Hands on Cooking Class - New Orleans Sauce
In this Hands on class we will first prepare the Sea Scallops with Beurre Blanc Sauce. The freshly grilled Sea Scallops will accompany oven-roasted asparagus with sliced fresh tomatoes (Creole tomatoes, if their in season). Then topped with the Beurre Blanc sauce. ¬† Our second dish is Crab Cakes with a Hollandaise Sauce served . Then we‚Äôll wrap it all up with New Orleans famous Beignets.
Sink your teeth into these rich sauces:
Sea Scallops with Beurre Blanc Sauce
Crab Cakes with a Hollandaise Sauce
Beignets covered in Powdered sugar
Day 1 : Class Itinerary
Class starts promptly, so get there a few minutes before start time. When you arrive you will wash your hands and put on an apron. Drinks are available and you are welcome to serve yourself. We'll spend a few minutes getting to know each other, and about The Mardi Gras School of Cooking. The first step is Mise en place, you will cut the trinity ( onions, bell peppers, Celery), and any others that are needed for the specific class. You may be peeling and de-veining shrimp, cutting Andouille Sausage, chopping garlic, parsley, tomatoes and more. With the Mise en place you will begin to put your meal together. Spice level is up to you, we make suggestions, but you are the Chef. Before you know we will eat the first entree, then the second entree and finally desert.
The best part of this experience is that you not only have a great time, but you also eat a great meal that YOU cooked. Pats on the back all around for your accomplishments.
Laisser les bon temps rouler,
Everything you need for this experience will be provided for you.¬†
- We will charge a cancellation fee of 0% if booking is cancelled 0 hours or less before event