Cooking School

Prince Valley Market stops in the Fox 2 kitchen to show off everything you need this Cinco De Mayo weekend. From their bakery, to pre-cooked dishes or even fresh ingredients you want to cook up yourself.

Candado Tacos has several new margarita flavors and flights to pair with their tacos and other delicous options to celebrate Cinco De Mayo with friends and family all weekend long. You can learn more at www.condadotacos.com.

Customers can choose from everything to breakfast sandwiches to doughnuts and cupcakes.

Executive chef of El Arbol Taqueria, Steve Dock, demonstrates how to prepare jicama slaw. He also talks about the restaurant's upcoming festivities for Cinco de Mayo. El Arbol Taqueria is located at 140 West Main St. in Brighton. For more visit, elarboltaco.com.

Allergy Free Bakery serves items that are free from the top 9 allergens. Their products are also gluten, vegan and Kosher. Allergy Free Bakery is located at 50421 Hayes Road in Shelby Township. For more visit, allergyfreebakery.com.

Mootz Pizzeria + Bar and Griffin Claw Brewing Company are hosting a Seven-Inning Stretch Pairing Dinner on Thursday, April 24th. The dinner is baseball themed, with seven "innings" or courses. Each course is paired with a beverage from Griffin Claw. For tickets and more visit, eventbrite.com/e/mootz-x-griffin-claw-seven-inning-stretch-pairing-dinner-tickets-1304123330989

Hospice of Michigan is hosting its annual Barely, BBQ & Beats fundraiser. The event is happening on April 25th at Saint Andrew's Hall from 5-9PM. For tickets and more visit, hom.org/bbb-det.

Alex Farhat, the executive chef of Bohemia, demonstrates how to prepare citrus chia seed burrata. Bohemia, which is located inside of The Detroit Club, is hosting a brunch on Easter Sunday. There are two seatings, one at 10AM and the other at 1PM. For more visit, thedetroitclub.com/bohemia.

HAVEN is hosting its fundraising event, the Golden Gala, on April 25th at the Royal Park Hotel in Rochester. For tickets and more visit, haven-oakland.org.

Comedienne Crystal P. shares details about her comedy career and the final experience of her show, 'More Than the Eyes Can See.' The show is on Saturday, April 12th at 7PM at the Ford Community Performing Arts Center in Dearborn. For tickets and more visit, crystalpiscrazy.com.

Style guru Chuck Bennett hosts a monthly brunch at Joe Muer's Detroit location. This month's event is happening on Sunday, April 13th from 10:30AM to 3:30 PM. For reservations and more visit, joemuer.com.

The Old Shillelagh is hosting a big party for Opening Day. The Old Shillelagh is located at 349 Monroe St. in Detroit. Doors open at 7AM. For more visit, oldshillelagh.com.

Mitchell Freem, the co-owner of Dime Store, demonstrates how to make chili braised lamb hash. Dime Store has a location in Downtown Detroit and Rochester Hills. For more visit, eatdimestore.com.

Ingredients: Seasoned pasta Heavy whipping cream Jamaican jerk seasoning (1 Tbsp) Jamaican jerk sauce (optional) Vegetables (preferably Bell peppers, broccoli, mushrooms, etc.) Seasoned Protein (Chicken, Shrimp, Salmon, Steak, etc.)

Jonathan Horeski from Condado Tacos in Midtown Detroit demonstrates how to make their dragonfruit habanero margarita and the chicken bacon ranch burrito. For locations and more visit, condadotacos.com.

Philly Cheesesteak Recipe 2 lbs beef (ribeye recommended) 2 oz of onion 3 provolone cheese slices 2 tbsp oil 1 tbsp salt 1 tsp ground pepper 6 Hoagie rolls Slice ribeye into thin strips Add sliced beef to skillet and season with salt and pepper. Sautee until the beef is fully cooked. Top with cheese slices and let mixture sit for a minute to melt. Stuff toasted or untoasted hoagie buns with the mixture. Serve immediately and enjoy!

Braised Short Ribs of Beef Ingredients: for 6 servings 5 pounds Beef short ribs, boneless As needed Olive Oil 1 each Onion, large dice 3 ribs Celery 2 each Carrots 5 sprigs Fresh thyme 3 sprigs Fresh parsley 1 each Bay leaf To taste Black pepper, fresh milled 1 cup Tomato paste 2 cups Red wine 2 quarts Veal of beef broth Method: 1. SEASON AND SEAR THE SHORT RIBS IN SKILLET USING OLIVE OIL TO CARAMELIZE EVENLY ON ALL SIDES. REMOVE TO AN OVEN PROOF BAKING DISH. 2. CARAMELIZE THE VEGETABLES, THYME, PLACK PEPPER, AND BAY LEAF. 3. ADD THE TOMATO PASTE AND COOK BRIEFLY, DEGLAZE WITH THE RED WINE. 4. ADD ABOUT 2 QUARTS OF VEAL STOCK OR BROTH, BRING TO THE SIMMER. 5. ADD THE BRAISING LIQUID TO THE SHORT RIBS, COVER. 6. PLACE IN OVEN AT 300F FOR APPROX 3 HOURS. 7. MEAT WILL BE FORK TENDER WHEN PROPERLY COOKED. ALLOW TO COOL IN LIQUID. REMOVE HARDENED FAT FROM THE SURFACE WHEN CHILLED. 8. ONCE COOLED, PORTION INTO 5-6 OUNCE SERVINGS AND STORE IN LIQUID UNTIL READY TO HEAT FOR SERVICE. 9. WHEN SERVING, PLACE COVERED IN 350 F OVEN FOR ABOUT 30-40 MINUTES AND LADEL COOKING BROTH OVER THE ENTIRE DISH. 10. ACCOMPANY WITH MASHED POTATOES, POLENTA, OR OTHER CREAMY STARCH. ROASTED ROOT VEGETABLES ARE ALSO A PERFECT ACCOMPANIMENT.