March 2008
Adult Classes | Adult Hands-on Classes
Teen Classes | Children Classes
Registration Form | Brochure
FABULOUS LUNCH SPECIALS $24Monday, March 3rd, 11:00am-12:30pm – McKinney
It’s a lazy day at home and you’re looking for something easy but different to feed the family. Surprise the family with these sandwiches and sides: Turkey, Bacon and Cheese Turnovers with a Tomato & Avocado Salad; Gourmet Grill Cheese Sandwich; and Savory Tomato Gazpacho; Cheese Steak Subs and Sweet Potato Chips.
Instructor: Chef Steve Knowles, The French Room
SUCCULENT & DELICIOUS, NEW WAYS WITH FISH $39Tuesday, March 4th, 6:30-8:30pm – Colleyville
A graduate of the CIA, Jennifer Brightman-Moschel likes to take old classics to new levels of unpretentious sophistication. With this in mind, she has blended new concepts with her own classical training to create a menu that will bring anyone over to the fish side of life. Be adventurous and taste the flavors of Lump Crabmeat and Scallion Quesadillas; Poached Salmon with Classic Citrus Beurre Blanc; Gambas al Ajillo-Shrimp in Garlic with Angel Hair Pasta; and Grilled or
Pan Seared Swordfish with Pineapple Soy Glaze and Cilantro Mint Chutney.
Instructor: Chef Jennifer Brightman-Moschel
THE ALLURE OF BACON $39Tuesday, March 4th, 6:30pm-8:30pm – McKinney
We all have been seduced by bacon for breakfast, lunch and dinner. Here are a few recipes that are a bit on the wild side. A trio of appetizers: Guacamole and Bacon Canapés; Bacon, Peanut Butter and Scallion Canapés; Bacon-Banana Treats; Warm Baby Spinach Salad with Oranges, Red Onions, Bacon and Bleu Cheese; Southern-Style Smothered Chicken with Bacon and Lemon Slices; with Bacon Parmesan Biscuits; and French Apple Tart with Cheddar Cheese Crust and Sweet Brittle Topping.
Instructor: Denise Brown
SPECTACULAR SWEETS FROM SCRATCH $39Wednesday, March 5th, 6:30pm-8:30pm – McKinney
Chef Kara Blair will show us how to create restaurant quality desserts at home. These are some basic recipes that seem complicated, but once they are mastered, become a cinch to make! You will leave with the confidence to prepare delicious desserts and sauces from scratch. You’ll be tempted with Tahitian Vanilla Bean Crème Brulee with Milk Chocolate-Almond Biscotti; Fallen Chocolate Soufflé Cake with Raspberry Caramel; and Turtle Cheesecake with Caramel, Chocolate Fudge Sauce and Candied Pecans.
Instructor: Chef Kara Blair, Assistant Pastry Chef at Abacus Restaurant, Dallas
WEEKDAY MAGIC, EASY WEEKDAY MEALS $39Thursday, March 6th, 6:30pm-8:30pm – McKinney
Trained at the Culinary Institute of America, Executive Chef Jeff Qualls of Craig Ranch Country Club, will show us some of his favorite, quick and easy yet nutritional recipes. Jeff emphasizes fresh, flavorful ingredients that are simple to prepare. Taste Jeff’s recipes of Grilled Halibut with Tomato Soffrito & Asparagus; Roasted Pork Tenderloin with Wild Rice Pilaf and Mushroom Marsala; and Seared Tuna with Soba Noodle Salad.
Instructor: Executive Chef Jeff Qualls, Craig Ranch Country Club
WEIGHT LOSS FOR REAL PEOPLE $19Thursday, March 6th, 7-8:30pm – Colleyville
Tonja Wells is a Certified Natural Health Professional through Trinity School of Natural Health and a Certified Herbal Health Consultant through Tree of Light Institute. She has been working as a herbalist for over 14 years and offices in North Richland Hills. What you will learn in this class: 20 top tips to weight loss; healthy guide for eating on the run; which foods are best to eat for your blood type; how to control your cravings; 5 lifetime weight management skills; and the importance of the glandular and digestive system in the roll of maintaining your proper weight.
Ages: 16 & Up
Instructor: Tonja Wells, CNHP, NHC
COMEDY COOKING, TREVOR AND ANSLEM $39Friday, March 7th, 6:30pm-8:30pm – McKinney
Are you looking for a unique way to spend your Friday night date night? Join the Marsh Brothers for a cooking class at Market Street. Trevor and Anselm Marsh from Elke’s Market
Café have been “clowning around” in the kitchen since they were kids. Tonight, these two brothers will take you through a tour of food like you’ve never seen before, cooking you a Surprise Dinner with flavor and laughter.
