REZCLICK ONLINE RESERVATION SOFTWARE




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

Powered by

Online Reservation System Software
Online Reservation Software

Search/Filter
Description:
Month:
Location:
Instructor:
 
Event/Date Description Price/Location
4072

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

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4135

Fri, Apr. 19, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - JAMBALAYA, CHICKEN FRICASSE, 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 at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4137

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

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4139

Sat, Apr. 20, 2019 @ 2:00 PM
Class Full - CHICKEN AND ANDOUILLE GUMBO, ETOUFFEE, PECAN PIE
 

                                                                              CHICKEN & ANDOUILLE GUMBO

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

 

ÈTOUFFÉE

 

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

 

PECAN PIE


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


   

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4114

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

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4121

Mon, Apr. 22, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS- JAMBALAYA, ETOUFFEE, AND BANANAS FOSTER
 

ÈTOUFFÉE

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

 

JAMBALAYA

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4124

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

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4117

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4127

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

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4129

Wed, Apr. 24, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - Shrimp Remoulade, Fricassee, Bread Pudding
 
Shrimp Remoulade
Boiled Shrimp on a bed of lettuce with homemade remoulade! 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4131

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

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4133

Thu, Apr. 25, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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

 

BREAD PUDDING

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

 

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4134

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

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4136

Fri, Apr. 26, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, JAMBALAYA, AND BREAD PUDDING
 

ÈTOUFFÉE

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


JAMBALAYA

 

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


BREAD PUDDING

 

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


 


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

 

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4140

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

ÈTOUFFÉE 

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

CHICKEN FRICASSÉE 

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

 

BANANAS FOSTER

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

   

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4179

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

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4112

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4115

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

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4122

Mon, Apr. 29, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CRAWFISH ETOUFFEE, CHICKEN & ANDOUILLE GUMBO, and PECAN PIE
 

ÈTOUFFÉE

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

CHICKEN & ANDOUILLE GUMBO

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


PECAN PIE

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


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

   

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4125

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

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4118

Tue, Apr. 30, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - MENU BEING DECIDED
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4361

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

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4396

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4430

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

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4465

Thu, May. 2, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS -Chicken & Andouille Gumbo, Fricassee, Bread Pudding
 

CHICKEN & ANDOUILLE GUMBO

 

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


CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4500

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

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4536

Fri, May. 3, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CHICKEN FRICASSEE, CATFISH COURTBOUILLON, PECAN PIE
 

FRICASSÉE

 

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


CATFISH COURTBOUILLON 

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


PECAN PIE

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


 

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


$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4110

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

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4180

Sun, May. 5, 2019 @ 2:00 PM
2pm DEMONSTRATION CLASS - ETOUFFEE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

NOTE: THIS A DEMONSTRATION CLASS


ÈTOUFFÉE

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

 

CHICKEN & ANDOUILLE GUMBO

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

 

BANANAS FOSTER

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

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4215

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

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4219

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4289

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

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4324

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4362

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

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4397

Wed, May. 8, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS -ETOUFFEE, CATFISH COURTBOUILLON, BREAD PUDDING
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4651

Wed, May. 8, 2019 @ 6:00 PM
Private Event
 

11 HO

Menu?

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4431

Thu, May. 9, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4466

Thu, May. 9, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - MENU BEING DECIDED
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4501

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

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4537

Fri, May. 10, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - DIRTY RICE STUFFED BELL PEPPERS, SHRIMP CREOLE, AND BANANAS FOSTER
 

DIRTY RICE STUFFED BELL PEPPERS

 

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

 

SHRIMP CREOLE

 

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

 

BANANAS FOSTER

 

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4572

Sat, May. 11, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4607

Sat, May. 11, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, BBQ SHRIMP & GRITS, AND PECAN PIE
 

ÈTOUFFÉE

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


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.


PECAN PIE

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

 


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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4216

Mon, May. 13, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

  

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4255

Mon, May. 13, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, JAMBALAYA, AND BANANAS FOSTER
 

ÈTOUFFÉE

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

 

JAMBALAYA

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


BANANAS FOSTER

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

 

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4290

Tue, May. 14, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4325

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4363

Wed, May. 15, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4398

Wed, May. 15, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4432

Thu, May. 16, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4467

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4502

Fri, May. 17, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

 ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 

 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4538

Fri, May. 17, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - PRIVATE EVENT
 

CARLY SILVERS 10 PEOPLE HANDS ON VEGETARIAN

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4573

Sat, May. 18, 2019 @ 10:00 AM
PRIVATE EVENT
 

10 am, hands on brunch, 15

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4608

Sat, May. 18, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CLASS FULL
 

AMAD

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4145

Sun, May. 19, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4182

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4217

Mon, May. 20, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4256

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4291

Tue, May. 21, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4326

Tue, May. 21, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - FRICASSEE, JAMBALAYA, BANANAS FOSTER
 

                                                                                 CHICKEN FRICASSÉE

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

                                                                         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.

