SOLD OUT "Cured" Culinary Flavors with Chef Steve McHugh
Nov
10
2:00 PM14:00

SOLD OUT "Cured" Culinary Flavors with Chef Steve McHugh

SOLD OUT “Cured” Culinary FLAVORS WITH

CHEF steve mchugh

Sunday NOVEMBER 10TH | 2PM-4PM
$99 MEMBERS, $120 NON-MEMBER

Cooking demonstration and tasting

The ROCC, AEP Foundation Culinary Arts Kitchen

Join James Beard Award Nominated Chef Steve McHugh from Cured, at the Pearl in San Antonio for an afternoon cooking demonstration and tasting of a delicious 3-course sampler topped off with his Famous Cajeta Eggnog recipe.

CLASS OVERVIEW

  • Meet and Greet with Charcuterie for the class

  • 1st course: Romaine and pickle Salad with Shaved Parmesan (Acid chapter)

  • 2nd course Snapper crusted with smoked nuts Over CousCous with preserved Lemon, Bacon and Greens (Smoke & Cure Chapters)

  • 3rd course: A caramel Demonstration followed by house made eggnog

Chef Steve McHugh

Four-time James Beard Foundation Awards’ finalist for “Best Chef: Southwest,” and 2020 and 2022 finalist for “Best Chef: Texas,” Steve McHugh is from a large farm family – seven boys – in a small Wisconsin town, far from San Antonio, Texas, and farther still from the rich culinary culture of New Orleans, Louisiana, where his career as a fine dining chef took flight.

His interest in restaurants started back on the farm, when he followed an older brother at age fourteen to work in a nearby tavern, washing dishes. A jazz saxophone scholarship got him to college, but his passion was grounded in farming and cooking – so he found a way to study at the Culinary Institute of America. For his externship, Steven requested a placement in New Orleans, where he could enjoy the jazz scene as well as a culinary experience and upon graduating, he got himself right back down there, to where it all just clicked. Working with Creole chef Chris Brown, celebrity chef John Besh, and restaurateurs Dickie Brennan and Ralph Brennan of the legendary restaurant family, the soulfulness of his cuisine flourished as his taste and technique was influenced by the flavors and ingredients of Louisiana.

Hurricane Katrina was a turning point for McHugh, working 20-hour days, going through gallons of bleach to scrub out the restaurant, and serving breakfasts to hundreds of FEMA workers from a trailer. “A couple of fine-dining chefs, slinging scrambled eggs for 600 – we just continued and did not look back,” says McHugh, who was proud to be serving in the trenches. He worked his way around the Louisiana culinary scene, becoming chef de cuisine of Restaurant August, then La Provence, where his formative years on the family farm gave him an edge on establishing a full kitchen garden and farmyard.

In 2009, the thoughtful and energetic chef faced his greatest challenge by far: a diagnosis of cancer. He set out to beat his own opponent, non-Hodgkin’s Lymphoma with two tumors, one the size of a grapefruit – with fierce determination, two operations, and a year of chemotherapy. Now in remission, his check-up visits are more often consumed with the subject of food, than cancer.

McHugh’s new lease on life propelled him forward toward a long-held dream: a restaurant of his own. Cured is located in Pearl, San Antonio’s groundbreaking culinary center that occupies the campus of the city’s late great Pearl Brewery. Cured refers to more than just the fact of recovered health. It is all about the house-cured meats and a menu of equally time-consuming culinary elements that have been lovingly handcrafted with just as much care and faith from the finest, freshest local ingredients in a gastro-pub style ambiance. Bitters for the cocktails. Vinegars for the pickling. Taking that philosophy of building dishes from the natural gifts of the local soil, McHugh honed-in on the bounty of Texas as the foundation for his menus.

“Beyond what was on the plate, I want to achieve the sense of warmth and support that I remember growing up on the farm, where our kitchen table was the gathering place for the whole community,” says McHugh. As a graduate who is committed to the betterment of his alma mater, the Culinary Institute of America, McHugh was invited to be on the Advisory Council of the CIA San Antonio Campus in April 2014. McHugh’s continued efforts also brought him to participate in the James Beard Chef Action Summit at Princeton University, where industry leaders convened to work towards positive policy changes that support people, communities, and the planet. McHugh was involved, weekly, in a month-long virtual James Beard Boot Camp supporting equity in the hospitality industry. McHugh was recognized for the second time in 2022 by the James Beard Foundation as a Smart Catch Leader for his use of the purest regional ingredients paired with organic methods, which influences others to focus their efforts in maintaining healthy, sustainable food sources now and for future generations.

