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July - September 2008
Adult Classes
Adults with Special Needs
Teen Classes
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Brochure
Kids Brochure - Colleyville
FUSION WITHOUT THE CONFUSION $39Tuesday, July 8th, 6:30pm-8:30pm – McKinney
If you like bold flavors that tingle every part of your tongue…let Joey tease all of your senses with a plethora of flavors that are joined together to make these unique, yet simple masterpiece meals. These recipes are guaranteed to make it to your favorite recipe folder! Menu includes: 11-Spice Encrusted Pork Tenderloin; Sweet and Savory Mashed Sweet Potatoes; Citrus Aioli Latin Cole Slaw; Three S (Smoky, Spicy and Sweet) Fruit Salad.
Instructor: Chef Joey Allette
Summer Solstice Dinner at the Blue House $49Thursday, July 10th, 6:30-8:30pm – Colleyville
As we arrive into the middle of summer it’s important to understand what is available at your Market Street store. Let’s start out with a refreshing Strawberry Kiwi Sangria, just enough to quench your thirst on a hot summer afternoon. Follow it by some spiced up hummus dips which are always popular and a great way to start your dinner party. Working side by side in the kitchen, Chef Andrew will show you how to make traditional, Red Pepper, and Texas Style Jalapeño Hummus with Homemade Grilled Pita Chips, followed by Sweet Corn and Basmati Rice Salad. The entrée will be a Pan Roasted Sea Bass/Grouper with Tomato Coulis, topped with Fennel Salsa. Dessert will follow with Grilled Spiced Peaches paired with Caramel Ice Cream. The Blue House is located at 829 S. Dooley Street in Grapevine (www.tastefullyours.com). BYOB
Instructor: Chef Andrew Huszar
GRILLIN & CHILLIN ON THE PATIO WITH THE ROYAL CHEF $65Thursday, July 10th, 6:30pm-8:30pm (Space is limited) – McKinney
Let’s make it summer casual and move the class outside on the patio as Chef Darren McGrady shows us some of his favorites from the grill. On this fun evening you will dine on Chili and Garlic Shrimp Skewers with Grilled Vegetable Quinoa; Pomegranate Margarita Sorbet; Minute Steaks with Blue Cheese and Caramelized Onions and Cannelini Bruschetta; Lemon Posset with Summer Berries.
Instructor: Chef Darren McGrady, Author “Eating Royally”
MARKET STREET BOOK CLUB: ‘Toast’ by Nigel Slater $29Wednesday, July 16th, 6:30pm-8:30pm – McKinney
Nigel Slater is one of the UK’s best loved food writers. In Toast, he takes the reader on a journey into his family’s pantry. His book will delight both foodie and memoir readers. Join us in the kitchen as we cook, dine and discuss this fascinating book. Newcomers welcomed.
Instructor: Market Street Culinary School Staff
EATING FOR EXERCISE $25Thursday, July 17th, 10:00am-12:00pm – McKinney
Alicia M. Brown MS, RD, CSSD, LD, Market Street Dietitian and Certified Specialist in Sports Dietetics shares simple meals and snacks that will take your workouts to the next level. Learn how to cook and eat properly to fuel your body for exercise.
Instructor: Alicia M. Brown MS, RD, CSSD, LD
SPORTS NUTRITION IN THE KITCHEN $25Saturday, July 19th, 10:00am-12:00pm – McKinney
Training for an event? Looking to gain an edge? Join Alicia M. Brown MS, RD, CSSD, LD, Market Street Dietitian and Certified Specialist in Sports Dietetics, to go beyond “carb loading” and learn how to properly cook and eat to avoid “hitting the wall” or “bonking.”
Instructor: Alicia M. Brown MS, RD, CSSD, LD
Vietnamese $39Sunday, July 20th, 1:00pm-3:00pm – McKinney
Enjoy light and healthy dishes from Vietnam that are easy to prepare. Chef Brenden Mesch of the Art Institute of Dallas will demonstrate the preparation of Summer Rolls with Spicy Dipping Sauce, Beef-Noodle Soup, Creamed Corn and Chicken Soup, Pickled Carrot & Daikon Salad, and Beef with Bamboo Shoots.
Instructor: Chef Brenden Mesch
CIAO, ITALIA! $49Tuesday, July 22nd, 6:30pm-9:00pm – McKinney
Take a trip to Italy with Chef Anne and learn to cook this fabulous menu like the Italians do it. Minestra ai Verdura (Vegetable soup); Gnocchi alla Romana (Roman Polenta dumplings baked with cheese; Scallopini di Pollo ai Limone e Capperi (chicken piccata); Riso alla Erba (herbed rice rilaf); Zucca al Forno (baked squash); Pesca Emilio (peaches with marsala Bavarian cream).
Instructor: Chef Anne Legg
Summer Fruit Desserts $49Wednesday, July 23rd, 6:30-9pm – Colleyville
Delicious desserts that showcase the best fruits of the season using a wide variety of techniques and even some shortcuts to get you out of the kitchen quickly! Menu includes: Spectacular Strawberry Angel Cake; Blueberry-Peach Amaretti Crumble; Fig Frangipane Tart; Warm Plum-Rum Compote with Ice Cream; and Mango Chiffon Pie.
Instructor: Chef Anne Legg
LUNCH AND LEARN: PEACHES – A BUSHEL AND A PECK $29Thursday, July 24th, 11:00am-12:30pm – McKinney
Peaches are at their peak and we all love them. But what else do we do with them after making a few pies? Join Chef Trevor as he gives us some ideas. The menu for this lunchtime event is Healthy Peach Breakfast Sandwich; Peaches Jubilee; Peach Nectar Gazpacha with a Flambé of Peach Liquor and Seasonal Seafood; Peached BBQ Ribs; and Peach Sangria Chillers.
