The first cooking class at The Milestone Culinary Arts Center was a delightful learning experience for The Dallas Opera and everyone who attended. We were fortunate to have the opportunity to work with Chef Sharon Van Meter (a 1997 “Chef of the Year” who dazzled her clientele as Executive Chef of both Neiman Marcus and the Ritz-Carlton, Chicago) and her assistant, Lenny.
The afternoon began with us being served White Peach Sangria. It was very refreshing for a hot Sunday afternoon. The first recipe we learned was Chicken and Sausage Paella. It was a Spanish dish with an assortment of vegetables and spices. The second dish we made was Austrian Roast Beef with Forest Mushrooms and Caramelized Shallot Mashed Potatoes. The two entrees were followed by three Italian cakes in which everyone was given the chance to decorate with the almond icing made by Chef Sharon.