New Orleans School of Cooking

Popular classes are "open" to individual reservations.

Demonstration classes feature a full meal with 4 food items and are held daily from 10am-12:30pm and Monday thru Saturday 2:00pm-4:00pm. All demonstration classes include generous samplings of the demonstrated items as well as recipes, coffee, iced tea and beer.

Hands-on classes feature the preparation of four food items. Classes last three hours and are held on Tuesdays, Fridays and Sundays. All hands-on classes include a full meal, a New Orleans School of Cooking Apron, copies of the recipes, coffee, iced tea, beer and house red and white wine.

Monday

Open Lunch Classes

10:00AM Gumbo, Red Beans and Rice, Pecan Pie and Pralines
2:00PM Gumbo, Jambalaya and Pralines

Tuesday

Open Lunch Classes

10:00AM Gumbo, Jambalaya, Bananas Foster and Pralines
2:00PM Corn & Crab Bisque, Chicken Etouffee and Pralines

Open Hands-On Classes

6pm-9pm Shrimp Remoulade, Pork de Galvez with Cornbread Seafood Stuffing and a Blueberry Compote Glaze, Sweet Potatoes with Steen's Syrup and Pecans and Seasonal Fresh Fruite Crepes

Wednesday

Open Lunch Classes

10:00AM Gumbo, Jambalaya, Bread Pudding and Pralines
2:00 PM Gumbo, Chicken Creole, Pralines

Thursday

Open Lunch Classes

10:00AM Corn & Crab Bisque, Shrimp Creole, Bananas Foster and Pralines
2:00PM Gumbo, Jambalaya and Pralines

Friday

Open Lunch Classes

10:00AM Shrimp & Artichoke Soup, Crawfish Etouffee, Bread Pudding and Pralines
2:00PM Gumbo, Jambalaya and Pralines

Open Hands-On Classes

6pm - 9pm Chicken and Andouille Sausage Gumbo, Fish with Sauce Meuniere, Corn Maque Choux and Pralines

Saturday

Open Lunch Classes

10:00AM Gumbo, Jambalaya, Bread Pudding and Pralines
2:00PM Shrimp & Artichoke Soup, Crawfish Etouffee and Pralines

Sunday

Open Lunch Classes

10:00AM Gumbo, Jambalaya, Bread Pudding and Pralines

Open Hands-On Classes

10 am-1 pm Sweet Potato and Crabmeat Bisque, Grits and Grillades topped with a Poached Egg, Bananas Foster, New Orleans Style Bloody Marys and Mimosas
4pm-7pm Crawfish Pie, Veal Des Allemands topped with Seafood Crabmeat Dressing, Bayou Ratatouille (Seasonal vegetable) and Mini Pecan Pie with Homemade Whipped Cream