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JULY TO SEPTEMBER COOKING CLASS SCHEDULE
 

"SWEET AND SAVORY TARTS"

Patti Tregre                $55

  • Butterscotch Pecan Tart with Rum-Spiked Whipped Cream
  • Chocolate Glazed Chocolate Tart
  • Brown Sugar Butter Tartlet
  • Zucchini, Sundried Tomato Cheese Tart
  • Black Olive, Banana Pepper, Proscuitto and Asiago Cheese Tartlet

Wednesday July 28                          10:30 a.m.

Thursday July 29                              10:30 a.m.

 
Patti Tregre is the former owner of Patti’s Sweet Creations, serving local restaurants and coffeehouses.  She now runs Loaves and Fishes, servicing Victory Academy.
 

 


 "MEDITERRANEAN MEAL"


  Dana DeLatte                         $55

  • Greek Style Stuffed Garlic Chicken Breast (garlic marinated chicken filled with a medley of Greek ingredients)
  • Italian Style Stuffed Pesto Chicken Breast (pesto marinated chicken breast filled with a variety of Italian ingredients)
  • So Good Rustic Potatoes
  • Mediterranean Salad
  • French Almond Cake with Berries

Saturday July 31                            10:30 a.m.

NEW TIME:                                      2:00 p.m.

Dana DeLatte is best known for her award-winning caramel cake.  Owner of Bon Temp Bakery, her delicious cakes are sold at all three Maxwell's locations.  Raised in the heart of Cajun country, Dana learned the versatility of "La. Lagniappe" cooking, using real ingredients and a variety of flavors to create fun, easy and scrumptious dishes for friends and family to learn and enjoy.

 
 

 

 "BAYOU FEAST"

Mike and Scott Dardenne           $65

  • Home-made Boudain Cakes with Abita Onion Straws and Jazzed Aioli
  • Baked Shrimp and Okra Casserole in a Creole Tomato Sauce
  • Pecan-crusted flounder with a Brown Butter Lemon Sauce
  • Sweet Potato Cornbread Cupcakes with Cane Syrup Buttercream Icing

 

Friday August 20                        10:30 a.m.

Saturday August 21                    10:30 a.m.

Brothers Mike and Scott Dardenne own Dardenne Brothers, a gourmet seasoning blend and catering company

 



"END OF SUMMER BAKING BONANZA"

Mary Aycock                $55

  1. Blueberry Picnic Bars
  2. Champagne Grape Tart
  3. Savory Mushroom Bouchees
  4. Strawberry Italian Cream Cupcakes
  5. Strawberry Lemonade Ice Cream

Wednesday August 25          10:30 a.m.

Thursday August 26              10:30 a.m.

This class will cover cupcake decorations, pastry bag techniques, and how to prepare an old-fashioned custard ice cream.

Mary Aycock owns Divine Desserts and Wedding Cakes, and studied with Nick Malgieri at the Institute of Culinary Education in NYC.

 


 "LABOR DAY PICNIC"

Tracey Koch                    $60

  • Skinny Margaritas
  • Crispy Bacon and Tomato Canapes with Avocado Ailoi
  • Home Fried Chicken
  • Blue Cheese Cole Slaw
  • Whipping Cream Biscuits
  • Mini Lemon-Lime Tarts

 

Friday August 27                             10:30 a.m.

Saturday August 28                         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. 

 

 

 "BLUE PLATE SPECIAL"

(Mystery Dishes???) 

David Gallent                       $60     

  • Chicken
  • Potato
  • Vegetable
  • Bread
  • Pie 

Wednesday August 18                       10:30 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.

 

 

 

 

 

 

"THE ULTIMATE STOCK AND SOUP WORKSHOP"

Mike and Scott Dardenne              $65

We will make and discuss from beginning to end all of the major stocks and turn them into world class soups and sauces including, but not limited to:

  • Veal Demi-glace
  • Shrimp and Artichoke Bisque *
  • Duck and Cauliflower Soup
  • Consomme

*2008 best of show winner--Baton Rouge Culinary Classic

This is an intense and must have class for the home cook serious about being a better cook.  There will be alot to cover, so make sure to be on time and plan on a solid four hours in the kitchen.

Friday September 17              10:30 a.m.

Saturday September 18                 10:30 a.m.

Brothers Mike and Scott Dardenne own Dardenne Brothers, a gourmet seasoning blend and catering company

 

 

 "PASTA PARTY"

Bruce Slade                         $60

  • Poppy Seed, Ham and Cheese Rolls

  • Au Gratin Sweet Peas

  • Bolognese Meat Sauce

  • Fettucinni Pie (with cottage cheese and broccoli florets)

  • Walnut Pie

 

 

Friday September 10                  10:30 a.m.

Saturday September 11              10:30 a.m.

 

Bruce Slade moved to Baton Rouge from Savannah, Georgia where he had a catering business called Bite Size.  He also taught cooking classes at Kitchenware Outfitters of Savannah. 

 

 


 

 

 

  

 
"THE GUMBO WORKSHOP"
(Another Encore)


David Gallent                    $65


  • Turkey and sausage gumbo (tan roux and chicken broth)

  • Duck and oyster gumbo (dark roux and duck broth)

  • Seafood gumbo (dry roux and easy shrimp-shell broth)

 

We will cover gumbo-making skills, such as planning ahead, roux development, the three S’s (skim, stir and season), and dealing with gumbo disasters.
                
Tuesday September 21              10:30 a.m.

Wednesday September 22         10:30 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.

 

 "ADVANCED GUMBO TECHNIQUES"

(Prerequisite:  Gumbo Workshop)

David Gallent                      $105

  • This class will be totally hands-on

  • Gumbo Workshop Review

  • Advanced Gumbo Recipes

  • Oyster/Crab (if available)

 

**Must bring your own chef's knife and sign a legal waiver

Friday September 24                      10:30 a.m.
Thursday October 13                      10:30 a.m.
Friday October 15                           10:30 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.

 

 

 

COOKING CLASS POLICIES
 
 
Space in classes may be reserved by calling the store at (225) 927-4371.  A credit card number or payment in full is required to hold your spot.  You may cancel with no penalty up to one week before the scheduled class.  After that time, if you fail to attend the class and  we are unable to fill the spot, your credit card will be charged the full amount for the class.

 

 

 

 

 

 

 


 
 

 

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