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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
4243

Mon, Oct. 21, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture 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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4278

Mon, Oct. 21, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CHICKEN AND ANDOUILLE GUMBO, ETOUFFEE, BEIGNETS
 

                                  CHICKEN & ANDOUILLE GUMBO

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

                                                  ÈTOUFFÉE

 

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

                                                   BEIGNETS

Our famous New Orleans dessert, ahem, breakfast. Fried dough sprinkled with powdered sugar! C’est bon!

 

 

 

 

 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
4313

Tue, Oct. 22, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


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, and served over ice cream.


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4348

Tue, Oct. 22, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - DIRTY RICE, ETOUFFEE, BEIGNETS
 

                                                                     

 

                                                  DIRTY RICE STUFFED BELL PEPPERS

In this Cajun dish, we stuff peppers with ground pork, chicken livers, rice and Cajun spices!

 

ÈTOUFFÉE

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

 

BEIGNETS

 

Our famous New Orleans dessert, ahem, breakfast. Fried dough sprinkled with powdered sugar! C’est bon!

 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4386

Wed, Oct. 23, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND 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

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4421

Wed, Oct. 23, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - MENU BEING DECIDED
 

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 at 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 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 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 day, 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

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
4455

Thu, Oct. 24, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours 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 

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4491

Thu, Oct. 24, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - SHRIMP CREOLE, ETOUFFEE, AND PECAN PIE
 

SHRIMP CREOLE

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

ÈTOUFFÉE

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

PECAN PIE

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

 

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
4656

Thu, Oct. 24, 2019 @ 6:30 PM
PRIVATE EVENT 6:30PM
 

DEMO CLASS

40 PEOPLE

$0.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4525

Fri, Oct. 25, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


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 ice cream.


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4561

Fri, Oct. 25, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, CHICKEN & ANDOUILLE GUMBO, PECAN PIE
 

                                                   ÈTOUFFÉE

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

                                CHICKEN & ANDOUILLE GUMBO

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

                                                  PECAN PIE

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

        

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4664

Fri, Oct. 25, 2019 @ 6:30 PM
6:30pm PRIVATE CLASS
 

14 people hands on 

$0.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4596

Sat, Oct. 26, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4631

Sat, Oct. 26, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, BBQ SHRIMP, BREAD PUDDING
 

 

                                                      ÈTOUFFÉE

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

 

                                                    BBQ SHRIMP 

The shrimp are herb-marinated and served with head and peel on to trap the juices.

                                                       BREAD PUDDING

 

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

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4167

Sun, Oct. 27, 2019 @ 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 to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4205

Sun, Oct. 27, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CHICKEN AND ANDOUILLE GUMBO, DIRTY RICE STUFFED PEPPERS, BREAD PUDDING
 

                                    CHICKEN & ANDOUILLE GUMBO

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

                             DIRTY RICE STUFFED BELL PEPPERS

In this Cajun dish, we stuff peppers with ground pork, chicken livers, rice and Cajun spices!

                                              BREAD PUDDING

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

 

 

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4244

Mon, Oct. 28, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture 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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4279

Mon, Oct. 28, 2019 @ 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 at 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 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 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 day, 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

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
4314

Tue, Oct. 29, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


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, and served over ice cream.


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4349

Tue, Oct. 29, 2019 @ 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 at 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 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 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 day, 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

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
4387

Wed, Oct. 30, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND 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

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4422

Wed, Oct. 30, 2019 @ 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 at 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 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 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 day, 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

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
4456

Thu, Oct. 31, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours 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 

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4492

Thu, Oct. 31, 2019 @ 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 at 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 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 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 day, 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

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
4526

Fri, Nov. 1, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


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 ice cream.


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4562

Fri, Nov. 1, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - JAMBALAYA, ETOUFFEE, 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.

 

ÈTOUFFÉE

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

 

BREAD PUDDING

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
4597

Sat, Nov. 2, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4632

Sat, Nov. 2, 2019 @ 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 at 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 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 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 day, 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
4168

Sun, Nov. 3, 2019 @ 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 to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4206

Sun, Nov. 3, 2019 @ 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 at 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 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 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 day, 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
4245

Mon, Nov. 4, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture 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.


$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4280

Mon, Nov. 4, 2019 @ 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 at 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 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 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 day, 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
4315

Tue, Nov. 5, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


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, and served over ice cream.


