I'm sad that March is almost gone, and I didn't make it to one Williams-Sonoma Technique class.
Here's the schedule for April - If you go to the Williams-Sonoma in Plano off Park and Preston (972-964-5838), they hold their classes on Saturday's at 9:30am. I think all other locations hold theirs on Sundays.
From Scratch – Sausage
Our next series of technique classes will have you excited about rolling your sleeves up and getting your hands dirty in the kitchen. Our first class uncovers the art of sausage making, a basic charcuterie skill easy to master at home! Learn how to select different meats, how to flavor and season, make delicious sausage blends for everything from breakfast sausage to classic Italian sausage and peppers for dinner.
From Scratch – Fresh Pasta
Pasta fresca (fresh pasta), pasta fatta in casa (pasta made at home), pasta fatta a mano (pasta made by hand), sfoglia (“thin sheets” of pasta), and pasta all’uovo (egg pasta) are all terms Italians use when referring to homemade pasta. Although the dough calls for just a handful of ingredients and the method is simple, making fresh pasta takes time. There is, however, nothing more satisfying than enjoying the delicate results of your labor at the dinner table. This class will walk through all the steps, equipment needed and some delicious ways to serve fresh pasta.
Eggs: Sweet & Savory
Packed with creative recipes and ideas, eggs are one of the most versatile foods. Prepared both sweet and savory – they can be served for breakfast, lunch and dinner, even snacks in between! Eggs are a great entertaining item for both casual meals and elegant occasions. We’ll teach you some of our sweet
and savory favorites as we celebrate the egg!
I'm hoping to make the 1st two classes this month!
Thursday, March 31, 2011
Wednesday, March 30, 2011
Tuesday, March 29, 2011
Blackened Shrimp At Central Market yesterday, I was given a sample plate with steak, shrimp, and a salad. The shrimp ...