m.
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Tina Wasserman's Cooking & More
North Dallas. 214-369-6269. Classes meet from 9:15 a.m. to noon or 7 to 10 p.m.
Classic fish preparation Poaching, sauteing, baking and grilling will be covered. Feb. 6. $50.
WINE
Cuisine Concepts
1406 Thomas Place, Fort Worth. 817-732-4758.
Wine knowledge Renie Steves teaches private classes in wine knowledge and etiquette. Call for times. Prices vary.
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FUN/ED
5100 Belt Line Road, Suite 232 at Dallas Parkway. 972-960-2666, ext. 119.
Introduction to wines Learn about the wines of Australia, California, France and Italy in this four-week tasting class. Feb. 12, 19 and 26 and March 5; 6:30 to 8 p.m. $45 members, $55 nonmembers, plus $6 materials fee.
Cooking with wine Prepare a variety of recipes and learn which wines accentuate which foods. Class meets at Eunice Richey Cooking School, Midway and Alpha Roads. Jan. 25 or March 8; 7 to 10 p.m. $25 members, $30 nonmembers, plus $6 materials fee.
Spanish sherries The differences among a range of sherries will be explained. Class includes a sampling of tapas. Class meets at Cafe Madrid restaurant, 4501 Travis St. Feb. 25; 4 to 6 p.m. $25 members, $29 nonmembers.
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Marty's Bistro
3316 Oak Lawn Ave. 214-526-7796.
White Burgundy Explore the chardonnays from Village, Premier Cru and other vineyards in the Burgundy region of France. Jan. 29; 7 to 9 p.m. $50.
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Salve! Ristorante Italiano
2120 McKinney Ave. 214-220-0070.
Wine tasting Wine authorities teach you about the great wines of Italy. Feb. 6, 13, 20 and 27; 5:30 p.m. Prices vary according to selection of wines.
The directory was compiled by Cathy Barber, John Bayne, Laura Ehret, Mary Gladstone, Kara Kunkel and Rick Rosen.
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