In 2024, McHugh was named as the Executive Curating Chef for the Spurs Club, from Spurs Sports & Entertainment. The members-only social club and private dining is situated in the new Victory Capital Performance Center. McHugh leads the culinary direction of the club, designing the complete food menu and the beverage program for the restaurant and bars within the club. 

McHugh released his first cookbook in Spring 2024 – CURED, Cooking with Ferments, Pickles, Preserves, & More. Transforming ingredients into extraordinary culinary dishes, this cookbook doesn't just show how to preserve foods - McHugh shares the cornerstone of his cooking - elevating produce that tastes of the sun and of the fertile fields from America’s lands. With over 150 curated recipes, the book is a definitive guide on cooking with preserved foods, from pickles and jams to charcuterie and mustards. Discover an arsenal of techniques for curing ingredients like meat and seafood, fermenting vibrant vegetables, transforming fruit into jam, and more — all with the goal of capturing seasonal ingredients at the peak of flavor to showcase the best of the past and present.

McHugh’s accolades span from one of the top 50 nominee for Bon Appetit’s “America’s Best New Restaurants 2014”, a runner up for Esquire’s “Best New Restaurants in America 2014”, and to Eater’s list of “38 Essential Texas Restaurants” in 2018. In 2022, International Fresh Produce Association named Chef Steve McHugh a winner of the 2022 Produce Excellence in Foodservice Award. McHugh has also appeared on the Food Network and the Cooking Channel, resulting in one of his favorite culinary memories - slow roasting a 230-pound hog in a large outdoor, cinder block pit with Chef Roger Mooking on Man, Fire Food. Sometimes everything is bigger in Texas!

From America’s Lands to Our Hands, six-time James Beard Foundation Award Finalist Chef Steve McHugh of Cured presents cuisine that is a celebration of our shared core values: smart, sustainable, and seasonal.

For more information:                                                         

Simone Rathlé | simoneink, llc | simone@simoneink.com

SOLD OUT "CURED" CULINARY FLAVORS WITH CHEF STEVE MCHUGH
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SOLD OUT "CURED" CULINARY FLAVORS WITH CHEF STEVE MCHUGH
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November 10, 2024 | 2PM-4PM
$99 members, $120 non-members

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MASA PARA LA MASA WITH JON HINOJOSA
Jan
12
2:00 PM14:00

MASA PARA LA MASA WITH JON HINOJOSA

MASA PARA LA MASA WITH WINE PAIRING

FEATURING JON HINOJOSA

Sunday, JANUARY 12TH | 2PM-4PM
$99 MEMBERS, $120 NON-MEMBER

Cooking demonstration and tasting

The ROCC, AEP Foundation Culinary Arts Kitchen

More than a staple in the diet of many Americas, the tortilla is a symbol of heritage, resilience, and cultural identity. For Xicanx people, the tortilla is also a continuity of ancestry, and a form of culinary expression deeply embedded in social and family life.

CLASS OVERVIEW

  • Corn tortillas

    The origins and history of corn tortillas is rich and deeply rooted in the traditions of Mesoamerican cultures, particularly those of Mexico and Central America. We will discuss cultural, folklore, and ceremonial issues, and how colonization and the modern adaptations of corn have impacted this mother grain. Hands-on opportunity to make and enjoy corn tortilla tacos with various fillings. 

     

    Flour tortillas

    Flour tortillas have a distinct history that complements the rich tradition of corn tortillas, originating with the blending of Old and New World cuisines during the colonial period. We will discuss the origins, development, regional styles and why the flour tortilla took hold in northern Mexico and the southern United States. Hands-on opportunity to make and enjoy flour tortilla tacos with various fillings. 

     

    Wine pairings will introduce wine varieties from Regions in Mexico.

JON HINOJOSA:

While I will be highlighting my participation on The Great American Recipe, I will be talking more about community, culture and places of belonging.

Being a contestant on "The Great American Recipe" has been an incredible journey, filled with pride and a deep sense of connection to my roots. As someone who hails from El Paso, Texas, and now calls San Antonio home, this experience has allowed me to showcase the unique fusion of flavors that define the culinary landscape of my life. 

