Aspiring pastry chefs and home bakers -- don't all freak out at once. Christina Tosi, award-winning pastry chef at Momofuku Milk Bar, and Sebastien Rouxel, author executive pastry chef for Bouchon and the Thomas Keller Restaurant Group, are both headed to Houston to teach one-off cooking classes at Central Market this March. Classes are $80 each and spots are still open...for now.
Tosi will be here on Friday, March 5 from 6:30 to 9 p.m. demonstrating how to make some of her most famous desserts, including Crack Pie, Cereal Milk, Oak Cookies and Cornflake-Chocolate Chip Marshmallow Cookies. Tosi will also be discussing her creative processes, her love of cookie dough and how you, too, can move out of mainstream desserts into creative and delicious flights of fancy.
Rouxel will be in town the following week on Tuesday, March 5 from 6:30 to 9 p.m. demonstrating how to insure uniformity, heighten flavor and enhance the texture of baked goods. He'll also show you how to make perfect flan Parisien, bacon-cheddar scones, crepe cakes and more. Both Tosi and Rouxel will be signing copies of their books after class too, so stick around.
If you love classic cars as much as you love classy food, the upcoming Keels & Wheels event is just the evening for you. The 4th Annual Keels & Wheels Uncorked fundraiser will be held on Thursday, March 21 from 7 to 10 p.m. at The Wynden on Post Oak.
In addition to acting as a preview for the Keels & Wheels annual classic car and vintage wooden boat show at the Lakewood Yacht Club in Seabrook on May 4 and 5, the Uncorked evening also raises money to benefit Boys and Girls Harbor. Restaurants are assigned a classic car to pair up with for the night, selecting a specific wine that they feel matches the classic automobile and preparing hors d'oeuvres for guests to sample alongside the wines.
Just in time for Lent, another Houston restaurant has released a savory menu of seafood specials. Los Tios will be offering its limited-time seafood menu through Friday, March 29 at all four locations. There are three dishes to choose from on the menu, although owner Gary Adair admits that the shrimp enchiladas are his favorite.
Tortilla Crusted Tilapia for $12.95: Grilled over mesquite and served with Mexican rice and pico de gallo. Topped with shrimp, avocado and raspberry chipotle sauce.
Fish Taco Plate for $10.95: Two fish tacos with avocado and raspberry sauce, served with Mexican rice, charro beans and pico de gallo.
Shrimp Enchiladas for $9.95: Covered with cream sauce and melted cheese. Served with avocado, pico de gallo, charro beans and rice.
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