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! 

Field Green Salad served with Smoked Comeback Dressing, Pickled Baby Beets, Goat Cheese Crumbles, Shaved Red Onions and Garlic Herb Croutons

Cornmeal Crusted Fried MS Catfish served with Ham Hock Braised Collard Greens, Mashed Sweet Potatoes, Homemade Cornbread and served with Pickled Pepper Tartar Sauce 

Berry Drop Biscuit Cobbler with Fresh Whipped Cream 

Thai Style Chicken Lettuce Wraps with Marinated Chicken Breasts, Shaved Carrots and Cabbage. Bibb Lettuce and a Sweet Chili Sauce 

Traditional Beef Pho with Homemade Pho Broth, Rice Noodles, Cilantro, Bean Sprouts, Thai Basil and Thinly Sliced Beef 

Coconut Ice Cream with Freshly Sliced Mango 

Traditional Caesar Salad with Ciabatta Garlic Butter Croutons

Pan Fried Chicken Parmesan served over Fresh Rolled Pasta and Oven Roasted Tomato Sauce with Fresh Basil and Shaved Parmesan Cheese

Chocolate Pot de Creme with Whipped Cream and Toasted Almonds