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March 2013
Pickling 101 – Cooking Class
Fermentation on the mind? Kate Payne, author of Hip Girls Guide to Homemaking, will get you started on the road to pickling using both fresh and fermented techniques. You'll work with cabbage (sauerkraut or kimchi) for the fermented portion and beets for the fresh pickling portion. As a reward for your efforts you'll take home a jar of pickled beets and a jar of personalized vegetable slaw (or just cabbage) to finish fermenting at home. Buy tickets online.
Find out more »Chardonnays From Around the World – Cooking Class
If you think you don't like Chardonnay because you've only ever had California Chardonnay then you're missing out on a fantastic varietal and it's many expressions. Join Seth Pollard to take a tasting trip around the world and open your eyes to the tastiness that is Chardonnay. You'll taste: L'Olivetto Chardonnay Matthew Fritz Chardonnay Domaine Fourrey Chablis Metarie Chardonnay Marlo Chardonnay 1919 Chardonnay Register online.
Find out more »Keys to the Kitchen with Aida Mollenkamp – Cooking Class
If you want to get started cooking or just be a better cook, Aida Mollenkamp is a great go-to resource. As I mentioned in my post earlier this year about effortless brioche dough and cinnamon rolls, Aida's new cookbook, Keys to the Kitchen, is a great addition to any cookbook collection. She's coming to Austin to teach a class so you can meet her in person and get a glimpse behind the scenes of the book. On her menu for the…
Find out more »Alamo Drafthouse Drink Tank: Whiskey
In honor of St. Patrick's Day head to Alamo Drafthouse get your whisky (knowledge) on. Master of Whiskey, Teresa Menéndez Myers will make you wicked whiskey smart as she shares the history, tradition and production of Irish Whiskey. Along the way you'll enjoy a tasting flight of whiskey from the Old Bushmills Distillery, first granted a license to distil by King James I in 1608. Your tutelage will earn you a a drink ticket good for a Bushmills cocktail mixed up by master…
Find out more »Cooking the Catch – Cooking Class
Dai Due's dinners sell out in a matter of minutes so it's often the luck of the draw (or the speed of the mouse click) that lands you a coveted spot at a dinner cooked by Jesse Griffiths. Now you can enjoy an up close and personal connection to his kitchen at this class featuring recipes from his new book, Afield. The menu will include: Fish Soup with Aïoli Flounder Baked with Parsnips, Carrots, & Veracruzana Sauce Oyster Stew Crab Salpicon…
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