Recipes In The Rough

There's plenty of shooting and fishing to be done at Rough Creek Lodge & Resort in Glen Rose--lots of trails to ride, an enormous swimming pool, and a climbing and rappelling tower. Oddly, though I've been there a few times for weekend getaways, I've never done much of the outdoorsy...

By Patrick Williams

July 30, 2009

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There's plenty of shooting and fishing to be done at Rough Creek Lodge & Resort in Glen Rose--lots of trails to ride, an enormous swimming pool, and a climbing and rappelling tower. Oddly, though I've been there a few times for weekend getaways, I've never done much of the outdoorsy stuff. Why wander in the brush when one of the best restaurants in the region is waiting for you, with delicious food served in a wooded, high-ceilinged dining room with windows overlooking all the nature you could possibly want? Now, local cooks can learn--or at least try to learn--some of the lodge's secrets as executive chef Gerard Thompson leads a cooking class at Central Market, 5705 E. Lovers Lane. Sweet summer corn soup, honey bourbon-glazed duck salad, oak-grilled buffalo and warm stone-fruit cobbler are among the items Thompson will teach from 6:30 to 9 p.m. August 5. The class is $65, and you can register online at centralmarket.com.
Wed., Aug. 5, 6:30-9 p.m., 2009

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Patrick Williams is editor-in-chief of the Dallas Observer. Before joining the staff in July 1997, Patrick worked for the Southern Illinoisan, Amarillo Globe News and San Antonio Express-News. As editor-in-chief, he oversees the newsroom and guides the coverage of both the Dallas Observer’s printed publication and online website.

Contact: Patrick Williams