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

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Event/Date Description Price/Location
2605

Thu, Oct. 19, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2772

Thu, Oct. 19, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- PRIVATE EVENT BOOKED
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2630

Fri, Oct. 20, 2017 @ 10:00 AM
DEMONSTRATION CLASS: Seafood Gumbo, Etouffee, Bananas Foster
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2773

Fri, Oct. 20, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- CHICKEN FRICASSEE, ETOUFFEE, BREAD PUDDING
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2475

Sat, Oct. 21, 2017 @ 10:00 AM
Hands on Class- waiting on menu
 

Hands on Class, waiting on menu.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2774

Sat, Oct. 21, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- ETOUFFEE, CHICKEN and ANDOUILLE GUMBO, BREAD PUDDING
 

Waiting on menu selection

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2502

Sun, Oct. 22, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2775

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2528

Mon, Oct. 23, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, Bananas Foster
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2776

Mon, Oct. 23, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- JAMBALAYA, SHRIMP and OKRA GUMBO, BREAD PUDDING
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2555

Tue, Oct. 24, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2777

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2581

Wed, Oct. 25, 2017 @ 10:00 AM
Please call to book this class 504-529-1600
 

Please call to book this class 504-529-1600


Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2778

Wed, Oct. 25, 2017 @ 6:00 PM
PRIVATE EVENT BOOKED
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2606

Thu, Oct. 26, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2631

Fri, Oct. 27, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2780

Fri, Oct. 27, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- JAMBALAYA, CHICKEN FRICASSEE, BANANAS FOSTER
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2476

Sat, Oct. 28, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2781

Sat, Oct. 28, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- Étouffée, Chicken & Andouille Gumbo, Bread Pudding
 

Chicken & Andouille Gumbo

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

Ètouffée

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

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


 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2503

Sun, Oct. 29, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2782

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2529

Mon, Oct. 30, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2783

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2556

Tue, Oct. 31, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2582

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

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2784

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2607

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

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2785

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2632

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

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2786

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2477

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

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2787

Sat, Nov. 4, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- ETOUFFEE, JAMBALAYA, BANANAS FOSTER
 

 Ètouffée

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

 

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

Bananas Foster

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
2504

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

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2788

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2531

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

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2789

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2557

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

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2790

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2583

Wed, Nov. 8, 2017 @ 10:00 AM
PRIVATE EVENT BOOKED
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2608

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

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2792

Thu, Nov. 9, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- Jambalaya, Chicken Fricasse, Beignets
 

Jambalaya

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

Chicken Fricasse 

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

Beignets

Our famous New Orleans dessert, ahem, breakfast. Fried dough sprinkled with powdered sugar! Ca Cest Bon!

$120.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2633

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

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2793

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2478

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

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2794

Sat, Nov. 11, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- SHRIMP ETOUFFEE, JAMBALAYA, BREAD PUDDING
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2505

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

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2795

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2532

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

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2796

Mon, Nov. 13, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- SEAFOOD GUMBO, FRICASSEE, BANANAS FOSTER
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2558

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

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2797

Tue, Nov. 14, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- ETOUFFEE, CATFISH COURT BOUILLION, BANANAS FOSTER
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2584

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

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2798

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2609

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

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2799

Thu, Nov. 16, 2017 @ 2:00 PM
PRIVATE EVENT BOOKED
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2634

Fri, Nov. 17, 2017 @ 10:00 AM
Book a Demonstration Class
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2800

Fri, Nov. 17, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- ETOUFFEE, TURTLE SOUP, BANANAS FOSTER
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2479

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

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2801

Sat, Nov. 18, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- Please call to book this class 504-529-1600
 

Please call to book this class 505-529-1600


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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
2506

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

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2802

Sun, Nov. 19, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- JAMBALAYA, CHICKEN FRICASSEE, BEIGNETS
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2533

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

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2803

Mon, Nov. 20, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- ETOUFFEE, CHICKEN and ANDOUILLE GUMBO, BREAD PUDDING
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2559

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

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2804

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2480

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

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2807

Sat, Nov. 25, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- CHICKEN ETOUFFEE, CATFISH COURTBOUILLION,BANANAS FOSTER
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2507

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

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2808

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2534

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

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2809

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2560

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

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2810

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2585

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

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2811

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2610

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

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2812

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2636

Fri, Dec. 1, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2813

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2481

Sat, Dec. 2, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2814

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2508

Sun, Dec. 3, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2815

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2535

Mon, Dec. 4, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2816

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2561

Tue, Dec. 5, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2817

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2586

Wed, Dec. 6, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2818

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2611

Thu, Dec. 7, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2819

Thu, Dec. 7, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- MENU TBD CALL TO BOOK THIS CLASS 504-529-1600
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2637

