Chef Virginia Willis has found success by blending her Southern palate with French cooking techniques. Using recipes from her cookbook, Bon Appรฉtit, YยAll, Willis will show you how to make a menu of strictly Southern grits with corn and Vidalia onion, and French-inspired La Varenne Gougรจres/Vidalia onion confit on garlic toast. Mustard crusted pork loin, sausage pecan balls, and pecan brownies with vanilla ice cream complete the lineup. 6:30 to 9 p.m. Central Market, 3815 Westheimer. For information, call 713-386-1700 or visit www.centralmarket.com. $70.
Sun., Feb. 22, 6:30-9 p.m., 2009
This article appears in Feb 19-25, 2009.