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Traditional Southern Cooking - A Dinner


Adult Enrichment -
Winter/Spring 25

Beginning in the 1690’s, food in the US deep south was heavily influenced by early settlers from France, Germany and Spain. Slaves from Senegal, Africa, then Cuban refugees and Cajuns from Nova Scotia, Canada contributed to the medley of flavors using the wealth of local seafood, vegetables, poultry, livestock and of course, pecans.

Join us in creating a memorable meal to include: Crab Dip, traditional Cheese Straws, Gumbo, Jambalaya, Red Beans and Rice, Buttermilk Biscuits, Cheese Grits, Pecan Praline candy and traditional Bread Pudding with Bourbon Sauce!

Be prepared the day of class to pay an additional food fee of $16 directly to the instructor.

Laurel Severson

LAUREL SEVERSON is a home economist with over 17 years of experience in commercial food service, recipe testing and editing. She lived in England for several years, is an avid cookbook collector and is in high demand teaching Community Education classes for a variety of metro area schools.

 March 2025 
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51189A

  Laurel Severson


Hastings High School - High School - Classrooms : C320 - food lab
Monday, Mar 31
6:00 - 9:00 PM

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