Fellow Foodies: Let’s Meet in Texas

by Liz Caskey on October 15, 2010

While much of the world has been revealing in the collective euphoria following the rescue of los 33 (that’s local lingo for the miners), which we’ve been cheering on 24-7 here in Chile, I have been in a bit of frenzy to get ready for an upcoming promotional “tour” to the US in early November with Emiliana Orgánico and Banfi Vintners. As many of you know, I partner with them as their “culinary ambassador”, a.k.a chef/sommelier. I am super, SUPER psyched about this trip as I will finally get to hit Texas. Yes, I am embarrassed to say that I have never been to the Lone Star state in my entire life (DFW and IAH airports do NOT count). Well thankfully, that’s about to end.

I will be leading cooking classes with Emiliana Orgánico wine pairings at Central Market the week of November 8th all over the state. Central Market seems like quite the “destination supermarket”, or a 64,000 square foot “fresh market” as CM calls it. Something to experience, see, behold, and shop to transform amazing ingredients, the natural urge that all of us cooks and foodies constantly have.

I have heard the praises from our clients in Houston about it (more like rubbing it in). I mean seriously, 600 varieties of fresh produce from around the world? A 75-foot-long, state-of-the-art seafood case with over 100 varieties of saltwater and freshwater fish and shellfish? Or how about aged beef, lamb, bison prime rib, milk-fed veal cutlets, all-natural pork, emu, organic chicken, and 50 varieties of custom-made sausage.
Shall I continue? Thousands of wine labels,  hundreds of varieties of mustards, olive oils, salsas, BBQ sauces (it is Texas…) and my favorite, all my health food products (sprouted pea protein and agave nectar anyone?). However, when I read that they stock nearly 700 kinds of cheeses, I know this ust be a true Mecca. I am beside myself thinking of all the kitchen inspiration and wondering for all of y’all who shop there, how do you decide? Seriously, could you relocate to Texas for this kind of a market? Maybe I could convince them to come to Chile…I love the fact too the staff on hand are referred to as foodies.

I will be on a whirlwind visit of 5 different Central Market Cooking School venues sharing the kind of South American dishes (primarily Chilean) and my style of healthy, consciousness cooking only the freshest (organic) ingredients. Obviously this complements the philosophy of Emiliana Orgánico, a Chilean winery that uses ONLY sustainable, organic and biodynamic agriculture practices to create balanced, healthier and more productive vineyards. So imagine, pure, clean food and sustainable wines purely expressing the terroir. Ladies and gentlemen, I think we have a winning duo.

We’ll be cooking up a storm for the menu below and pairing the lush Emiliana wines with it. Of course, we’ll be talking up the food, wine, and travel scene in Chile and South America, and having a lot of fun. I want to invite you ALL to join me. I would love to meet you and get to know the Eat Wine community in person!

Details, Details:

Monday, November 8: Austin

Tuesday, November 9: Houston

Wednesday, November 10: Dallas

Thursday, November 11: Fort Worth

Friday, November 12: San Antonio


  • Emiliana Natura Sauvignon Blanc with Chile Avocado Soup with Goat Cheese & Merkén Croutons
  • Emiliana Natura Chardonnay with Chilean-style  Razor Clam Gratin
  • Emiliana Natura Carmenere with Crisp Pan-Fried Cod with Seafood Sauce with Rice Pilaf and Seared Kale
  • Emiliana Coyam with Chilean Corn Pie (Pastel de Choclo)

All classes cost US$65 per person and are from 6:30-9pm. You can sign up here or directly with Central Market Cooking School. Hope to see you guys there!

Thanks to Atmtx and Darkroom light for the pics. And funny enough, isn’t uncanny how similar the Chilean and Texan flags are? Almost identical.


Pepe - pepeschile.com October 15, 2010 at 2:46 pm

Will you be doing any book signings or other visits or just be at the Central Markets for the classes?

Make sure you get some Texas BBQ while in the Lone Star State. I think Texans would approve of the traditional Chilean asado and parrillada.

While the Texas and Chilean flags are similar, Chile’s came first:

Liz Caskey October 15, 2010 at 2:54 pm

I will only be at Central Market along with doing some morning TV slots in Austin and other press. It’s one city per day!

Definitely plan on taking some BBQ sauce although since I am flying carry-on only with all the flight segments, maybe I should ship it to my final destination…hmm.

Hope you can make it to the Austin class!

Pepe - pepeschile.com October 18, 2010 at 3:02 pm

Liz- Is the class hands-on or will we just be sitting and watching you prepare these dishes? Are there any materials we’d get to take home like recipes or instructions?

Pilar October 21, 2010 at 1:57 am

Hi Liz,

I was reading the list of classes at Central Market and your name came up. I have been living in Houston for 7 years now, but I still miss Chile. The class sounds great. Good luck!

Liz Caskey October 21, 2010 at 12:09 pm

Hola Pilar, Chile is an easy place to miss, no? If you decide to join us, it would be great to meet. We’ll be making some dishes that may transport you to Chilito por un rato. Pastel de choclo, machas a la parmesana, and other fun variations. Cheers.

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