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Saturday April 7, 2018 at 6:00PM
Please note: This class has SOLD OUT. 

This year has turned out to be an incredibly busy year! Between publishing a cookbook and having a high school senior, it seems that the activity and excitement just doesn’t end. A class that has wide extremes is a perfect complement. Join me for the Fire and Ice class on April 7, 2018 at 6:00PM.

This class certainly requires a flair for the dramatic and this menu will certainly deliver. We will start off with a classic New Orleans Salad – Shrimp Remoulade. We will use the food processor to make the dressing for the shrimp. Served over a bed of lettuce, the slightly spicy dressing and the cool shrimp make a great combination.

Speaking of a great combination, the main event will be two dishes that might be paired together at any steakhouse. We will have a bit of excitement with the Flaming Filets, an entree of Beef Filets with a Flaming Brandy Cream Sauce. With a dish like that, you need a rich potato dish and Au Gratin Potatoes is just the one.

For dessert we go back where we started and have a classic New Orleans dessert. A true fire and ice dish, we will make Bananas Foster served over homemade vanilla ice cream. We’ll light the night up again as we flame the bananas before they top the ice cream.

Sounds like enough excitement and drama for one class. Come on and enjoy this dinner production!

Shrimp Remoulade
Flaming Filets
Au Gratin Potatoes
Bananas Foster over Homemade Vanilla Ice Cream

Tuition for this class is $60 per person. You can reserve by emailing C.C. or using the registration form. Once received I will send out a confirmation and invoice. Come enjoy this exciting menu!

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