Instructors: Chefs Trevor and Anselm Marsh, Elke’s Market Café, Allen
Beyond the Basics of Gluten-Free Baking $24Sunday, March 9th, 1-3pm – Colleyville
Are you ready to try new gluten-free recipes beyond the basics? This class, taught by Jennifer Cinquepalmi, author of The Complete Book of Gluten-Free Cooking, will offer tips for gluten-free baking with success and recipes such as Crackers; Crepes; Chocolate-Swirl Cheesecake; Teff Bread; and Apple Praline Pie.
Instructor: Jennifer Cinquepalmi
Defining Childhood Obesity and its Prevention $29Monday, March 10th, 9:30-10:30am – Colleyville
Second in a series, dealing with the serious epidemic of childhood obesity. In this class, Dr Tyra Carter will focus on the dreaded lunch box dilemma: Do you fill the lunch box with empty calories you know they’ll eat or should you take the chance to throw in healthier items they may end up throwing away? Junk food fillers vs. healthy choices. Sample pre-pared lunch time snacks that are sold in our store plus healthier make-ahead versions of foods to pack a perfect lunch! Menu: Chocolate Vita Muffin Tops, Organic Stretch Island Fruit Leather, Udi’s Granola Mix with Activa Fruit Yogurt, Organic Toaster Pastry Desserts, and variety of soda replacements and more!
Instructor: Tyra M. Carter, PhD, RD, LD; Market Street Corporate Dietitian
SIMPLE YET ELEGANT, IRISH DINNER $39Monday, March 10th, 6:30pm-8:30pm – McKinney
Tonight we visit Ireland to prove there is more to Irish food than Corned Beef and Lucky Charms. We’ll feast in the Olde Eire Tradition on Rack of Lamb; Colcannon (a traditional mashed potato dish); Irish Stew; Boxty Cakes; and Potato Apple Cakes. Maybe we’ll do a bit of Corned Beef just for St. Patrick. We’ll also provide a guide to Regional Irish Cuisine loaded with tips and recipes.
Instructor: Chef James Reichstadt, Executive Chef of Utopia Foods & Reichstadt Ranch
New series 2: Defining Childhood Obesity and its Prevention $29Tuesday, March 11th, 9:30am-11:00am – McKinney
Dr. Tyra Carter, Market Street’s Corporate Dietitian, will navigate you through the number of calories to fuel each child’s needs for daily growth, plus, new meal ideas geared towards kid’s taste buds. Learn how to provide your child with what they need nutritionally, yet avoid being overly controlling. This class will focus on the dreaded lunch box dilemma: Do you fill the lunch box with empty calories you know they’ll eat or should you take the chance to throw in healthier items they may end up throwing away? Junk food fillers vs. healthy choices. Sample pre-prepared lunch time snacks that are sold in our store plus healthier make-ahead versions of foods to pack a perfect lunch! Menu: Chocolate Vita Muffin Tops, Organic Stretch Island Fruit Leather, Udi’s Granola Mix with Activa Fruit Yogurt, Organic Toaster Pastry Desserts, and variety of soda replacements and more!
Instructor: Dr. Tyra Carter, PhD, RD, LD
FRENCH DESSERTS! $39Tuesday, March 11th, 6:30-8:30pm – Colleyville
Springtime in Paris, sitting at a small café, you enjoy the sweetness of a fine French dessert. Chef Ryan Stuart, owner of Santé Catering and a graduate of le Cordon Bleu Cooking School in Paris, brings that to you in this class made just for lovers of French desserts. Crème Brulee; Baked Apple Charlotte; Oeufs a la Neige; and Crepes Suzette. Delightful and delicious!
Instructor: Chef Ryan Stuart
BREAKFAST ALL DAY $39Wednesday, March 12th, 6:30-8:30pm – Colleyville
Have you always wanted to prepare an extravagant breakfast for your family? Learn how to organize and cook a fantastic morning meal with Chef Brenden Mesch of the Art Institute of Dallas. This class will focus on the preparation of Omelets; Fruited Pancakes; Stuffed French Toast; Buttermilk Biscuits; Sausage; Bacon; and Eggs Benedict. Wake up the smells of breakfast anytime of day!