Sharing my recipes, which blend the rich, hearty traditions of El Paso with the vibrant, diverse influences of San Antonio, has been a dream come true. The opportunity to represent not just my own family’s heritage but the dynamic spirit of Tejano cuisine has filled me with immense gratitude and joy. Being part of this show is about more than just cooking; it’s about celebrating the stories and cultures that make up the tapestry of American food.

Cooking Mexican food has always been a vibrant part of my family’s traditions, weaving together stories and flavors passed down through generations. Growing up, Sundays were synonymous with the rhythmic sounds of chopping and sizzling in my family’s kitchen. The aroma of fresh cilantro and charred chilies filled the air as my family gathered to prepare the weekly feast. My grandmother would start early in the morning, her hands deftly mixing masa for tamales or grinding spices in a heavy molcajete. Each dish, from the rich mole to the simple yet essential corn and flour tortillas, was a testament to the love and care poured into our family recipes. The kitchen was a hub of activity and laughter, a place where we all came together, each contributing a little bit of ourselves to the meal.

In my community, cooking Mexican food is more than just a culinary activity; it’s a celebration of our heritage and a way to keep our culture alive. Local festivals and gatherings are always centered around food, with tables laden with dishes like pozole, enchiladas, and churros. Elders in the community often share cooking tips and secrets, teaching the younger generations the importance of traditional ingredients and cooking methods. These gatherings are a vibrant display of our culture’s richness, where everyone, regardless of age, comes together to share, learn, and indulge. The shared experience of cooking and eating Mexican food fosters a deep sense of belonging and pride in our cultural identity.

Public television stations play a vital role in our community by providing access to educational and cultural programming that enriches lives and fosters a sense of togetherness. For me, cooking shows on public television, in particular, hold a special place in this mission. They not only teach valuable culinary skills and inspire viewers to explore new recipes and cuisines, but they also highlight the rich diversity of cultures within our communities. These shows often focus on local ingredients and traditions, allowing viewers to connect with their own heritage and discover the unique flavors of different regions. By showcasing the stories behind the food, public television cooking shows encourage understanding, empathy, and respect for different cultures. They serve as a powerful reminder of the ways in which food brings people together, breaking down barriers and creating a shared experience that transcends age, background, and socioeconomic status.

Public Television is a cornerstone of the community because it serves as a hub for education, information, and cultural enrichment. PBS stations provide high-quality, commercial-free programming that spans a wide array of interests and age groups. From educational shows for children that spark curiosity and learning to in-depth documentaries and local news that keep the community informed about critical issues, PBS plays an essential role in the lives of its viewers. Additionally, PBS showcases local stories and voices, giving a platform to the unique experiences and perspectives of the San Antonio community and surrounding areas. Through its diverse offerings, PBS fosters a sense of community and engagement, connecting people through shared stories, knowledge, and a commitment to lifelong learning.

I know this from my life as a child growing up in El Paso, la frontera.

While I love how the Great American recipe delved deep into my family and culture, it didn’t speak a lot about how and why I learned how to cook. I learned how to cook out of necessity.  I am the middle child from a family of six. We lost our mother to cancer when I was 6 years old.  My older brothers left the home, and my younger siblings went to live with my grandparents in El Paso and the Rio Grande Valley.  I was left to live with my dad and was responsible for making our meals.  As a child of the 60’s luckily TV dinners were a big thing, so for a lot of the time we ate Banquet Frozen Fried Chicken and those premade shrimp cocktails where you got to keep the glass, being a creative and inquisitive young man I started to venture on my own and began cooking simple meals focused mainly on proteins and vegetables. 

But my real growth in falling in love and learning how to cook took place on Saturdays with all of the amazing cooking shows!  An iconic figure of this era was Julia Child, who debuted her groundbreaking show, "The French Chef," Julia's warm, approachable style and passion for French cuisine captivated me and demystified cooking. Then came Paul Prudohm, Yan Can Cook, the galloping gourmet, James Beard, the frugal gourmet, and many, many more.  I was hooked and obsessed. You may now understand that the first book I ever saved up and purchased was Julia Child's “The French Chef”.    

PBS like many public broadcasting stations, relies heavily on the generosity of its viewers to continue operating without commercial influence. By donating, individuals help ensure that PBS can provide diverse content, including local news, educational programs for children, in-depth documentaries, and cultural showcases that are accessible to everyone in the community. 

