(Moved From 5/19) Brunch in New Orleans
Join one of CCKC’s newest instructors, Chef Dana Holland, as he shows you how to create amazing Creole-style brunch that will take your taste buds straight to the Bayou.
He’ll start you off with a classic N’Awlin’s brunch cocktail - The 'Big Easy' Bloody. Because, well, it’s brunch, so why wouldn’t he?
Then Chef will expand your horizons as you learn to make Boudin Bites (sausage croquettes with a cornmeal crust) served with an interesting Apricot Mustard Sauce. Bet you can’t eat just one!
Next, you’ll get a lesson in poaching with a few sauce-making tips thrown in as Chef shows off his mad cooking skills and teaches you how to make Green Eggs and Ham served on cheesy grits with creamed spinach and crispy tasso ham and a light, creamy Lemon Tarragon Sauce. Whoa. Doesn’t get any more southern than that, folks! We’ll pair it with a colorful Creole Tomato Salad with homemade Citrus and Mint Vinaigrette.
Don’t worry, we won’t let you leave without giving you something sweet, so we’ll end our fabulous brunch by learning to prepare a New Orleans favorite - Bananas Foster Cheesecake. You’re welcome.
You’ll get to tie on an apron and work alongside Chef to prepare some of this morning’s dishes, too. So, what are you waiting for? Sign up today! Ayee!
Limited Hands On | Tasting
Sat 8/3/19 10:00 a.m. - 12:30 p.m.
If you plan to attend this class with another party who signed up separately, please add their name(s) to the COMMENTS section of your online registration so that we can seat you together; otherwise we cannot ensure that you will be seated together for the class. If you register for multiple students at one time, that registration will prompt you to supply the names of all students you are registering and we will know to seat you together. Thank you!
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