Fri, Dec. 8, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2820

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2482

Sat, Dec. 9, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2821

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2509

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

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2822

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2536

Mon, Dec. 11, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2823

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2562

Tue, Dec. 12, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

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

Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2824

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2587

Wed, Dec. 13, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

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

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2825

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2612

Thu, Dec. 14, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2826

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2638

Fri, Dec. 15, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

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

 Ètouffée

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

 Bananas Foster

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2827

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2483

Sat, Dec. 16, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

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

Shrimp Creole

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

 Bread Pudding

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2828

Sat, Dec. 16, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2510

Sun, Dec. 17, 2017 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


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

Crescent City Eggs Tasso

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

Bananas Foster

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2829

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2537

Mon, Dec. 18, 2017 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

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

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

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

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

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2830

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2563

Tue, Dec. 19, 2017 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

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

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2831

Tue, Dec. 19, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2848

Wed, Dec. 20, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2832

Wed, Dec. 20, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2849

Thu, Dec. 21, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2833

Thu, Dec. 21, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2850

Fri, Dec. 22, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2834

Fri, Dec. 22, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- Seafood Gumbo, Jambalaya, Bananas Foster
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

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
2588

Wed, Dec. 27, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2837

Wed, Dec. 27, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- MENU TO BE DETERMINED
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2613

Thu, Dec. 28, 2017 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2838

Thu, Dec. 28, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- GRILLADES and GRITS, CATFISH COURTBOUILLION, PECAN PIE
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2639

Fri, Dec. 29, 2017 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2839

Fri, Dec. 29, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2484

Sat, Dec. 30, 2017 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2840

Sat, Dec. 30, 2017 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2564

Tue, Jan. 2, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2841

Tue, Jan. 2, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2589

Wed, Jan. 3, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2842

Wed, Jan. 3, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2614

Thu, Jan. 4, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2843

Thu, Jan. 4, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2640

Fri, Jan. 5, 2018 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2844

Fri, Jan. 5, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2485

Sat, Jan. 6, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2845

Sat, Jan. 6, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:

Bread Pudding

Bananas Foster

Pecan Pie

Beignets 



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2511

Sun, Jan. 7, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2846

Sun, Jan. 7, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2538

Mon, Jan. 8, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2847

Mon, Jan. 8, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3117

Tue, Jan. 9, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2855

Tue, Jan. 9, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2861

Wed, Jan. 10, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3428

Wed, Jan. 10, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2904

Thu, Jan. 11, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3429

Thu, Jan. 11, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3498

Fri, Jan. 12, 2018 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3122

Fri, Jan. 12, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3501

Sat, Jan. 13, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3123

Sat, Jan. 13, 2018 @ 2:00 PM
Private Party Booked
 

Demonstration- Jambalaya, SFG,BP

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3545

Sun, Jan. 14, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3124

Sun, Jan. 14, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3587

Mon, Jan. 15, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3125

Mon, Jan. 15, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3634

Tue, Jan. 16, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3126

Tue, Jan. 16, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2862

Wed, Jan. 17, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3127

Wed, Jan. 17, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2905

Thu, Jan. 18, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3128

Thu, Jan. 18, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3499

Fri, Jan. 19, 2018 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3129

Fri, Jan. 19, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3502

Sat, Jan. 20, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3130

Sat, Jan. 20, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3546

Sun, Jan. 21, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3131

Sun, Jan. 21, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3588

Mon, Jan. 22, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3132

Mon, Jan. 22, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3635

Tue, Jan. 23, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3133

Tue, Jan. 23, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2863

Wed, Jan. 24, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3134

Wed, Jan. 24, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2906

Thu, Jan. 25, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3135

Thu, Jan. 25, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3500

Fri, Jan. 26, 2018 @ 10:00 AM
DEMONSTRATION CLASS: SEAFOOD GUMBO, ÉTOUFFÉE, BANANAS FOSTER
 

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3136

Fri, Jan. 26, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3503

Sat, Jan. 27, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3137

Sat, Jan. 27, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3547

Sun, Jan. 28, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3138

Sun, Jan. 28, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3589

Mon, Jan. 29, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3139

Mon, Jan. 29, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3636

Tue, Jan. 30, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3140

Tue, Jan. 30, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2864

Wed, Jan. 31, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3141

Wed, Jan. 31, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2907

Thu, Feb. 1, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3142

Thu, Feb. 1, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3459

Fri, Feb. 2, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3143

Fri, Feb. 2, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- Grillades and Grits, BBQ Shrimp and, Beignets
 

Grillades and grits or rice.

