For ages 18 & up

Chef Borges first joined us in our Central Market Cooking Schools during our celebration of Passport Brazil in 2013 and, after other collaborations, is now back to add a tropical touch to the festivities surrounding our 30th anniversary. Known for his modern take on Brazilian cuisine, this popular local chef will introduce you to some of his favorites in this carefully curated dinner. As you sit back, relax, and savor each bite, the Chef will introduce you to each course: the perfect bite-sized cheese bread, served warm from the oven; tuna tartar with a not-too-spicy relish; tender, rich, beef short ribs with a spicy salsa; and a comforting, traditional flan.

For ages 18 & up. 21 or older? You'll enjoy a glass of wine paired with your meal.

ABOUT CHEF JUNIOR BORGES

Raised in Mimoso do Sul, a small town north of Rio de Janeiro, Junior Borges came of age as a chef in New York City, where he lived and worked for 13 years. After graduating from the French Culinary Institute (now the Institute for Culinary Education), he worked under Missy Robbins at A Voce before becoming executive chef at Amali, a highly regarded Mediterranean restaurant in midtown Manhattan. Borges splashed onto the scene in Dallas in 2014 as opening executive chef at Uchi — earning a rare 5-star review from The Dallas Morning News (its highest rating at the time). He went onto lead the kitchen at Matt McCallister’s FT33 as executive chef, and then moved to the Joule Hotel as executive chef of the property’s multiple outlets. There he developed and assisted in the success of Mirador, Americano, CBD Provisions and other concepts.

In its debut year, Meridian — the first modern Brazilian fine-dining restaurant in the United States — was named Restaurant of the Year by Eater Dallas and D Magazine. As its Executive Chef of Meridian, Borges was hailed by Star Chefs as the “Game Changer” among its 2021 Dallas-Fort Worth Rising Stars. Borges is an active member of the Culinary Council of Ment’or, the foundation led by chefs Daniel Boulud, Thomas Keller and Jerome Bocuse that helps support young culinary careers through educational grants and opportunities. Junior has most recently been recognized as a 2023 James Beard Award Semifinalist in the Outstanding Chef category. Meridian has additionally been recognized by Robb Report’s The Best of The Best in 2022 for its inclusion in the list’s restaurant category within the Top 5 restaurants under Junior’s direction.

The May 2024 issue of Food & Wine Magazine featured Chef Borges in an article exploring his love for Brazilian cuisine, his culture, upbringing and creating another Brazilian inspired restaurant in the future.

Chef Borges has recently created Borges Hospitality, a boutique, full-service food & beverage company, specializing in consulting, private dinners and business partnerships, as he work towards opening his own restaurant concept.

• Pao de Quejo (Brazilian Cheese Bread)

• Bluefin Tuna Tartare, Biquinho Pepper Reilsh, Capers, Osetra Caviar

• Slow-cooked Beef Short Ribs, Crispy Tapioca, Malagueta Salsa Verde

• Condensed Milk Flan

Safety & Precautions

• At check-in, you will be asked to sign a waiver before entering the Cooking School.

• For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class.

For more information about our classes, please click on the links below:

Find FAQs about our in-store classes here.

Find FAQs about your private classes here.