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Crescent City Cooks
201 Chartres Street, New Orleans, LA, 70130
504-529-1600

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Event/Date Description Price/Location
2884

Wed, Jun. 20, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: Please call 504-529-1600 to book this class
 

Please call 504-529-1600 to book this class

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
3282

Wed, Jun. 20, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3439

Thu, Jun. 21, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3283

Thu, Jun. 21, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- Étouffée,Chicken Fricassee, and Bread Pudding
 


Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!



Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 


                                                                         Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection! 


   ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3479

Fri, Jun. 22, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3284

Fri, Jun. 22, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- BBQ SHRIMP and Grits, JAMBALAYA, BANANAS FOSTER
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Jambalaya


Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3526

Sat, Jun. 23, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3285

Sat, Jun. 23, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- JAMBALAYA, CHICKEN and ANDOUILLE GUMBO, BANANAS FOSTER
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!


Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3568

Sun, Jun. 24, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3286

Sun, Jun. 24, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3611

Mon, Jun. 25, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3287

Mon, Jun. 25, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3657

Tue, Jun. 26, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3288

Tue, Jun. 26, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- Chicken Fricassee, Turtle Soup, and Bananas Foster
 

Chicken Fricassée

                            Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux   

Turtle Soup

A great delicacy in Louisiana. The flavor of the turtle meat is both delicate and intense; there are supposedly seven distinct flavors of meat within the turtle. It's a dark, rich, thick, stew-type dish, filling enough to be a meal in itself.

                                                                           Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2885

Wed, Jun. 27, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3289

Wed, Jun. 27, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- SHRIMP CREOLE, CATFISH COURT BOUILLON,BANANAS FOSTER
 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

Catfish Court Bouillon


Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3440

Thu, Jun. 28, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3290

Thu, Jun. 28, 2018 @ 2:00 PM
CRAWFISH ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3480

Fri, Jun. 29, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3291

Fri, Jun. 29, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3527

Sat, Jun. 30, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3292

Sat, Jun. 30, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- Grillades and Grits, BBQ Shrimp, and Pecan Pie
 

BBQ Shrimp

 

This is an herb marinated dish cooked in the oven. The shrimp are served with head and peel on, it's a peel it yourself dish!

 Grillades and grits or rice.

  Meat stew usually made with pork medallians, typical of French regional and Cajun cooking.

 

PECAN PIE

Grandmaw's recipe in a homemade crust, need I say more? 

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3569

Sun, Jul. 1, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3293

Sun, Jul. 1, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3294

Mon, Jul. 2, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3295

Tue, Jul. 3, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3441

Thu, Jul. 5, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3297

Thu, Jul. 5, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- JAMBALAYA, BBQ SHRIMP and GRITS, BREAD PUDDING
 

BBQ Shrimp

 This is an herb marinated dish cooked in the oven. The shrimp are served with head and peel on, it's a peel it yourself dish!

 Jambalaya

Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

 

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3704

Fri, Jul. 6, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3298

Fri, Jul. 6, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3617

Mon, Jul. 9, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3301

Mon, Jul. 9, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3659

Tue, Jul. 10, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3302

Tue, Jul. 10, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2887

Wed, Jul. 11, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3303

Wed, Jul. 11, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS-ETOUFFEE, BBQ SHRIMP, PECAN PIE
 

Ètouffée

 

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

BBQ Shrimp & Grits

 


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Pecan Pie
Grandmaw's recipe.  Need we say no more!

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3442

Thu, Jul. 12, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3304

Thu, Jul. 12, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3705

Fri, Jul. 13, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3305

Fri, Jul. 13, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3306

Sat, Jul. 14, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3571

Sun, Jul. 15, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3307

Sun, Jul. 15, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3618

Mon, Jul. 16, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3308

Mon, Jul. 16, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3660

Tue, Jul. 17, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3318

Tue, Jul. 17, 2018 @ 1:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

NOTE: 1pm start time


Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3866

Tue, Jul. 17, 2018 @ 6:00 PM
Corporate Group
 

NOTE: 1pm start time


Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
2888

Wed, Jul. 18, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3319

Wed, Jul. 18, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3443

Thu, Jul. 19, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3320

Thu, Jul. 19, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3706

Fri, Jul. 20, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3321

Fri, Jul. 20, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- ETOUFFEE, JAMBALAYA, BANANAS FOSTER
 


Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Jambalaya

Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.



