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Catfish and kiwi? Maybe not. But there are ways to properly pair fish with fruit, and culinary consultant Anne Legg can show you how. On Thursday from 6:30 p.m. to 9 p.m., Central Market, Greenville Avenue at Lovers Lane, hosts Fish and Fruit Pairing as part of its monthly Cooking School. Participants will prepare sauté of sole fillets with red grapes, jerk-seasoned gulf shrimp with baked ginger nectarines, olive oil-poached ahi tuna with spicy mango salsa, and sumac-dusted pan-seared halibut with lemon-blackberry sauce. Die-hard foodies don’t want to miss this one. The price is $55 per person. Call 214-361-5754.
Thu., Aug. 3, 6:30-9 p.m.
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