by Steven Doyle
The modern Asian cuisine of Five Sixty by Wolfgang Puck and Chef Patton Robertson has received many accolades, including four stars from the Dallas Morning News. Chef Robertson, a native of Texas, began his culinary career at Spago restaurant in Las Vegas and has been part of Five Sixty since its opening.
Tuesday, February 5, 2013 at 6:30pm the chef will show you how modern Asian flavors come together with the use of proper technique and fresh ingredients in these signature dishes in a special class at the Dallas Central Market. The class is $60 and you can register here.
Check out the dishes Robertson will be making:
Chinese Chicken Salad Lobster & Shrimp Spring Rolls Five Sixty’s Signature Crab Cakes Stir Fried Chicken in Luttuce Cups Tandorri Arctic Char
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