Hops to the Stove

Remember those days when money spent at the bar sounded more reasonable than money spent at a restaurant? Ever consciously chose and then boasted about beer for supper? Step it up and bring your evening meal full-circle, pint to plate. Central Market Dallas' new course, BREWTOPIA, with instructor Kent Rathbun,...

By Melissa Crowe

September 16, 2010

[
        {
          "name": "Air - MediumRectangle - Inline Content - Mobile Display Size",
          "component": "18855504",
          "insertPoint": "2",
          "requiredCountToDisplay": "2"
        },{
          "name": "Editor Picks",
          "component": "17105533",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "Inline Links",
          "component": "18349797",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Air - MediumRectangle - Combo - Inline Content",
          "component": "17105532",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Inline Links",
          "component": "18349797",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        },{
          "name": "Air - Leaderboard Tower - Combo - Inline Content",
          "component": "17105535",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        }
      ]

Remember those days when money spent at the bar sounded more reasonable than money spent at a restaurant? Ever consciously chose and then boasted about beer for supper? Step it up and bring your evening meal full-circle, pint to plate. Central Market Dallas' new course, BREWTOPIA, with instructor Kent Rathbun, takes your hops where no hops have gone before. You will learn how to prepare an entire meal using beer as an ingredient. The menu includes spicy lamb meatballs with beer braised vidalia onions, pan-roasted striped bass and Bourbon cream corn, and cinnamon-chocolate molten cake with cherry-beer ice cream. We are talking serious beer food -- not 2 a.m. Taco Cabana or pouring a little "hops seasoning" on the barbecue grill. You will also learn how to pair beer with your meal, because, not surprisingly, Budweiser does not go with everything. If you are hungry already, grab a barley pop and sign up now. Class costs $65 and goes from 6:30 to 9 p.m., Wednesday, Sept. 22. For more information, visit cookingschoolsofamerica.com.
Wed., Sept. 22, 6:30 p.m., 2010

KEEP THE OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. Your membership allows us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls. You can support us by joining as a member for as little as $1.