Central Market flew in fresh Hebridean Scottish salmon and ice creams for this September 1 video cooking class with the National Chef of Scotland
Central Market stores and Scotland chef Gary Maclean will present a free online cooking class this Labor Day weekend that stars Hebridean salmon flown in overnight. The Saturday, Sept. 5 cooking class will stream live at 11 a.m. and feature menu items you can purchase Friday, Sept. 4 at DFW Central Market stores. The class is expected to wrap up at 12:30 p.m.
The 48-year-old chef has run kitchens all over Scotland and helped open more than 80 restaurants and hotels across the country. Maclean currently works as the exec chef at City Glasgow College. He won BBC MasterChef: The Professionals TV competition in 2016 and often appears on TV as a celebrity chef. His BBC show, “Corner Shop Cook Off,” and his book, “Kitchen Essentials The Joy of Home Cooking,” are immensely popular.
The Scottish government named him Scotland’s “National Chef.”
Class participants can interact with Maclean as he teaches. The class will be also be made available for video access on Central Market’s website for viewing later. Participation is free but requires online registration here. A shopping list, recipes and log-in information will then be sent to each registrant.
Central Market says they’ve been working with Scottish Development International, the Scottish Government’s trade body, on the project.
“We are proud to have Scotland’s national Chef Ambassador Gary Maclean participate in this event this Labor Day weekend” says JC Jeffrey, vice president of Food and Drink for Scottish Development International. “We look to celebrate our deep links with Texas by bringing some of the best of Scotland’s produce to Central Market customers across the state and have them cook along with us.” Central Market has also imported a line of Scottish ice creams.
MENU:Starters (a demonstration):
Scottish smoked salmon salad with French beans, snap peas, pea puree and almonds on a bed of mixed lettuce leaves
Grilled (Broiled) Scottish Langoustine with Tain Barrel cheddar, fennel, pea, herb salad and aioli
Entrée (Cook along dish):
Filet of Native Hebridean Scottish Salmon with a warm potato salad, capers, poached egg and asparagus
Dessert (a demonstration):
Texas Raspberry Cranachan with whisky (optional), Stoats oats, Equi’s ice-cream, Heather Hills honey & chocolate shavings.