POSTCARD to NEW ORLEANS WORKSHOP
Saturday, January 16th
10 AM – 3 PM
$145.00
CHEF VINCENT LOVES A GOOD PARTY!
The kitchen will be jumping today as we cook up delicious New Orleans
cuisine, crank up the zydeco music and toss Mardi Gras beads
…‘laissez les bons temps rouler’ (let the good times roll)!
Saturday, January 16th
10 AM – 3 PM
Skills & Techniques:
Making a Dark Gumbo Roux
Working with Yeast I Deep Frying
Recipes include:
JAMBALAYA
– a classic Louisiana Creole dish made with shrimp,
Cajun spice rubbed chicken, smoky andouille sausage
long grain rice, herbs, garlic, spices and sautéed aromatic
holy trinity of sweet onions, green peppers and celery
which builds the deep flavors in our jambalaya
HOLY TRINITY
The ‘holy trinity’ in Cajun and Creole cooking is
bell pepper, onion, and celery, named this
because it forms the foundation in this cuisine
CREOLE CHICKEN GUMBO with ANDOUILLE SAUSAGE
Gumbo is like a trip to New Orleans without the plane ticket!
– slow simmered Creole spice rubbed chicken
and smoky andouille sausage in a thick dark Gumbo roux,
cooked with chicken stock, bay leaves, sautéed bell peppers,
sweet onions and celery, served with long grain rice
garnished with filé powder and chopped green onions
plus Crystal’s hot sauce on the side!
GUMBO ROUX
– the secret to Gumbo is in the slow-cooked roux,
learn to create a deep dark silky gumbo roux
LONG GRAIN RICE
– we’ll cook our long grain rice in a rice cooker
for perfectly steamed grains, finished fluffed with a fork
NEW ORLEANS BEIGNET DOUGHNUTS
– beignets are a staple of New Orleans food culture,
with tourists making the trek to the famous Café de Monde,
these yeast raised doughnuts are cut into squares then deep fried
until golden and tossed, correction…buried in powdered sugar,
each delicious warm bite results in a cloud of powdery sugar
giving way to a slightly crisp exterior and pillowy interior!
$145 per person
14 in stock
FRENCH PÂTISSERIE WORKSHOP ‘Croissants, Crepe Cake, Madeleines’
Saturday, February 20th
10 AM – 3 PM
$145.00
CRÊPE CAKE I CROISSANTS I MADELEINES
Join Chef Vincent for the ‘Sweet Life of Paris’ creating classic
French pastries inspired from her trips to France– Viva La France!
Saturday, February 20th
10 AM – 3 PM
Techniques & Skills:
Creating a Laminated Dough I Working with Yeast
Kneading by Hand & Mixer I Windowpane Test
Folding I Punching Down I Shaping I Proofing
Baking Madeleine’s that come out with that perfect ‘hump’
Recipes include:
CLASSIC BUTTER CROISSANTS
– made from a traditional laminated French pastry dough,
croissants achieve their many layers as a result of ‘laminating’,
rolling and folding the dough over and over creating hundreds
of layers of buttery, flaky deliciousness! We’ll hand-cut and
shape our croissant dough into the classic crescent shapes,
proof then bake until golden with classic paper
thin flaky layers and honeycomb texture!
TWENTY-LAYER CHOCOLATE CRÊPE CAKE
– ‘Gâteau de Crêpes’ is a multi-layered French inspired dessert
created by stacking 20 or more paper-thin sweet chocolate
crepes with layers of creamy vanilla bean mousse,
finished with a drizzle of cocoa chocolate glaze,
and garnished with fresh mint sprigs
SWEET CHOCOLATE CRÊPES
– crêpes are French-style pancakes, these homemade
chocolate crepes are paper-thin and delicate
with the butteriest crisp edges
VANILLA BEAN MOUSSE
– a creamy, lightly sweetened,
mousse filling with vanilla beans
CHOCOLATE GLAZE
– a powdered sugar and buttermilk glaze
with Dutch cocoa powder
ORANGE CARDAMOM MADELEINES
– these shell-shaped, cake like cookies are a French treat,
buttery madeleines are spiced with ground cardamom
and hand dipped in a sweet fresh orange zest citrus glaze
ORANGE ZEST GLAZE
– a powdered sugar glaze
with fresh orange zest
$145 per person
13 in stock