Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Italian Cooking Class at LSU leisure summer classes

 Grilled Eggplant Inoltini
Grilled Vegetable Panzanella Salad with Croutons For the dressing: ½ Cup Balsamic Garlic Honey vinaigrette For the grilled vegetables salad: 3 bell peppers cut into thick strips 2 long eggplants cut into ½-inch rounds 1 large zucchini, cut into ¼-inch rounds 1 red onion, cut into thick strips 4 tomatoes, sliced 1 tablespoon olive oil ½ teaspoon sea salt Fresh Mozzarella, sliced Fresh basil to garnish For the giant hot croutons: ½ loaf of un-sliced bread, ripped into 2-inch chunks 1 tablespoon olive oil ½ teaspoon truffle sea salt 1 teaspoon nutritional yeast ¼ teaspoon fresh cracked pepper Pre heat oven to 350 for the croutons Heat your grill pan on top of the stove on high Put the bell peppers, eggplant, zucchini, red onion and in a large bowl and toss with the olive oil and sea salt. Grill all the veggies, working in batches if needed until there are grill marks on both sides, about 3-4 minutes per side. Toss the veggies in the dressing and salt to taste. On a large platter Arrange the sliced tomatoes

 What a Sunday afternoon, I know you can see the enthusiasm in  this crew whiie cooking up these incredible summer Italian dishes. Eggplant Involtini, Raw Tomato Pasta Sauce, and Grilled Vegetable Panzanella Salad. These guys served it up right! It was such a pleasure to cook with them.