Back-to-School with Beer: Brewniversity Houston Starts Sept. 12

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Go Back to School with Beer as Central Market hosts another semester of Brewniversity with all new classes for beer lovers and learners starting Thursday, September 12 in the Houston, Texas location.

Classes kick off with a Sip & Stroll around the Westheimer location, where patrons can sample beers, ales and the foods paired with featured selections. Or, spend an evening with cheese expert Janet Fletcher as she teaches the art of pairing artisanal cheeses with craft beers. The cooking school will also host classes by Einat Admony, Chef/Owner of Balaboosta & Taim restaurants in New York City, and A.W. “Skip” King, Executive Chef of The Oceanaire Seafood Room in Houston.

brewniversity

Here is what Central Market has on the syllabus for would-be students!

Course: SIP & STROLL: BREWNIVERSITY
Session: Thursday, September 12, 2013 from 5 p.m. to 8 p.m.
Tuition: $10 per person
Instructors: Central Market Experts

Course Description: Students are invited to celebrate the diversity of the world of beer. Sample nine-plus stations positioned throughout the store with expert pairings. Students can learn to make a quick vinaigrette with an India Pale Ale; sample brats with brown ale; pair a porter with chocolate; enjoy a shredded pork slider with a Hefenwizen; and more. Learn about the process that creates these craft and micro brews. Meet a brewmaster in CM’s Beer & Wine Department, and increase your understanding of the art of pairing as you chat with the experts.

Course: BEER DINNER WITH KARBACH BREWING COMPANY
Session: Saturday, September 14, 2013 from 6:30 p.m. to 9 p.m.
Tuition: $65 per person
Instructors: Karbach Brewing Company; Russ Stephenson, CM Beer & Wine Manager; John Butler, CM Seafood Manager; CM Cooking School Staff

Course Description: Central Market is teaming up with a Houston hometown favorite for a seafood dinner that promises to be out of this world. Each of six courses will pair a fresh seafood item with a Karbach beer, both in the dish and to drink with the dish. Russ, the Beer & Wine Manager will be available to talk about the pairing, while Seafood Manager John, will talk about the seafood used. Karbach will discuss to-be-revealed beers at the session with the following menu:

- Mussels steamed in Beer;
- Beer Battered Fish with fresh Cole Slaw;
- Roasted Salmon, Beer Butter Sauce and Sauteed Spinach;
- Beer Marinated Shrimp Tacos;
- Spicy Seared Tuna over Scallion Sticky Rice with a Three Chile Vinaigrette; and
- Beer Ice Cream Sandwiches.

Course: BEER 101
Session: Monday, September 16, 2013 from 6:30 p.m. to 7:30 p.m.
Tuition: $10 per person
Instructors: Central Market Beer & Wine Experts

Course Description: Learn all about lagers, ales, pilsners and bocks. Students will discover why an India Pale Ale (IPA) pairs well with spicy foods; about the distinctive aromas of porters and the characteristics of an Oktoberfest brew. Guests will sample a selection of 5 brews from around the world that represent distinctive styles.

Course: BEER–IT’S WHAT’S FOR DINNER
Session: Wednesday, September 18, 2013 from 6:30 p.m. to 9 p.m.
Tuition: $65 per person
Instructors: Central Market Cooking School Staff

Course Description:
Students will learn how to incorporate beer into recipes as you make them and pick up tips on pairing the perfect beer with each dish.
Roll up your sleeves and get ready to make:

- Cheese-stuffed Jumbo Shrimp with Bacon served with a Farmhouse Ale;
- Jicama, Apple, Fennel, Sweet Pepper & Orange Salad with Hard Cider & Mint Vinaigrette served with an Apple Ale;
- Lamb Chops with Roasted Fennel & Portobello Mushroom Risotto served with American Porter; and
- Winter Warmer of Spiced Pumpkin & Cranberry Muffins served with Winter Strong Ale.

Course: ARTISANAL CHEESES PAIRED WITH CRAFT BEERS
Schedule: Thursday, September 19, 2013 from 6:30 p.m. to 8 p.m.
Tuition: $50 per person
Instructor: Janet Fletcher, Author/Co-author of more than 20 books on food and wine; Food Writer, including a weekly cheese column for the San Francisco Chronicle & numerous national consumer magazines, including Saveur, Bon Appétit, Better Homes & Gardens and Food & Wine; Culinary Instructor for cheese-appreciation and cooking classes

Course Description: As a wine enthusiast and cheese expert, Janet Fletcher has spent many hours searching for the perfect pairings, but often felt that she had come up with less-than-perfect matches. Once she set her sights on pairing artisanal cheeses – or any cheese for that matter – with craftmade beers, her efforts met with much greater success. Students can spend the evening sampling a variety of cheeses made by small American companies from throughout the US paired with regional craft beers. Students will learn more about

- Saint Arnold’s Lawnmower with Mozzarella Company Mozzarella;
- North Coast Brewing Le Merle with Vermont Butter & Cheese Cremont;
- Green Flash Hop Head Red with Point Reyes Farmstead Cheese Toma;
- Ommegang Abbey Ale with Spring Brook Farm Tarentaise;
- Dogfish Head 60 Minute IPAl with Cabot Clothbound Cheddar; and
- Breckenridge Oatmeal Stout with Point Reyes Bay Blue.