Instructor: Chef Trevor Ball, Elke’s Market Café
Go to the Coast with Brian Olenjack $45Thursday, July 24th, 6:30-8:30pm – Colleyville
Did someone say “fish”? Chef Brian Olenjack of Olenjack’s Grille has outdone himself with this menu. Of course, being named one of the “Top 10 New Restaurants” by the Dallas Morning News, we wouldn’t expect any less. Brian will share his culinary flair and awaken our taste with the following mouthwatering menu: Crab Cakes with Smoked Salmon and Mustard Sauce; Braised Mussels with Bock Beer, Leeks and Tomatoes; Texas Redfish with Watermelon Relish and Beet Gastric; Texas Cioppino; and Texas Grilled Peach Tart with Caramel Sauce.
Instructor: Chef Brian Olenjack
Knife Skills $49Tuesday, July 29th, 6:30-9pm – Colleyville
Learn to care for and use the most vital tool in any good cook’s arsenal; your knives. You will align and/or sharpen your knives prior to learning the professional’s techniques for dicing (chopping), slicing (shredding), and mincing. Though you may feel awkward at first, with practice you will gain a measure of skill and safety that will last a lifetime! You must bring a chef’s knife and a paring knife to class. A complete meal will be made and served with the foods you practice on! Class size is limited.
Instructor: Chef Anne Legg
BERRYLICIOUS $39Tuesday, July 29th, 6:30pm-8:30pm – McKinney
Fresh berries of the summer are at their peak. Pastry Chef Kara Blair will share some great sweet recipes using the fruits of the season. She’ll make and you’ll sample Strawberry Shortcakes with Mascarpone Whipped Cream; Blueberry-Lemon Curd Tart; Rustic Peach Tart; and Blueberry, Peach and Strawberry Turnovers.
Instructor: Chef Kara Blair, Abacus
TOMATOES ON THE VINE $39Wednesday, July 30th, 6:30pm-8:30pm – McKinney
Nothing quite matches the taste of a sun ripened tomato freshly plucked off the vine. We stack them on sandwiches, slice them in salads, stir them in sauces and savor them in relishes. Join us as Trevor gives us some of his ideas of what to do with these succulent fruits. Menu includes: Grilled Margaretta Pizza with Roma Tomatoes; Grape Tomato Jelly over Zucchini Bread; Spanish Tomato Egg Nests with Serrano Ham; Tomazzo Sandwich; Texas Fireside Tomato Salsa; and Smoked Tomato Gazpacho.
Instructor: Chef Trevor Ball, Elke’s Café
TEACH ME TO COOK $29Thursday, July 31st, 6:30-8:30pm – Colleyville
Come shop and cook with our culinary trained sous chef, Claire Segien with the Market Street Culinary School. Claire will expound on the beginning techniques of cooking, starting with shopping in the meat and produce department. She will show you how to stretch your money and time into many meals with a few basic and new ingredients. Menu will include: Basic Meatloaf; Meatballs; Mexican Meat Sauce; Easy Roast Chicken; Chicken Cutlets; and Chicken Soup.
Instructor: Claire Segien, Market Street Culinary SC
It’s Greek to Me! $39Sunday, August 3rd, 1-3pm – Colleyville
Spend an afternoon sampling wonderful Greek food with Chef Brenden Mesch of the International Culinary School at the Art Institute of Dallas. Our focus will be on the ingredients, cooking techniques, and professional tricks necessary for success. Menu includes: Spanakopita; Saganaki; Greek Salad; Moussaka; and Baklava.
Instructor: Chef Brenden Mesch, CEC, CCE
ALTERNATIVE GRAINS IN GLUTEN-FREE COOKING $25Sunday, August 3rd, 1:00pm-3:00pm – McKinney
Learn about all the wonderful grains available to those on a gluten-free diet, their nutritional value, and how to easily incorporate them into your diet. Watch Jennifer Cinquepalmi, author of The Complete Book of Gluten-Free Cooking prepare a five-course meal including Teff Bread, Spinach-Quinoa Salad, Confetti Spaghetti, Salisbury Steak, and Carrot Cake.
Instructor: Jennifer Cinquepalmi, Author
MARKET STREET BOOK CLUB $29Monday, August 4th, 6:30-8:30pm – Colleyville
Nothing too heavy – just perfect for summer, a book light in reading but fulfilling with more than 100 mouthwatering recipes. The chosen book for this class is none other the Chef Darren McGrady’s Eating Royally. Darren shares his personal photographs and his most poignant memories of life with the royal family. Join us as we take recipes from his book and prepare a meal fit for a King, Queen or even the Princess! This is a book that you will cherish and use over and over.
Instructor: Judy Waitkus, Market Street Culinary School
SIZZLING SALAD SUPPERS $49Tuesday, August 5th, 6:30pm-9:00pm – McKinney
Cool offerings for alfresco dining that your family and friends will love. Learn to use the freshest offerings of the summer garden combined with meats or seafood and global flavor. A minimal amount of time spent over a hot stove makes these main dish salads the perfect solution to the summer doldrums. Easy sides round out the meals. Menu includes: Chinese Chicken Salad with Sesame Steamed Buns; Quick Beef Fajita Salad with Tortillas; Herb Marinated Grilled Chicken Salad Nicoise with Cheese Straws; Thai Lemon Grass Shrimp with Cellophane Noodle Salad; and Layered Fruit with Sour Cream and Brown Sugar.
