Hudson's on the Bend Cooking Classes...Cooking Vacations...Culinary Getaways...Cooking Classes!

Hudson's on the Bend Cooking Classes

Location:
3509 Ranch Road 620 N
Austin, TX 78734

Culinary Category:
Cooking Classes
Cooking Demonstrations

Culinary Focus:
Mexican
Regional
Southwestern

Chef Jeffrey Harrison Blank has owned Hudson’s on the Bend Restaurant in Austin, Texas since 1984. Before that, he owned and operated The Wineskin Restaurant in Aspen, Colorado. He received the Conde Naste Traveler Magazine Distinguished Restaurant Award, and was Celebrity Chef for the 1993 Texas Food and Wine festival. In April 2002 the Texas Wine and Food Festival named him Who’s Who in Texas Wine and Food. He has been featured in The New York Times, M Magazine, Gourmet, Texas Monthly, Cooking Light, Spirit, Bon Appetite, Chef’s Magazine, Southern Living, Better Homes and Gardens and the Chicago Tribune.

Cooking classes are offered monthly and have proven to be the creative challenge that keeps the menu fresh and exciting. Blank has just completed a new cooking school venue an eighth of a mile from Hudson’s featuring an outdoor kitchen with a beautiful Lake Travis view…or indoor kitchen featuring an open hearth fireplace/grill, German style smoker, and antique café stove.

Cooking Class Gift Certificates are available for purchase. We will mail a gift certificate to the recipient and they can schedule the class at their convenience. The class includes recipes, instruction and a four course meal with wine. Classes cost $135 per person.

SAMPLE CLASSES

Sunday, October 19^th, 11:00 AM – 3:00 PM

Join Jeff & Robert for a Fall Festival Hudson’s Style!

The change from Summer to Autumn brings it’s own surprises, even in Texas!

*Smoky Heirloom Tomato Bloody Marys

*Buffalo Quail Ridin’ High Atop Jalapeno Cheese Grits

*Hot & Crunchy Avocado Atop a Jicama-Carrot-Tomatillo-Cilantro Salad with a Gingered Lime Vinaigrette

*Herb & Horseradish Crusted Wild Alaskan Halibut Atop Dill Gnocchi in Herb Corn Broth

*Raspberry Chocolate Intemperance

Sunday, November 16^th, 11:00 AM – 3:00 PM

Small Cheer and Great Welcome Makes a Merry Feast – William Shakespeare

*Sarita’s Sweet Basil Mojito

*Really Expensive Seafood Martini with Fresh Maine Lobster, Alaskan King Crab Legs and a Giant Shrimp Dressed with Mangos, Avocados and Honey Glazed Macadamia Nuts in a Passion Fruit Vinaigrette…mmmm and more mmmm!

*Seared Duck Foie Gras Atop Truffled Smashed Potatoes with a Red Onion Apple Jalapeno Marmalade

*Smoked Axis Venison Back Strap Atop a Chipotle Shiner Beer Blanc Sauce with Ancho Smashed Potatoes and Buttered Fall Veggies

*Gran Marnier Cheesecake with a Chocolate Cookie Crust Topped with a Dark Belgium Chocolate Ganache

All Sunday Classes Meet From 11 AM – 3 PM

Note: Epitourean, LLC provides a referral service for operators of culinary classes, vacations, cruises, schools and demonstrations. We cannot be held responsible for variations in descriptions, courses offered, changes to dates and/or prices provided by the operators.

print recipe

Recipe

REALLY EXPENSIVE KING CRAB LEGS AND LOBSTER SALAD

Serves 6

Dressing Ingredients:

2 egg yolks

1 tablespoon Dijon mustard

¼ cup rice wine vinegar

¾ cup macadamia nut oil or extra virgin olive

¼ cup honey

3 lemons, juiced and zested

¼ cup fresh basil leaves, finely chopped

2 cloves garlic, minced

1 shallot, minced

1 tablespoon salt

Dressing Directions:

Put the 2 egg yolks into a blender with the honey, lemon juice, lemon zest, basil, garlic, shallots, mustard, salt and rice wine vinegar. Puree. While still pureeing, slowly add the oil into the blender. Set aside in refrigerator.

Seafood Ingredients:

8 ounces of pre-cooked lobster meat

8 ounces of pre-cooked King crab leg meat

½ cup red bell pepper, ¼” diced

½ cup Poblano pepper, ¼” diced

½ cup celery, ¼” diced

1 cup mango, ¼” diced

1 cup avocado, ¼” diced

Seafood Directions:

Cut the lobster and crab meat into ½” diced pieces. Mix the crab, lobster, peppers, mango, avocado and celery together in a bowl. Pour the dressing on the seafood and toss gently.

Assembly:

1 head of butter lettuce or Boston lettuce

6 leaves of radicchio lettuce

Pull 6 leaves from each of the lettuces. Rinse the lettuce and pat dry. Using a jumbo martini glass or margarita glass, line the bottom of the glass with the lettuces. Spoon the seafood salad into the glass on top of the lettuces. Serve chilled.

Culinary Search