Take a class to cook up a romantic meal with your Valentine
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, February 06, 2013
2/06/13 at 3:15 AM
Give your Valentine the gift that keeps on giving - a cooking class.
Learn how to make a romantic meal or a seafood dinner for Lent at one of several cooking classes this month.
Cooking in Parchment: In this class, let your imagination run free as we wrap all kinds of things in parchment paper. It is a healthy way to cook as well as lots of fun. 6-8 p.m., Urban Kitchen, $55.
Asian Fusion: Mussels in ginger lemongrass broth, Thai basil chicken, steamed coconut custards. 6:30-9 p.m., The Food Theater, $65.
Lifestyles - Vegetarian: Grilled fennel with chevre (goat cheese), creamy asparagus and porcini pasta, beignets with spicy drinking cocoa. 6:30-9 p.m., The Food Theater, $65.
Chocolate, Chocolate: Just in time for Valentine's Day, chef Bill Harris returns to teach you all about chocolate and how to make lots of delicious treats both sweet and savory, including truffles and other chocolates. 6-8 p.m., Urban Kitchen, $60.
50 Shades of Red: Join us here, at The Stock Pot as chefs Marcus and Audrey Beckert from SOCIAL food and drink prepare a delicious meal for you and your sweetheart. 6:30-8:30 p.m., The Stock Pot, $45.
Bowls of Love: Sweet corn soup with sage and pancetta, potato leek soup with crostini of smoked trout, butternut squash soup with sliced duck breast. 7 p.m., NeMar Noulles, $60.
Gourmet in Minutes: Cauliflower "couscous" salad, rack of lamb with lemon gremolata crust, pine nut butter with beans, warm balsamic berries with vanilla bean ice cream. 6:30-9 p.m., The Food Theater, $75.
Dip Me in Chocolate: Ahi tuna tartare with Angostura soy cream; mixed greens salad dressed with Goji berry, cacao nib, candied almond and chocolate raspberry vinaigrette; cocoa-rubbed tenderloin of beef; chipotle chocolate cake with cinnamon mascarpone. 7-9:30 p.m., The Food Theater, $150 per couple.
For the Love of Veggies: Saute of cabbage, red onion and apple; fennel puree topped with caramelized fennel and orange; zucchini stuffed with a meat and cheese mixture. 7 p.m., NeMar Noulles, $55.
A Meat Lovefest: Grilled lamb chops with mint salsa; veal scallopini; filet of beef with bleu cheese sauce. 7 p.m., NeMar Noulles, $70.
French Bistro: White asparagus soup with tarragon oil and crÃ¨me fraiche; roast capon (little chickens) with porcini mushrooms and arugula salad; cheese plate with fruit, local honey and nuts. 6:30-9 p.m., The Food Theater, $60.
Guest chef: Marcus Vause is the guest chef for a special hands-on class, details to be announced. The Food Theater.
Taste Catering: Seth Smith, owner of Taste Catering, prepares a four-course meal that is perfect for a cold winter's night. Smith is a graduate of Le Cordon Bleu, London with Le Diplomme. 6:30-8:30 p.m., The Stock Pot, $45.
Fishes of Love: Baked trout with Meyer lemon sauce; baked garam masala salmon filets with yogurt and mint; tuna on a bed of spicy black beans and corn with jalapeno crema. 7 p.m., NeMar Noulles, $65.
Mac N' Cheese, Restaurant Style: Experiment with a variety of interesting cheeses, pastas and other add-ins plus create the perfect salad to round out your meal. 6-8 p.m., Urban Kitchen, $55.
Modern Cajun: Chef Darrel Hicks prepares an authentic Cajun meal that includes corn and crab bisque with fresh cut corn and crab meat and crawfish etouffee. 6:30-8:30 p.m., The Stock Pot, $45.
That's Amore: Prosciutto-wrapped crumbled mozzarella salad; baked fennel and lemon risotto; crispy tarragon and garlic chicken; espresso and cream. 6:30-9 p.m.,The Food Theater, $75.
The Food Theatre at the Galley Sink, 6910 S. Lewis Ave., 918-212-6380, tulsaworld.com/thefoodtheater
NeMar Noulles, 1719 S. Detroit Ave., 918-583-7893, firstname.lastname@example.org
Stock Pot, 7223 E. 41st St., 918-627-1146, tulsaworld.com/stockpot
Urban Kitchen, 1635 E. 15th St., 918-381-8947, tulsaworld.com/urbankitchen
Original Print Headline: Learn to cook up romantic meal
Nicole Marshall Middleton 918-581-8459
Chef Bill Harris will teach the art of chocolate, including truffles, at the Urban Kitchen. STEPHEN PINGRY / Tulsa World file
Learn to serve macaroni and cheese restaurant-style during a class Feb. 27 at the Urban Kitchen. CHRISTOPHER SMITH / Tulsa World file