I finally attended a cooking class at Central Market, which bills itself as a “gastronomical experience,” not a grocery store. And this year, through its Salute to Spain, it is living up to its moniker.The Texas-based chain, with stores in Dallas, Houston, Austin and San Antonio, is offering an array of Spanish wines, foods and Spanish cooking classes. All classes are led by Spanish chefs and winemakers in store classrooms statewide.I had been on the cooking class mailing list for several years. But procrastination always got the best of me. I had passed up Italian cooking classes, French cooking classes and even Mexican cooking classes. Then I heard about Central Market’s efforts to acquaint Texans with Spain’s food and wine.Being a huge fan of all things Spanish, I couldn’t pass up the opportunity to learn all about the preparation of cuisine from Catalonia. Isma Prados, cookbook author and television cooking show host, labored over every detail for the Dallas class. Prados spoke to a class of roughly 15 students prior to preparing a delectable dish of scallops in olive oil-whipped soup for starters. But before any of us took a bite, Prados explained the way in which sparkling wine is produced, served and nurtured in CataloniaIn this region of Spain, sparkling wine is known as cava. In Catalonia-especially in Barcelona- people don’t wait until New Year’s Even to down bubbly. They drink it with tapas on a regular basis.In fact, there is one tapas bar that attracts hordes of tourists seeking cava and crusty Catalonia bread topped with fresh anchovies. Prados paired the Freixenet Elyssia Gran Cuvee Brut with the scrumptious bowl of fresh scallops for starters.Highly energetic and animated, Prados explained about the balance between acidity and sugar in cava first. Then in his heavily accented English, he demonstrated how sparkling wine should be served, using his wrist to administer the necessary final twist prior to serving. “When the wine expert gives the bottle that last twist of the wrist or shake, the ageing process is complete,” Prados said before uncorking a fine, dry cava.“Cava used to be made with three kinds of grapes, but weather in each region is different, so that method changed. That’s why we have different denominations of cava,” added the perpetually smiling and spunky Barcelona native. The sparkling wine served, along with the ruby red wines were from the Ferrer family and the Freixenet Group. Morland Crianza 2004 and Valdubon Crianza 2003 red wines were served with the second course, beef cheeks in Marchand de vin sauce.When you are not really impressed with beef, and normally order seafood in steakhouses, it means a lot to be thoroughly blown away by the super juicy and tender beef cheeks. Who ever heard of beef cheeks? I confessed to never having seen beef cheeks on the menus of any Dallas steakhouse.The eye-opening cooking class, which lasted more than two and a half hours at a Dallas area suburban Central Market, ended with Chamomile Pears and Catalan caramelized cream. This delicious dessert was paired with Segura Viudas Reserva Heredad.“We try to sign up for different classes, so we can learn about different cuisines and wines. Plus Central Market gives us a discount on the classes. I wanted to learn about the wines and food from Spain,” said Andrea Phillips, a 27-year-old new hire.Prados talked about the health benefits of using natural ingredients, including extra virgin olive oil, garden herbs, natural citrus/fruits and sea salt when cooking daily. “Sodium holds water, so we’re increasing our body’s water supply when we use regular salt. I prefer sea salt because it has less water and more natural minerals,” said Prados, adding that he does not own a restaurant and doesn’t want one. One of the most rewarding aspects of attending a cooking class, apart from the food and wine consumed, is that you learn much more than anticipated. And it’s not just a food-learning experience. Prados talked briefly about the history of Catalonia. Prados said that during the reign of Dictator Francisco Franco, the Catalan language and culture was repressed. But once Franco died in 1975, the Catalonia region experienced a historic renaissance.Today, the Catalan language is spoken alongside Spanish throughout the region. The Catalan gastronomy has caught the attention of the world, thanks to its avant-garde restaurants and famous chefs.But Central Market executives say you don’t need a passport to experience Spain. All residents have to do is sign up for a Spanish cooking class now through May 24 at any of its stores throughout Texas.Eight well-known chefs from different cities in Spain, including Madrid and Barcelona, have arrived in Texas for the 14-day Salute to Spain. Additionally, six famous winemakers will travel to Texas to host wine tasting seminars in Central Market grocery stores throughout Texas. For information on the list of chefs and corresponding winemakers who’ve traveled to Texas for the event, go to www.centralmarket.com By Rosie CarboRosie Carbo is a Dallas-based freelance writer. A former newspaperreporter, Carbo's work has appeared in newspapers and magazines statewide.Currently, the wine lover and avid traveler, writes about food, wine, art, fashion and travel.
