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Calendar of Events
Events for May 13
From 05/10/2009 to 05/16/2009
The Culinary Experience™
Learn the secrets of preparing and enjoying deliciously healthy food and take part of the Lake Austin Spa Resort experience home with you! This month's special guests are Bruce Weinstein and Mark Scarbough, and Dorothy Huang.Monday, May 11 and Tuesday, May 12
Special Guest Chefs from New York: Bruce Weinstein and Mark Scarbrough
Mark Scarbrough and Bruce Weinstein are the creators of the ten-volume Ultimate Cookbook series which began with the smash hit, The Ultimate Ice Cream Book. The eclectic series includes topics like the chocolate cookie, shrimp, frozen desserts and potato. Now with over a quarter million books already in print and their release of their new cookbook in 2007, The Ultimate Cookbook, a compilation of over 900 recipes, their success appears to have no end in sight. Their new books, Pizza - Grill it, Bake it, Love it and Cooking Know-How, will be published in early 2009.Bruce Weinstein's background began in advertising. While working as a creative director in some of New York's top agencies, he maintained connections in the food industry connections that took root when he attended Johnson and Whales. While still at the agency he freelanced to create brands like Lea and Perrins Barbecue Sauce and cocktails for Disney World's Pleasure Island. This Culinary sideline led to his first book, Frozen Drinks With or Without the Buzz, and began his publishing career.
Mark Scarbrough started his professional life as an academic. He did his graduate work at the University of Wisconsin and in 1992 he was hired by St. Edward's University in Austin, TX. During this time he also took a side position with AOL writing their food content beginning his food writing career. He moved to New York City to pursue writing full time.
Bruce and Mark are also Contributing Editors to both Weight Watchers Magazine and Eating Well Magazine and write regularly for Cooking Light, Relish, Gourmet, Wine Spectator, Cooking Pleasures, and the New York Times. They do all this in 650 square feet of Manhattan real estate.
Wednesday, May 13
Special Guest Chef: Dorothy HuangAs Houston's renowned Chinese cooking teacher, Dorothy Huang has taught thousands of people to embrace Chinese cooking in their own homes. Her first cookbook, Dorothy Huang's Chinese Cooking, has been reprinted six times. The book's simple instructions and delicious results have engendered huge appeal and acceptance locally and nationally. This revised and expanded version, Chinese Cuisine Made Simple, includes even more mouth-watering recipes and beautiful color photographs.
A native of Canton, China, Huang was raised and educated in Taiwan. After completing her master's degree at the University of Houston, she worked as a therapeutic dietitian in hospitals. A short time later, she began her career as a cooking instructor. Huang's knowledge of dietetics - coupled with her own experience in cooking- convinced her that Chinese food provided an ideal combination of nutritional value, easy preparation, and taste appeal. Throughout the years she has returned repeatedly to Asia to study and hone her skills under distinguished chefs in China, Taiwan, Hong Kong, Singapore, and Thailand. From Chicago, Illinois to McAllen, Texas, and from San Francisco, California to Boca Raton, Florida, Huang has delivered her own brand of Asian cooking and the latest culinary trends to her eager students. Her reputation as an expert in Chinese cuisine has reached into South America. In Bogota, Colombia, she guided the opening of the upscale China Stars Restaurant. Huang not only trained the chefs, she created the menu, and assisted in planning and outfitting the kitchens.
Dorothy Huang's Dim Sum Lunch and Walking Tour of Chinatown in Houston, Texas, has been featured in regional and national publications. A perpetual favorite among Houstonians, the class frequently has a lengthy waiting list and drawn noted chefs as students. Huang has appeared on many television and radio shows. Highly respected as a Chinese food consultant, Huang has developed recipes for major cookware and food companies. She is a member of the Houston Culinary Guild and the International Association of Culinary Professionals.
Saturday, May, 16
Special Guest Chef: Myrna KallergisMyrna developed her cooking skills at the Art Institute of Houston where she studied French, Asian and American cuisine. She is also the chef and owner of Food Innovations which caters corporate events, provides cooking classes and team building classes involving food. Food Innovations has catered events for companies such as Exxon, Marathon Oil, and MD Anderson.
Myrna was the youngest and only female executive chef for Two Magnolias creating original menus for breakfast, lunch, dinner and banquets. She was also the pastry chef for the St. Regis Hotel where she worked with award winning pastry chef, Dwayne Fortier. In 2006, Myrna assisted Sara Moulton for the Grand Wine and Food Affair and frequently teaches classes for Central Market.