Instructor: Chef Brenden Mesch
BAKING TOGETHER $49Thursday, March 13th, 6:30-8:30pm – Colleyville
Join the staff of Market Street for a class where you take home what you make. This class is for you and your daughter or son, or two special friends sharing good times together. Just in time for Easter, we will make Hot Cross Buns and an Easter Braid Bread. Make memories together while you learn perhaps a few new techniques and take home goodies to share with the family.
Instructor: Market Street Staff
EASTER WITH THE ROYAL CHEF $65Sunday, March 16th, 1:00pm-3:00pm – McKinney
From the royal palaces in England to the elegant homes in Dallas, Chef Darren McGrady will show us how the rich and famous entertain for Easter. You’ll enjoy his stories of his time with the Royal Family as well as his menu of Minted Pea Soup with Crispy Pancetta and Sour Cream; Lemon Roasted Chicken with 30 Cloves of Garlic; Smoked Ham and Pimento Mash; Sugar Snap Peas with Gremolata; Praline Mousse in a Milk Chocolate Egg with Raspberries.
Instructor: Chef Darren McGrady
A TWIST ON SOUTHWESTERN CUISINE $39Monday, March 17th, 6:30pm - 8:30pm – McKinney
Chef Steve joins us for an evening of Southwestern fare. We’ll try Chipotle Butter and Poblano Crusted Beef Tenderloin with a Garlic and Hickory Smoked Whipped Potatoes and Grilled Fresh Vegetables. He will also demonstrate a Savory Southwest Vegetable Tart Tatain with Oven Dried Tomatoes, Fire Roasted Poblano Peppers, Red Peppers and Portobello Mushrooms on a Puff Pastry. For dessert, we’ll have White Chocolate Risotto and Brandied Cherries, a twist on a classic rice pudding that adds sophistication and tastes great, served with ice cream.
Instructor: Chef Steve Knowles, chef de partie at The French Room
TRICKS OF THE TRADE: RESTAURANT APPETIZERS $39Tuesday, March 18th, 6:30pm-8:30pm – McKinney
At the restaurant Palomar we featured an ever changing appetizer plate. Tonight we’ll present a basic program to produce appetizers in your own kitchen utilizing everyday kitchen items. The menu for the evening features Florentine Chicken Canapés; Smoked Salmon Banquettes; Oysters Mignonette; Patate Crudo (potato cups with tomato, basil and mozzarella); Empanadas; Brie and Apple Crostini; and Cucumber-Salad Cups.
Instructor: Chef James Reichstadt, Executive Chef of Utopia Foods & Reichstadt Ranch
DIPS FOR EVERY OCCASION $39Thursday, March 20th, 6:30pm-8:30pm – McKinney
Everyone loves to snack on DIPS, whether with chips, crackers or bread. Chef Richard Pratt will show us some of his favorites such as Zesty Crab Dip; Spinach Artichoke Dip; Hummus; Baba Ghanoush; and Bruchette Pomodoro. He will also demonstrate how to make the Crustinis bread to serve these delicious dips with.
Instructor: Chef Richard Pratt
DIM SUM $49Tuesday, March 25th, 6:30-9pm – Colleyville
Chef Toby Blakley is back with us for more real life hands on cooking. As usual, Toby introduces us to something new and different. Join us as he instructs the art of Dim Sum. Menu: Potstickers with Mandarin Pork Filling; Shrimp Wontons; Seafood Shao Mai; Boiled Jaio Ze; Deep-Fried Plum, Ginger and Walnut Wontons; and Orange Cucumber Salad.
Instructor: Chef Toby Blakley
SAUCES & PASTA AT THE BLUE HOUSE $49Wednesday, March 26th, 6:30-8:30pm – Colleyville
Internationally trained, Chef Andrew Huszar awakens your taste buds to flavors of Italy as you work with him in the kitchen to prepare a Wild Mushroom Chicken Sauce; Cipriani Sauce; Tomato Vodka Cream Sauce; Italian Sausage Pasta; and Crepes Suzette. Don’t forget to bring your favorite bottle of wine to enjoy when you sit down to take in the fruits of your labor. The Blue House is located at 829 S. Dooley Street in Grapevine (tastefullyours.com). BYOB
Instructor: Chef Andrew Huszar
TALE OF 2 SLICES $29Tuesday, March 25th, 6:30pm-8:30pm – McKinney
Tired of the same old humdrum sandwich for lunch? Elke and Trevor Marsh will show us just how easy it is to spice up the ordinary and make it superb. Soups and sandwiches at Elke’s Market Café in Allen are their specialties. Don’t miss this menu of Fried Green Tomato “BLT”; Brick Pressed Italian Sandwich; Steak Sandwich with Grilled Onions; and Southwest “BLT” Wrap.