Instructor: Chef Anne Legg
Sizzling Salad Suppers $39Wednesday, August 6th, 6:30-8:30pm – Colleyville
Cool offerings for alfresco dining that your family and friends will love. Learn to use the freshest offerings of the summer garden combined with meats or seafood and
global flavor. A minimal amount of time spent over a hot stove makes these main dish salads the perfect solution to the summer doldrums. Easy sides round out the meals. Menu includes: Chinese Chicken Salad with Sesame Steamed Buns; Quick Beef Fajita Salad with Tortillas; Herb Marinated Grilled Chicken Salad Nicoise with Cheese Straws; Thai Lemon Grass Shrimp with Cellophane Noodle Salad; and Layered Fruit with Sour Cream and Brown Sugar.
Instructor: Chef Anne Legg
Keeping Cool at the Blue House $49Thursday, August 7th, 6:30-8:30pm – Colleyville
The heat is still on so it is time to do some cool refreshing healthy smoothies. There’s nothing more refreshing and delicious than tapping into the fresh fruits available during the summer. Working in the kitchen with Chef Andrew, he will show and teach you new ways starting with Endive Spoons with Lemon and Crushed Herb Goat Cheese. Then put a spin on Orzo Salad by topping with Roasted Cherry Tomatoes, Olives, Feta Cheese and Greek Style Vinaigrette; followed by Spicy Roasted Chicken; and Mashed Potatoes with Roasted Tomatoes and Olive Broth. Finish this fabulous meal with Cherry Crumble Pie topped with Vanilla Bean Ice Cream. The Blue House is located at 829 S. Dooley Street in Grapevine (tastefullyours.com). BYOB
Instructor: Chef Andrew Huszar
KNIFE SKILLS $49Saturday, August 9th, 11:00am-1:30pm – McKinney
Learn to care for and use the most vital tool in any good cook’s arsenal; your knives. You will align and/or sharpen your knives prior to learning the professional’s techniques for dicing (chopping), slicing (shredding) and mincing. Though you may feel awkward at first, with practice you will gain a measure of skill and safety that will last a lifetime! You must bring a chef’s knife and a paring knife to class. A meal will be made with the food you “practice” on. Class size is limited.
Instructor: Chef Anne Legg
Cast Iron Gluten-Free Cooking $24Sunday, August 10th, 1-3pm – Colleyville
Learn the health benefits of cooking with cast iron and how easy it is to prepare tasty dishes with the “original non-stick cookware.” This class, taught by Jennifer Cinquepalmi, author of The Complete Book of Gluten-Free Cooking, will delight you with new recipes including Gulf Coast Jambalaya, Cast Iron Pizza, Dutch Baby Pancake, Potato Spinach Bake, and Upside Pineapple Cake. Books will be available for purchase and signing.
Instructor: Jennifer Cinquepalmi
SUMMER FRUIT DESSERTS $49Tuesday, August 12th, 6:30pm-9:00pm – McKinney
Delicious desserts that showcase the best fruits of the season using a wide variety of techniques and even some shortcuts to get you out of the kitchen quickly! Menu includes: Spectacular Strawberry Angel Cake; Raspberry Crême Bruleé, Blueberry-Peach Amaretti Crumble; Fig Frangipane Tart; Warm Plum-Rum Compote with Ice Cream; and Mango Chiffon Pie.
Instructor: Chef Anne Legg
CHILLABLE SOUPS $29Thursday, August 14th, 6:30pm-8:30pm – McKinney
It’s the Dog Days of summer and we’re still looking for ways to stay cool. How about serving a cold soup to bring down the heat? Chef Jeff will show us the tricks to making these great classics: Vichyssoise with Sour Cream and Chive Ruffles; Avocado Soup with Lime; and Heirloom Tomato Gazpacho with English Cucumber Raita.
Instructor: Chef Jeff Qualls, TPC Craig Ranch
CHUCK WAGON CHOW $49Saturday, August 16th, 11:00am-1:30pm – McKinney
No food for thought here, just good, rib stickin’ food that’ll warm the heart of any Texan. Anne will put her chicken fried steak up against anyone’s and you could hurt yourself on her gravy! There’ll be lots of ranch lore and tomfoolery to go with the grub. Menu includes: King Ranch Chicken Casserole; Easy Buttermilk Biscuits; “The Real Deal” Chicken Fried Steak with Bacon & Onion Cream Gravy; Dutch Oven Peach Cobbler.
Instructor: Chef Anne Legg
Cuban $39Sunday, August 17th, 1:00pm-3:00pm – McKinney
Cuban cuisine is a true melting pot of influences from Spain, Portugal, Africa and the Middle East. Learn how to make traditional Cuban dishes with Chef Brenden Mesch of the Art Institute of Dallas. You will sample Cuban Black Bean Soup, Shredded Beef in Tomato Sauce (Ropa Vieja), Black Beans and White Rice (Moros y Cristianos), Cuban Sandwich, and Flan.
Instructor: Chef Brenden Mesch
BREAD CRUMB MANIA! $29Monday, August 18th, 6:30-8:30pm – Colleyville
Not all bread crumbs are equal. There are many out there and many uses for each. Market Street Sous Chef Claire Segien will help navigate you through the “trail of crumbs” as she demonstrates the proper techniques and crumbs to use for that “just perfect coating”. Menu includes “Panko” Cutlets; Everyway Mac & Cheese; Coated Eggplant; and Fried Ice Cream.
