Cooking classes help you ring in spring with a new dish
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, March 06, 2013
3/06/13 at 3:13 AM
Savor the flavors of spring and learn to cook something new at an area cooking class this month.
From Irish specialties for St. Patrick's Day to Caribbean and French dishes, seafood and salad, cooking classes have a lot to offer.
Korean Pancakes: Green onion pancakes that are used much like tortillas. Easy to make and gluten-free, 6-8 p.m., Urban Kitchen, $55.
A Taste of the South: Andouille corn dogs, crawfish and sausage jambalaya, ham and cheese bites, 7 p.m., NeMar Noulles, $60.
Asian Fusion: Peppered beef with green tea noodles, basil lime hand rolls, salmon wonton crisps with creme fraiche, steamed coconut custards, 6:30-9 p.m., The Food Theatre, $75.
Taste Catering "South of France": Come and enjoy an evening with executive chef Seth Smith of Taste Catering as he prepares a variety of French dishes, 6:30-8:30 p.m., The Stock Pot, $45.
Classic Cocktail Party: Blinis, martinis, pÃ¢té and Parmesan crisps, 6:30-9 p.m., The Food Theatre, $70.
Date Night, The Caribbean: Spicy and sweet pork tenderloin, black bean pineapple salsa and sauteed plantains, 6-8 p.m., Urban Kitchen, $110 per couple.
St. Patrick's Tribute Dinner: Pea and coriander soup, rack of lamb with rosemary and quince, almond tart, 6:30-9 p.m., The Food Theatre, $70.
Cover the Waterfront: Chef Noah Miller with Waterfront Grill prepares some favorites from previous classes, 6:30-8:30 p.m., The Stock Pot, $45.
French Bistro: Charcuterie and cheese, mustard beef tenderloin with mushroom cream, fruit tarts with sweet cream, 6:30-9 p.m., The Food Theatre, $70.
Date Night Cocktail Party: Crab and arugula crispies, spiced chickpeas, cocktails, 6:30-9 p.m., The Food Theatre, $75.
Salads: Crab and avocado salad with Meyer lemon dressing; warm lentil salad with roasted beets, goat cheese and sherry vinaigrette; caramelized apple salad with bleu cheese walnuts and a spicy orange dressing, 7 p.m., NeMar Noulles, $55.
Gourmet in Minutes: Balsamic beef with chick peas and arugula, molten chocolate pudding, 6:30-9 p.m., The Food Theatre, $70.
Celebrate with Dessert: Flan with fresh berries, classic custard pie, pots de creme with dark chocolate, 7 p.m., NeMar Noulles, $65.
That's Amore: Mussels Tristina, shrimp fra diavolo, roasted pears and grapes mascarpone, 6:30-9 p.m., The Food Theatre, $70.
Modern Cajun: Chef Darell Hicks prepares authentic Cajun, 6:30-8:30 p.m., The Stock Pot, $45.
Beer Making with Gary Groblewski: 6:30-9 p.m., The Food Theatre, $80.
Breakfast, A Healthy Start: Fresh breakfast ideas, 11:30 a.m. and 7 p.m., Akin's, $10 in advance, $15 at the door.
Easter Eggs: Bunny eggs Benedict, Santa Fe Benedict, caviar Benedict, crab Benedict, 7 p.m., NeMar Noulles, $60.
Pizza Party: Grilled lemon, spinach and feta, cherry tomato and bocconcini, 6:30-9 p.m., The Food Theatre, $70.
Trout, Shrimp and Crab: Onion tart with smoked trout salad, sweet potato salad with spicy shrimp, trout with crab stuffing, 7 p.m., NeMar Noulles, $65.
Pastries, Dough Essentials: Join chef Bill Harris for the method and madness of pastry dough 101, 6-8 p.m., Urban Kitchen, $60.
Social Food & Drink: Chef Marcus Vause and Audrey Berkart, 6:30-8:30 p.m., The Stock Pot, $45.
Akin's, 7807 E. 51st St., 918-663-4137
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: Ring in spring with a new dish
Nicole Marshall Middleton 918-581-8459
Serve up some shrimp fra diavolo after taking a class March 21 at The Food Theatre. Tulsa World file