REZCLICK ONLINE RESERVATION SOFTWARE




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

Powered by

Online Reservation System Software
Online Reservation Software

Search/Filter
Description:
Month:
Location:
Instructor:
 
Event/Date Description Price/Location
4547

Fri, Jul. 19, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - FRICASSEE, BBQ SHRIMP, AND BREAD PUDDING
 

CHICKEN FRICASSÉE

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

 

BBQ SHRIMP

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

 

BREAD PUDDING

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

 

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
4582

Sat, Jul. 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
4652

Sat, Jul. 20, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS -SHRIMP CREOLE, JAMBALAYA, PECAN PIE
 

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.

 

 

PECAN PIE

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4154

Sun, Jul. 21, 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
4191

Sun, Jul. 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
4230

Mon, Jul. 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
4265

Mon, Jul. 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
4300

Tue, Jul. 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
4335

Tue, Jul. 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
4373

Wed, Jul. 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
4408

Wed, Jul. 24, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CHICKEN & ANDOUILLE GUMBO, JAMBALAYA, AND PECAN PIE
 

                                  CHICKEN & ANDOUILLE GUMBO

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

 

                                                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.

 

                                                    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
4442

Thu, Jul. 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
4477

Thu, Jul. 25, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - TURTLE SOUP, RABBIT FRICASSEE, AND BANANAS FOSTER
 

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.

 

RABBIT FRICASSÉE

 

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

 

BANANAS FOSTER

 

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

 

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

 

 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4512

Fri, Jul. 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
4548

Fri, Jul. 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
4583

Sat, Jul. 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
4618

Sat, Jul. 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
4155

Sun, Jul. 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 ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4192

Sun, Jul. 28, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, BBQ SHRIMP, BREAD PUDDING
 

                                                                ÈTOUFFÉE

 

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

                                                      BBQ SHRIMP 

 

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

                                                   BREAD PUDDING

 

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

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4231

Mon, Jul. 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
4266

Mon, Jul. 29, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, 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.

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4301

Tue, Jul. 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
4336

Tue, Jul. 30, 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 and in season!

 

SEAFOOD GUMBO

 

Is a 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!

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4374

Wed, Jul. 31, 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
4409

Wed, Jul. 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
4443

Thu, Aug. 1, 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
4479

Thu, Aug. 1, 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
4513

Fri, Aug. 2, 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
4549

Fri, Aug. 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
4584

Sat, Aug. 3, 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
4619

Sat, Aug. 3, 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 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
4156

Sun, Aug. 4, 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
4193

Sun, Aug. 4, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - FRICASSEE, ETOUFFEE, AND PECAN PIE
 

 

                                                               FRICASSÉE

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

                                               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?  

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4232

Mon, Aug. 5, 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
4267

Mon, Aug. 5, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - FRICASSEE, BBQ SHRIMP, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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

BBQ SHRIMP

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

BANANAS FOSTER

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

 

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
4302

Tue, Aug. 6, 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
4337

Tue, Aug. 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
4375

Wed, Aug. 7, 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
4410

Wed, Aug. 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
4444

Thu, Aug. 8, 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
4480

Thu, Aug. 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
4514

Fri, Aug. 9, 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
4550

Fri, Aug. 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
4585

Sat, Aug. 10, 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
4655

Sat, Aug. 10, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4157

Sun, Aug. 11, 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
4196

Sun, Aug. 11, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, CATFISH COURTBOUILLON, AND BREAD PUDDING
 

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!

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
4233

Mon, Aug. 12, 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
4268

Mon, Aug. 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
4303

Tue, Aug. 13, 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
4338

Tue, Aug. 13, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CATFISH COURTBOUILLON, FRICASSEE, AND BANANAS FOSTER
 

 

                                          CATFISH COURTBOUILLON 

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

 

                                           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 the ice cream.

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4376

Wed, Aug. 14, 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
4411

Wed, Aug. 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
4445

Thu, Aug. 15, 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
4481

Thu, Aug. 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
4515

Fri, Aug. 16, 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
4551

Fri, Aug. 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
4586

Sat, Aug. 17, 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
4621

Sat, Aug. 17, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS -CHICKEN AND ANDOUILLE GUMBO, GRILLADES AND GRITS, BREAD PUDDING
 

                                          CHICKEN & ANDOUILLE GUMBO

 

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

                                              GRILLADES & GRITS

 

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

                                                BREAD PUDDING

 

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

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4158

Sun, Aug. 18, 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
4194

Sun, Aug. 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
4234

Mon, Aug. 19, 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
4269

Mon, Aug. 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
4304

Tue, Aug. 20, 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
4339

Tue, Aug. 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
4377

Wed, Aug. 21, 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
4412

Wed, Aug. 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
4446

Thu, Aug. 22, 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
4482

Thu, Aug. 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
4516

Fri, Aug. 23, 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
4552

Fri, Aug. 23, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, GRILLADES & GRITS, 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!

