Central Market Cooking School
Posted inFood
Food-o-File
For the first time in 50 years, Austin is without a Holiday House restaurant. Plus: Event-o-Rama.
Posted inFood
A Delectable Día de los Muertos
Earlier last month, I received a call from Sahar Arafat-Ray, director of the Central Market Cooking School here in Austin, wondering whether I would like to teach a class based on food for Day of the Dead. Since Day of the Dead is one of my favorite holidays, and since the class will be a benefit for the Austin Children’s Museum, I happily agreed.
Posted inFood
Food-o-File
I hope you saved your appetite for all of the news Virginia B. Wood is plating up.
Posted inFood
Food-o-File
Virginia B. Wood offers up a little sample of everything in this week’s “Food-o-File.”
Posted inFood
Food-o-File
March comes in like a SXSW and Virginia B. Wood gets down to business, in this week’s “Food-o-File.”
Posted inFood
Food-o-File
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.”
Posted inFood
Food-o-File
Why is Central Market Cooking School director Cathy Cochran-Lewis leaving the school?
Posted inFood
Food-o-File
Last week’s events, Virginia B. Wood writes, have made it almost impossible to focus on such mundane things as newsy tidbits, interviews, and deadlines. I finally realized the only way I’d get through a column was to look for good news and upbeat stories to fill this space.
Posted inArts
Articulations
Real drama bled into the staged kind when actress Latifah Taormina cut herself during a performance of Adam Sobsey’s Hang Town Fry, and Salvage Vanguard releases The Cry Pitch Carrolls on CD.
Posted inArts
Articulations
Playwright Adam Sobsey cooks up some drama at Central Market, the UT Department of Theatre & Dance serves up six weeks of new works, and UT student Kristi McGarity snags the 2001 SEAMUS / ASCAP prize.