Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Delight Me

Learning how to make puff pastry and Alfajor cookies with Chef Chris

Alfajor a confection found in Latin America, , cookie dough, rolling it out, , alfajor cookies, , Delicious, Butter block for puff pastry, squaring off the puff pastry, , Turning the puff pastry, Chef Chris, Fahy Dewitt and Me

Spending the day with my great friend, Fahy and Chef Chris Nicosia from the Louisiana Culinary Institute in Baton Rouge. Chef Chris taught us how to make Alfajor cookies sandwiched with Dulce De Leche filling and puff pastry from scratch. She showed us techniques on how to make a butter block for the puff pastry, how to chill the dough and make turns to create a flaky pastry. It was a very interesting day at the Red Stick Spice Co. kitchen.


Halloween Open House Cooking Class

Join us for out Halloween Open House Cooking Class


Do you wanat to spook your friends or have the neighbors over for Halloween? We have the menu ideas for you at oour Halloween Open House Cooking Class
Date and Time:
Wednesday, Novmber 9 2016
6:00 - 8:00 pm
Register here:



Lemongrass Chicken Meatballs in Green Curry Broth

Lemongrass Chicken Meatballs in Green Curry Broth

We thought the green curry broth needed the glass noodles to soak up it up and we made a good choice




Lemongrass Chicken Meatballs in Green Curry Broth

Fine cooking magazine- SERVES 6-8


1-1/2 lb. boneless, skinless chicken thighs cut into 1-inch pieces

1-1/2 tsp. ground cumin

1-1/2 tsp. ground coriander

Kosher salt

1 Tbs. finely chopped fresh lemongrass

1-1/2 Tbs Cilantro Lime olive oil

2 large shallots, thinly sliced (about 1/2 cup)

1 jalapeño, seeded and thinly sliced

1-1/2 cups lower-salt chicken broth

1/2 cup well shaken canned coconut milk

1-1/2 cups fresh cilantro sprigs; more for garnish

1/2 cup small fresh basil leaves

1-1/2 Tbs. fresh lime juice                                                  

1 Tbs. granulated sugar

2 tsp. fish sauce

1-1/2 cups matchstick-cut or grated carrots

Sriracha, for drizzling (optional) gochujang sauce

Sprinkle the chicken thighs with the cumin, coriander, and 1-1/2 tsp. salt, and toss well. Transfer to a plate and chill in the freezer for 15 minutes.

In a food processor, pulse half of the chicken until minced. Transfer to a bowl and repeat with the remaining chicken. Mix the lemongrass into the chicken. To form the meatballs, set a small bowl of cold water nearby and, occasionally moistening your hands, gently roll 1-1/2-oz. portions of the meat between your palms into balls; you should get 16.

Over medium-high heat in a 5- to 6-quart heavy-duty pot, heat the oil until shimmering hot. Add half of the meatballs, reduce the heat to medium, and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Flip and brown the other side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate, and repeat with the remaining meatballs.


Add the shallots, jalapeño, and 1/2 tsp. salt to the pot; cook, stirring, until the shallots soften, about 4 minutes. Add the chicken broth and coconut milk and bring to a boil. Stir in half of the cilantro and the basil, and remove from the heat. Using an immersion blender or working in batches with a regular blender, purée the mixture. Return to the pot if using a regular blender. Add the meatballs, lime juice, sugar, and fish sauce. Bring to a simmer, cover, and cook until the meatballs cook through (165°F), 15 to 20 minutes, adding the carrots during the last minute or two to cook until crisp-tender.


The Birthday Party Cooking Class on the Lakes

A Birthday Party Cooking Class

Celebrating Birthdays, This cooking class was custom designed to create a birthday feast with some of your favorite people. We pumped out dishes such as Cheesy Pasta Bake, Avocado Hummus, Slow Roasted Tomatoes, Carrots, Green Beans with a Chardonnay Sauce and Truffled Bread Crumbs and Arugula, Dried Cherry and Feta Salad.