Central Market threw a lovely soiree last week at the French Legation to celebrate their love of all thing French. Today, May 9th, kicks off their in store celebration Passport France through May 22. Cooking demos, cheese, wine, and pastry specials will rule the aisles in a Francophile’s dream. I am rushing over to the bakery tomorrow to pick up some more of the Kouign Amann pastries I sampled at the Legation. These deeply caramelized cakes of butter and sugar are all the rage in Paris right now. At $4.99 for 4, I think I will be drinking cafe au lait and dreaming of the Left Bank soon.
One of my biggest culinary crushes is David Bull. James Beard Best Chef Southwest nominee, Food and Wine Best New Chef, Iron Chef competitor, and a genuinely nice guy, former Driskill executive chef David Bull will be returning to Austin in Fall 2010 with a trio of restaurants at the Austonian on 2nd and Congress. Congress will be the name of the formal dining room, 2nd will be a more casual bistro, and Bar Congress will round things out with the cocktail crowd.
Chef Bull recently conducted a vegetarian cooking class at Central Market. Do not worry, he has not gone vegetarian on us. Just showing off his creativity in a healthy way.
Black Garlic Miso Dressing
- 1/2 cup black garlic, peeled and finely chopped
- 1/2 cup yellow miso paste
- 2 teaspoons green onion, chopped
- 2 teaspoons ginger
- 1/4 cup rice wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1/2 cup water
Place all ingredients into a high speed blender and puree until smooth. Store covered in refrigerator until ready for use.