417 Cooking Class: Price Cutter Bistro Market
This month’s 417 Cooking Class is hosted by James Clary, Director of Culinary for Pyramid Foods. Clary is preparing a tasty four-course meal that includes fresh veggies, a little seafood, delectable beef and a rich, creamy dessert.
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If you’re a long-time lover of Springfield’s fine-dining scene, you probably recognize the name James Clary. Clary cooked up a variety of first-class fare at Clary’s Restaurant, a former Springfield fine-dining favorite, for 20 years. Today Clary is the Director of Culinary for Pyramid Foods, which is the parent company for Bistro Catering, Food Pyramid and more than 50 grocery stores (including 417-land’s Price Cutter stores and Bistro Market). “I was responsible for Bistro Market’s menu design, and I still work with recipe development and training,” Clary says. In addition to developing new food programs and pre-made food recipes for the grocery stores, Clary also oversees three restaurants. For this month’s 417 Cooking Class, Clary will prepare an appetizer of Capellini al Crostaceo, a tasty shrimp and pasta dish that’s dressed up with spices and a fish fumé. Course 2 is a salad inspired by a restaurant Clary ate at in Florence, and the tasty main course features beef short ribs with creamy truffled polenta. For dessert, Clary prepares panna cotta with fresh strawberries. And of course, each course is paired with wine.
The 417 Cooking Class is a series that highlights the best local chefs and their creations. In the following pages, you’ll find recipes for the four-course dinner that Chef James Clary, the Director of Culinary for Pyramid Foods, will prepare on May 17 at Metro Appliances & More’s sparkling demonstration kitchen.
417 Cooking Class
Presented by Metro Appliances & More.
Sponsored by the Missouri Beef Industry Council.
Wine pairings provided by Vino 100.
WHERE: Metro Appliances & More, 3252 N. Glenstone Ave., just north of I-44 in Springfield.
WHEN: 6 p.m., May 17
TICKETS: $60 per person. Contact Megan Johnson at 417-883-7417 for details. Tickets are limited to 24 people on a first-come, first-served basis. Ticket sales begin May 2 at 8 a.m.