MASA PARA LA MASA WITH JON HINOJOSA
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MASA PARA LA MASA WITH JON HINOJOSA
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JANUARY 12, 2025 | 2PM-4PM
$99 members, $120 non-members

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Wine Appreciation Class, Tasting, and Food Pairing with Sommelier Kim Bridges
Oct
13
2:00 PM14:00

Wine Appreciation Class, Tasting, and Food Pairing with Sommelier Kim Bridges

Wine APPRECIATION CLASS, TASTING, AND FOOD PAIRING with SOMMELIER Kim BRIDGES

Sunday, October 13, 2024 | 2pM-4PM
$99 MEMBERS, $120 NON-MEMBER

The ROCC, AEP Foundation Culinary Arts Kitchen

Sommelier Kim Bridges - “The Wine Lady”

Kim’s nickname “The Wine Lady” started decades ago and has remained throughout her long career.  As a wine class instructor and consultant for the number one wine retailer in Texas and third largest wine buyer in the nation, Kim recognized the need for more wine culture in the Coastal Bend.  So, taking a leap of faith (and love for wine), Kim co-founded Coastal Wine Academy.  Mission?  To educate and entertain local wine enthusiasts with the history, climate and geography of wine regions and countries, their indigenous cuisine and grape varietals, and how all of that affects the wine they produce.

As a graduate of the Society of Wine Educators with the difficult and honorable degree of “Certified Specialist of Wine”, Kim has created wine course curriculum for over 500 wine classes and innumerable wine and food pairings.  Kim offers food and wine enthusiasts entertainment, laughter, and a side of education.  

The food pairing will be catered by Chef Margorie Pettigrove of Peppergrass Kitchen, Corpus Christi, TX.

WINE APPRECIATION CLASS, TASTING, AND FOOD PAIRING with SOMMELIER KIM BRIDGES
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WINE APPRECIATION CLASS, TASTING, AND FOOD PAIRING with SOMMELIER KIM BRIDGES
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October 13, 2024 | 2PM-4PM
$99 members, $120 non-members

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Tastes of Sicily with Chef Vicki Comisso
Sep
15
2:00 PM14:00

Tastes of Sicily with Chef Vicki Comisso

A Taste of Sicily with Chef Vicki Comisso

Sunday September 15th | 2PM-4PM
$89 MEMBERS, $110 NON-MEMBER

Cooking demonstration and tasting

The ROCC, AEP Foundation Culinary Arts Kitchen

Join Chef Vicki for an afternoon cooking demonstration and wine pairing. Taste some well-known Sicilian dishes such as Pasta alla Norma and the traditional Sicilian Cannoli made with Ricotta .  Participants may volunteer to help with the process during the demonstration of three Sicilian dishes.

 

Please NOTE: Please be aware that there may be shellfish used in one of the dishes. 

Chef Vicki Comisso

Vicki is a Certified USPCA Personal Chef and Private Chef with over 25 years’ experience, working as a Private Chef in New Jersey and Austin, Texas before relocating to Rockport. A love of travel and especially Italian and French Cuisines took Vicki and her husband David Boyle to a nearly 5-year elective residence in Italy. Continuing education there consisted of working with pasta makers in Bologna, Italy and many local trattorias in Puglia, a southern region. Travel to France and England also

provided opportunities to perfect many different regional dishes. On a recent trip to London and Paris, Vicki spent many hours in all the fresh markets and took a Chocolate Workshop with Paul Young, Chef and Author of The Joy of Chocolate. Vicki has used her culinary skills and donated her time to Rockport local non profits, such as Camp Aranzazu, The Rockport Education Foundation Annual Fundraiser Dinner, Boys and Girls Club Fundraiser and more. Vicki loves teaching cooking classes and is actively involved in the Culinary Arts for Kids Program at the Rockport Center for the Arts, teaching classes in the after school program that is generously funded by donations. The kids are able to attend no cost cooking classes and hopefully learn life skills or potential career choices.

