$.00 Per Seat
Time: @ – @
Amuse Bouche: Short Rib Heaven with Sourdough Crostini with Pickled Red Onion
Beverage: Whiskey Chat: Old Fashioned Remix and Bourbon Manhattan
Appetizer: Delta Crab Cakes with Red Chile Remoulade and Micro Greens
Main: Low Country Jambalaya with chicken, freshwater shrimp, andouille and creole tomato
Sweet Ending: Warm Apple Brown Betty with Dried Cranberries and Bourbon Cream
Once you discover how simple it is to make jambalaya in this small class, you might just skip take-out altogether. First, Chefsoul will feature his Boneless Beef Short Ribs and our drink of the evening, a Bourbon Old Fashioned (courtesy of Dad’s Hat). Our team will demonstrate our jambalaya recipe and a classic southern dessert, Apple Brown Betty. By the end of the class, you’ll have enjoyed an authentic southern meal with a few recipes to try at home.
This demonstration will take you on a trip from low country through the Mississippi delta. Chefsoul will feature family recipes, specialties of the American south, and food during his time cooking in this great region.
Our courses are designed to allow you to learn about the wonders of food while also enjoying an exquisite meal.
You will sit back and relax as Executive Chef Keith Taylor, demonstrates every technique, shares every tip, and shares his love of food with every student. During his demonstrations you will have the opportunity to ask questions, interject, and inquire about any ingredient, technique, or food question that pops into your head.
You will enjoy a generous taste of every dish and beverage.
Every demonstration is different but there are times when we ask for guest participation. Chefsoul may ask you to assist with raw ingredients, smell, stir, season, whisk, and of course – TASTE!
Classes are 1 ½- 2 hours.
You and your group will be seated together, 6 feet away from any other groups/individuals.
Classes are limited to 16 people.
Soul Of Cooking recipes are prepared using everyday ingredients that may or may not be listed in the event menu. This includes fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with our team before attending the class. Adjustments to recipes cannot be made during class.