Gourmet cooking classes from The Panhandle

Thanks to those of you who made the Historic Granbury Regional Chefs Culinary Series first installment such a success. We hope you enjoyed the experience as much as we did. For those of you who are new to our cooking class format, let us explain…

The cooking class series features nationally acclaimed guest chefs demonstrating their signature dishes, specialty recipes, and advanced techniques. Previous guest chefs have included Grady Spears, Park Kerr, Dean Fearing, Dave Sellars, Jeff Blank, Jay Moore, and Brian Hennington. Following each demonstration, participants will enjoy a sampling buffet at Hennington’s Texas Café, featuring the recipes they have just learned to prepare.

After the tasting and a short walk to The Pan Handle, the last phase of the evening includes coffee, dessert, and a cookbook signing (when appropriate) by the featured chef. Cookbooks will be available for purchase.

January 12
Matt Martinez , Jr. of Matt's Rancho Martinez in Dallas & Matt's El Rancho in Austin

A third generation Tex-Mex chef who grew up in the restaurant business, Matt also manages Dallas' No Place and YO Ranch. He has also written several books and has appeared on FOX 4's "Good Morning Dallas".

*Catfish Fillets with Tomatillo Cilantro Cream and Jack Cheese
*Matt's Indian Rice with Wild Boar Sausage and Vegetables
*Avocado-Shrimp Pico de Gallo a Tostado

Cost...$75.00

February 16
Gerard Thompson of Rough Creek Lodge Glen Rose

Executive Chef of Rough Creek Lodge specializing in wild game.

*Grilled Quail with Sweet Garlic Parmesan Cheese Grits and Sherry Maple Glaze *Roast Pheasant with Caramelized Onion Risotto, Pancetta, Lemon, and Thyme *Baked Custard with Cinnamon Phyllo and Red Wine Raspberry Sauce

Cost...$75.00

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

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March 15
Marie-Claire Quittelier of Marie-Claire Fredericksburg

Born in Belgium, Marie-Claire was raised in a family of food enthusiasts and has made a career of passing on this enthusiasm. Chef and educator, she has mastered the art of elegant entertaining with a European flair. She operates her Fredericksburg restaurant and conducts food seminars and cooking workshops. She is also president of The Belgian Trading Company, which imports Belgian gourmet items and exports Texas specialties.

In 1994, she established the innovative cooking school for Central Market. MarieCuisine's classes have been featured in the Jan-Feb 2000 issue of Country Homes.

*MarieCuisine's Signature Pate
*Bouillabaisse of Chicken with Seasonal Vegetables & a Lemon Cream Sauce with Fresh Herbs
*Decadent Belgian Mousse

April 12
Marc Cassel of The Green Room Deep Ellum in Dallas

Before his current position as Executive Chef at The Green Room, Marc Cassel was the Executive Chef of Dallas' Star Canyon, working closely with well-known chef Stephan Pyles. Marc has also held positions at Baby Routh, The Mansion on Turtle Creek, and The Dallas Country Club. His unique style of Modern American Cuisine is an eclectic fusion of European, Asian, and American nouvelle influences. You may have seen Marc on WFAA's "Good Morning Texas".

Menu to be announced.

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MORE CLASS INFO

Brought to you by: The Pan Handle, a gourmet tool shop and Hennington's, Texas Cafe and Catering Company