Tastes of Sicily Culinary Class with Vicki Comisso
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Tastes of Sicily Culinary Class with Vicki Comisso
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September 15th, 2024 | 2PM-4PM
$89 members, $110 non-members

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Vietnamese Cooking with Kim Nguyen – How to Make Shrimp Banh Xeo Sizzling Rice Crepes $89 for Members
Aug
11
2:00 PM14:00

Vietnamese Cooking with Kim Nguyen – How to Make Shrimp Banh Xeo Sizzling Rice Crepes $89 for Members

Vietnamese Cooking with Kim Nguyen

How to Make Shrimp Banh Xeo Sizzling Rice Crepes


Sunday, August 11, 2024 | 2pM-4PM
$89 MEMBERS, $110 NON-MEMBER

Cooking demonstration and tasting

The ROCC, AEP Foundation Culinary Arts Kitchen

In this class, Kim will demonstrate the art of making food that is fresh, healthy, fun, and easy.  Students will enjoy watching Kim prepare Shrimp Banh Xeo Vietnamese Sizzling Rice Crepes from start to finish and then enjoy samples.

Chef Kim Nguyen

Kim Nguyen is a local chef who founded Faifoo Café Vietnamese Restaurant here in Rockport. After Hurricane Harvey, she now focuses on providing her Vietnamese food through events and festivals.  Kim loves to cook, sew, and garden.  When she is doing what she enjoys she puts all her love and care into it and it shows.  Now Kim wants to share her passion and experience for Vietnamese food with her students.

Vietnamese Cooking Featuring Kim Nguyen – Shrimp Banh Xeo Vietnamese Sizzling Rice Crepes
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Vietnamese Cooking Featuring Kim Nguyen – Shrimp Banh Xeo Vietnamese Sizzling Rice Crepes
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August 11, 2024 | 2PM-4PM
$89 members, $110 non-members

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Seafood Paella with Spanish Wine Pairing Featuring Luis Purón and Lucy Nye $89 For Members
Jun
9
2:00 PM14:00

Seafood Paella with Spanish Wine Pairing Featuring Luis Purón and Lucy Nye $89 For Members

Seafood Paella with spanish wine pairing featuring luis purón and lucy nye


Sunday June 9th | 2pM-4PM
$89 MEMBERS, $110 NON-MEMBER

Cooking demonstration and tasting

The ROCC, AEP Foundation Culinary Arts Kitchen

Purón and Nye have cooked paella for others and have perfected the seafood recipe that will be demonstrated. The paella tasting will be paired with Spanish wine, homemade bread and aioli for your complete enjoyment!

 Luis Purón is Executive Director at Rockport Center for the Arts.  His paternal grandparents are of Spanish descent, born in the northern regions of Cantabria and the Kingdom of Asturias.  At a young age, he lived with his grandmother Socorro who was a passionate cook for 19 grandchildren.  Purón initially observed and then aided in the preparation of his grandmother’s favorite Spanish recipes, which included paella.  As it happens in families of Spanish descent and other cultures, his grandmother’s recipes were passed down through the generations allowing them to be embellished with improved modern ingredients. Puron's travel fuel his passion for gastronomy. 

 Before retiring to Rockport in 2020, Lucy Nye was the Manager of Interiors at MD Anderson Cancer Center. In her retirement she focuses on her dream of getting back to her artwork and hosting dinner parties. Entertaining and cooking has always foremost in Lucys life. She was a part owner of a catering company in Malibu, California. After Lucy moved back to her hometown of Houston she was invited to join the esteem Houston Culinary Guild by the former food editor of the Houston Chronicle. With the guild, she served in the program development committee.  Lucy also serves on the board of directors of Rockport Center for the Arts and writes a weekly lifestyle blog to inspire others. The blog includes tips on her lifelong culinary journey.

 Buen Provecho.

Seafood Paella with Spanish Wine Pairing Featuring Luis Purón and Lucy Nye
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Seafood Paella with Spanish Wine Pairing Featuring Luis Purón and Lucy Nye
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June 9th, 2024 | 2PM-4PM
$89 members, $110 non-members

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Sourdough Bread with Wine Pairing Featuring Megan Stewart $89 For Members
May
19
2:00 PM14:00

Sourdough Bread with Wine Pairing Featuring Megan Stewart $89 For Members

Sourdough Bread featuring Megan Stewart


Sunday, May 19, 2024 | 2pM-4PM
$89 MEMBERS, $110 NON-MEMBER

Cooking demonstration and tasting

The ROCC, AEP Foundation Culinary Arts Kitchen

Bread will be paired with a whipped cinnamon honey  butter, a roasted garlic butter,  and a wine pairing.

Students will take home a jar of Sour Dough starter and a copy of the recipe.

Megan Stewart fell in love with baking bread during culinary school and has been playing with dough ever since.  She spent time working in kitchens in her early 20’s and now enjoys baking for her family and friends.  As a home cook, Megan can experiment with recipes and flavors using a simple method out of Great Britain that her mother taught her.  Megan has been baking sourdough for 4 years and has always loved sharing this process with anyone willing to learn.  Over years of making sourdough, Megan has learned several tips and tricks to ensure your bread turns out great each time.  

During this class Megan will teach you how to make Sourdough bread from start to finish.  You will learn how to create your own starter, how to mix and pull the dough, how to rest it properly, when, and how to mix in flavor, and how to make beautiful designs on your loaf.  Megan will also prepare sweet and savory compound butters to pair with your bread and you will go home with recipes, notes, and links to Megan’s favorite bread making tools.  As a thank you gift for attending this class Megan will provide each participant with their very own active, six-year-old starter to continue the sourdough baking journey at home.

Sourdough Bread Featuring Megan Stewart
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Sourdough Bread Featuring Megan Stewart
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May 19, 2024 | 2PM-4PM
$89 members, $110 non-members

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The Art of Traditional Mexican Cooking with Wine Pairing Featuring Luis Purón and Quirina Aranda $99 for Memebers
May
18
2:00 PM14:00

The Art of Traditional Mexican Cooking with Wine Pairing Featuring Luis Purón and Quirina Aranda $99 for Memebers

The Art of Traditional mexican cooking

Chile rellenos and enchiladas rojas de queso with wines from coahuila

Featuring Luis purón and Quirina aranda

Saturday, May 18, 2024 | 2pM-4PM
$99 MEMBERS, $129 NON-MEMBER

Cooking demonstration and tasting

The ROCC, AEP Foundation Culinary Arts Kitchen

About the instructors:

Luis Purón and Quirina Aranda

Purón grew up on the Mexican side of the Texas border in the State of Coahuila; a region rich in revolutionary and gastronomic history.  Piedras Negras is where the popular food “El Nacho” was invented and celebrated with an annual festival and the setting for the critically acclaimed book and film “Like Water for Chocolate.” The state of Coahuila boasts the first wine growing region in the American Continent and the first winery founded by the Spaniards in 1597. 

 About the Class:

In this class, you will learn how to prepare two of his favorite family dishes, the laborious Chile Relleno and Enchiladas Rojas de Queso.  The tasting will be lovingly prepared by long-time family friend, Quirina Aranda, while Purón narrates anecdotes about the history of both dishes.  You will also learn how to prepare the accompanying sauces. There will be plenty of food to go around paired with exquisite red and rose wines from Parras, Coahuila.

At the end of the class, enjoy a visit to Purón’s Mexican Market.

Luis Purón is Executive Director at Rockport Center for the Arts.  His paternal grandparents are of Spanish descent, born in the northern regions of Cantabria and the Kingdom of Asturias.   For socio-economic and political reasons, they migrated and settled in Northern Mexico where they assimilated to cultural traditions.  At a young age, Purón lived with his grandmother Socorro who was a passionate cook for 19 grandchildren.  Purón initially observed and then aided in the preparation of his grandmother’s favorite recipes, which included traditional Mexican cuisine.  As it happens in families of Hispanic descent, his grandmother’s recipes were passed down through the generations allowing them to be embellished with higher quality modern ingredients.

Quirina Aranda has lovingly prepared food for Purón’s family and for family events for the past three decades. 

The Art of Traditional Mexican Cooking With Wine Pairing Featuring Luis Purón and Quirina Aranda
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The Art of Traditional Mexican Cooking With Wine Pairing Featuring Luis Purón and Quirina Aranda
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May 18th, 2024 | 2PM-4PM
$99 members, $129 non-members

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Tastes of India - Butter Chicken and Basmati Rice with Indian Beer and Wine Pairing Featuring Jatel Bhakta $89 for Members
Apr
14
2:00 PM14:00

Tastes of India - Butter Chicken and Basmati Rice with Indian Beer and Wine Pairing Featuring Jatel Bhakta $89 for Members

Tastes of India

Indian Butter Chicken and Basmati Rice with Indian Wine and Beer Pairing

Featuring Jatel Bhakta

Sunday, April 14, 2024 | 2pM-4PM
$89 MEMBERS, $110 NON-MEMBER

Cooking demonstration and tasting

The ROCC, AEP Foundation Culinary Arts Kitchen

About the instructor:

Jatel Bhakta

My name is Jatel Bhakta. I was born in Trinidad and Tobago and migrated to the United States when I was 16. I pursue a degree in Business Management at Texas A&M Kingsville. After graduating, I married my husband Jatin Bhakta moved to Dallas, TX where I started my career in the hotel business.