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4350

Tue, Nov. 5, 2019 @ 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 at 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 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 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 day, 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
4388

Wed, Nov. 6, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND 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

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4423

Wed, Nov. 6, 2019 @ 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 at 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 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 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 day, 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
4457

Thu, Nov. 7, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours 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 

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4493

Thu, Nov. 7, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - MENU BEING DECIDED
 

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 at 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 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 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 day, 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
4528

Fri, Nov. 8, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


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 ice cream.


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4563

Fri, Nov. 8, 2019 @ 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 at 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 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 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 day, 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
4598

Sat, Nov. 9, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4633

Sat, Nov. 9, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - SHRIMP CREOLE, FRICASSEE, AND BANANAS FOSTER
 

SHRIMP CREOLE

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

FRICASSÉE

Chicken or Rabbit 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
4170

Sun, Nov. 10, 2019 @ 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 to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4207

Sun, Nov. 10, 2019 @ 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 at 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 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 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 day, 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
4246

Mon, Nov. 11, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture 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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4281

Mon, Nov. 11, 2019 @ 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 at 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 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 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 day, 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
4316

Tue, Nov. 12, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


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, and served over ice cream.


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4351

Tue, Nov. 12, 2019 @ 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 at 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 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 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 day, 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
4389

Wed, Nov. 13, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND 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

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4424

Wed, Nov. 13, 2019 @ 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 at 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 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 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 day, 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
4458

Thu, Nov. 14, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours 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 

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4494

Thu, Nov. 14, 2019 @ 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 at 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 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 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 day, 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
4529

Fri, Nov. 15, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


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 ice cream.


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4564

Fri, Nov. 15, 2019 @ 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 at 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 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 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 day, 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
4599

Sat, Nov. 16, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4634

Sat, Nov. 16, 2019 @ 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 at 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 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 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 day, 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
4171

Sun, Nov. 17, 2019 @ 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 to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4208

Sun, Nov. 17, 2019 @ 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 at 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 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 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 day, 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
4247

Mon, Nov. 18, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture 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.


$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4282

Mon, Nov. 18, 2019 @ 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 at 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 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 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 day, 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
4317

Tue, Nov. 19, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


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, and served over ice cream.


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4352

Tue, Nov. 19, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, JAMBALAYA, AND BANANAS FOSTER
 

 

                                                       ÈTOUFFÉE

 

Is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, 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

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

 

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
4390

Wed, Nov. 20, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND 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

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4425

Wed, Nov. 20, 2019 @ 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 at 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 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 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 day, 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
4459

Thu, Nov. 21, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours 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 

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4495

Thu, Nov. 21, 2019 @ 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 at 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 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 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 day, 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
4530

Fri, Nov. 22, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


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 ice cream.


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4565

Fri, Nov. 22, 2019 @ 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 at 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 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 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 day, 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
4600

Sat, Nov. 23, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4635

Sat, Nov. 23, 2019 @ 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 at 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 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 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 day, 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
4172

Sun, Nov. 24, 2019 @ 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 to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4209

Sun, Nov. 24, 2019 @ 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 at 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 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 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 day, 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
4248

Mon, Nov. 25, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture 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.


$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4283

Mon, Nov. 25, 2019 @ 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 at 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 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 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 day, 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
4318

Tue, Nov. 26, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


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, and served over ice cream.


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4353

Tue, Nov. 26, 2019 @ 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 at 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 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 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 day, 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
4601

Sat, Nov. 30, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4636

Sat, Nov. 30, 2019 @ 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 at 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 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 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 day, 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
4173

Sun, Dec. 1, 2019 @ 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 to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4210

Sun, Dec. 1, 2019 @ 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 at 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 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 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 day, 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
4249

Mon, Dec. 2, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture 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.


$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4284

Mon, Dec. 2, 2019 @ 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 at 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 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 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 day, 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
4319

Tue, Dec. 3, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


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, and served over ice cream.


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4354

Tue, Dec. 3, 2019 @ 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 at 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 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 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 day, 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
4392

Wed, Dec. 4, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND 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

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4427

Wed, Dec. 4, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CHICKEN AND ANDOUILLE GUMBO, BBQ SHRIMP, BANANAS FOSTER
 

                                     CHICKEN & ANDOUILLE GUMBO

 

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

                                               BBQ SHRIMP 

 

The shrimp are herb-marinated and served with head and peel on to trap the juices.