_______________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3863

Sat, Jul. 21, 2018 @ 10:00 AM
DEMONSTRATION CLASS: QDMA PRIVATE EVENT
 

NQDMA PRIVATE 10 AM DEMO  FOR UP TO 28 PEOPLE

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3322

Sat, Jul. 21, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU CHOOSE THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3572

Sun, Jul. 22, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3323

Sun, Jul. 22, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3619

Mon, Jul. 23, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3324

Mon, Jul. 23, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3661

Tue, Jul. 24, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3325

Tue, Jul. 24, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- SEAFOOD GUMBO, BBQ SHRIMP, AND BANANAS FOSTER
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2889

Wed, Jul. 25, 2018 @ 11:30 AM
DEMONSTRATION LUNCH: ETOUFFEE, GRILLADES AND GRITS, AND BANANAS FOSTER
 


Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Grillades and Grits

Medallions of meat in a thick Creole gravy served over rice or grits.    



.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3326

Wed, Jul. 25, 2018 @ 3:30 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3444

Thu, Jul. 26, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3327

Thu, Jul. 26, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3707

Fri, Jul. 27, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3328

Fri, Jul. 27, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3864

Sat, Jul. 28, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3329

Sat, Jul. 28, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3573

Sun, Jul. 29, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3330

Sun, Jul. 29, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3620

Mon, Jul. 30, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3331

Mon, Jul. 30, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3662

Tue, Jul. 31, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3332

Tue, Jul. 31, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2890

Wed, Aug. 1, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3333

Wed, Aug. 1, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3445

Thu, Aug. 2, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3335

Thu, Aug. 2, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- CHICKEN AND ANDOUILLE GUMBO, CHICKEN FRICASSEE, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

 Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3708

Fri, Aug. 3, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3336

Fri, Aug. 3, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3532

Sat, Aug. 4, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3337

Sat, Aug. 4, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3574

Sun, Aug. 5, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3338

Sun, Aug. 5, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- Shrimp and Okra Gumbo, Étouffée, and Bread Pudding
 


SHRIMP AND OKRA GUMBO


Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

                                                                      Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3621

Mon, Aug. 6, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3339

Mon, Aug. 6, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3663

Tue, Aug. 7, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3340

Tue, Aug. 7, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2891

Wed, Aug. 8, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3341

Wed, Aug. 8, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3446

Thu, Aug. 9, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3343

Thu, Aug. 9, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3709

Fri, Aug. 10, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3344

Fri, Aug. 10, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3533

Sat, Aug. 11, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3345

Sat, Aug. 11, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3575

Sun, Aug. 12, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3346

Sun, Aug. 12, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3622

Mon, Aug. 13, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3348

Mon, Aug. 13, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3664

Tue, Aug. 14, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3349

Tue, Aug. 14, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2892

Wed, Aug. 15, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3350

Wed, Aug. 15, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3447

Thu, Aug. 16, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3351

Thu, Aug. 16, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3710

Fri, Aug. 17, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3352

Fri, Aug. 17, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3534

Sat, Aug. 18, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3353

Sat, Aug. 18, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3576

Sun, Aug. 19, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3354

Sun, Aug. 19, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3623

Mon, Aug. 20, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3355

Mon, Aug. 20, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3665

Tue, Aug. 21, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3356

Tue, Aug. 21, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2893

Wed, Aug. 22, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3357

Wed, Aug. 22, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3448

Thu, Aug. 23, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3358

Thu, Aug. 23, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3711

Fri, Aug. 24, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3359

Fri, Aug. 24, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- ETOUFFEE, CHICKEN and ANDOUILLE GUMBO, PECAN PIE and PRALINES
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Pecan Pie 

 

Grandmaw’s recipe? Need we say more?


PRALINES

ADDED BONUS INCLUDED WITH THIS CLASS

YOU WILL LEARN HOW TO MAKE PRALINES

$170.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3535

Sat, Aug. 25, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3360

Sat, Aug. 25, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3577

Sun, Aug. 26, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3361

Sun, Aug. 26, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3624

Mon, Aug. 27, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3362

Mon, Aug. 27, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3666

Tue, Aug. 28, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3363

Tue, Aug. 28, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2894

Wed, Aug. 29, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3364

Wed, Aug. 29, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3449

Thu, Aug. 30, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3365

Thu, Aug. 30, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3712

Fri, Aug. 31, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3366

Fri, Aug. 31, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3536

Sat, Sep. 1, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3367

Sat, Sep. 1, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3578

Sun, Sep. 2, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3368

Sun, Sep. 2, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- GRILLADES and GRITS, ETOUFFEE, BREAD PUDDING
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3625