In 2006, I moved to Rockport, TX to manage and own my first award winning hotel. I am currently the Regional Manager of Intrepid Hotels and oversees the operation of three hotels.

I enjoy doing yoga and cooking fusion cuisines. My love for Indian food originates from my Mother who was born and raised in India. With my tremendous passion for food, people and hospitality, I hope to inspire my two children, my friends and my community.

Tastes of India - Indian Butter Chicken and Basmati Rice with Indian Wine and Beer Pairing Featuring Jatel Bhakta
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Tastes of India - Indian Butter Chicken and Basmati Rice with Indian Wine and Beer Pairing Featuring Jatel Bhakta
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April 14, 2024 | 2PM-4PM
$89 members, $110 non-members

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German Veal (Wiener Schnitzel) with Wine and Beer Pairing Featuring Tony Legner $89 For Members
Mar
10
2:00 PM14:00
Culinary Arts

German Veal (Wiener Schnitzel) with Wine and Beer Pairing Featuring Tony Legner $89 For Members

German Veal (wIEner schnitzel) with Wine and beer Pairing

Featuring Tony Legner


Sunday, March 10, 2024 | 2pM-4PM
$89 MEMBERS, $110 NON-MEMBER

Cooking demonstration and tasting

The ROCC, AEP Foundation Culinary Arts Kitchen

In this class Tony will demonstrate how to prepare a classic Wiener Schnitzel ( Veal cutlet pounded and breaded) served with a sweet and sour German style red cabbage and apples, homemade quick pickles, and a homemade spicy mustard sauce with a German wine and beer pairing and tasting after! Tony still adds this meal to a lot of his catering menus and it’s always a crowd favorite! Grab a friend and come learn how to he makes it!

Tony Legner is a Professional Chef, Restauranteur, and Caterer with over forty years of experience.

Over the years he has consulted with restaurants, private clubs, and clients, in all food service needs. He was the Executive Chef at Key Allegro Yacht Club at it’s inception, and created the menus enjoyed by many for years to come.

Tony and his wife Maddie opened their own Restaurant in 2001, Tony Legner’s Culinary Productions, which quickly became a crowd favorite.

Known for his creativity and unique dishes, he focused on local and neighboring cuisine cultures that enable him to put his experience and knowledge of food to good use. He has won many food competitions including an International First Place Award for his Cat 5 Food Polish.

Currently, Tony is a Private Chef for a number of clients that hold many dining events locally as well as ranches from Texas, to Colorado to Idaho to name a few. In his leisure time, Tony plays Lead Guitar in the local blues band, Bluestown. He enjoys playing golf and spending time at home with his wife and puppies.

German Veal (Wiener Schnitzel) with Wine and Beer Pairing Featuring Tony Legner
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German Veal (Wiener Schnitzel) with Wine and Beer Pairing Featuring Tony Legner
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March 10, 2024 | 2PM-4PM
$89 members, $110 non-members

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Vietnamese Cooking with Kim Nguyen – How to Make Pho Noodle Soup Demo $89 for Members
Jan
14
2:00 PM14:00

Vietnamese Cooking with Kim Nguyen – How to Make Pho Noodle Soup Demo $89 for Members

Vietnamese Cooking with Kim Nguyen

How to Make PHO Noodle soup DEMO


Sunday, January 14, 2024 | 2pM-4PM
$89 MEMBERS, $110 NON-MEMBER

Cooking demonstration and tasting

The ROCC, AEP Foundation Culinary Arts Kitchen

In this class, Kim will demonstrate the art of making food that is fresh, healthy, fun, and easy.  Students will enjoy watching Kim prepare Pho Noodle soup from start to finish and then enjoy samples.

