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FEBRUARY TO MARCH COOKING CLASS SCHEDULE

"WINTER DINNER" Bruce Slade $65 Georgia cracker salad Roasted corn/roasted garlic mashed potatoes Osso Buco White Hot Cupid--Hot white chocolate drink with optional godiva liqueur and schnaps Friday February 5 10:30 a.m. NEW DATE: Saturday Feb 6 10:30 a.m. NEW DATE: Friday February 12 10:30 a.m. NEW DATE: Saturday Feb 13 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" (BACK BY POPULAR DEMAND!) 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. Thursday February 25 10:30 a.m. Friday February 26 10:30 a.m. NEW DATE: Sat. Feb. 27 10:30 a.m.	"DELISH DESSERTS" (French-Style Pastries) Dana DeLatte $50 Cream- filled Phyllo Cones with pecan garnish Sweet Almond Fruit pastry Chocolate chunk Cream Cheese Pastry (This is the first in a series of "Delish Desserts" featuring desserts from a variety of regions and cultures.) Tuesday Feb. 23 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.
"CARRIBBEAN FIESTA" Tracey Koch $65 Pumphouse Rum Punch Warm Fried Plantains with Citrus and Lime Crab Salad Carribbean Shrimp served over Creamy Grits Coconut-scented Mango Upside Down Cake with Rum Glaze Thursday March 4 10:30 a.m. Friday March 5 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.	"STEAK CULINARY BASICS" Lisa O'Rourke $55 Cuba Libre Cocktail Sear-roasted steak Crispy onion strips Twice-baked Potatoes au poivre Double cherry brownie sundaes This class is designed for beginning cooks and those wanting to review some of the basics of cooking. We will learn how to purchase, prepare and cook the perfect steak. We will also discuss basic knife skills and menu-planning suggestions. Friday March 12 10:00 a.m. Saturday March 13 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.	"SPECIAL EASTER DESSERTS" Dana DeLatte $50 Traditional triple-layer Coconut Cake Caramel Pecan Eggs Carrot Cake Sandwich Cookies with cream cheese filling Saturday March 27 10:30 a.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.
"IT'S JUST DUCKY" Andrew Berman $65 Barbecue Duck and caramalized garlic served on a corn pancake Crab baked in pastry with bacon pecan butter Fresh sauteed spinach Chocolate mousse with rum raisin creme anglaise Thursday March 18 10:30 a.m. Friday March 19 10:30 a.m. Andrew Berman has worked 25 years as a head chef, operating successful restaurants. His expertise includes regional cuisines of France, Spain, Italy, China, Japan, and others. He has recently moved to Baton Rouge from Boulder, Colorado, where he also had ownership in a popular restaurant. He has taught cooking classes in other areas and is looking forward to bringing his wealth of knowledge to us!	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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