Instructors: Chefs Elke and Trevor Marsh of Elke’s Market Café, Allen
Grilling Sauces, Rubs and Marinades $39Thursday, March 27th, 6:30-8:30pm – Colleyville
Wake up your BBQ this grilling season with some new flavors instead of the same ole’ barbeque sauce. We’ll give you the opportunity to try a whole bunch of new things and talk about the meats they go with best and which cooking methods to use for each one. Menu includes; Orange-Ginger BBQ Sauce; Hawaiian Style Teriyaki Marinade; Thai Green Curry Marinade; Jamaican Jerk Seasoning; Fresh Herb Marinade; Spicy Steak Rub; and Achiote, Cilantro & Lime Marinade.
Instructor: Chef Anne Legg
ROYAL CHEF DARREN MCGRADY $65Saturday, March 29th, 11am-1pm – Colleyville
Once again, we are honored to have Chef Darren McGrady join us for another captivating and invaluable culinary experience with the tastes of spring. As former chef to Princess Diana and the Queen of England, Darren will entertain you with his poignant memories of life with the royal family and deliciously treat you to Minted Pea Soup with Crispy Pancetta and Sour Cream; Lemon Roasted Chicken with 30 Cloves of Garlic; Smoked Ham and Pimento Mash; Sugar Snap Peas with Gremolata; Praline Mousse in a Milk Chocolate Egg with Raspberries.
Instructor: Chef Darren McGrady
GROWING AND COOKING WITH HERBS $39Saturday, March 29th, 11:00am-1:00pm – McKinney
It’s almost time to start the garden again. Growing and maintaining herbs in the home garden, and how to cut, store and cook with them is the subject of this class. You’ll be tasting recipes that incorporate fresh herbs. The menu includes Parmesan-Herb Toasts; A Trio of Homemade Salad Dressings with Vegetables for Dipping (Fresh Herb-Buttermilk Dressing, Fresh
Herb-Balsamic Dressing, and Fresh Herbed Vinaigrette); Herb Marinated Grilled
Chicken Breast; Roasted Rosemary Potatoes; Lemon Sorbet with Ginger and Mint;
and Lemon Verbena Shortbread Cookies.
Instructor: Chef Anne Legg
Cowboy in the Kitchen $39Monday, March 31st, 6:30-8:30pm – Colleyville
According to Pat Green, singer-songwriter, “Grady Spears’ approach to creating new recipes is that if you don’t put your whole soul into it, it ain’t worth putting it on a plate”. Grady puts his soul and more into this cowboy cooking menu, simple and worthy of any Texas home dinner plate. On the menu tonight is Beef Short Ribs Braised in Port; Green Bean-Squash Casserole; Hot Water Cornbread; and Fried Pies, and of course the charm and entertaining of Grady himself. Books will be available for purchase and signing after class.
Instructor: Chef Grady Spears
ADULT HANDS-ON CLASSES (Class Size is Limited)
GOING COASTAL TEXAS STYLE $49Saturday, March 8th, 11:00am-1:30pm – McKinney
This class is a tribute to the seafood from the Gulf Coast of the great state of Texas with a nod to the south-of-the-border flavors that make Tex-Mex unique. Menu includes Blue Crab Quesadillas with Texas Tartar Sauce; Ceviche of Gulf Snapper in Avocado; Tamale with Gulf Shrimp in Ancho Chile-Corn Cream; Pan Fried Redfish with Rajas (smothered onions and poblanos); Sauté of Calabacitas; and Coconut Flan.
Instructor: Chef Anne Legg
MARKET STREET BOOK CLUB $29Wednesday, March 19th, 6:30pm-8:30pm – McKinney
This month, read “Sweet Revenge” by Diane Mott Davidson before the class. Then, meet in the Culinary Kitchen as we prepare dishes from the book, dine together, and have a lively discussion. This is a perfect opportunity to make new friends and have fun with old.
