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! 

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