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"SOMETHING FROM THE OVEN"
- Smothered pork loin
- Crawfish grits soufflle
- Early fall vegetables
- Abita Beer yeast soft rolls
- Chocolate chip cookies explained
We will learn the fine points of cooking different foods in the oven.
Wed. Nov. 19 10:30 a.m.
Thurs Nov 20 10:30 a.m.
NEW DATE: Fri. Nov 21 10:30 a.m.
DAVID GALLENT graduated from the Culinary Institute of America, and is a practicing food photographer. He worked on John Folse's Encyclopedia of Cajun and Creole Cuisine, and sells his photographs at the Saturday Main Street Market.
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"HOLIDAY PARTY FOODS"
Lisa O'Rourke $55
- Merry berry margaritas
- Toasted cashew nibbles
- Snow peas with caviar radish sauce
- Creamy Brie quesadillas
- Roasted shrimp salsa
- Mushroom pastry puffs
- Chocolate-covered peanut fudge
We will also learn to present these foods in party style.
Fri. or Sat. Nov. 14 or 15 10:00 a.m.
LISA O'ROURKE has taught cooking classes in her home since 2000. She also serves as a Southern Living at Home consultant, and has published recipes in the magazine and in their cookbooks.
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"DO AHEAD CHRISTMAS BUFFET"
Tracey Koch $70
- Champagne cocktail
- Grilled bacon-wrapped shrimp in pepper jelly vinaigrette
- Waldorf salad with Asian pears
- Crab and mushroom-stuffed beef tenderloin au jus
- Roasted vegetable strudel
- Spiced rum cake with cream
We will learn how to prepare and store party foods ahead of time.
Fri. or Sat. Dec. 5 or 6 10:30 a.m.
TRACEY KOCH writes the monthly column "Alphabet Soup" in the Food Section of The Advocate. She is a classically trained graduate of The Cambridge School of Culinary Arts in Boston.
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"MINIATURE DESSERTS ON THE GO"
- Orange-almond roulade
- Pignoli crescents
- Hot 'n' gooey cake
- Raspberry-apricot rugalach
- Witch's hats
We will learn to roll a roulade, make crescents and rugalach
Wed. November 12 10:30 a.m.
MARY AYCOCK owns Divine Desserts and Wedding Cakes, and studied with Nick Maigieri at the Institute of Culinary Education in NYC.
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"WINE AND DINE WITH HERBS"
Linda Franzo $55
- Spicy mussels in white wine
- Marinated flank steak roll with fontina cheese and basil in a cabernet reduction
- Sauteed mushrooms
- Tiramisu and chanpagne granite
Tues. November 11 10:30 a.m.
LINDA FRANZO is the owner of Passionate Platter Cooking School and Herb Gardens in Slidell. She has been featured in Southern Living.
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"HOW TO BUILD A GINGERBREAD HOUSE"
Mary Aycock $20
Mary will demonstrate how to roll, cut out and bake the gingerbread house dough, how to make royal icing, and how to construct and decorate the gingerbread house. She will have edible dough and icing recipes for everyone.
Sat. Dec. 13 10:30-11:30 a.m.
NEW TIME: 2:00 P.M.
MARY AYCOCK owns Divine Desserts and Wedding Cakes, and studied with Nick Maigeri at the Institute of Culinary Education in NYC.
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"GIRLS NIGHT IN"
Andrea Flores $65
- Pomegranate martinis
- Roasted red bell pepper and eggplant dip with crudites
- Crab and butternut squash soup
- Seared scallops with cauliflower puree and watercress cream sauce
- Individual tiramisu trifles
We will learn how to organize for a cooking party, to cut crudites, to make a puree, and to build a trifle
Saturday January 10 10:30 a.m.
ANDREA FLORES is a personal chef, and attended The culinary Business Academy in Phoenix. The is a member of the U.S. Personal chef Association. She was born in Costa Rica.
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"FISH CULINARY BASICS"
Lisa O'Rourke $50
- Pink squirrel cocktail
- Shrimp rolls
- Fish amandine
- Brown rice pilaf with mushrooms
- Toasted coconut cake
We will learn to choose, store and cook fish.
Fri or Sat Jan 30 or 31 10:00 a.m.
LISA O'ROURKE has taught cooking classes in her home since 2000. She also serves as a Southern Living at Home consultant, and has published recipes in the magazine and in their cookbooks.
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"FOODS THAT WARM THE SOUL"
Tracey Koch $70
- Spicy green salad with poached egg
- Veal roast with roasted garlic and potatoes
- Belgian endive gratin
- Individual bread puddings with brandied apricots
Fri. or Sat. Jan. 16 or 17 10:30 a.m.
TRACEY KOCH is a classically trained graduate of The Cambridge School of Culinary Arts in Boston. With her sister, Stephanie Riegel, Tracey writes the monthly column "Kids Soup" in the Food Section of The Advocate, and the complementary TV program on Mondays on WBTR.
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COOKING CLASS POLICIES:
Places in our cooking classes can be reserved in person or by calling The Panhandler at 927-4371. Cash, checks, credit cards, or Panhandler Gift Certificates are accepted. Cancellations must be made one week prior to the class for a refund. Private classes can be scheduled by calling The Panhandler.
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"HOW TO MAKE A GRAVY"
David Gallent $20
David will demonstrate the process and options of gravy-making--bases, thickeners, flavorings sweet and savory, and the three S's; that is, skim, strain, and season.
Saturday Jan 24 10:30-11:30 a.m.
DAVID GALLENT graduated from the Culinary Institute of America, and is a practicing food photographer. He has worked on Southern Living and Cooking Light cookbooks, and sells his photographs at the Saturday Main St. Market.
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