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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
2442

Mon, Feb. 27, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2360

Wed, Mar. 1, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2185

Wed, Mar. 1, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2381

Thu, Mar. 2, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2186

Thu, Mar. 2, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2403

Fri, Mar. 3, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2187

Fri, Mar. 3, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2423

Sat, Mar. 4, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2188

Sat, Mar. 4, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- CHICKEN/RABBIT FRICASSEE, TURTLE SOUP, BANANA FOSTER
 


Rabbit/Chicken Fricassée

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

Turtle Soup

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

 

 Bananas Foster

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2440

Sun, Mar. 5, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2189

Sun, Mar. 5, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- BBQ SHRIMP, TURTLE SOUP, BREAD PUDDING
 

BBQ Shrimp & Grits

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

Turtle Soup

 

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

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!


$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2323

Mon, Mar. 6, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2116

Mon, Mar. 6, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- Seafood Gumbo, Shrimp Remoulade, Bread Pudding
 

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

Shrimp Remoulade

Is a traditional New Orleans dish of boiled shrimp with a red remoulade sauce, served over lettuce.

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!

 

$120.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2341

Tue, Mar. 7, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2190

Tue, Mar. 7, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- JAMBALAYA, ETOUFFEE, PECAN PIE
 

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

Pecan Pie

                                                           Grandmaw's recipe, need I say more?


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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2361

Wed, Mar. 8, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2191

Wed, Mar. 8, 2017 @ 2:00 PM
JAMBALAYA, BBQ SHRIMP and GRITS, BREAD PUDDING
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2382

Thu, Mar. 9, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2192

Thu, Mar. 9, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2404

Fri, Mar. 10, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2193

Fri, Mar. 10, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2424

Sat, Mar. 11, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2194

Sat, Mar. 11, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2303

Sun, Mar. 12, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2195

Sun, Mar. 12, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- SHRIMP REMOULADE, CHICKEN and ANDOUILLE GUMBO, BREAD PUDDING
 

Shrimp Remoulade

                       Is a traditional New Orleans dish of boiled shrimp with a red remoulade sauce, served over lettuce. 


Chicken & Andouille Gumbo

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


 Bread Pudding

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


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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2324

Mon, Mar. 13, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2196

Mon, Mar. 13, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2342

Tue, Mar. 14, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2197

Tue, Mar. 14, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- SHRIMP REMOULADE, CRAWFISH/SHRIMP ETOUFFEE, PECAN PIE
 

 

Shrimp Remoulade

Is a traditional New Orleans dish of boiled shrimp with a red remoulade sauce, served over lettuce. 

 Ètouffée 

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

Pecan Pie

 

Grandmaw's recipe.  Say no more!

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2362

Wed, Mar. 15, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2198

Wed, Mar. 15, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2383

Thu, Mar. 16, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2199

Thu, Mar. 16, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- SHRIMP REMOULADE, ETOUFFEE, BREAD PUDDING
 

 

Shrimp Remoulade 

Is a traditional New Orleans dish of boiled shrimp with a red remoulade sauce, served over lettuce. 


$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
2405

Fri, Mar. 17, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2200

Fri, Mar. 17, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2425

Sat, Mar. 18, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2201

Sat, Mar. 18, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2304

Sun, Mar. 19, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2202

Sun, Mar. 19, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2325

Mon, Mar. 20, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2203

Mon, Mar. 20, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- Catfish Courtbouillon, Fricassee, Bread Pudding
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2343

Tue, Mar. 21, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2204

Tue, Mar. 21, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2363

Wed, Mar. 22, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2205

Wed, Mar. 22, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2384

Thu, Mar. 23, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2206

Thu, Mar. 23, 2017 @ 2:00 PM
SHRIMP CREOLE, CHICKEN FRICASSEE, BREAD PUDDING
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2406

Fri, Mar. 24, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2207

Fri, Mar. 24, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- CHICKEN ANDOUILLE GUMBO, RABBIT/ CHICKEN FRICASSEE, BANANA FOSTER
 