Instructor: Claire Segien, Market Street Culinary SC
A TRIP TO THE FARMERS MARKET $39Tuesday, August 19th, 6:30pm-8:30pm – McKinney
Chef Richard Pratt was the head chef for the 2005 Presidential Inauguration of President George W. Bush and would like to take us on a trip to the Farmers Market. As a former chef at the famous Beard House, Chef Richard learned to enjoy the freshness of the seasonal fruits and vegetables. Join us as he prepares Spaghetti Squash with Fresh Homemade Marinara; Bruschetta Pomadora (fresh diced roma tomatoes with garlic, green onions, olive oil) on Fresh Made Herbed Crostini; Herbed Vegetable Salad with Feta And Toasted Walnuts; Hibiscus Flower Iced Tea; Brown Rice and Wild Mushroom Stuffed Chicken Breast Topped with a White wine Cream Sauce and end with a dessert of Fresh Rosemary and Ruby Red Grapefruit Granada.
Instructor: Chef Richard Pratt
Hatch Chili Time! $39Wednesday, August 20th, 6:30-8:30pm – Colleyville
What do you get when you mix one great chef and hatch chiles? The best chile class ever! Chef Brian Olenjack, owner and chef of Olenjack’s Grille in Arlington, wows us again with the flavors and uses of Hatch Chiles. Named one of the “Top 10 New Restaurants” by the Dallas Morning News, Olenjack’s is definitely one not to pass over. Menu includes: Baby Back Ribs with Green Chile BBQ Sauce; Green Chile & Turkey Stew; Grilled Skirt Steak with Hatch Chile Salsa Verde; Hatch Chile Bean Ragout; Mushroom and Hatch Chile Hash; and Green Chile Apple Cake with Spiced Caramel Sauce.
Visit his website at www.olenjacksgrille.com.
Instructor: Chef Brian Olenjack
MARKET STREET BOOK CLUB: $29
‘Take Big Bites’ by Linda Ellerbee – McKinneyWednesday, August 20th, 6:30pm-8:30pm
TV newswoman and bestselling author, Linda Ellerbee takes us on an extraordinary culinary journey in a memoir of travel, food, and personal (mis)adventure. Don’t miss this month’s book club as we cook, dine and discuss this fascinating book. Newcomers welcome.
Instructor: Market Street Culinary School Staff
Italian Summer Dinner Party $39Tuesday, August 26th, 6:30-8:30pm – Colleyville
Enjoy the breezes under the pergola and share a meal with friends in the Tuscan countryside… or at least feel like that’s what you’re doing. The setting may be North Texas but the food’s just as good. Chow, y’all! Menu includes: Assorted Bruschetta; Costoletto di Maiale ai Balsamico (Pork Cutlets with Balsamic Reduction); Orzo Pasta with Parmegiano; Verdura d’Estate (Grilled Summer Vegetables); and Chocolate Panna Cotta with Fresh Raspberries.
Instructor: Chef Anne Legg
Keeping it Light & easy at the Blue House $49Thursday, September 4th, 6:30-8:30pm – Colleyville
Fun times begin at the Little Blue House in Grapevine. If you haven’t experienced one of internationally trained Chef Andrew’s hands-on classes, then you are in for a treat. Whether you come alone or with a group, everyone will be working and dining together in this charming little house with the beautiful strolling garden. Join Andrew in the kitchen as you work with him to prepare a delectable light and refreshing menu of Sesame Chicken Skewers with Vegetable Slaw; Spinach and Roasted Pepper Frittata topped with Olive Tapenade; Chicken, Roasted Tomatoes and Artichoke Panzanella Salad; Raspberry Mint Tabbouleh Salad; and Chai Spiced Honey Bundt Cake for dessert. The Blue House is located at 829 S. Dooley Street in Grapevine (tastefullyours.com). BYOB.
Instructor: Chef Andrew Huszar
Couples Night: Do-Ahead Dinner PartY $49 $90Tuesday, September 9th, 6:30-9pm – Colleyville each per couple
Bring your partner and learn to make a great dinner party menu for eight that can be prepared ahead of time and then the components re-heated or finished in the oven so you can relax with your guests. Menu includes: Scallop Cakes with Asian Greens and Cilantro-Lime Dressing; Pork Tenderloin Scallopini with Panko and Grainy Mustard Sauce; Spaetzle with Parsley; Haricot Vert with Shallots; Caramelized Apple Tartlets with Dried Plum Confit and Brandy Cream.
Instructors: Chef Anne Legg
YUMMY CUPCAKES! $29Tuesday, September 9th, 6:30pm-8:30pm – McKinney
Pastry Chef Kara Blair loves to make cupcakes and you will, too. She will show us how to make some of her favorites like Chocolate Cupcakes with Dulce de Leche Filling and Chocolate Buttercream Frosting; Lemon Meringue Cupcakes; Banana Cupcakes with Cream Cheese Frosting; and Chocolate Cupcakes with Peanut Butter Buttercream Frosting.
Instructor: Pastry Chef Kara Blair, Abacus
PORK, THE OTHER WHITE MEAT $29Wednesday, September 10th, 6:30-8:30pm – Colleyville
Come learn a few new tricks on some wonderful favorites! You hear about it all the time—that is—the “other white meat”. It’s affordable and lean, but other than a roast, what do you do? Sous Chef Claire Segien will make it easy with a revved up of the old standby BLT before moving into the New Way Ham Steaks; Pork Tenderloin with Potato Anna’s paired with fresh Asparagus; and complete the course with a family favorite Pineapple Upside Down Cake.
