These recipes are that kind of slow perfect for an afternoon when you're in the mood to chop up a handful of garlic and onions, sear a roast of some sort, stir in wine or broth and let it take it's sweet time, add any sides you like (creamy polenta, or sweet potatoes, crusty bread) and savor slowly. We will create dishes like Cod Chowder with Saffron and Fingerling Potatoes; Endive and Watercress Salad with Toasted Walnuts, Cranraisins and Mustard Seed Vinaigrette; Chicken Shiraz with Porcini and Whole Shallots; and finally, the zen of slow dessert cooking, Roasted Bosc Pear with Pomegranate Glaze. The Blue House is located at 829 S. Dooley Street in Grapevine (tastefullyours.com). Class size is limited. BYOB Instructor: Chef Andrew Huszar Cost: $55 http://www.marketstreetunited.com/culinaryschedule.asp