Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Delight Me

Easter Cupcake Cooking Class

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Everybody was all in from the start. We made Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting and Vanilla Almond Cupcakes with Louisiana Strawberry Buttercream.Easter will be delicious at our cooking class at Red Stick Spice Company . The cupcakes shined on the new Spring platters from Two Blondes Gift and Lifetsyle Boutique in Baton Rouge 




Caribbean Black Bean Soup

Caribbean Black Bean Soup with Lime Sour Cream and Avocado

Another meatless recipe for your Lenten Friday supper Caribbean Black Bean Soup. It is made with canned black beans and garnished with flavored sour cream. I added fresh lemon juice , fresh chopped cilantro and lime zest to the sour cream to dollop on top of the soup along with chuncks of avocados.


Caribbean Black Bean Soup



2 Tbl Key Lime Avocado Oil

1 large onion finely chopped

1 small jalapeno pepper, seeded and minced

3 cloves garlic, minced

1 large peeled, cubed sweet potato—small, bite-sized pieces

1 Tbl Cuban Spice Rub

1 tsp Sweet Smoked Paprika

1 Bay Leaf

1-15 oz can petite diced tomatoes

3-15oz. cans black beans, drained but not rinsed

4 cups chicken or vegetable stock

Salt and white pepper, to taste

Lime and Avocado for garnish



Heat the Key Lime Avocado Oil over medium heat in a dutch oven or stock pot. Add the onions, jalapeno, garlic, sweet potato, Cuban Spice Rub, Sweet Smoked Paprika and Bay Leaf. Cover and sweat the vegetables over medium-low heat until the sweet potato is softening but still al dente. You don’t want to cook the sweet potato to mashable consistency. There is still some cooking to do, and you want the sweet potato to hold its shape until the end.


Add the canned tomatoes, black beans and stock. Bring to a boil and reduce to a low simmer. Simmer for about 15-20 minutes. Remove two ladles of black beans from the pot and mash with a potato masher or use a mini chopper. Return the beans to the pot, stir and heat through. Taste and adjust with salt and pepper. Garnish each bowl with a spritz of lime and slices of avocado.





Make-It-Your-Own Vegetarian Curry

Make your own Vegetarian Curry


Make-It-Your-Own Vegetarian Curry

3 Tbl Smoked Extra Virgin Olive Oil 1 onion, diced
1⁄2 carrot, diced
2 Tbl Garlic Curry Powder
1 rib celery, diced
4 cloves garlic, minced
1 large sweet potato, cut into chunks 1 can chickpeas, drained and rinsed 1 can diced tomatoes
2 cans coconut milk
1⁄4 cup coconut cream
Salt & White Pepper

Heat the Smoked Extra Virgin Olive Oil in a dutch oven over medium-high heat. Add in the onion, carrot, celery and Garlic Curry Powder. Lower the heat and cover. Allow to “sweat”—cook and soften without browning—about five minutes. Remove the cover and add in the garlic. Saute until fragrant. Add in the sweet potato, chickpeas, tomatoes and coconut milk. Bring up to a boil and reduce the heat. Simmer until the sweet potatoes can be easily pierced with a knife. Add in bits of coconut cream, stirring and heating through between each addition until the desired consistency is reached. Taste and adjust with salt and white pepper. Serve with rice and naan. Garnish with Cilantro and a drizzle of Smoked Extra Virgin Olive Oil. 


Red Stick Spice Co. March 23 Supper To Go

Red Stick Spic Co. Cooking Class  

Thursday March 23, 6:00 pm

Suppers To Go 

This is a Make & Take Class. Students will take home portions of each dish prepared. All students receive a sample product plus a discount to use in store the day of the class. Cancellation/refund requests must be received at least seven days prior to the class date.Click here http://bit.ly/2lxvEFs