Traditional Southern Cooking - A Dinner
Beginning in the 1690’s, food in the U.S. 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, also 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. And we may add a few more recipes!Plan to give instructor $15 at class for consumables and supplies. Min. 6/Max. 18
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.