Blank has owned and operated "Hudson's on the Bend" in Austin, Texas since 1984.  Creativity & originality have made him one of the most celebrated chefs in the country.  He has been praised by The New York Times, Texas Monthly, and Cooking Light, to name a few.  One of the restaurants most prized accolades is being named to the "Top 50 Restaurants in America" by Conde Nast Traveler magazine.  Featured recipes for this class are from the cookbook, Cooking Fearlessly.

Menu:

• Cool and Spicy Green Gaspacho topped with Pepper Paint and Smoked Shrimp
• Bowtie Pasta in a Papaya Habañero Sherry Vinaigrette with Hot & Crunchy Duck
• Oven Roasted Sea Bass stuffed with Blackened Cray Fish topped with Whiskey Sauce
• Apple Crumble with Bubba-Lynn Brandy Butter

Wednesday, July 19.  6:30 p.m.  $75/person

Grady Spears worked as a cowhand and cattle broker before becoming executive chef and co-owner of the Reata Restaurants in Alpine and Fort Worth, Texas and in Beverly Hills.  His work at the Reata has been widely praised in newspapers and magazines from coast to coast, including the New York Times, Texas Monthly, P.O.V., and Martha Stewart Living.  He is the author of Cowboy in the Kitchen, Cowboy Cocktails, and The Great Steak Book, all by Ten Speed Press.

Menu:

• Calf fries with Cream Gravy
• Grilled Strip Steak with Cilantro Butter
• Gruene Mashed Potatoes
• Creamed Spinach with Texas Tarragon
• Apple Crisp with Cajeta

September 20
Cheryl Jameson, Author and winner of the James Beard Award

Authors of a dozen cookbooks and travel guides, Cheryl Alters Jamison and Bill Jamison write with passion and wit about American home cooking, barbecue, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most lauded culinary professionals with honors that include 3 James Beard Foundation Awards in a half-dozen years. Their latest book, the landmark, American Home Cooking (Broadway), captured both of the food industry's major awards in 2000, wining a Beard Award and a Crystal Whisk Award from the International Association of Culinary Professionals.  USA Today named the cookbook one of "three essential volumes" of the year.

Cheryl is a guest instructor at the Santa Fe School of Cooking and president of the Santa Fe Farmers' Market.

Menu

• Smoked Trout Spread with crackers
• Chicken Breasts Stuffed with Smithfield Ham
• Creamy Jalapeño Spinach (a several decades-old Texas twist that is inspired!)
• Sweet Potato-Chestnut Puree
• Baked Spiced Cranberries
• New Orleans Bread Pudding with Whiskey Sauce

Join us!

 To make reservations, or for more information on the series, call 817.579.1518.

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