Instructor: Claire Segien, Market Street Culinary SC
You Say Tomato, I Say Tomato $24Thursday, September 11th, 6:30-8:30pm – Colleyville
The first tomatoes grown in Europe were called tomatoes pommes d’amour, or “love apples.”Today, Americans have rekindled their passion for tomatoes and fallen in love with the fresh, garden-ripe taste of Campari tomatoes. Campari tomatoes are grown in climate-controlled greenhouses and available year-round, they have changed the way people think about tomatoes. Join us as we prepare Campari Frittata; Tomato and Long English Cucumber Chef’s Salad with Soy-Mustard; Mediterranean-Stuffed Peppers; Vegetable Gratin; and Tomato & Sweet Bell Pepper Roast Chicken. It’s all about the “tomato”.
Instructor: Market Street Staff
SENSATIONAL SUPPER $39Thursday, September 11th, 6:30pm-8:30pm – McKinney
Plan a marvelous dinner for your special someone or 10 of your best friends. This dynamite menu will have your guest’s oohing and aawing all night! Greet your guests with flavorful Rosemary Cashews and delightful Salmon Pâté Stuffed Cherry Tomatoes before sitting down for the first course of a beautiful Wedge Salad served with Crispy Apple Smoked Bacon and fresh Maytag Blue Cheese Dressing. The main course is individual Beef Wellingtons served with Creamy Mashed Potatoes finished with a drizzle of Truffle Oil and Roasted Asparagus. Delectable Fresh Berry Trifle is nothing short of a work of art and the perfect finish to this superb meal.
Instructor: Lorie Fangio, host of 97.5 KLAK’s “Home Hints with Lorie Fangio”
MAKE IT, TAKE IT, BAKE IT WITH THE ROYAL CHEF $129Saturday, September 13th, 11:00am-1:00pm – McKinney (Take home dinner for 2)
What a wonderful and special way to surprise someone special in your life. The Royal Chef, Darren McGrady, will make a dinner for two that you will take home to share with that someone special. You will take it (dinner for two) home, bake it (reheat dinner with instructions from Chef Darren) and have a romantic dinner for two at home. During class, you will receive small samples of your meal for the evening. Your dinner menu is Baked Pancetta and Stilton Stuffed Figs with Reduced Honey Balsamic Dressing; Cocoa-dusted Beef Tenderloin in a Guinness and Dark Chocolate-Rosemary Sauce with Boursin Rosti Potatoes; and Chocolate Banana Custard Tart with a Drambuie Caramel Sauce. A bottle of wine will be included with each dinner for two.
Instructor: Author & Chef Darren McGrady
A Little Bit of Italy with Donatella $49Saturday, September 13th, 1-3pm or 6-8pm – Colleyville
When Donatella Trotti opened her tiny café (Nonna Tata) in 2006, it didn’t take long for word to spread among foodies in Fort Worth and beyond: Unbelievably genuine, individualistic Italian food, the buzz went, cooked by this amazing slip of a woman from Italy who used to work for Versace. But you have to get there early, or late, to get a table. Don’t worry, Donatella will be cooking up a special Cena d’estate (A Summer Supper) for us today. Aperitivo: olive all’Ascolana (stuffed olives); grissini casalinghi con prosciutto (homemade grissini with prosciutto); pizzette di melanzane (eggplant pizzette); peperoni al forno (roasted bell peppers); Primo: gnocchi alla Romana (semolina gnocchi); Secondo: pesce alla Livornese (snapper livornese style); Contorno: patate bollite al prezzemolo (potatoes with parsley); and Dolce: pesche agli amaretti con gelato (baked peaches with amaretti and ice cream).
Instructor: Donatella Trotti
Great Gluten-Free Breads! $24Sunday, September 14th, 1-3pm – Colleyville
Learn the secrets of baking great gluten-free breads from Jennifer Cinquepalmi, author of The Complete Book of Gluten-Free Cooking. Watch as she prepares a Gluten Free yeast bread; Quick Cinnamon Bread; Focaccia Bread; Wraps, Biscuits; and Corn Bread. The value of eating whole grains will be discussed, as well as how to store Gluten-Free bread, make breadcrumbs, and tips for reheating Gluten-Free baked goods.
Instructor: Jennifer Cinquepalmi
SCHOOL NIGHT SUPPER $29Monday, September 15th, 6:30-8:30pm – Colleyville
School is back in session and everyone is back to the relentless dash from one activity to the next. At the end of a full day of school and work, there is nothing better than a hot delicious supper with the family. No more excuses for fast-food school night suppers. We’ll show you how to make great food fast and still have time to enjoy the evenings. Menu includes: Orange-Almond Mixed Green Salad; Cheesy Meatloaf; Baked Carrot Fries; Quick Parmesan Cheese Biscuits; and Chocolate Bar Pie.
Instructor: Judy Waitkus, Market Street Culinary School
COUPLES NIGHT: DO-AHEAD DINNER PARTY $65Tuesday, September 16th, 6:30pm-9:00pm – McKinney per couple
Bring your partner and learn to make a great dinner party menu for eight that can be prepared ahead of time and then the components re-heated or finished in the oven so you can relax with your guests. Menu includes: Scallop Cakes with Asian Greens & Cilantro-Lime Dressing; Pork Tenderloin Scallopini with Panko and Grainy Mustard Sauce; Spaetzle with Parsley; Haricot Vert with Shallots; Caramelized Apple Tartlets with Dried Plum Confit & Brandy Cream.
