King Cakes and Sweet Dough Products

Monday, February 6, 2012 - 5:30 PM - 8:00 PM

Chef Wes Turnage, CEC

Impress your friends and family this Mardi Gras making your own king cake.  Come and Learn about king cake traditions and production of this mardi gras favorite.  Also, learn to create sticky buns and cinnamon rolls.  Take home your creations.

$100/person

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 Pate au Choux

Saturday, February 11, 2012 - 9:00 AM - 12:00 PM

Chef Wes Turnage, CEC

Learn how to properly prepare, bake and finish Pate au Choux products such as éclairs, cream puffs, beignets and profiteroles.  Take home your creations.

$100/person

SORRY, THIS CLASS IS SOLD OUT 

 Everything Chocolate

Saturday, February 11, 2012 - 9:00 AM - 12:00 PM

Chef Alex Hamman, CEPC

Learn to prepare an entire meal, including soup, entrée, side dishes, and a dessert, using chocolate.  Take home your creations.

$125/person

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Basic Sausage Production

Saturday, February 11, 2012 - 9:00 AM - 12:00 PM

Chef David Tiner, CEC, CCE, CCA, ACE, FMP

Learn how to make fresh sausages like a professional.  This class will teach you how to prepare Chorizo, Hot Italian, Bratwurst, and Breakfast sausages.  Take home your creations.

$100/person

SORRY, THIS CLASS IS SOLD OUT

 Advanced Sausage Production

Saturday, February 11, 2012 - 1:00 PM - 4:00 PM

Chef David Tiner, CEC, CCE, CCA, ACE, FMP

This class will focus on smoked sausages such as Andouille, Spanish Chorizo, and Tasso.  Each participant will learn how to prepare and properly smoke all of the sausages and meats listed, what equipment is required, and how to use the curing agents.  Taking basic sausage production class will be helpful, but not required.  Take home your creations.

$100/person

SORRY, THIS CLASS IS SOLD OUT 

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30 Minute Gourmet Cooking

Monday, March 5, 2012 - 5:30 PM - 8:00 PM

Chef Johnathan Metellus, CEC, CCE, ACE, FMP

Learn to prepare fresh, delicious dishes in 30 minutes or less.  Take home your creations.  A chef's knife is required.

$100/person

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 Quick and Easy Plated Desserts

Monday, March 12, 2012 - 5:30 PM - 8:00 PM

Chef Wes Turnage, CEC

Giving a dinner party can be both enjoyable and stressful. Smart planning and timing on a menu is the key to success. This class will help the student learn to utilize products that will complement their course progression and be simple to assemble and serve. Take home your creations.

 $125/person

Artisan Breads

Saturday, March 24, 2012 - 9:00 AM - 12:00 PM

Chef Wes Turnage, CEC

Learn proper mixing methods and preparations for the prepartion of artisan breads at home.  Focus is on French, Italian and Latin American breads.  Take home your creations.

$100/person

SORRY, THIS CLASS IS SOLD OUT   

Charcuterie 101 - The Art of Sausage Making

Monday, March 26, 2012 - 5:30 PM - 8:00 PM

Chef Johnathan Metellus, CEC, CCE, ACE, FMP

Learn how to make several types of sausages.   Take home your creations.  A chef's knife is required.

$125/person

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French Cooking Basics

Monday, April 2, 2012 - 5:30 PM - 8:00 PM

Chef Wes Turnage, CEC

Learn the basics of French Cookery and the techniques and tips that will enhance your next Parisian inspired meal.  Take home your creations.

$100/person

 Cajun Creole Cuisine

Saturday, May 19, 2012 - 9:00 AM - 12:00 PM

Chef David Tiner, CEC, CCE, CCA, ACE, FMP

This class focuses on preparing authentic yet simple Cajun dishes.  Each participant will make File’ Gumbo, Jambalaya, and Crawfish Stuffed Chicken.   A boning and chef’s knife is required for this class.  Take home your creations.

$125/person

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