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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
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
2638

Fri, Dec. 15, 2017 @ 10:00 AM
Private Class Booked
 

Hands on 18, Grillades and Grits, Shrimp Etouffee, Bananas Foster  TEAM BUILDING

$30.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
2827

Fri, Dec. 15, 2017 @ 4:00 PM
BOOK A HANDS ON CLASS- JAMBALAYA, BBQ SHRIMP, 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
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- ETOUFFEE, STUFFED DIRTY PEPPERS, 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
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- ETOUFFEE, CHICKEN FRICASSEE, 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
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- ETOUFFEE, GRILLADES and GRITS, 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
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- JAMBALAYA, CHICKEN and ANDOUILLE GUMBO, 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
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- CLASS CLOSED
 

Our minimum to have a hands on class is 2 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- JAMBALAYA, BBQ SHRIMP, 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
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- DIRTY RICE STUFFED PEPPERS, GRILLADES and GRITS, 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
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- SEAFOOD GUMBO, JAMBALAYA, 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
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 @ 2:30 PM
PRIVATE EVENT BOOKED- MENU TO BE DETERMINED
 

HANDS ON class  20 Guests  3:30-6:30

     ____________________________________________________________________________________

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

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

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

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking 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- JAMBALAYA, BBQ SHRIMP, BREAD UDDING
 

Our minimum to have a hands on class is 2 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 @ 3:00 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- Waiting on Menu selection
 

Our minimum to have a hands on class is 2 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
3690

Sat, Jan. 20, 2018 @ 2:00 PM
BOOK A HANDS ON CLASS- JAMBALAYA, ETOUFFEE,AND 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
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- CHICKEN ETOUFFEE, CHICKEN and ANDOUILLE GUMBO, 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
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
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- BBQ Shrimp, Jambalaya, Bananas Foster
 

BBQ SHRIMP

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

 

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
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- TURTLE SOUP, JAMBALAYA, 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
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- ETOUFFEE, JAMBALAYA, 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
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.

     ____________________________________________________________________________________

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

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

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

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking 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
2869

Wed, Mar. 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
3178

Wed, Mar. 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
2912

Thu, Mar. 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
3179

Thu, Mar. 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
3464

Fri, Mar. 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
3180

Fri, Mar. 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
3511

Sat, Mar. 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
3181

Sat, Mar. 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
3553

Sun, Mar. 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
3182

Sun, Mar. 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
3595

Mon, Mar. 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
3183

Mon, Mar. 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
3642

Tue, Mar. 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
3184

Tue, Mar. 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
2870

Wed, Mar. 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
3185

Wed, Mar. 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
2913

Thu, Mar. 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
3186

Thu, Mar. 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
3465

Fri, Mar. 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
3187

Fri, Mar. 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
3512

Sat, Mar. 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
3188

Sat, Mar. 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
3554

Sun, Mar. 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
3189

Sun, Mar. 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
3596

Mon, Mar. 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
3190

Mon, Mar. 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
3643

Tue, Mar. 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
3191

Tue, Mar. 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
2871

Wed, Mar. 21, 2018 @ 10:00 AM
DEMONSTRATION LUNCH: Private Class 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
3192

Wed, Mar. 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
2914

Thu, Mar. 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
3193

Thu, Mar. 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
3466

Fri, Mar. 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
3194

Fri, Mar. 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
3513

Sat, Mar. 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
3195

Sat, Mar. 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
3555

Sun, Mar. 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
3196

Sun, Mar. 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
3597

Mon, Mar. 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
3197

Mon, Mar. 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
3644

Tue, Mar. 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
3198

Tue, Mar. 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
2872

Wed, Mar. 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
3199

Wed, Mar. 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
2915

Thu, Mar. 29, 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
3200

Thu, Mar. 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
3467

Fri, Mar. 30, 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
3201

Fri, Mar. 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
3514

Sat, Mar. 31, 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
3202

Sat, Mar. 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
3598

Mon, Apr. 2, 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
3204

Mon, Apr. 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
3645

Tue, Apr. 3, 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
3205

Tue, Apr. 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
2873

Wed, Apr. 4, 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
3207

Wed, Apr. 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
2916

Thu, Apr. 5, 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
3208

Thu, Apr. 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
3468

Fri, Apr. 6, 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
3209

Fri, Apr. 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
3515

Sat, Apr. 7, 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
3210

Sat, Apr. 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
3557

Sun, Apr. 8, 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
3211

Sun, Apr. 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
3599

Mon, Apr. 9, 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
3212

Mon, Apr. 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
3646

Tue, Apr. 10, 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
3213

Tue, Apr. 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
2874

Wed, Apr. 11, 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
3214

Wed, Apr. 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
3118

Thu, Apr. 12, 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
3215

Thu, Apr. 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
3469

Fri, Apr. 13, 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
3216

Fri, Apr. 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
3516

Sat, Apr. 14, 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
3217

Sat, Apr. 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
3558

Sun, Apr. 15, 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
3218

Sun, Apr. 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
3600

Mon, Apr. 16, 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
3219

Mon, Apr. 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
3647

Tue, Apr. 17, 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
3220

Tue, Apr. 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
2875

Wed, Apr. 18, 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
3221

Wed, Apr. 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
3119

Thu, Apr. 19, 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
3222

Thu, Apr. 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
3470

Fri, Apr. 20, 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
3223

Fri, Apr. 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
3517

Sat, Apr. 21, 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
3224

Sat, Apr. 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
3559

Sun, Apr. 22, 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
3225

Sun, Apr. 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
3601

Mon, Apr. 23, 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
3226

Mon, Apr. 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
3648

Tue, Apr. 24, 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
3227

Tue, Apr. 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
2876

Wed, Apr. 25, 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
3228

Wed, Apr. 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
3430

Thu, Apr. 26, 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
3230

Thu, Apr. 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
3471

Fri, Apr. 27, 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
3231

Fri, Apr. 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
3518

Sat, Apr. 28, 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
3232

Sat, Apr. 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
3560

Sun, Apr. 29, 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
3233

Sun, Apr. 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