New Orleans Cuisine: Sat, Aug 26; 6:30-9:30pm; Chef Kevin (Shattuck Ave)
- Duration : 3 Hours (approx.)
- Product code : P10N2R
- Shrimp Remoulade
- Creole Style Blackeyed Pea Salad
- Chicken and Sausage Gumbo
- Rice Calas
- Bourbon Pecan Pralines
Explore the traditional foods and flavors of New Orleans in this hands-on class. You will make poached gulf shrimp in a creamy remoulade dressing. Mix tender black eyed peas into a colorful vegetable salad. Master the technique of slow cooked chicken and andouille sausage gumbo. Pecan pralines with a hint of bourbon as well as sweet rice fritters called Calas, white with a coating of powdered sugar, end the meal.
Kevin Hogan was born in Berkeley, but raised on the Ivory Coast, Nigeria, France, Switzerland and the wilds of Atlanta Georgia. He acquired his love of all things Iberian during his eight years as the wine buyer at The Spanish Table retail shop upon his return to Berkeley. Long immersion in the flavors of Spain and Portugal gave him a deep understanding of their culinary cultures.
These days Kevin is a Spanish and Portuguese wine consultant. He offers private wine tastings, cooking classes and wine sales consultations for restaurants and retailers through his own company called Salon del Vino. He holds a certificate in Spanish Wine Education from The Wine Academy of Spain, level III certification from The Academy of Wines of Portugal and an intermediate certificate from the Wine and Spirits Education Trust.
What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.
Class format: Start your class with a snack and a lecture from the chefs about the theme’s tips & tricks. After this introduction, you will break up into teams of three or four people, and start cooking a recipe. Each team/station will make a different recipe, so the class as a whole prepares the menu in its entirety. You are encouraged to rotate from one station to another, but you won’t be able to make every dish. After you've finished cooking, sit down to a dinner party with your classmates and feast on the spread that you have just learned how to prepare. You are welcome to eat as much as you’d like in class, but unfortunately Kitchen on Fire’s zoning permit does not allow students to take food home
Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (firstname.lastname@example.org).
Kitchen on Fire