Traditional Caesar Salad with Romaine Hearts, Homemade Caesar Dressing, Garlic Ciabatta Croutons and Fresh Grated Parmesan 

40 Day Dry Aged Grilled Ribeyes topped with a Savory Onion Jam and served with Truffle Yukon Gold Mashed Potatoes, Charred Broccolini and drizzled with a Red Wine Veal Demi Glace 

Pumpkin Spiced Creme Brûlée with Candied Pepitas 

In this class we will be making Caesar Dressing, Croutons and Creating a Beautiful Caesar Salad. We will also talk about dry aging steaks and how easy it is to do in your own kitchen. We will make a Savory Onion Jam, Peel and "Rice" Yukon Gold Potatoes, Break down Broccolini and Grill it and we will talk about how to make the 24 Hour Red Wine Veal Demi Glace. We will also make a batch of the Pumpkin Spiced Creme Brûlée and of course use the kitchen torches and brown the sugar on top. Various Knife skills will be taught and utilized as well as baking, sautéing and grilling.  

Candied Almond Salad served with Mixed Greens, Candied Almonds, Dried Cranberries, Crumbled Feta Cheese and dressed with a Tabasco White Wine Vinaigrette 

Grits and Grillades - Thinly Pounded Beef Sautéed and Braised in a Classic Rich Grillade Sauce served over Pepperjack Grit Girl Grits and served with Roasted Asparagus on the side 

Cinnamon Walnut Apple Cake with Caramel Glaze and Fresh Whipped Cream 

In this class you will learn how to make Candied Nuts and a simple yet tasty Tabasco White Wine Vinaigrette. You will also learn the art of making the perfect dish of Grits and Grillades. You will break down the beef, pound it thin, dredge and pan fry it. Then we will make a delicious pan sauce to lightly braise the grilles in. We will also make Pepper Jack Stone Ground Grit Girl Grits and Roasted Asparagus. For dessert, a delicious Cinnamon Walnut Apple Cake will be served with a Caramel Glaze and Fresh Whipped Cream. Various knife Skills will be utilized as well as baking, sautéing, braising will be used as well. 

Crawfish Étouffée served over White Rice and Garlic Butter French Bread 

Blackened Redfish Filets topped with a Corn Macque Choux served over Dirty Rice and drizzled with a Tabasco Lemon Butter Sauce 

Bananas Foster served with Homemade Vanilla Ice Cream 

We will making a trip down south for this evening class! You will learn how to make a delicious Crawfish Étouffée over White Rice and Garlic Butter French Bread. Then we will make our flavorful blackened seasoning and dust Gulf Redfish Filets with it and blacken them in a ripping hot Cast Iron Skillet. The fish will be topped with a Corn Macque Choux and served over Dirty Rice and drizzled with a Zesty Tabasco Lemon Butter Sauce. For dessert we will go out with a flame! We will prepare the Classic Bananas Foster served over Homemade Vanilla Ice Cream. Various Knife skills will be taught and utilized in the class as well as making a Roux, Boiling, Blackening, Sautéing, Emulsifying and Flambe!