Virginia B. Wood fixes her French, has her eyes rolled back in her head by a delightful new dessert, and reports on the latest cooking classes in session in this week's "Food-o-File."


My Mistake

In the "off with my head" department, a big merci beaucoup to the French-speaking reader who sent in the corrections for my clumsy French spelling in a paragraph wishing luck to the departing Chastenet de Géry family ("Food-o-File," July 5, 2002, Though the execution was faulty, the sentiments expressed were genuine, and what I meant to say, of course, was Bonne chance, mes amis.

Bloody Marys and Miles of Chocolate

Two of the more popular comestibles at my recent potluck birthday party were the Austintatious Bloody Marys made with Boggy Creek Farm Tomato Tonic and Tito's Texas Vodka (check out the recipe at ) and a new dessert called Miles of Chocolate. The chocolate delight is a cross between a dense, rich brownie and a melt-in-your-mouth dark chocolate truffle. It's made by Miles Compton (657-1210) in the commercial kitchen at Manor Downs and is so decadently good, it will make your eyes roll back in your head with pleasure. Try it with fresh raspberries and you'll see what I mean. It's newly available at the Grapevine Market (7938 Great Northern, 323-5900) and by special order from Miles himself. My thanks to Kendall Wolff for turning me on to it.

Cool Classes

Two upcoming classes in the Central Market Cooking School (4001 N. Lamar, 206-1014) course schedule caught my eye. Louisiana-born cookbook author and Food Network chef Tanya Holland (Soul Kitchen, part of the "Melting Pot" series) will present a class based on recipes from her forthcoming book, New Soul Cooking: Updating a Cuisine Rich in Flavor & Tradition, on Tuesday, July 30, 6-9:30pm. Then, on Thursday, Aug. 1, 6:30-9pm, local cooking teacher Beth Vlasich Pav of Cooking by Design and Boggy Creek Farm's Larry Butler will join forces to present a class featuring a bountiful array of tomato recipes, everything from soups to salads to refreshing sorbets. Call now for reservations.

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