Instructor: Chef Anne Legg
LUNCH & LEARN: You Say Tomato, I Say Tomato $15Wednesday, September 17th, 11am-Noon – Colleyville
The first tomatoes grown in Europe were called tomatoes pommes d’amour, or “love apples.”Today, Americans have rekindled their passion for tomatoes and fallen in love with the fresh, garden-ripe taste of Campari tomatoes. Campari tomatoes are grown in climate-controlled greenhouses and available year-round, they have changed the way people think about tomatoes. Join us as we prepare Campari Frittata; Tomato and Long English Cucumber Chef’s Salad with Soy-Mustard; Mediterranean-Stuffed Peppers; Vegetable Gratin; and Tomato & Sweet Bell Pepper Roast Chicken. It’s all about the “tomato”.
Instructor: Market Street Staff
MARKET STREET BOOK CLUB — ‘Hallelujah! $29
The Welcome Table: A Lifetime of Memories with Recipes’Wednesday, September 17th, 6:30pm-8:30pm – McKinney
This great collection of recipes, poems and memoirs is Maya Angelou at her best. Don’t miss this month’s book club as we cook together, dine together and discuss this fascinating book. Newcomers are always welcome.
Instructor: Market Street Culinary School Staff
LUNCH AND LEARN: SEMI-MARKET STREET MADE $29Thursday, September 18th, 11:00am-12:30pm – McKinney
Ever ask the question, “What’s for dinner that’s quick and easy and everyone in the family will love?” Try some of these recipes that are semi-Market Street made. Each recipe begins with grilled chicken from the salad bar. Our menu includes 15 Minute Chicken Farfalla with Creamy Pesto; Chicken and Cheese Enchiladas with Confetti Salsa; Teriyaki Chicken Noodle Bowl;
and Chicken Noodle Soup.
Instructors: Market Street Staff
Chuck Wagon Chow $39Thursday, September 18th, 6:30-8:30pm – Colleyville
No food for thought here, just good ol’ grub that’ll warm the heart of any Texan. Anne will put her chicken fried steak up against anyone’s and you could hurt yourself on her gravy! There’ll be lots of ranch lore and tomfoolery to go with the grub. Menu includes: King Ranch Chicken Casserole; Easy Buttermilk Biscuits; “The Real Deal” Chicken Fried Steak with Bacon & Onion Cream Gravy; Dutch Oven Peach Cobbler.
Instructor: Chef Anne Legg
COOL FOR SCHOOL: KID KUISINE $25Saturday, September 20th, 10:00am-12:00pm – McKinney
Are your kids tired of the same sandwich everyday for lunch? Need some new ideas for after school snacks? Alicia M. Brown MS, RD, CSSD, LD, Market Street Dietitian shares creative new ideas for packing a lunch that makes you and your child happy, healthy and fed.
Instructor: Alicia M. Brown MS, RD, CSSD, LD
MAKE IT, TAKE IT, BAKE IT WITH THE ROYAL CHEF $129Saturday, September 20th, 11am-1pm – Colleyville
What a wonderful and special way to surprise someone special in your life. The Royal Chef, Darren McGrady, will make a dinner for two that you will take home to share with that someone special. You will take it (dinner for two) home, bake it (reheat dinner with instructions from Chef Darren) and have a romantic dinner for two at home. During class, you will receive small samples of your meal for the evening. Your dinner menu is Baked Pancetta and Stilton Stuffed Figs with Reduced Honey Balsamic Dressing; Cocoa-dusted Beef Tenderloin in a Guinness and Dark Chocolate-Rosemary Sauce with Boursin Rosti Potatoes; and Chocolate Banana Custard Tart with a Drambuie Caramel Sauce. A bottle of wine will be included with each dinner for two.
Instructor: Author & Chef Darren McGrady
GLUTEN-FREE BAKING FOR THE BEGINNER $25Sunday, September 21st, 1:00pm-3:00pm – McKinney
Come and learn the ABC’s of gluten-free baking with Jennifer Cinquepalmi, author of The Complete Book of Gluten-Free Cooking. Learn how to mix-up a flour mix, bake successful yeast bread, and tips to make the most of your time in the kitchen. We will prepare Sandwich Bread, Wraps, Upside-Down Vegetable Casserole, Graham Crackers, Chocolate Birthday Cake, and Teff Blueberry Waffles.
Instructor: Author, Jennifer CinquepalmiGrillin’ Time $39
Monday, September 22nd, 6:30-8:30pm – Colleyville
JR’s Executive Chef Todd Phillips is back to tantalize us with the flavors enriched with his signature flair of Texas goodness. Starting off with Jumbo Lump Crab Cakes with Roasted Red Pepper Rémoulade; Blackened Ribeye with Tasso Grits and Pan au Jus; and Apple Tarté Tatin with Maytag Cheese and Chantilly Cream, this menu is a definite crowd pleaser.
Instructor: Chef Todd Phillips
Fresh Herbs: I’ve grown them, now how do I use them? $39Tuesday, September 23rd, 6:30-8:30pm – Colleyville
Chef Anne Legg, an avid herb gardener, will teach you how to use fresh herbs from your garden or patio pots. Bring your gardening and cooking questions with an appetite as Anne demonstrates a whole lot of great summer food with a snap of fresh, home-grown herbs. Menu includes: Homemade “Boursin”-style Cheese Spread with Herbed Toasts; Rosemary Chicken; Herbed Orzo Pasta; Tomato-Chive Coleslaw; Basil Scented Panna Cotta (Milk Pudding) with Fresh Apricot-Ginger Compote.
