Sunday, November 9, 2008

Cookbook author Sheila Lukins to headline brunch in Dallas on November 16

By Pegasus News wire

Cooking with Les Dames d'Escoffier cookbook

DALLAS — Sheila Lukins -- food editor, chef, and best-selling author, including The Silver Palate Cookbook -- will headline a brunch and afternoon of cooking demonstrations on November 16 at Milestone Culinary Center in Dallas.

The brunch is hosted by the Dallas chapter of food group Les Dames d'Escoffier, with proceeds benefiting a scholarship fund for women in the culinary arts.

The brunch will feature recipes paired with wine from Cooking With Les Dames d'Escoffier, a new cookbook of recipes from top women chefs including Alice Waters, Julia Child, Gale Gand, Shirley Corriher, Florence Fabricant, and more. Courses will be prepared by local chefs, as follows:

- Stuffed fig, by Anne Reece;

- Homecured salmon in phyllo cups, by Tina Wasserman;

- Seasoned mushroom galette in corn meal crust, by Janice Provost, chef at Parigi Restaurant;

- Creamy roasted parsnip soup, by Claudine Martyn;

- "Breakfast for dinner" salad with eggs and bacon, by Dena Peterson, chef at Cafe Modern;

- Best grits with greens and shrimp, by Karol Ann Tieszen;

- Heavenly cheddar and cream biscuits, by Lynn Mattie, of El Centro College;

- Baked butterscotch puddings, by Sharon Hage, chef at York Street;

- Chewy double-chocolate cookies, by Sheri Carlson of Dessert Dreams.

Brunch will be followed by a series of cooking demonstrations from 1 to 5 p.m.:

1 p.m. - Sheila Lukins will prepare a dish from her latest book, Ten: All the Foods We Love and Ten Perfect Recipes for Each, with a Q&A by Tina Danze from Dallas Morning News

2 p.m. - "Roman Holiday" Janice Provost, chef/owner, Parigi Restaurant

3 p.m. - "Down Under Thanksgiving" Carol Ritchie, host of Cookin' With Carol and James Beard Award Nominee

4 p.m. - "Company Covered: Quick and Easy Party Fare" Mynetta Cockrell, Executive Chef, Milestone Culinary Center

5 p.m. - "Cheers to the Holidays" wine and sparklers tasting

For $75, you get brunch, a cookbook, and your choice of two demonstrations.

Individual demonstrations are $25.

To purchase your tickets or for more information, call Karol Wilson at 214-363-8428. Reservations will be held at the door.

Source: Milestone

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