Chefs Celebrate Black History Month with Virtual Classes at Central Market

To celebrate Black History Month, Central Market will host a series of virtual Cooking School Classes featuring the stories and recipes of three notable black chefs: North Texas-based and Texas native Chef Tiffany Derry, Chef Marcus Samuelsson and Houston-based Chef Chris Williams.

Class registration is available at www.centralmarket.com/cookingschool. Each class will offer two options: one for the virtual class-only and the other for the virtual class, plus an ingredient kit available for pick up at the following Central Market locations: Austin-North Lamar, Dallas-Lovers Lane, Fort Worth, Houston, Plano and San Antonio (limited quantities available). Additional details for each class including class description and menu are also available on Central Market’s web site.

Headlining this series is Harlem, New York-based, award-winning celebrity Chef Marcus Samuelsson. During his class, he will prepare a Sunday roast chicken (photo attached) with chickpeas and couscous from his new book, “The Rise: Black Cooks and the Soul of American Food.” It is a collection of profiles of black voices, ranging from rising culinary talents to accomplished chefs to leading scholars and activists – and is packed with delicious recipes. His other cookbooks include “The Red Rooster Cookbook: The Story of Food and Hustle in Harlem”; “Marcus Off Duty: The Recipes I Cook at Home”; “Yes, Chef: A Memoir”; “Make it Messy: My Perfectly Imperfect Life”; “New American Table”; “The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa”; “Aquavit and the New Scandinavian Cuisine.” The ingredient kit for Chef Samuelsson’s class will include an autographed copy of his new book (quantities limited – first come, first served).

left to right: Chef Tiffany Derry; Chef Marcus Samuelsson; Chef Chris Williams
Photos courtesy of Central Market

WHEN:  

Chef Chris Williams, Wednesday, Feb. 10, 2021, 6:30 to 8 p.m.

Menu: Roasted lamb chops with Senegalese peanut sauce and coconut gremolata

Chef Marcus Samuelsson, Friday, Feb. 19, 2021, 6 to 7 p.m.

Menu: Sunday roast chicken with chickpeas and couscous

Chef Tiffany Derry, Thursday, Feb. 25, 2021, 6:30 to 8 p.m.

Menu: Crispy chicken with roasted garlic-lemon sauce; herbed potatoes and dressed arugula salad

WHERE:

All Central Market store locations.

COSTS:

Digital-only classes are $10; Class plus ingredient kits range from $70-$100