Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Delight Me

Delightful Palate Cooking Class Schedule for the Fall

LSU Leisure Course

These classes meet at the Animal & Food Sciences Laboratory Building on LSU campus.

September 11th 2016 Tailgating Time 

Menu includes: Cornmeal Thumbprints with Tomato Jam, Avocado Hummus with assorted toppings, Crunchy Broccolli Salad.http://bit.ly/2bJcOGU

September 25th 2016 Super Soups and Stews

Menu includes: Pork and Fennel Sausage, Pasta and Savory Cabbage Soup, and Ginger Pork Ramen with Bok Choy, http://bit.ly/2cezbH2

October 9th 2016  Pasta Bakes

Menu includes:  Cheesey Bolognese Rigatoni Bake and Sweet Potato, Spinach, Ricotta and Blue Cheese Bake.  http://bit.ly/2b6gKno

November 13th 2016 Amazing Holiday Side Dishes

Menu includes; Silky Potato Au gratin, Caramelized Brussel Sprouts with Pancetta, Citrus, Avocado Spinach Salad with  Warm Goat Cheese http://bit.ly/2bGCpyI




Pan seared Salmon with Delightful Palate's Wild Mayhaw Berry

Pan Seared Salmon with Pepper Jelly Vinaigrette

It is time to get back on schedule and we need a quick delicious meal to prepare to sit down to at dinner. Pan Seared Salmon with Delightful Palate’s Pepper Jelly Vinaigrette made from hot pepper mayhaw Jelly as the base for this product that brings zip and flavor to this pan seared salmon. Pair it with roasted sweet potatoes and sautéed carrots and green beans.


Italian Cooking Class at LSU leisure summer classes

Eggplant Involtini

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. 


Grilled Vegetable Panzanella Salad

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 on the bottom and season with salt and pepper, then assemble the veggies and mozzarella cheese on top and place the g hot croutons over the top and garnish with basil leaves.

 In a large bowl toss the bread chunks with the olive oil, truffle salt nutritional  yeast, pepper. Place the bread chunks in the oven and toast, turning as needed.