Course: COOKING WITH BELGIAN BEERS
Session: Friday, September 20, 2013 from 6:30 p.m. to 9 p.m.
Tuition: $65 per person
Instructor: Nicole Routhier, Chef & Author

Course Description: Back by popular demand, Nicole has a menu that celebrates the beer of Belgian. She’s incorporated it into every item on the menu which will include:

- Moules Frites (Beer-steamed Mussles and Fries);
- Supremes de Poulet a la Biere de Framboise (Sauteed Chicken Breasts with Raspberry Beer Sauce);
- Chicons a la Flamande (Caramelized Belgian Endives; and
- Gateau au Chocolat (Belgian Chocolate Lager Cake).

Course: BEER & BITES
Session: Monday, September 23, 2013 from 6:30 p.m. to 7:30 p.m.
Tuition: $25 per person
Instructors: Central Market Beer & Wine Experts

Course Description: Learn all about lagers, ales, pilsners and bocks. Students will discover why an India Pale Ale (IPA) pairs so well with spicy foods and about the distinctive aromas of porters. Central Market beer experts will reveal a few of their own wonders in the world of beer as you sample a selection of five brews that represent distinctive styles. Beers will be paired with light snacks.

Course: OCEANAIR SEAFOOD ROOM at CENTRAL MARKET
Session: Tuesday, September 24, 2013 from 6:30 p.m. to 9 p.m.
Tuition: $65 per person
Instructor: A.W. “Skip” King, Executive Chef, The Oceanair Seafood Room – Houston

Course Description: Chef Skip is homegrown, born right here in Houston. He started his career at Ninfa’s, running food and worked his way up to Front of the House Manger then later Kitchen Supervisor. Later he joined The Houstonian Hotel as Assistant Executive Steward working alongside Executive Chef Jim Mills. Chef Skip then went onto cook at Sambuca and found his way to The Oceanaire Seafood Room as Sous Chef in 2006, where he became Executive Chef in 2011. For this session Chef Skip will share his expertise and knowledge as he assists students in creating:

- Lump Crab Cakes with Creole Mustard Sauce;
- Grilled Alaskan Halibut over Quinoa & Bulgur Wheat Salad with Tomato, Cucumber & Cilantro with Avocado Cream; and
- Dark Truffles & Rochers with Salted Caramel.

Course: BALABOOSTA:Bold Mediterranean Recipes
Session: Thursday, September 26, 2013 from 6:30 p.m. to 9 p.m.
Tuition: $60 per person
Instructor: Einat Admony, Chef/Owner, Balaboosta & Taim restaurants, New York; Cookbook Author; Competitor (and winner) on “Chopped” and “Throwdown with Bobby Flay”

Course Description: Students can enjoy an evening with a 21st century balaboosta (Yiddish for “perfect housewife”). This wife, mother and chef running three bustling New York City restaurants will introduce you to the recipes that she cooks for the people she loves. Her mixed Israeli heritage (Yemenite & Persian) blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most famous kitchens resulting in a melting pot of dishes for every occasion. Class menu will include:

- Chicken Littles with Garlic Aioli;
- Melon Gazpacho;
- Ceviche with Salmon;
- Crispy Cauliflower;
- Sinaya (Israeli Shepherd’s Pie with Eggplant, Tomatoes, Ground Lamb & Beef, topped by a layer of Tahini); and
- Malabi (Creamy Pudding) with Orange Brandy Sauce.

“Campus” Location:

Central Market
3815 Westheimer
Houston, TX 77027

About Central Market:

Central Market’s open, serpentine-flow, full view European-style layout offers a bountiful produce department with superb quality and variety. Look for an 80-foot seafood case with selections from throughout the world; hundreds of cheeses, 2,500 wine labels, specialty grocery aisles with selections from every continent, and a world-class cooking school featuring hands-on instruction.

More About Brewniversity

Brewniversity goes on all month in nine Central Market Texas locations — in Austin, Houston, Dallas-Fort Worth and San Antonio. Each location features different craft beer classes and events. Some BREWNIVERSITY courses are limited to participants aged 21-and up. For more information or to register for this month’s Brewniversity Classes in Texas visit Central Market Brewniversity

About Amy Corron Power

A licensed attorney, Amy is a wine-lover, foodie, photographer, political junkie and award-winning author who writes about Wine, Food, Beer & Spirits. As Managing Editor & Tasting Director for Another Wine Blog, she travels all over the world's wine regions to share her experiences with her readers and nearly 10,000 twitter fans. Amy holds certifications through the International Sommelier Guild, and is also certified, with honors, as a California Wine Appellation Specialist (CWAS). She is a member of the Guild of Sommeliers, The Wine & Food Foundation of Texas and regularly attends Houston Sommelier Association events.