  A meat stew usually made with beef steak or pork, typical of French regional and Cajun cooking.

BBQ Shrimp

This is an herb marinated dish cooked in the oven. The shrimp are served with head and peel on, it's a peel it yourself dish!

Beignets

Our famous New Orleans dessert, ahem, breakfast. Fried dough sprinkled with powdered sugar! Ca Cest Bon!

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3504

Sat, Feb. 3, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3145

Sat, Feb. 3, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3548

Sun, Feb. 4, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3146

Sun, Feb. 4, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3590

Mon, Feb. 5, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3147

Mon, Feb. 5, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3637

Tue, Feb. 6, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3148

Tue, Feb. 6, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2865

Wed, Feb. 7, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3149

Wed, Feb. 7, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2908

Thu, Feb. 8, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3150

Thu, Feb. 8, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3460

Fri, Feb. 9, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3151

Fri, Feb. 9, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3505

Sat, Feb. 10, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3549

Sun, Feb. 11, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3591

Mon, Feb. 12, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3154

Mon, Feb. 12, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3638

Tue, Feb. 13, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3676

Tue, Feb. 13, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2866

Wed, Feb. 14, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3156

Wed, Feb. 14, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2909

Thu, Feb. 15, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3157

Thu, Feb. 15, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3461

Fri, Feb. 16, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3158

Fri, Feb. 16, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3507

Sat, Feb. 17, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3677

Sat, Feb. 17, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3550

Sun, Feb. 18, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3160

Sun, Feb. 18, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3592

Mon, Feb. 19, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3161

Mon, Feb. 19, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3639

Tue, Feb. 20, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3162

Tue, Feb. 20, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2867

Wed, Feb. 21, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3163

Wed, Feb. 21, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2910

Thu, Feb. 22, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3164

Thu, Feb. 22, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3462

Fri, Feb. 23, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3165

Fri, Feb. 23, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3509

Sat, Feb. 24, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3166

Sat, Feb. 24, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3551

Sun, Feb. 25, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3167

Sun, Feb. 25, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3593

Mon, Feb. 26, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3168

Mon, Feb. 26, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3640

Tue, Feb. 27, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3169

Tue, Feb. 27, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2868

Wed, Feb. 28, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, BANANAS FOSTER
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux

Seafood Gumbo
Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.

 Bananas Foster

A dessert made from flambéing bananas, then served over the ice cream.

 Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3170

Wed, Feb. 28, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
2911

Thu, Mar. 1, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3171

Thu, Mar. 1, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3463

Fri, Mar. 2, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Chicken & Andouille Gumbo
Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3172

Fri, Mar. 2, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3510

Sat, Mar. 3, 2018 @ 10:00 AM
DEMONSTRATION CLASS: CHICKEN FRICASSEE, SHRIMP CREOLE, BREAD PUDDING
 

Chicken Fricassée

Chicken pan fried then slow cooked in a cast iron pot simmered in a dark roux 

Shrimp Creole

A stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 Bread Pudding

Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3173

Sat, Mar. 3, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3552

Sun, Mar. 4, 2018 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER and MIMOSAS!
 

BBQ Shrimp & Grits


The shrimp are herb-marinated and served with head and peel on to trap the juices. We pour the shrimp and herb sauce over freshly made grits.

Crescent City Eggs Tasso

A poached egg, smoothered in tasso cream sauce served over a red bean cake.

Bananas Foster

A dessert made from flambéing bananas, then served over vanilla ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3174

Sun, Mar. 4, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3594

Mon, Mar. 5, 2018 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, BREAD PUDDING
 

Red Beans & Rice
This is our traditional dish served on Mondays. It is a staple in our culture. It is made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

Jambalaya
Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

Bread Pudding
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!

Note: we can accommodate vegetarian and gluten free diets, we need an advance notice

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3175

Mon, Mar. 5, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3641

Tue, Mar. 6, 2018 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, BANANAS FOSTER
 

Chicken & Andouille Gumbo

Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!

Ètouffée

Is a smoothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish or shrimp, depending on what is fresh in season!

Bananas Foster

is a dessert made from flambéing bananas,  then served over the ice cream.

Note: we can accommodate vegetarian and gluten free diets. We require an advance notice 

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
3176

Tue, Mar. 6, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us, cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment, there will be a $10 non refundable fee if we do not get another person to join.

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Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of the entrees we make in the hands on classes, please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time, they take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we will serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next morning, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie



Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net