                                            GRILLADES & GRITS

 

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

                                             BREAD PUDDING

 

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4587

Sat, Aug. 24, 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
4622

Sat, Aug. 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
4159

Sun, Aug. 25, 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
4195

Sun, Aug. 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
4235

Mon, Aug. 26, 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
4270

Mon, Aug. 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
4305

Tue, Aug. 27, 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
4340

Tue, Aug. 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
4378

Wed, Aug. 28, 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
4413

Wed, Aug. 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
4447

Thu, Aug. 29, 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
4483

Thu, Aug. 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
4517

Fri, Aug. 30, 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
4553

Fri, Aug. 30, 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
4588

Sat, Aug. 31, 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
4623

Sat, Aug. 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
4160

Sun, Sep. 1, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4197

Sun, Sep. 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
4236

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

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

 

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


$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4271

Mon, Sep. 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
4306

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

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4341

Tue, Sep. 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
4379

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

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4414

Wed, Sep. 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
4448

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

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4484

Thu, Sep. 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
4518

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

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4554

Fri, Sep. 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
4589

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

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4624

Sat, Sep. 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
4161

Sun, Sep. 8, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4198

Sun, Sep. 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
4237

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

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4272

Mon, Sep. 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
4307

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

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4342

Tue, Sep. 10, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4380

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

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4415

Wed, Sep. 11, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4449

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

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4485

Thu, Sep. 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
4519

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

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4555

Fri, Sep. 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
4590

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

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4625

Sat, Sep. 14, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - Grits and Grillades, Seafood Gumbo, Bread Pudding
 

GRILLADES & GRITS

 

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

 

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!

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4162

Sun, Sep. 15, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4199

Sun, Sep. 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
4238

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

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

 

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

 

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4273

Mon, Sep. 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
4308

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

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4343

Tue, Sep. 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
4381

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

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4416

Wed, Sep. 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
4450

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

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4486

Thu, Sep. 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
4520

Fri, Sep. 20, 2019 @ 9:30 AM
BOOK A HANDS ON CLASS 9:30 START-MENU BEING DECIDED
 

 

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
4556

Fri, Sep. 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
4591

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

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4626

Sat, Sep. 21, 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
4163

Sun, Sep. 22, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4200

Sun, Sep. 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
4239

Mon, Sep. 23, 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
4274

Mon, Sep. 23, 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
4309

Tue, Sep. 24, 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
4344

Tue, Sep. 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
4382

Wed, Sep. 25, 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
4417

Wed, Sep. 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
4451

Thu, Sep. 26, 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
4487

Thu, Sep. 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
4521

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

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4557

Fri, Sep. 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
4592

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

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4627

Sat, Sep. 28, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - BBQ SHRIMP , SEAFOOD GUMBO, AND BREAD PUDDING
 

                                                                       BBQ SHRIMP 

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

                                                                        SEAFOOD GUMBO

 

Is a 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!

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4178

Sun, Sep. 29, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4201

Sun, Sep. 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
4240

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

RED BEANS & RICE

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


JAMBALAYA

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


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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4275

Mon, Sep. 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
4310

Tue, Oct. 1, 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
4345

Tue, Oct. 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

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
4383

Wed, Oct. 2, 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
4418

Wed, Oct. 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

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
4452

Thu, Oct. 3, 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
4488

Thu, Oct. 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

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
4522

Fri, Oct. 4, 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
4558

Fri, Oct. 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

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
4593

Sat, Oct. 5, 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
4628

Sat, Oct. 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

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
4164

Sun, Oct. 6, 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
4202

Sun, Oct. 6, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - SHRIMP REMOULADE, JAMBALAYA, BREAD PUDDING
 

                                                                                                  SHRIMP REMOULADE

                                   Boiled shrimp on a bed of lettuce with homemade remoulade!


                                                                        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!


 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4241

Mon, Oct. 7, 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
4276

Mon, Oct. 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

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
4311

Tue, Oct. 8, 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
4346

Tue, Oct. 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

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
4384

Wed, Oct. 9, 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
4419

Wed, Oct. 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

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
4453

Thu, Oct. 10, 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
4489

Thu, Oct. 10, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo 

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

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
4523

Fri, Oct. 11, 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
4559

Fri, Oct. 11, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - MENU BEING DECIDED
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo 

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4594

Sat, Oct. 12, 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
4629

Sat, Oct. 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

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
4165

Sun, Oct. 13, 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
4203

Sun, Oct. 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

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
4242

Mon, Oct. 14, 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
4277

Mon, Oct. 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

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
4312

Tue, Oct. 15, 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
4347

Tue, Oct. 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

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
4385

Wed, Oct. 16, 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
4420

Wed, Oct. 16, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - DIRTY RICE STUFFED PEPPERS, FRICASSEE, BREAD PUDDING
 

 

DIRTY RICE STUFFED BELL PEPPERS

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

 

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!

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4454

Thu, Oct. 17, 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
4490

Thu, Oct. 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

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
4524

Fri, Oct. 18, 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
4560

Fri, Oct. 18, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - SEAFOOD GUMBO, SHRIMP CREOLE, BREAD PUDDING
 

 

                                                SEAFOOD GUMBO

 

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

 

                                                   SHRIMP CREOLE

 

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!

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4595

Sat, Oct. 19, 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
4630

Sat, Oct. 19, 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
4166

Sun, Oct. 20, 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
4204

Sun, Oct. 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

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
4243

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

RED BEANS & RICE

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


JAMBALAYA 

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


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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4278

Mon, Oct. 21, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, 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 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
4313

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

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4348

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo 

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4386

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

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4421

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo 

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4455

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

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4491

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

SHRIMP CREOLE

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

ÈTOUFFÉE

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

PECAN PIE

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

 

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

 

 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4656

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

DEMO CLASS

40 PEOPLE

$0.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4525

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

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4561

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo 

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4596

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

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4631

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo 

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4167

Sun, Oct. 27, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4205

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo 

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4244

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

RED BEANS & RICE

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


JAMBALAYA

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


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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4279

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo 

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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