Adventures in and Around Fort Worth

By Jocelyn Tatum  Ready, set, GO! The big screen TVs reveal the stove top at the front of the room. Chef Christine bellows information to get the class started, and the first glass of wine is poured. It's time to play. If you haven't guessed yet, I am at a Central Market cooking class. I tried this because it appeals to many passions—my love for cooking and learning new things, and my love for meeting new people and hearing their stories, and my love for doing something different. Each group of four sat at one of the four assigned tables. That equals 16 people, which means the intimate feeling wasn't lost. We sipped wine, whisked egg whites until they held peaks, delighted in each other's stories, and learned things like "cooking light is about concentrated flavors [and] egg whites must be room temperature and in a metal bowl before they can hold peaks." Who salad ingredients knew? Before we prepared each course, Chef Christine demonstrate