This Way In >>

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.

Mesero
Haywire Plano
The Ranch Las Colinas

Recently Published

»

Fogo de Chão has added a prime porterhouse steak to its full churrasco experience! But just for a limited time

Fogo’s new prime, dry-aged strip steakFogo’s new ...

»

A new Argentinian steakhouse is opening in former Tillman’s Roadhouse space, with Tacos Mariachi owner Jesus Carmona on board

Tacos Mariachi impresario Jesus Carmona is teaming up with Mexico ...

»

III Forks has shuttered its big, brash North Dallas steakhouse palace

III Forks, the tall, three-story beacon of prime beef along the ...

»

Chocolate Bacon Bourbon Cake is just one reason you should check out a new menu that chef Stephan Pyles created for Fireside Pies

Dallas chef Stephan Pyles has teamed up with Fireside Pies to ...

»

TV chef Amanda Freitag opens her first Dallas restaurant

Chef Amanda Freitag and business partner Hospitality Alliance have ...

»

Texas-born Church’s Chicken now comes in retro-cool Go-Box family meal packages

You’ll quarter no argument from us about whether ...

»

Haywire restaurant in Plano and The Ranch at Las Colinas are throwing two big Texas whiskey dinner parties this month

Haywire restaurant in Plano and sister restaurant The Ranch at Las ...

»

Greenville Ave’s beloved Alamo Club reopens with renewed focus on dinner and food

Restaurateur and all-around good guy Austin Rodgers sends word ...

»

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 ...