 

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4364

Wed, May. 22, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4399

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4433

Thu, May. 23, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4468

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4503

Fri, May. 24, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4539

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4574

Sat, May. 25, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4609

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4146

Sun, May. 26, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4183

Sun, May. 26, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - MENU BEING DECIDED
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4218

Mon, May. 27, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

  

 

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


$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4257

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4292

Tue, May. 28, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4327

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4365

Wed, May. 29, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4400

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4434

Thu, May. 30, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4469

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4504

Fri, May. 31, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4540

Fri, May. 31, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4575

Sat, Jun. 1, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4610

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4147

Sun, Jun. 2, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4184

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4223

Mon, Jun. 3, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

  

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4258

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4360

Tue, Jun. 4, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4328

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4366

Wed, Jun. 5, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4401

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4435

Thu, Jun. 6, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4470

Thu, Jun. 6, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - MENU BEING DECIDED
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4505

Fri, Jun. 7, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4541

Fri, Jun. 7, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - BBQ SHRIMP, OYSTER BIENVILLE AND BREAD PUDDING
 

BBQ SHRIMP

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

 

OYSTER BIENVILLE

is a traditional New Orleans Dish invented at Arnaud's Restaurant. It is made with shrimp, mushroom and Nola spices, then baked!


BREAD PUDDING

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

 


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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4576

Sat, Jun. 8, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4611

Sat, Jun. 8, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - MENU PENDING
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4148

Sun, Jun. 9, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4185

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4224

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

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

 

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


$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4259

Mon, Jun. 10, 2019 @ 2:00 PM
PRIVATE PARTY 5:30PM
 

GREENWICH ACADEMY

 


$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4294

Tue, Jun. 11, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4329

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4367

Wed, Jun. 12, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4402

Wed, Jun. 12, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4436

Thu, Jun. 13, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4471

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4506

Fri, Jun. 14, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4542

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4577

Sat, Jun. 15, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4612

Sat, Jun. 15, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4149

Sun, Jun. 16, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4186

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4225

Mon, Jun. 17, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4260

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4295

Tue, Jun. 18, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4330

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4368

Wed, Jun. 19, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4403

Wed, Jun. 19, 2019 @ 4:00 PM
Private Class
 

20 ho

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4437

Thu, Jun. 20, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

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


CHICKEN & ANDOUILLE GUMBO 

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


BREAD PUDDING 

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


 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4472

Thu, Jun. 20, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - ETOUFFEE, JAMBALAYA, AND BREAD PUDDING
 

ÈTOUFFÉE

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

 

JAMBALAYA

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


BREAD PUDDING

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

 


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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4507

Fri, Jun. 21, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

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


SEAFOOD GUMBO

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


BANANAS FOSTER

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


 

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



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4543

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4578

Sat, Jun. 22, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

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

 

CHICKEN FRICASSÉE 

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


BREAD PUDDING

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

 


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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4613

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4150

Sun, Jun. 23, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

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


CRESCENT CITY EGGS TASSO

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


BANANAS FOSTER

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

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4187

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4226

Mon, Jun. 24, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

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

 

 JAMBALAYA

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

 

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

 

 

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

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4261

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

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

     ____________________________________________________________________________________

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

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

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

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


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

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

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

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

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

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

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

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4296

Tue, Jun. 25, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

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


CHICKEN & ANDOUILLE GUMBO

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


BANANAS FOSTER

is a dessert made from flambéing bananas, and served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4331

Tue, Jun. 25, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4369

Wed, Jun. 26, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

Chicken pan-fried then slow cooked in a cast iron pot simmered in a dark roux.


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

is a dessert made from flambéing bananas, then served over ice cream.

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4404

Wed, Jun. 26, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4438

Thu, Jun. 27, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours Cajun style, which has bold and smoky flavors.


CHICKEN & ANDOUILLE GUMBO 

is a hardy soup or stew made with a roux, vegetables and plenty of Cajun flavor!


BREAD PUDDING 

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4473

Thu, Jun. 27, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4508

Fri, Jun. 28, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

Is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh and in season!


