Sour Power

"Save room for dessert" is our most-ignored culinary request. We'd rather save room for a second (OK, fourth) helping of meat or a second (OK, fourth) beer. But the four treats (including goat cheese souffles with mixed citrus compote in sparkling Champagne and yuzu jelly) taught by pastry chef David...

By Jesse Hughey

January 13, 2011

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"Save room for dessert" is our most-ignored culinary request. We'd rather save room for a second (OK, fourth) helping of meat or a second (OK, fourth) beer. But the four treats (including goat cheese souffles with mixed citrus compote in sparkling Champagne and yuzu jelly) taught by pastry chef David Lebovitz, author of Living the Sweet Life in Paris, during The Snap of Citrus In Desserts may force us to reconsider. Class is 6:30 p.m. Thursday at Central Market, 5750 E. Lovers Lane. Seats ($65) and info are at 214-361-5754 or centralmarket.com.
Thu., Jan. 13, 6:30 p.m., 2011

Jesse Hughey

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