                                              BANANAS FOSTER

 

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

 

By request, we can make vegetarian and gluten-free variations for most of these dishes.

 
 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4461

Thu, Dec. 5, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours 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 

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4496

Thu, Dec. 5, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - BBQ SHRIMP & GRITS, SEAFOOD GUMBO, BANANAS FOSTER
 

                                                                     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.

                                                                        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.

     ____________________________________________________________________________________

 

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
4532

Fri, Dec. 6, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


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 ice cream.


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4567

Fri, Dec. 6, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - FRICASSEE, DIRTY RICE STUFFED BELL PEPPERS, BANANAS FOSTER
 

FRICASSÉE

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

 

DIRTY RICE STUFFED BELL PEPPERS

 

In this Cajun dish, we stuff peppers with ground pork, chicken livers, rice and Cajun spices!

 

BANANAS FOSTER

A dessert made from flambéing bananas, then served over 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
4602

Sat, Dec. 7, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4637

Sat, Dec. 7, 2019 @ 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 at 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 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 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 day, 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
4174

Sun, Dec. 8, 2019 @ 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 to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4211

Sun, Dec. 8, 2019 @ 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 at 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 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 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 day, 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
4250

Mon, Dec. 9, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture 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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4285

Mon, Dec. 9, 2019 @ 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 at 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 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 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 day, 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
4320

Tue, Dec. 10, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


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, and served over ice cream.


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4355

Tue, Dec. 10, 2019 @ 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 at 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 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 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 day, 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
4393

Wed, Dec. 11, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND 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

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4428

Wed, Dec. 11, 2019 @ 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 at 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 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 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 day, 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
4462

Thu, Dec. 12, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours 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 

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4497

Thu, Dec. 12, 2019 @ 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 at 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 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 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 day, 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
4533

Fri, Dec. 13, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


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 ice cream.


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4568

Fri, Dec. 13, 2019 @ 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 at 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 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 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 day, 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
4603

Sat, Dec. 14, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4638

Sat, Dec. 14, 2019 @ 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 at 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 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 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 day, 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
4175

Sun, Dec. 15, 2019 @ 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 to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4212

Sun, Dec. 15, 2019 @ 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 at 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 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 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 day, 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
4251

Mon, Dec. 16, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture 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.


$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4286

Mon, Dec. 16, 2019 @ 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 at 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 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 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 day, 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
4321

Tue, Dec. 17, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


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, and served over ice cream.


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4356

Tue, Dec. 17, 2019 @ 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 at 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 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 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 day, 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
4394

Wed, Dec. 18, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND 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

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4429

Wed, Dec. 18, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - MENU BEING DECIDED
 

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 at 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 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 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 day, 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
4463

Thu, Dec. 19, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours 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 

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4498

Thu, Dec. 19, 2019 @ 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 at 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 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 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 day, 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
4534

Fri, Dec. 20, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


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 ice cream.


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4569

Fri, Dec. 20, 2019 @ 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 at 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 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 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 day, 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
4604

Sat, Dec. 21, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4639

Sat, Dec. 21, 2019 @ 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 at 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 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 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 day, 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
4176

Sun, Dec. 22, 2019 @ 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 to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4213

Sun, Dec. 22, 2019 @ 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 at 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 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 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 day, 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
4535

Fri, Dec. 27, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


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 ice cream.


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4570

Fri, Dec. 27, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CLASS FULL
 

CLASS FULL

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4605

Sat, Dec. 28, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4640

Sat, Dec. 28, 2019 @ 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 at 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 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 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 day, 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
4177

Sun, Dec. 29, 2019 @ 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 to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4214

Sun, Dec. 29, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - MENU BEING DECIDED
 

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 at 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 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 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 day, 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
4253

Mon, Dec. 30, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture 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.


$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4288

Mon, Dec. 30, 2019 @ 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 at 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 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 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 day, 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
4323

Tue, Dec. 31, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


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, and served over ice cream.


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4644

Sat, Jan. 4, 2020 @ 2:00 PM
BOOK A HANDS ON CLASS - CLASS FULL
 

CLASS FULL

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4647

Sat, Jan. 18, 2020 @ 2:00 PM
BOOK A HANDS ON CLASS - CLASS FULL
 

CLASS FULL

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans