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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
4002

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

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3967

Sat, Feb. 23, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS- CATFISH COURTBOUILLION, ETOUFFEE, AND BANANAS FOSTER
 

CATFISH COURTBOUILLON 

Filet of catfish poached in a roux based tomato stew, cooked in the creole style!


ÈTOUFFÉE

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


BANANAS FOSTER

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

 


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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4643

Sat, Feb. 23, 2019 @ 7:00 PM
BOOK A HANDS ON CLASS- PRIVATE EVENT BOOKED
 

MENU BEING DECIDED

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
3944

Sun, Feb. 24, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3971

Sun, Feb. 24, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - SEAFOOD GUMBO, ETOUFFEE, AND BREAD PUDDING
 

SEAFOOD GUMBO

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


ÈTOUFFÉE

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


BREAD PUDDING

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



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


$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4649

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

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3975

Mon, Feb. 25, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS- ETOUFFEE, JAMBALAYA, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


JAMBALAYA

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


BANANAS FOSTER

A dessert made from flambéing bananas, then served over 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
3952

Tue, Feb. 26, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ETOUFFEE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3979

Tue, Feb. 26, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - BBQ SHRIMP, SHRIMP & OKRA GUMBO, AND BREAD PUDDING
 

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

SHRIMP & OKRA GUMBO
Darken and thicken your gumbo with okra. This is the original way it was made before we had flour.

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

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3956

Wed, Feb. 27, 2019 @ 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 ice cream.


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3983

Wed, Feb. 27, 2019 @ 3:00 PM
BOOK A HANDS ON CLASS - SHRIMP CREOLE, JAMBALAYA, AND BANANAS FOSTER
 

SHRIMP CREOLE

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


JAMBALAYA 

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


BANANAS FOSTER

A dessert made from flambéing bananas, then served over 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
3960

Thu, Feb. 28, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

Is a popular rice dish here in Louisiana. It is at 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 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3988

Thu, Feb. 28, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - BBQ SHRIMP, DIRTY RICE STUFFED BELL PEPPERS & BREAD PUDDING
 

BBQ SHRIMP

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


DIRTY RICE STUFFED BELL PEPPERS

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


BREAD PUDDING

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

 

 

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
3991

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

ÈTOUFFÉE 

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


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.



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3996

Fri, Mar. 1, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, SHRIMP REMOULADE, AND BREAD PUDDING
 

S

ÈTOUFFÉE

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



SHRIMP REMOULADE 


BREAD PUDDING

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

 






  ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3948

Mon, Mar. 4, 2019 @ 10:00 AM
BOOK A HANDS ON CLASS - SEAFOOD GUMBO, JAMBALAYA, AND BREAD PUDDING
 

SEAFOOD GUMBO

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


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

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4042

Wed, Mar. 6, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, JAMBALAYA, AND BANANAS FOSTER
 

ÈTOUFFÉE

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

 

JAMBALAYA

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


BANANAS FOSTER

 A dessert made from flambéing bananas, then served over 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
4046

Thu, Mar. 7, 2019 @ 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 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4050

Thu, Mar. 7, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, FRICASSEE, AND PECAN PIE
 

ÈTOUFFÉE

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


FRICASSÉE 

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


PECAN PIE 

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

 

 

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

 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3992

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

ÈTOUFFÉE 

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


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.



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3997

Fri, Mar. 8, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - JAMBALAYA, GRILLADES& GRITS, AND BANANAS FOSTER
 

JAMBALAYA

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


GRILLADES & GRITS

 Slow-cooked pork cooked until tender in a dark roux flavored with the Holy Trinity.


BANANAS FOSTER

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



 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4003

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

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4008

Sat, Mar. 9, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, SEAFOOD GUMBO, AND BREAD PUDDING
 

 ÈTOUFFÉE

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

 

SEAFOOD GUMBO

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


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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4013

Sun, Mar. 10, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4018

Sun, Mar. 10, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - JAMBALAYA, SHRIMP CREOLE, AND 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.

 

SHRIMP CREOLE

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


BREAD PUDDING

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4022

Mon, Mar. 11, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, FRIED CHICKEN, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

FRIED CHICKEN

Southern fried chicken wings, perfect accompaniment to red beans and 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 need an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4031

Mon, Mar. 11, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, FRICASSEE, AND BREAD PUDDING
 

ÈTOUFFÉE

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


FRICASSÉE

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


BREAD PUDDING

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4026

Tue, Mar. 12, 2019 @ 10:00 AM
DEMONSTRATION CLASS:Please call 504-529-1600 to book this class
 

Please call to book this class 504-529-1600


ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4035

Tue, Mar. 12, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CHICKEN & ANDOUILLE SAUSAGE GUMBO, BBQ SHRIMP, AND BANANAS FOSTER
 

CHICKEN & ANDOUILLE GUMBO

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


BBQ SHRIMP

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


BANANAS FOSTER

A dessert made from flambéing bananas, then served over 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
4039

Wed, Mar. 13, 2019 @ 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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4043

Wed, Mar. 13, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4047

Thu, Mar. 14, 2019 @ 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 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4051

Thu, Mar. 14, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - MENU BEING DECIDED
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3993

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

ÈTOUFFÉE 

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


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.



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3998

Fri, Mar. 15, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - TURTLE SOUP, SHRIMP ETOUFEE, AND PECAN PIE
 

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.

 

ÈTOUFFÉE

 

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

 

PECAN PIE

 

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4004

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

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4009

Sat, Mar. 16, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, JAMBALAYA, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


JAMBALAYA

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


BANANAS FOSTER

 A dessert made from flambéing bananas, then served over 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
4014

Sun, Mar. 17, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4019

Sun, Mar. 17, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4023

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

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4032

Mon, Mar. 18, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - JAMBALAYA, ETOUFFEE, AND 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 smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh in season!


PECAN PIE

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4027

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

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4036

Tue, Mar. 19, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - Waiting on Menu Seection
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4040

Wed, Mar. 20, 2019 @ 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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4044

Wed, Mar. 20, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4048

Thu, Mar. 21, 2019 @ 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 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4052

Thu, Mar. 21, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3994

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

ÈTOUFFÉE 

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


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.



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3999

Fri, Mar. 22, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - JAMBALAYA, BBQ SHRIMP, AND PRALINES
 

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.

 

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.


PRALINES

Cream, butter, sugar and pecans cooked to confection perfection!


 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4005

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

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4010

Sat, Mar. 23, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - SHRIMP CREOLE, FRICASSEE, AND BREAD PUDDING
 

SHRIMP CREOLE

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


FRICASSÉE

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


BREAD PUDDING

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4015

Sun, Mar. 24, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4020

Sun, Mar. 24, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - JAMBALAYA, SHRIMP AND OKRA GUMBO, AND BANANAS FOSTER
 

JAMBALAYA

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


SHRIMP & OKRA GUMBO 

Darken and thicken your gumbo with okra. This is the original way it was made before we had flour.


BANANAS FOSTER

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4024

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

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

  

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4033

Mon, Mar. 25, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, SEAFOOD GUMBO, AND BREAD PUDDING
 

ÈTOUFFÉE

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


SEAFOOD GUMBO 

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


BREAD PUDDING

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4028

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

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4037

Tue, Mar. 26, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - DIRTY RICE STUFFED PEPPERS, ETOUFFEE, AND BANANAS FOSTER
 

DIRTY RICE STUFFED BELL PEPPERS

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

 

ÈTOUFFÉE

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


BANANAS FOSTER 

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4041

Wed, Mar. 27, 2019 @ 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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4045

Wed, Mar. 27, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4049

Thu, Mar. 28, 2019 @ 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 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4053

Thu, Mar. 28, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - BBQ SHRIMP, TURTLE SOUP, AND BREAD PUDDING
 

BBQ SHRIMP

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 

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


 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3995

Fri, Mar. 29, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, BANANAS FOSTER
 

ÈTOUFFÉE 

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


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.



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4001

Fri, Mar. 29, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, CATFISH COURTBSOUILLION, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CATFISH COURTBOUILLON 

Filet of catfish poached in a roux based tomato stew, cooked in the creole style!


BANANAS FOSTER

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4006

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

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4011

Sat, Mar. 30, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - PRIVATE PARTY
 

Please call 504-529-1600 to book this class.


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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4016

Sun, Mar. 31, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4021

Sun, Mar. 31, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND 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

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


 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4054

Mon, Apr. 1, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4119

Mon, Apr. 1, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, SHRIMP REMOULADE, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


SHRIMP REMOULADE 

Boiled shrimp on a bed of lettuce with homemade remoulade!


BANANAS FOSTER

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

 

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4059

Tue, Apr. 2, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4084

Tue, Apr. 2, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - GRILLADES, ETOUFFEE, BANANAS FOSTER
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4064

Wed, Apr. 3, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4088

Wed, Apr. 3, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4068

Thu, Apr. 4, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

Is a popular rice dish here in Louisiana. It is at 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 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4090

Thu, Apr. 4, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4073

Fri, Apr. 5, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4094

Fri, Apr. 5, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - JAMBALAYA, BBQ SHRIMP, AND BANANAS FOSTER
 

JAMBALAYA

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

 

BBQ SHRIMP & GRITS 

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


BANANAS FOSTER

A dessert made from flambéing bananas, then served over 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
4076

Sat, Apr. 6, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4096

Sat, Apr. 6, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - GRILLADES AND GRITS, FRICASSEE, AND BANANAS FOSTER
 

GRILLADES & GRITS

Slow-cooked pork cooked until tender in a dark roux flavored with the Holy Trinity.

 

FRICASSÉE

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


BANANAS FOSTER 

A dessert made from flambéing bananas, then served over 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
4080

Sun, Apr. 7, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4098

Sun, Apr. 7, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4055

Mon, Apr. 8, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4085

Mon, Apr. 8, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4060

Tue, Apr. 9, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4087

Tue, Apr. 9, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4065

Wed, Apr. 10, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

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

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4089

Wed, Apr. 10, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CHICKEN & ANDOUILLE SAUSAGE GUMBO, ETOUFFEE, AND PECAN PIE
 

CHICKEN & ANDOUILLE GUMBO

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


ÈTOUFFÉE

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


PECAN PIE 

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4069

Thu, Apr. 11, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4091

Thu, Apr. 11, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - SHRIMP CREOLE, SEAFOOD GUMBO, BANANAS FOSTER
 

SHRIMP CREOLE

 

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

 

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.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4142

Fri, Apr. 12, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4095

Fri, Apr. 12, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, SHRIMP REMOULADE, AND BANANAS FOSTER
 

ÈTOUFFÉE

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

 

SHRIMP REMOULADE

Boiled shrimp on a bed of lettuce with homemade remoulade!


BANANAS FOSTER

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4077

Sat, Apr. 13, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4097

Sat, Apr. 13, 2019 @ 2:00 PM
Class full
 

13 Rem, CAG, BP

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4081

Sun, Apr. 14, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4099

Sun, Apr. 14, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4113

Mon, Apr. 15, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4120

Mon, Apr. 15, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CLASS FULL
 

MENU PENDING

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4123

Tue, Apr. 16, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4116

Tue, Apr. 16, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4126

Wed, Apr. 17, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

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

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4128

Wed, Apr. 17, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4130

Thu, Apr. 18, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4132

Thu, Apr. 18, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4072

Fri, Apr. 19, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4135

Fri, Apr. 19, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4137

Sat, Apr. 20, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4139

Sat, Apr. 20, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CLASS FULL
 

CLASS FULL

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4114

Mon, Apr. 22, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4121

Mon, Apr. 22, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4124

Tue, Apr. 23, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4117

Tue, Apr. 23, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4127

Wed, Apr. 24, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4129

Wed, Apr. 24, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4131

Thu, Apr. 25, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4133

Thu, Apr. 25, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4134

Fri, Apr. 26, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4136

Fri, Apr. 26, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4138

Sat, Apr. 27, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4140

Sat, Apr. 27, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS -ETOUFFEE, FRICASSEE, BANANAS FOSTER
 

ÈTOUFFÉE 

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

CHICKEN FRICASSÉE 

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

 

BANANAS FOSTER

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4179

Sun, Apr. 28, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4112

Sun, Apr. 28, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4115

Mon, Apr. 29, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4122

Mon, Apr. 29, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4125

Tue, Apr. 30, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4118

Tue, Apr. 30, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4361

Wed, May. 1, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4396

Wed, May. 1, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4430

Thu, May. 2, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4465

Thu, May. 2, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4500

Fri, May. 3, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4536

Fri, May. 3, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4571

Sat, May. 4, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4606

Sat, May. 4, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4110

Sun, May. 5, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4180

Sun, May. 5, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4215

Mon, May. 6, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4219

Mon, May. 6, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4289

Tue, May. 7, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4324

Tue, May. 7, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4362

Wed, May. 8, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4397

Wed, May. 8, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS -ETOUFFEE, CATFISH COURTBOUILLON, BREAD PUDDING
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4431

Thu, May. 9, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4466

Thu, May. 9, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4501

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

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4537

Fri, May. 10, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - DIRTY RICE STUFFED BELL PEPPERS, SHRIMP CREOLE, AND BANANAS FOSTER
 

DIRTY RICE STUFFED BELL PEPPERS

 

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

 

SHRIMP CREOLE

 

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

 

BANANAS FOSTER

 

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4572

Sat, May. 11, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4607

Sat, May. 11, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU CHOOSE THE MENU!!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4144

Sun, May. 12, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4181

Sun, May. 12, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4216

Mon, May. 13, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

  

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4255

Mon, May. 13, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4290

Tue, May. 14, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4325

Tue, May. 14, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4363

Wed, May. 15, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4398

Wed, May. 15, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4432

Thu, May. 16, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4467

Thu, May. 16, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4502

Fri, May. 17, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4538

Fri, May. 17, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - PRIVATE EVENT
 

CARLY SILVERS 10 PEOPLE HANDS ON VEGETARIAN

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4573

Sat, May. 18, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices, then baked to perfection!

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4608

Sat, May. 18, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CLASS FULL
 

CLASS FULL

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4145

Sun, May. 19, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

The shrimp are herb-marinated and served with head and peel to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

A poached egg, smothered in tasso cream sauce served over a red bean cake.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4182

Sun, May. 19, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4217

Mon, May. 20, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

 

 JAMBALAYA

is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

 

BREAD PUDDING
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices then baked to perfection.

 

 

Note: We can accommodate vegetarian and gluten free diets, we need an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4256

Mon, May. 20, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4291

Tue, May. 21, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh in season!


CHICKEN & ANDOUILLE GUMBO

is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!


BANANAS FOSTER

is a dessert made from flambéing bananas, and served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4326

Tue, May. 21, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4364

Wed, May. 22, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

Chicken pan-fried then slow cooked in a cast iron pot simmered in a dark roux.


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

is a dessert made from flambéing bananas, then served over ice cream.

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4399

Wed, May. 22, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4433

Thu, May. 23, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours Cajun style, which has bold and smoky flavors.


CHICKEN & ANDOUILLE GUMBO 

is a hardy soup or stew made with a roux, vegetables and plenty of Cajun flavor!


BREAD PUDDING 

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4468

Thu, May. 23, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4503

Fri, May. 24, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

Is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh and in season!


SEAFOOD GUMBO

Is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4539

Fri, May. 24, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4574

Sat, May. 25, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

a stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 

CHICKEN FRICASSÉE 

Chicken pan-fried, then slow cooked in a cast iron pot, simmered in a dark roux.


BREAD PUDDING

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices, then baked to perfection!

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4609

Sat, May. 25, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4146

Sun, May. 26, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

The shrimp are herb-marinated and served with head and peel to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

A poached egg, smothered in tasso cream sauce served over a red bean cake.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4183

Sun, May. 26, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4218

Mon, May. 27, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

 

 JAMBALAYA

is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

 

BREAD PUDDING
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices then baked to perfection.

  

 

Note: We can accommodate vegetarian and gluten free diets, we need an advance notice.


$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4257

Mon, May. 27, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4292

Tue, May. 28, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh in season!


CHICKEN & ANDOUILLE GUMBO

is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!


BANANAS FOSTER

is a dessert made from flambéing bananas, and served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4327

Tue, May. 28, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4365

Wed, May. 29, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

Chicken pan-fried then slow cooked in a cast iron pot simmered in a dark roux.


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

is a dessert made from flambéing bananas, then served over ice cream.

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4400

Wed, May. 29, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4434

Thu, May. 30, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours Cajun style, which has bold and smoky flavors.


CHICKEN & ANDOUILLE GUMBO 

is a hardy soup or stew made with a roux, vegetables and plenty of Cajun flavor!


BREAD PUDDING 

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4469

Thu, May. 30, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4504

Fri, May. 31, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

Is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh and in season!


SEAFOOD GUMBO

Is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4540

Fri, May. 31, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4575

Sat, Jun. 1, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

a stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 

CHICKEN FRICASSÉE 

Chicken pan-fried, then slow cooked in a cast iron pot, simmered in a dark roux.


BREAD PUDDING

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices, then baked to perfection!

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4610

Sat, Jun. 1, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4147

Sun, Jun. 2, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

The shrimp are herb-marinated and served with head and peel to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

A poached egg, smothered in tasso cream sauce served over a red bean cake.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4184

Sun, Jun. 2, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4223

Mon, Jun. 3, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

 

 JAMBALAYA

is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

 

BREAD PUDDING
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices then baked to perfection.

  

 

Note: We can accommodate vegetarian and gluten free diets, we need an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4258

Mon, Jun. 3, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4360

Tue, Jun. 4, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh in season!


CHICKEN & ANDOUILLE GUMBO

is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!


BANANAS FOSTER

is a dessert made from flambéing bananas, and served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4328

Tue, Jun. 4, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4366

Wed, Jun. 5, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

Chicken pan-fried then slow cooked in a cast iron pot simmered in a dark roux.


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

is a dessert made from flambéing bananas, then served over ice cream.

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4401

Wed, Jun. 5, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4435

Thu, Jun. 6, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours Cajun style, which has bold and smoky flavors.


CHICKEN & ANDOUILLE GUMBO 

is a hardy soup or stew made with a roux, vegetables and plenty of Cajun flavor!


BREAD PUDDING 

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4470

Thu, Jun. 6, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - MENU BEING DECIDED
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4505

Fri, Jun. 7, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

Is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh and in season!


SEAFOOD GUMBO

Is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4541

Fri, Jun. 7, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for o