Category: Cooking
From Pint to Plate with Chef Kent Rathbun
Rathbun’s is the kind of success story every cook dreams of. At age 14, he entered the restaurant world. Lying about his age and claiming to be 15, Rathbun got a job as dishwasher. He introduced himself to the night chef and three weeks later he was cooking. In 34 years he hasn’t done anything else. And on this evening he was cooking with beer.
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Since tonight is the official start of the NFL regular season (Who Dat?), Joe fixed burgers, queso and guacamole. A quick meal so we could get down to the business of watching football. When I asked if we were having wine, he said, “This meal would be better with beer!” Did you know that last year there were nearly 1600 breweries operating in the United States? (Read more at Another Wine Blog)
Continue readingMore TagBe a Home Superstar Chef (Part 10 – duck fat)
How to pair white wine with food
Vinsanto, and some unconventional uses
Greek Food is probably not what you think
Real Greek food is so much better than what most people think. Take a look at this photo gallery with descriptions of each dish, and an introduction to the cuisine of Santorini.
Continue readingMore TagBe a Home Superstar Chef (Part 9 – pizza)
Celebrating Argentina’s Path to Independence
On the 25th of this month, Argentina will celebrate 200 years since the Revolution of May opened the way to her Independence. As part of the celebration, Central Market will host some of our favorite winemakers in Texas stores, May 12-25, 2010, for “Passport to Argentina” a festival celebrating culture, food and wine.
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