 Chicken & Andouille Gumbo

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

 Chicken/Rabbit Fricassée

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

Bananas Foster

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

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



$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2426

Sat, Mar. 25, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2208

Sat, Mar. 25, 2017 @ 2:00 PM
CHICKEN and ANDOUILLE GUMBO, ETOUFFEE, BANANAS FOSTER
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2305

Sun, Mar. 26, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2209

Sun, Mar. 26, 2017 @ 2:00 PM
SEAFOOD GUMBO, SHRIMP CREOLE, BREAD PUDDING
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2326

Mon, Mar. 27, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2211

Mon, Mar. 27, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2344

Tue, Mar. 28, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2441

Tue, Mar. 28, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2364

Wed, Mar. 29, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2213

Wed, Mar. 29, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2385

Thu, Mar. 30, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2214

Thu, Mar. 30, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2407

Fri, Mar. 31, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2215

Fri, Mar. 31, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2427

Sat, Apr. 1, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2216

Sat, Apr. 1, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- JAMBALAYA,ÉTOUFFÉE, BANANA FOSTER
 

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

Ètouffée

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

Bananas Foster

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


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
2306

Sun, Apr. 2, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2217

Sun, Apr. 2, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2327

Mon, Apr. 3, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2218

Mon, Apr. 3, 2017 @ 2:00 PM
JAMBALAYA, CHICKEN FRICASSEE, BANANAS FOSTER
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2345

Tue, Apr. 4, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2219

Tue, Apr. 4, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2365

Wed, Apr. 5, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2220

Wed, Apr. 5, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2386

Thu, Apr. 6, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2221

Thu, Apr. 6, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2408

Fri, Apr. 7, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2222

Fri, Apr. 7, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2428

Sat, Apr. 8, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2223

Sat, Apr. 8, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2307

Sun, Apr. 9, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2224

Sun, Apr. 9, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2225

Mon, Apr. 10, 2017 @ 10:00 AM
Private Class Booked
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2447

Mon, Apr. 10, 2017 @ 3:00 PM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2346

Tue, Apr. 11, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2226

Tue, Apr. 11, 2017 @ 2:00 PM
ETOUFFEE, JAMBALAYA, BREAD PUDDING
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2366

Wed, Apr. 12, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2227

Wed, Apr. 12, 2017 @ 2:00 PM
CATFISH COURTBOUILLON, CHICKEN ETOUFFEE, PECAN PIE
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2388

Thu, Apr. 13, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2228

Thu, Apr. 13, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2409

Fri, Apr. 14, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2229

Fri, Apr. 14, 2017 @ 2:00 PM
ETOUFFEE, JAMBALAYA, BREAD PUDDING
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

$120.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2429

Sat, Apr. 15, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2230

Sat, Apr. 15, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2329

Mon, Apr. 17, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2231

Mon, Apr. 17, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2347

Tue, Apr. 18, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2232

Tue, Apr. 18, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2367

Wed, Apr. 19, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2233

Wed, Apr. 19, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2389

Thu, Apr. 20, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2234

Thu, Apr. 20, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2410

Fri, Apr. 21, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2235

Fri, Apr. 21, 2017 @ 2:00 PM
SHRIMP ETOUFFEE, JAMABALAYA, BREAD PUDDING
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2430

Sat, Apr. 22, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2236

Sat, Apr. 22, 2017 @ 2:00 PM
MENU TBD-PLEASE CALL TO BOOK THIS CLASS
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2309

Sun, Apr. 23, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2237

Sun, Apr. 23, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2330

Mon, Apr. 24, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2238

Mon, Apr. 24, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2348

Tue, Apr. 25, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2239

Tue, Apr. 25, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2368

Wed, Apr. 26, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2240

Wed, Apr. 26, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2390

Thu, Apr. 27, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2241

Thu, Apr. 27, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2411

Fri, Apr. 28, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2242

Fri, Apr. 28, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2331

Mon, May. 1, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2245

Mon, May. 1, 2017 @ 1:30 PM
CHICKEN and ANDOUILLE GUMBO, JAMBALAYA, BANANAS FOSTER
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2349