SEAFOOD GUMBO

Is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4544

Fri, Jun. 28, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4579

Sat, Jun. 29, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

a stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 

CHICKEN FRICASSÉE 

Chicken pan-fried, then slow cooked in a cast iron pot, simmered in a dark roux.


BREAD PUDDING

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices, then baked to perfection!

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4614

Sat, Jun. 29, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4151

Sun, Jun. 30, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

The shrimp are herb-marinated and served with head and peel to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

A poached egg, smothered in tasso cream sauce served over a red bean cake.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4188

Sun, Jun. 30, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - SEAFOOD GUMBO, JAMBALAYA, BANANAS FOSTER
 


JAMBALAYA

Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.


SEAFOOD GUMBO

Is a staple here in Louisiana, it is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.


     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4227

Mon, Jul. 1, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

 

 JAMBALAYA

is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

 

BREAD PUDDING
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices then baked to perfection.

  

 

Note: We can accommodate vegetarian and gluten free diets, we need an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4262

Mon, Jul. 1, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4297

Tue, Jul. 2, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh in season!


CHICKEN & ANDOUILLE GUMBO

is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!


BANANAS FOSTER

is a dessert made from flambéing bananas, and served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4332

Tue, Jul. 2, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, BREAD PUDDING
 

                                                                                            JAMBALAYA

Is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

                                                                 CHICKEN & ANDOUILLE GUMBO

 Is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!


                                                                          BREAD PUDDING

 A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!



By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4370

Wed, Jul. 3, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

Chicken pan-fried then slow cooked in a cast iron pot simmered in a dark roux.


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

is a dessert made from flambéing bananas, then served over ice cream.

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4405

Wed, Jul. 3, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4509

Fri, Jul. 5, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

Is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh and in season!


SEAFOOD GUMBO

Is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4545

Fri, Jul. 5, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4580

Sat, Jul. 6, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

a stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 

CHICKEN FRICASSÉE 

Chicken pan-fried, then slow cooked in a cast iron pot, simmered in a dark roux.


BREAD PUDDING

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices, then baked to perfection!

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4615

Sat, Jul. 6, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CLASS FULL
 

CLASS FULL

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4152

Sun, Jul. 7, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

The shrimp are herb-marinated and served with head and peel to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

A poached egg, smothered in tasso cream sauce served over a red bean cake.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4189

Sun, Jul. 7, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4228

Mon, Jul. 8, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

 

 JAMBALAYA

is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

 

BREAD PUDDING
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices then baked to perfection.

 

 

 

Note: We can accommodate vegetarian and gluten free diets, we need an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4263

Mon, Jul. 8, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4298

Tue, Jul. 9, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh in season!


CHICKEN & ANDOUILLE GUMBO

is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!


BANANAS FOSTER

is a dessert made from flambéing bananas, and served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4333

Tue, Jul. 9, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4371

Wed, Jul. 10, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

Chicken pan-fried then slow cooked in a cast iron pot simmered in a dark roux.


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

is a dessert made from flambéing bananas, then served over ice cream.

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4406

Wed, Jul. 10, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4440

Thu, Jul. 11, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours Cajun style, which has bold and smoky flavors.


CHICKEN & ANDOUILLE GUMBO 

is a hardy soup or stew made with a roux, vegetables and plenty of Cajun flavor!


BREAD PUDDING 

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4475

Thu, Jul. 11, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4510

Fri, Jul. 12, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

Is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh and in season!


SEAFOOD GUMBO

Is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4546

Fri, Jul. 12, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4581

Sat, Jul. 13, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

a stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 

CHICKEN FRICASSÉE 

Chicken pan-fried, then slow cooked in a cast iron pot, simmered in a dark roux.


BREAD PUDDING

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices, then baked to perfection!

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4616

Sat, Jul. 13, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4153

Sun, Jul. 14, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

The shrimp are herb-marinated and served with head and peel to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

A poached egg, smothered in tasso cream sauce served over a red bean cake.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4190

Sun, Jul. 14, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4229

Mon, Jul. 15, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

 

 JAMBALAYA

is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

 

BREAD PUDDING
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices then baked to perfection.

 

 

 Note: We can accommodate vegetarian and gluten free diets, we need an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4264

Mon, Jul. 15, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4299

Tue, Jul. 16, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh in season!


CHICKEN & ANDOUILLE GUMBO

is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!


BANANAS FOSTER

is a dessert made from flambéing bananas, and served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4334

Tue, Jul. 16, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4372

Wed, Jul. 17, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

Chicken pan-fried then slow cooked in a cast iron pot simmered in a dark roux.


