In May, we will hold a Mexican cooking class followed by lunch and a top-shelf margarita at Blue Mesa in Addison,

a New American dinner at Parigi and a Thai dinner at Pacific Rim.

At our cooking class at Blue Mesa in Addison, you'll learn how to make the best classic guacamole and a "wilder" version, too!  Discover the art of making a perfect quesadilla and the best top-shelf margarita followed by lunch of two guacamoles, three different quesadillas, assorted homemade chips with freshly made salsas, a top-shelf margarita, wine, iced tea or soft drink. Dessert is one of the house specialty flans (not demonstrated).

I discovered a real "find" in my ongoing restaurant search as far too many places I try simply aren't acceptable for a number of reasons. Ever wonder what goes on behind the scenes?  At Parigi, diners can see everything in plain view through its open kitchen. Featuring seasonal and locally sourced ingredients, our three-course dinner satisfies a broad variety of palates. Expect a fantastic dinner with options at every course.

Our dinner at the stylish Pacific Rim in Plano features fine Thai cuisine.  For those uninitiated with this cuisine, choose among four entrées, including Pad Thai (Thailand's most well-known stir-fried noodle dish). Entrées will be served with a glass of white or red (house) wine.

Have fun. Make new friends. Bon appétit!

Ed

Bread winners TAPAS & WINE TASTING DINNER (DALLAS -- LOVERS LANE LOCATION)

FIRST COURSE: Arugula salad with fresh fennel and oranges with shaved Parmesan, drizzled with EVOO and balsamico

-Toasted Head Chardonnay, Dunnigan Hills, 2004

SECOND COURSE: Chilled vichyssoise (a rich, creamy potato-and-leek soup garnished with chives)

- Peirano "The Other" White, Lodi, 2005

THIRD COURSE: Rhode Island striped bass with mango salsa and basmati rice

- Senorio de las Llanos Crianza, Spain 2002

FOURTH COURSE: Herb-roasted pork loin with Madeira mushroom sauce and homemade stuffing

- David Bruce Petite Sirah, Central Coast, 2003

FIFTH COURSE: Poached pears and homemade ice cream

DEMONSTRATION MEXICAN COOKING CLASS

AT BLUE MESA (addison)

Executive chef Cosme Porras will demonstrate:

o How to make the best classic guacamole (and a "wilder" version with fire-roasted tomatoes & gouda cheese)

o The art of making the perfect quesadilla (learning the basics to make a simple one; then making two other versions)

o How to roast chilies; poblanos will be demonstrated

o How to make the best top-shelf margarita, which will be served to all (or wine, iced tea or soft drink)

Lunch, following the class, includes:

o Both guacamoles

o Three different quesadillas (as demonstrated)

o Homemade chips with freshly made salsas

o Choice of a top-shelf margarita, wine, iced tea or soda

o Flan of your choice - coconut, espresso or traditional (not demonstrated)

NEW AMERICAN DINNER AT pARIGI (dALLAS)

AMUSE BOUCHE*: Tiny tomato stuffed with perlini (tiny, pearl-shaped mozzarella balls), pesto and pine nuts

FIRST COURSE: Soup sip trio: tomato-basil with fresh mozzarella Company's crescenza en carozza. Chilled avocado soup with BLT crouton and Gulf crab bisque with sweet corn fritter OR California roll deconstructed OR Parigi caesar salad

SECOND COURSE:  Grilled wild salmon atop zucchini “pasta” with tomatoes, garlic, basil and pine nuts OR Pappardelle (pasta) with lobster, shrimp, lumb crab, mushrooms and sundried tomato cream OR All natural beef tenderloin fillet with Parigi mashed potatoes and whole grain mustard sauce

THIRD COURSE: Parigi Trio:  Baby Coke float, key lime tartlette and mini peach cobbler OR Chocolate glob with Henry’s homemade oatmeal-chocolate chip ice cream

 * Amuse bouche is a French term for a small, bite-sized appetizer meant to "tickle the tastebuds."

THAI DINNER AT PACIFIC RIM (PLANO)

FIRST COURSE: Sampler platter: chicken satay, California rolls and house salad

SECOND COURSE: Pad Thai (Thailand's most well-known stir-fried noodle dish that combines rice noodles, shrimp, chicken, crushed peanuts, garlic, chiles and eggs)

Shrimp and chicken with fresh basil OR Grilled tilapia with Thai seasoning OR Beef with chilies and fresh basil

WINE: Glass of house red or white wine served with entrée

THIRD COURSE: Mango and coconut sticky rice (Thai specialty dessert) OR Chocolate mousse cake