Instructor: Chef Anne Legg
‘WHERE’S MY SPATULA?’ $39Tuesday, September 23rd, 6:30pm-8:30pm – McKinney
Join Christy Rost, Author and longtime television host of Just Like Home, as she provides quick, easy recipes and solutions for getting delicious, nutritious meals on the table day after day. Menu includes: Caramelized Sweet Onion, Spinach, and Feta Appetizer Pizzas; Seafood Stew en Papillote; Asparagus with Honey-Tarragon Vinaigrette; Salad Greens with Raspberries, Roasted Beets, and Blackberry Balsamic Dressing; Sautéed Pears with Vanilla-Brown Sugar Sauce.
Instructor: Chef Christy Rost, Author
Where’s My Spatula? $39Wednesday, September 24th, 6:30-8:30pm – Colleyville
Author, cooking instructor, and television celebrity Chef Christy Rost is back for another class and with a new book, Where’s My Spatula? With timesaving recipes that are both easy and fun to serve, Christy helps making everyday meals a treat and entertaining a no-brainer. Each dish contains layers of tantalizing flavors and looks absolutely gorgeous on the plate, starting with Caramelized Sweet Onion, Spinach and Feta Appetizer Pizzas; Seafood Stew en Paillote; Asparagus with Honey-Tarragon Vinaigrette; Salad Greens with Raspberries, Roasted Beets and Blackberry Balsamic Dressing; and Sautéed Pears with Vanilla-Brown Sugar Sauce.
Instructor: Author and Chef Christy Rost
WINE TASTING: SOUTH AMERICAN WINES $29Thursday, September 25th, 6:30-8:30pm – Colleyville
Come explore the great new and exciting wines of South America. With a best varietals list similar to California’s, Chile produces some fabulous Cabernet Sauvignons, Merlots, Pinot Noirs, Chardonnays, and Sauvignon Blancs. Its finest wines balance ripe aromatic fruit with acidity. Chilean wine is widely known for its young drinkability and remarkable value. The wines of Chile are the most predominant on the foreign market, but Chile’s larger neighbor, Argentina, is increasing quality, and consequently is also making an impact. As the number of fine wine producers in the world increases, Argentina is rushing to the forefront of the international wine scene. Even though the country has only been exporting since the early 90s, it’s made quite a kerplunk on the market. While known mostly for its soft and fragrant native white Torrontés and its signature version of the originally French and zealously red Malbec, Argentina is busting out beautiful Old World varietals like Cabernet Sauvignon and Chardonnay.
Instructor: Leslie George, Sommelier
PESTO: NOT JUST FOR PASTA $39Thursday, September 25th, 6:30pm-8:30pm – McKinney
Chef Jeff is anxious to teach us about Pesto Basics and the different types of pestos. Join us as we learn to use pesto to create crowd pleasing meals. Cilantro Pesto Marinated Flank; Steak…for tacos; Parmesan Crusted Chicken Sandwich with Pesto Aioli; Grilled Chicken and Fontina Wrap with Artichoke Pesto; Grilled Flatbread with Mozzarella, Herbs, and Sundried Tomato Pesto.
Instructor: Chef Jeff Qualls, TPC Craig Ranch
OKTOBERFEST: BAVARIAN BEER TASTING $39Friday, September 26th, 6:30pm-8:30pm – McKinney
Trevor in a Lederhosen need we say more! When you hear the word “Oktoberfest”, one thing comes to mind...Bavarian Beer! The truth is, you can’t miss the food that goes along with the festival. Tonight’s menu includes Schweine Haxe; Munich Weiss Wurst with Red Cabbage; Big German Pretzels with Horseradish Mustard; and Potato Dumplings on a Stick with Gravy; and Apfel Strudel with Reisilling Crème.
Instructor: Chef Trevor Ball, Elke’s Café
Greek $39Sunday, September 28th, 1:00pm-3:00pm – McKinney
Spend an afternoon traveling and sampling wonderful Greek food with Chef Brenden Mesch of the International Culinary School at the Art Institute of Dallas. Our focus will be on the ingredients, cooking techniques, and professional tricks necessary for success. Menu to include Spanakopita, Saganaki, Greek Salad, Moussaka, and Baklava.
Instructor: Chef Brenden Mesch
FRENCH PASTRIES $39Monday, September 29th, 6:30pm-8:30pm – McKinney
Direct from Le Cordon Bleu in Paris France. After returning from her trip to Paris, Lorie will teach the basics of French Pastries including the famed Parisian Croissant, from this exquisite dough she will also prepare Pain Chocolate and Almond Croissant. Learn to make the savory and satisfying Potato and Asparagus Tart and gorgeous Apricot Almandine Tart. You’ll see just how simple it is to make the ultimate French Cheese Puffs and Lorie’s personal favorite, Chocolate Moelleux.
Instructor: Lorie Fangio, host of 97.5 KLAK’s “Home Hints with Lorie Fangio”
YOU’LL ROUX THE DAY $39Tuesday, September 30th, 6:30pm-8:30pm – McKinney
Take a cruise down the Bayou with Chef Joey Allette and enjoy some of the Louisiana favorites he grew up eating. Joey will start you off with his creamy sautéed Corn Macque Choux then move on to his Everything-But-The-Sink Jambalaya. He will make some Crispy-Crawfish-Beignets that can be dipped in a homemade spicy remoulade sauce. You will then be treated to Joey’s version of a Louisiana favorite, Flaming Banana’s Foster. This class is garrrronteeed to make your tongue slap your brain!
