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A Wedge Salad

A wedge salad loaded up

Growing up Saturday nights consisted of listening to LSU football on the radio and my Daddy searing steaks in a black cast iron skillet. A classic steak dinner would not be complete with out a wedge salad. In this recipe I used Delightful Palate's Balsamic Garlic Honey vinaigrette and added crumbled blue cheese, avocado, green onions, and buttery croutons. This wedge is loaded up!




The Wedge Salad

Serves 4

1 head of iceberg lettuce , cut in quarters

1 avocado, peeled and cubed

½ cup crumbled blue cheese

½ cup seasoned pecans

1 green onion, chopped

½ cup Delightful Palate’s Balsamic Garlic Honey Vinaigrette


Salt and Pepper

For the lettuce, core out the bottom and wash. Pat dry with paper towels and cut into quarters. Place each quarter on a salad plate and drizzle with vinaigrette. Top the wedge avocado, blue cheese, pecans green onions and pecans. Season with salt and pepper

Seasoned Pecans:

½  cup pecans

3 tablespoons butter

½  teaspoon of Berbere spice

Heat a small skillet over medium heat add the butter and let melt, add the pecans and Berbere seasonings and stir for 3 minutes.

Berbere: s a spice mixture which includes chili peppers, garlic, ginger, basil, cardamon, corainder, nutmeg, cloves, cinnamon and more It is a key ingredient in the cuisines of Ethiopia and Eritrea.