Taste of Home Cooking School
Posted: May 12, 2011 - 9:20pm
By
Chef Eric Villegas, award-winning culinary artist, cookbook author and restaurateur, tells members of the Taste of Home Cooking School audience of the emulsion benefits of cream cheese in cooking. Those attending the cooking school show, sponsored in part by the Log Cabin Democrat, received a one-year subscription to Taste of Home magazine. The annual event took place Thursday at the University of Central Arkansas’s Reynolds Performance Hall. COURTNEY SPRADLIN PHOTO
Comments (1)
Add commentFeedback?
I didn't attend because I wasn't here, but does anyone have any feedback they'd like to share? I'd be really interested.
I was a little taken aback with a photo that included a box of Minute Rice and that the chef extolled the virtues of cream cheese as an emulsion for sauces.
Sorry. I know I am somewhat of a food snob...or maybe more than somewhat :(