Instructor: Chef Joey Allette
Second and Fourth Wednesdays, 6:00pm-7:30pm – McKinney $8
July 9th per class
July 23rd
August 13th
August 27th
September 10th
September 24th
Learn to cook basic meals, desserts, and holiday foods. A state of the art demonstration kitchen is the perfect setting for you to learn the skills to prepare a fabulous meal with the help of expert Market Street instructors and community volunteers. After you prepare dinner, you’ll dine together with your old and new friends. Please call at least one week prior to class to register.
Pizza on the Grill! $29
Tuesday, July 8th, 11am-1:30pm – Colleyville
Teens step out of the kitchen to prepare today’s menu of Grilled Beef and Veggie pizza Flip. This is a new twist to an old favorite. In addition, the teens will prepare Grilled Veggie Potato Salad; Apple Coleslaw; and Grilled Peaches over Vanilla Ice Cream.
Instructor: Market Street Culinary Staff
Little Italy $29Friday, July 18th, 11am-1:30pm – Colleyville
It’s hands on for teens in the kitchen as we make an Italian dinner that everyone will love. We’ll start with Homemade Pasta; Fresh Homemade Sauce; and round it off with yummy Italian Cannoli.
Instructor: Market Street Culinary Staff
Beyond the Pizza Box $29Tuesday, August 5th, 11am-1:30pm – Colleyville
Teens step beyond the call of pizza in a box and enter the world of fine cooking. Whether cooking for friends or family, this is a great meal to cook together or for entertaining. Menu includes Citrus Marinated Pork Chops; Pineapple-Cashew Rice; and Apricot Oatmeal Bars.
Instructor: Market Street Culinary Staff
Advanced Cooking Skills $29Monday, August 11th, 11am-1:30pm – Colleyville
Instructor: Market Street Culinary Staff
This class will take you beyond the usual as students work hand-in-hand with the instructor to prepare Roast Cornish Game Hens; Herbed Mashed Potatoes; and Fresh Peach Homemade Pie. This is dinner worth repeating and sharing with the rest of the family.
Kid’s Gluten-Free Cooking Class $24
Ages 7-16
Thursday, July 10th, 10am-Noon – Colleyville
This class is designed to help kids learn the positive points of Celiac Disease, become familiar with common gluten-free ingredients, and learn to prepare wonderful, yet easy, gluten-free food. They will receive a list of kid’s favorite recipes from The Complete Book of Gluten Free Cooking, written by Jennifer Cinquepalmi for her three children. Menu includes: Light and Fluffy Pancakes, Easy Chicken Fingers, Hot Sombrero Dip, Great Granola Bars, Orange Congealed Salad, and Fudge Brownie Pie.
Instructor: Jennifer Cinquepalmi
MOM & ME RING THE DINNER BELL $39Ages 6 and up per pair
Wednesday, July 16th, 6-8pm – Colleyville
As the two of you work together, it won’t take long to ring the bell for this fabulous family meal; the whole family will be in the kitchen waiting! In this hands-on class you will help to prepare a delicious and tasty menu of Tender Pork Tenderloin; Creamy, Cheesy Broccoli Risotto; Cornbread Muffins; and Yummy Brownies. This will definitely be a family repeat. Class size is limited.
Instructor: Judy Waitkus, Market Street Culinary School
Summer Camp with Carol Pock $29Monday, July 28th, 10am-Noon – Colleyville
Join Carol Pock as she once again kicks up her famous Cooking Camp. We will launch our cooking adventures with “Texas Tasters” for a Texas sized appetite. Creating Tex-Mex Pizza with Fried Jalapeños; Texas Biscuits topped with Chocolate Gravy; and Pear Relish.
Instructor: Carol Pock
Summer Camp with Carol Pock $29Wednesday, July 30th, 10am-Noon – Colleyville
We will cool down our palate with a cool summer Texas Taster Punch. Today we will ask the question, “Are You Crazy about Chocolate”? Kids will have a hands-on experience as they assist in preparing Hershey Bar Pie and Pistachio Coconut Mousse Pie.
Instructor: Carol Pock
Summer Camp with Carol Pock $29Friday, August 1st, 10am-Noon – Colleyville
Today we will wrap up the week with “Gifts That Taste Good”! Edible birthday gifts; Good as Gold Candy; and Happy Birthday Bread and munch, munch more! Hope to see you this summer for cooking fun with flair flash and fabulous food!
Instructor: Carol Pock
GREEK NIGHT FOR MOM & ME $39Ages 6 and Up per pair
Wednesday, August 13th, 6-8pm – Colleyville
Phyllo pastry seems a little intimidating to adults and kids alike, but after doing it once, you realize that there is nothing to it! In our class, the young and old cooks will have fun making our Big Fat Greek Pizza, made from layering sheets of phyllo in a baking pan. You will also make Tossed Greek Salad; Pastitsio with Pizzazz; and the Very Best Baklava! All of these are very hands-on recipes and fun to do together. Class size is limited.
Instructor: Judy Waitkus, Market Street Culinary School
KIDS CLASSES
PARENTS AND TOTS - Mckinney $16Friday, September 19th, 9:30am-10:30am
Friday, September 19th, 11:30am-12:30pm
Saturday, September 27th, 10:00am-11:00am
Tots love spending time in the kitchen with mom and dad. This is a great opportunity to spend a little time making lunch together and dining on the
fruits of your labors. Our menu is Yummy Fruit Salad; Sandwich on a Stick; and Pumpkin Fluff.
Instructor: Market Street Staff
Registration Form
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