Instructor: Market Street Staff
COUPLES JAZZ IT UP IN THE KITCHEN $44Friday, March 28th, 7:00pm-9:00pm – McKinney
Bring your spouse, friend or date and roll up your sleeves as you enjoy creating a little culinary magic in our kitchen. Then feast on the results all while listening to the sounds of the McKinney Boyd High School Jazz Band. The menu for this evening is Shrimp Tartlets; Sausage Stuffed Mushrooms; Fresh Campari Tomato, Kalamata and Feta Salad with Shallot Herb Vinaigrette; Chicken in Puff Pastry with Sun-dried Tomato Sauce; Wild Mushroom Risotto; Fresh Fruit Whipped Cream Roll.
Instructor: Market Street Culinary School Staff
THE ELEGANT DINNER PARTY $49Monday, March 31st, 7:00pm-9:00pm – McKinney
Chef Toby Blakley gives you all of the recipes for a successful dinner party and will guide you through a hands-on class on preparing the perfect dinner party menu. You will make Fresh Gnocchi with Creamy Gorgonzola and Dried Cherry Sauce; Marsala Chicken with Wild Mushroom; Roasted Asparagus; Warm Salad of Winter Greens with Bacon and Golden Beets; and Chocolate Faux Pot de Crème with Orange Polenta Biscuits.
Instructor: Chef Toby Blakley
Second and Fourth Wednesdays, 6:00pm-7:30pm – McKinney $8
March 12th, “It’s All Green for St. Patrick’s Day”; March 26th, “Brunch for Dinner”
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.
LET’S GO ASIAN - Ages 12-18 $29Wednesday, March 19th, 1-3pm – Colleyville
Have you ever wanted to learn how to make egg rolls or put together a great Asian meal? Our resident chefs will show you the secrets of making the perfect Pork Egg Roll. Combine it with a delicious Asian Chicken Soup and a Mango Salad, and you have the perfect Asian meal!
Instructor: Market Street Staff
MOM & TOTS DO LUNCH - ages 3-6 $20Friday, March 14th, 11am-Noon – Colleyville
The little ones are back in the kitchen with mom to prepare a scrumptious lunch. Together you will prepare Pizza Biscuit Bears; Mousy Pear Salad; and Puddin’in a Bag. There’s always fun when kids and moms do things together.
Instructor: Market Street Staff
EASTER FEASTING - ages 7-11 $29Saturday, March 15th, 10am-Noon – Colleyville
Fun begins when the kids help mom and dad with the special treats for Easter Sunday. We’ll start with Easter Bird Nests; Edible Bunny Salad; and finish with Greek Easter Cookies. Great treats to share with everyone.
Instructor: Market Street Staff
TOP O’ THE MORNING TO YA! $29Ages 4-6
Monday, March 17th, 10:00am-11:30am – McKinney
Today we will be making everything green and gold. For our first green food, we will be preparing Shamrock Pancakes; and Rainbow Toast; followed by Shamrock Shakes;
Gold Cookies; and finally Leprechaun Pie.
Instructor: Maria Caccavale, Market Street Culinary Instructor
ST. PATRICK’S FEAST - ages 7-11 $29Monday, March 17th, 11am-1pm – Colleyville
The green of the Irish are with us today as the Leprechaun’s share a few of their secret recipes. The kids will have a hands-on experience as they start with Boxty-Potato Griddle Cakes; Irish Brown Soda Bread; Pot O’Gold Soup; and Leprechaun Pudding. Make the luck of the Irish be with you!
Instructor: Market Street Staff
ST. PATRICK’S DAY DINNER $29Ages 7-11
Monday, March 17th, 1:00pm-3:00pm – McKinney
Whether you are Irish or not, this dinner is too great to pass up. You will learn how to make Easy Irish Soda Bread to go with your Special Irish Beef Stew. For dessert, have you ever heard of Irish Potato Candy?
Instructor: Maria Caccavale, Market Street Culinary Instructor
KIDS COOK DINNER - ages 7-11 $29Tuesday, March 18th, 11am-1pm – Colleyville
Move over mom and dad, the kids are making dinner tonight. They’ll start with Golden Burger Spirals; add a little Pepperoni Pizza Muffin on the side and round it off with a Fruit Green Salad and Raisin Apple Cookies. Looks like everyone will be home this evening for dinner.
Instructor: Market Street Staff
MOMS AND TOTS DO LUNCH $12Ages 3-6
Friday, March 28th, 11:00am-12:00pm – McKinney
Want a new way to prepare your kid’s favorite foods? We’ll make Peanut Butter and Jelly Sushi Rolls; and Creamy Banana Pudding. Finally, have you ever had Fruit Salad on a Stick?
Instructor: Maria Caccavale, Market Street Culinary Instructor