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

is a dessert made from flambéing bananas, then served over ice cream.

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4407

Wed, Jul. 17, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4441

Thu, Jul. 18, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours Cajun style, which has bold and smoky flavors.


CHICKEN & ANDOUILLE GUMBO 

is a hardy soup or stew made with a roux, vegetables and plenty of Cajun flavor!


BREAD PUDDING 

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4476

Thu, Jul. 18, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4511

Fri, Jul. 19, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

Is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh and in season!


SEAFOOD GUMBO

Is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4547

Fri, Jul. 19, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4582

Sat, Jul. 20, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

a stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 

CHICKEN FRICASSÉE 

Chicken pan-fried, then slow cooked in a cast iron pot, simmered in a dark roux.


BREAD PUDDING

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices, then baked to perfection!

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4617

Sat, Jul. 20, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - CLASS FULL
 

CLASS FULL

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

Event/Date Description Price/Location
4154

Sun, Jul. 21, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

The shrimp are herb-marinated and served with head and peel to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

A poached egg, smothered in tasso cream sauce served over a red bean cake.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4191

Sun, Jul. 21, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4230

Mon, Jul. 22, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

 

 JAMBALAYA

is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

 

BREAD PUDDING
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices then baked to perfection.

 

 

 

Note: We can accommodate vegetarian and gluten free diets, we need an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4265

Mon, Jul. 22, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4300

Tue, Jul. 23, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh in season!


CHICKEN & ANDOUILLE GUMBO

is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!


BANANAS FOSTER

is a dessert made from flambéing bananas, and served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4335

Tue, Jul. 23, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4373

Wed, Jul. 24, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

Chicken pan-fried then slow cooked in a cast iron pot simmered in a dark roux.


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

is a dessert made from flambéing bananas, then served over ice cream.

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4408

Wed, Jul. 24, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4442

Thu, Jul. 25, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours Cajun style, which has bold and smoky flavors.


CHICKEN & ANDOUILLE GUMBO 

is a hardy soup or stew made with a roux, vegetables and plenty of Cajun flavor!


BREAD PUDDING 

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4477

Thu, Jul. 25, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4512

Fri, Jul. 26, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: ETOUFFEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE 

Is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh and in season!


SEAFOOD GUMBO

Is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.



$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4548

Fri, Jul. 26, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4583

Sat, Jul. 27, 2019 @ 10:00 AM
DEMONSTRATION CLASS: SHRIMP CREOLE, CHICKEN FRICASEE, AND BREAD PUDDING
 

SHRIMP CREOLE 

a stew-like dish made of shrimp in a spicy tomato sauce, served over rice.

 

CHICKEN FRICASSÉE 

Chicken pan-fried, then slow cooked in a cast iron pot, simmered in a dark roux.


BREAD PUDDING

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices, then baked to perfection!

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4618

Sat, Jul. 27, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4155

Sun, Jul. 28, 2019 @ 10:00 AM
DEMONSTRATION BRUNCH MENU: BBQ SHRIMP & GRITS, CRESCENT CITY EGGS TASSO, BANANAS FOSTER AND MIMOSAS!
 

BBQ SHRIMP & GRITS

The shrimp are herb-marinated and served with head and peel to trap the juices. We pour the shrimp and herb sauce over freshly made grits.


CRESCENT CITY EGGS TASSO

A poached egg, smothered in tasso cream sauce served over a red bean cake.


BANANAS FOSTER

A dessert made from flambéing bananas, then served over ice cream.

$40.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4192

Sun, Jul. 28, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4231

Mon, Jul. 29, 2019 @ 10:00 AM
DEMONSTRATION CLASS: RED BEANS & RICE, JAMBALAYA, AND BREAD PUDDING
 

RED BEANS & RICE

This is our traditional dish served Mondays. It is a staple in our culture made with red beans, vegetables, spices and meat.
It is the perfect stick to your ribs, comfort food!

 

 JAMBALAYA

is a popular rice dish here in Louisiana. It is at just about every celebration. We make ours in the Cajun style, which has bold and smoky flavors.

 

BREAD PUDDING
Is a dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices then baked to perfection.

  

 

Note: We can accommodate vegetarian and gluten free diets, we need an advance notice.


$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4266

Mon, Jul. 29, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4301

Tue, Jul. 30, 2019 @ 10:00 AM
DEMONSTRATION CLASS: ÉTOUFFÉE, CHICKEN & ANDOUILLE GUMBO, AND BANANAS FOSTER
 

ÈTOUFFÉE

is a smothered dish made in both Creole and Cajun cuisine. We make our ètouffée with either crawfish, shrimp or chicken, depending on what is fresh in season!