Chef Kim Nguyen

Kim Nguyen is a local chef who founded Faifoo Café Vietnamese Restaurant here in Rockport. After Hurricane Harvey, she now focuses on providing her Vietnamese food through events and festivals.  Kim loves to cook, sew, and garden.  When she is doing what she enjoys she puts all her love and care into it and it shows.  Now Kim wants to share her passion and experience for Vietnamese food with her students.

View Event →
Viva la France-3 Course French Meal with Chef Vicki Comisso
Jun
4
11:00 AM11:00

Viva la France-3 Course French Meal with Chef Vicki Comisso

Viva la France - 3 Course French Meal
with Chef Vicki Comisso
Sunday, June 4, 2023 | 11AM-2:30PM
$95 MEMBERS, $125 NON-MEMBER

Tuition includes all ingredients for 3 courses and wine pairings (21+)

Let your artistic talents and enthusiasm open the world of Culinary Art and come join in to prepare and dine on a 3 course French luncheon meal, with wines, a hands on and demonstration class. We will be prepping and cooking a soup, an entre and dessert, all classic French dishes, made fun and easy for you. The specific menu will be selected by Chef Vicki, using the freshest ingredients available. You may work individually or as a team as you learn some techniques to elevate your cooking to restaurant quality dishes. After the preparation, we will dine on the foods that you have created in a round table, celebrating new friendships and a shared love of “Food as Art”.

If you have a favorite knife and apron, please bring along, but we will have them available for you, if needed. Please wear closed shoes for safety reasons and be you will be standing for the majority of the class, with breaks, of course! We will be cooking with wine, so anyone not wishing to use wine in their dish may omit it. Serious allergies? Please know that wish to provide a safe place to try recipes and may not be able to accommodate all allergies.

If that trip to France is not yet scheduled, why not join us for a afternoon of fun creating Culinary Art in our dishes from France, Viva la France in Rockport!

Chef Vicki Comisso

Vicki is a Certified USPCA Personal Chef and Private Chef with over 25 years experience, working as a Private Chef in New Jersey and Austin, Texas before relocating to Rockport. A love of travel and especially Italian and French Cuisines, took Vicki and her husband David Boyle to a nearly 5 year elective residence in Italy. Continuing education there consisted of working with pasta makers in Bologna, Italy and many local trattorias in Puglia, a southern region. Travel to France and England also provided opportunities to perfect many different regional dishes. On a recent trip to London and Paris, Vicki spent many hours in all the fresh markets and took a Chocolate Workshop with Paul Young, Chef and Author of The Joy of Chocolate. Vicki has used her culinary skills and donated her time to Rockport local non profits, such as Camp Aranzazu, The Rockport Education Foundation Annual Fundraiser Dinner, Boys and Girls Club Fundraiser and more. Vicki loves teaching cooking classes and is actively involved in the Culinary Arts for Kids Program at the Rockport Center for the Arts, teaching classes in the after school program that is generously funded by donations. The kids are able to attend no cost cooking classes and hopefully learn life skills or potential career choices.

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Pizza with the Blues with Tony Legner
Apr
25
2:00 PM14:00

Pizza with the Blues with Tony Legner

In this hands-on class with Chef Tony Legner, you'll discover the joy of pizza making as you learn the essential techniques that make the process a little easier as well as the art of handcrafting perfect pies at home any night of the week.

 You'll begin by learning how to make delicious sauces to elevate homemade flat bread pizza. A wide range of toppings and ingredients will be provided, and the class will be able to sample all the offerings. You can expect a fun, relaxed atmosphere as you make your perfect pizza, listen to blues music, learn new pizza making techniques, and sip on your beverage of choice.

All supplies, materials, and ingredients are included.

 Participants are welcome to bring their own beverage of choice to enjoy during the class.

 Max of 8 students

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Not Just a Casual Love Affair: How to Cultivate a Real Relationship with Chocolate Lecture by Dr. Romi Burks
Feb
12
1:00 PM13:00
Culinary Arts

Not Just a Casual Love Affair: How to Cultivate a Real Relationship with Chocolate Lecture by Dr. Romi Burks

  • The ROCC Culinary Kitchen - 106 S Austin St (map)
  • Google Calendar ICS

February 12, 2023 | 1PM-2:30PM

The talk and tasting of many fine chocolates will cover what chocolate needs  to mean in today's culinary atmosphere, how to choose chocolate that meets what you want in a relationship (honesty, transparency, good taste) and where one's relationship with chocolate can lead (travel, good health).

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