Mon, Sep. 3, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3369

Mon, Sep. 3, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3667

Tue, Sep. 4, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3370

Tue, Sep. 4, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2895

Wed, Sep. 5, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3371

Wed, Sep. 5, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3450

Thu, Sep. 6, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3372

Thu, Sep. 6, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3713

Fri, Sep. 7, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3373

Fri, Sep. 7, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3537

Sat, Sep. 8, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3374

Sat, Sep. 8, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3579

Sun, Sep. 9, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3375

Sun, Sep. 9, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3626

Mon, Sep. 10, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3376

Mon, Sep. 10, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3668

Tue, Sep. 11, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3377

Tue, Sep. 11, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2896

Wed, Sep. 12, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3378

Wed, Sep. 12, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3452

Thu, Sep. 13, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3379

Thu, Sep. 13, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3714

Fri, Sep. 14, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3380

Fri, Sep. 14, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- ETOUFFEE, SEAFOOD GUMBO, AND BANANA FOSTER
 


Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.


     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3538

Sat, Sep. 15, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3381

Sat, Sep. 15, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3580

Sun, Sep. 16, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3382

Sun, Sep. 16, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3627

Mon, Sep. 17, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3383

Mon, Sep. 17, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3669

Tue, Sep. 18, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3384

Tue, Sep. 18, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2897

Wed, Sep. 19, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3385

Wed, Sep. 19, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3453

Thu, Sep. 20, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3386

Thu, Sep. 20, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3715

Fri, Sep. 21, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3387

Fri, Sep. 21, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3539

Sat, Sep. 22, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3388

Sat, Sep. 22, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3581

Sun, Sep. 23, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3389

Sun, Sep. 23, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3628

Mon, Sep. 24, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3390

Mon, Sep. 24, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3670

Tue, Sep. 25, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3391

Tue, Sep. 25, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2898

Wed, Sep. 26, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3392

Wed, Sep. 26, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3454

Thu, Sep. 27, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3393

Thu, Sep. 27, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3716

Fri, Sep. 28, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3394

Fri, Sep. 28, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3540

Sat, Sep. 29, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3395

Sat, Sep. 29, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3582

Sun, Sep. 30, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3396

Sun, Sep. 30, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3629

Mon, Oct. 1, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3397

Mon, Oct. 1, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3671

Tue, Oct. 2, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3398

Tue, Oct. 2, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2899

Wed, Oct. 3, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3399

Wed, Oct. 3, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3455

Thu, Oct. 4, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3400

Thu, Oct. 4, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3717

Fri, Oct. 5, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3401

Fri, Oct. 5, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3541

Sat, Oct. 6, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3402

Sat, Oct. 6, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3583

Sun, Oct. 7, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3403

Sun, Oct. 7, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3630

Mon, Oct. 8, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3404

Mon, Oct. 8, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3672

Tue, Oct. 9, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3405

Tue, Oct. 9, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2900

Wed, Oct. 10, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3406

Wed, Oct. 10, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3456

Thu, Oct. 11, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3407

Thu, Oct. 11, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3718

Fri, Oct. 12, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3408

Fri, Oct. 12, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- ETOUFFEE, CHICKEN ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!   

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3542

Sat, Oct. 13, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3409

Sat, Oct. 13, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3584

Sun, Oct. 14, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3410

Sun, Oct. 14, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3631

Mon, Oct. 15, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3411

Mon, Oct. 15, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3673

Tue, Oct. 16, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3412

Tue, Oct. 16, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2901

Wed, Oct. 17, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3413

Wed, Oct. 17, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3457

Thu, Oct. 18, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3414

Thu, Oct. 18, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3719

Fri, Oct. 19, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3415

Fri, Oct. 19, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3543

Sat, Oct. 20, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3416

Sat, Oct. 20, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3585

Sun, Oct. 21, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3417

Sun, Oct. 21, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3632

Mon, Oct. 22, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3418

Mon, Oct. 22, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3674

Tue, Oct. 23, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3419

Tue, Oct. 23, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2902

Wed, Oct. 24, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3420

Wed, Oct. 24, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3458

Thu, Oct. 25, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3421

Thu, Oct. 25, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3720

Fri, Oct. 26, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3422

Fri, Oct. 26, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3544

Sat, Oct. 27, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3423

Sat, Oct. 27, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class