CHICKEN & ANDOUILLE GUMBO

is a hardy "soup" or "stew" made with a roux, vegetables and plenty of Cajun flavor!


BANANAS FOSTER

is a dessert made from flambéing bananas, and served over ice cream.


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4336

Tue, Jul. 30, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4374

Wed, Jul. 31, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: CHICKEN FRICASSEE, SEAFOOD GUMBO, AND BANANAS FOSTER
 

CHICKEN FRICASSÉE

Chicken pan-fried then slow cooked in a cast iron pot simmered in a dark roux.


SEAFOOD GUMBO

is a staple here in Louisiana. It is a stew or thick soup, made with seafood and vegetables.


BANANAS FOSTER

is a dessert made from flambéing bananas, then served over ice cream.

 


Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4409

Wed, Jul. 31, 2019 @ 2:00 PM
BOOK A HANDS ON CLASS - YOU SELECT THE MENU!!
 

Our minimum to have a hands on class is 2 participants, $150, per person plus tax. If you are signing up as a single and there is not a menu posted, please email us at cookingclasses@att.net, or call us, 504-529-1600, so we can put you on a waiting list. Please do not process your payment. There will be a $10 non refundable fee if we do not get another person to join.

     ____________________________________________________________________________________

Hands on classes usually start at 2 pm but we can accommodate other times for large groups, just ask for availability.

If you are reserving a class for 6 or more, call us at 504-529-1600 for a better rate.

Class duration: 3 to 4 hours, depending on how many people sign up for the class.

If you are the first to sign up, you select the menu for the entire class. We will put your menu choices online for others who may want to join your class. Each group to sign up will have their own station and prepare all dishes. We will not put more than 12 people in a class. We can handle up to 60 participants, if you are booking for a large group. We may tweak a menu, if necessary, but we will contact you regarding any changes.  


Here is a list of entrees we make in the hands on classes. Please select two (2) entrees and one (1) dessert. We will also serve hors d'oeuvres to snack on while cooking plus a wine and/or local beer.

(There is an asterisk by all dishes we prepare ahead of time. They take longer to cook and are better after sitting for a couple of hours or overnight. You will make all dishes selected, however, we serve you the same dish we prepared earlier to ensure the best flavors. If you select an entree with an asterick, we can freeze that dish you prepared in class and you can pick it up frozen before heading out of town. Unless you are leaving early the next day, sometimes the dish does not freeze solid before noon.)

-Dirty Rice, stuffed in peppers

-Crawfish, Shrimp or Chicken Étouffée 

-Jambalaya

-BBQ Shrimp

-Shrimp Creole

-Catfish Courtbouillion 

-Shrimp Remoulade

-Grillades and rice or grits

-*Chicken Fricassee, if we know 7 days or more in advance, we can substitute rabbit 

-*Seafood Gumbo

-*Chicken & Andouille Gumbo

-*Shrimp & Okra Gumbo

-*Turtle Soup

Desserts:
Bread Pudding
Bananas Foster
Pecan Pie

Our recipe knowledge is greater than the dishes listed. If there is something you are interested in learning to cook and you do not see it listed, please contact us at cookingclasses@att.net. We will let you know if that recipe is something that we can prepare and if it fits in the allotted class time.  

By request, we can make vegetarian and gluten-free variations for most of these dishes.
 
Email us your menu selections in the "comment box" or at cookingclasses@att.net.

$150.00

Crescent City Cooks

201 Chartres Street • New Orleans

 
Event/Date Description Price/Location
4443

Thu, Aug. 1, 2019 @ 10:00 AM
DEMONSTRATION LUNCH: JAMBALAYA, CHICKEN & ANDOUILLE GUMBO, AND BREAD PUDDING
 

JAMBALAYA

is a popular rice dish here in Louisiana. It is at every celebration. We make ours Cajun style, which has bold and smoky flavors.


CHICKEN & ANDOUILLE GUMBO 

is a hardy soup or stew made with a roux, vegetables and plenty of Cajun flavor!


BREAD PUDDING 

A dessert made with cubed bread in a delicious mixture of cream, eggs, sugar, butter, vanilla and spices. Then baked to perfection!


 

Note: We can accommodate vegetarian and gluten free diets. We require an advance notice.

$35.00

Crescent City Cooks

201 Chartres Street • New Orleans