Egging the Question

Do chickens really plot elaborate escapes from chicken farms, a la Chicken Run? What was on the other side of that road that inspired a clucker to risk death in a cloud of feathers? Why do so many things "taste just like chicken?" Sadly, answers to these questions won't be...

By Patrick Williams

May 5, 2011

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Do chickens really plot elaborate escapes from chicken farms, a la Chicken Run? What was on the other side of that road that inspired a clucker to risk death in a cloud of feathers? Why do so many things "taste just like chicken?" Sadly, answers to these questions won't be forthcoming at Central Market Cooking School's "All About Chicken" class 6:30 to 9 p.m. Monday at 5750 E. Lovers Lane. Instead, the class will teach you how to cut up a whole chicken and prepare a handful of dishes, including chicken in sun-dried tomato cream sauce and chicken picatta. Useful, sure, but not nearly as interesting. Admission is $55, and there's a waiting list to get in. Call 214-361-5754 or visit centralmarket.com.
Mon., May 9, 6:30-9 p.m., 2011

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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