Tue, May. 2, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2246

Tue, May. 2, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2369

Wed, May. 3, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2247

Wed, May. 3, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2391

Thu, May. 4, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2248

Thu, May. 4, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2332

Mon, May. 8, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2252

Mon, May. 8, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2350

Tue, May. 9, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2253

Tue, May. 9, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2370

Wed, May. 10, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2254

Wed, May. 10, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2392

Thu, May. 11, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2255

Thu, May. 11, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2413

Fri, May. 12, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2256

Fri, May. 12, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2433

Sat, May. 13, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2257

Sat, May. 13, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2312

Sun, May. 14, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2258

Sun, May. 14, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2333

Mon, May. 15, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2259

Mon, May. 15, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2351

Tue, May. 16, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2260

Tue, May. 16, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2371

Wed, May. 17, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2261

Wed, May. 17, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2393

Thu, May. 18, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2262

Thu, May. 18, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2414

Fri, May. 19, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2263

Fri, May. 19, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2434

Sat, May. 20, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2264

Sat, May. 20, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2313

Sun, May. 21, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2265

Sun, May. 21, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2334

Mon, May. 22, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2266

Mon, May. 22, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2352

Tue, May. 23, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2267

Tue, May. 23, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2372

Wed, May. 24, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2268

Wed, May. 24, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2394

Thu, May. 25, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2269

Thu, May. 25, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2415

Fri, May. 26, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2270

Fri, May. 26, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2435

Sat, May. 27, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2271

Sat, May. 27, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2314

Sun, May. 28, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2272

Sun, May. 28, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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


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

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

Class lasts 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.

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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2335

Mon, May. 29, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2273

Mon, May. 29, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2353

Tue, May. 30, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2274

Tue, May. 30, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2373

Wed, May. 31, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2275

Wed, May. 31, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2395

Thu, Jun. 1, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2276

Thu, Jun. 1, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2416

Fri, Jun. 2, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2277

Fri, Jun. 2, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2436

Sat, Jun. 3, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2278

Sat, Jun. 3, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2315

Sun, Jun. 4, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2279

Sun, Jun. 4, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2437

Sat, Jun. 10, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2444

Sat, Jun. 10, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2316

Sun, Jun. 11, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2284

Sun, Jun. 11, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2438

Sat, Jun. 17, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2285

Sat, Jun. 17, 2017 @ 2:00 PM
Private Party Booked
 

Private Party Booked

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
2317

Sun, Jun. 18, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2286

Sun, Jun. 18, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2336

Mon, Jun. 19, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2287

Mon, Jun. 19, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2354

Tue, Jun. 20, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2288

Tue, Jun. 20, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2374

Wed, Jun. 21, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2289

Wed, Jun. 21, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2396

Thu, Jun. 22, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2290

Thu, Jun. 22, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2417

Fri, Jun. 23, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2291

Fri, Jun. 23, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2439

Sat, Jun. 24, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2292

Sat, Jun. 24, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2318

Sun, Jun. 25, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2293

Sun, Jun. 25, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2337

Mon, Jun. 26, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2294

Mon, Jun. 26, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2355

Tue, Jun. 27, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2295

Tue, Jun. 27, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2375

Wed, Jun. 28, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2296

Wed, Jun. 28, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2398

Thu, Jun. 29, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2297

Thu, Jun. 29, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2418

Fri, Jun. 30, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2298

Fri, Jun. 30, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.


Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class lasts 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.

Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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
2100

Sat, Sep. 16, 2017 @ 10:00 AM
Private Event
 

Private Event Hands stating at 10:30 am

$0.00

Crescent City Cooks

201 Chartres Street • New Orleans