We'll start the day with a Partridge Berry Tea and get started prepping and cooking. Once our boulettes are formed, our bread pudding is soaking and our gumbo is simmering, Terrence will take you out for a mini foraging expedition.
The Menu
We'll Start The Day With A Partridge Berry Tea And Get Started Prepping And Cooking.
Once our boulettes are formed, our bread pudding is soaking and our gumbo is simmering, Terrence will take you out for a mini foraging expedition. You'll grab some goodness to garnish our dishes and enjoy the surroundings.
When you return, replenish yourself with a home-brewed ginger ale. We'll finish our dishes, set the table, and enjoy what we have prepared.
Welcome to ‘The Grates’. Here, you can gaze across the rugged coastline and sparse barrens from the comfort of your living room or journey out to see them up close.
Mussels, clams, squid and prawns simmered in spicy juices make this a memorable dish.
Come and explore the new techniques used in the book to execute the beautiful dishes and recipes.
We have access to the freshest and tastiest seafood in the world and this class will equip you with the confidence, skill, and recipes to prepare restaurant style seafood dishes at home.
Join Mai Nguyen for her take on this Cajun classic. During your virtual cooking class with Mai, you’ll start with basic knife skills as you prep your holy trinity of veg
This course provides the student with knowledge of identifying and storing of seafood.
© 2024 coursetakers.com All Rights Reserved. Terms and Conditions of use | Privacy Policy