Sunday, January 19, 2025 | 10:00AM - 12:30PM

$169.00 Per Station (Suitable for Dynamic Duos- see below for more details)

Join Suzy Fleming Leonard for a Southern Brunch featuring her mother’s beloved Southern Sausage Rolls and a Spinach and Mushroom Frittata.

• Seasoning Ground Pork (or Turkey) to taste- Spicy, Mild or Sweet

• Creating Flaky Biscuit Dough

• Whip up a Hearty Frittata with Mushrooms, Ricotta, Spinach and Mozzarella

When Suzy Fleming Leonard was a child, she knew she was in for a treat when her mother pulled out her mixing bowl, rolling pin and a pound of breakfast sausage. Within the hour, a pan of satisfying sausage rolls would come out of the oven.

The savory sausage with just a hint of spice, wrapped in flaky biscuit dough and drizzled with maple syrup was ideal for a leisurely breakfast.

The class will start with turning ground pork (or turkey) into breakfast sausage flavored to suit your taste — spicy, mild or sweet. Next, make the flaky biscuit dough, fill it and roll it with the sausage into two dozen savory sausage rolls. (They freeze beautifully.) While the sausage rolls bake, whip together a hearty frittata enriched with creamy ricotta and mozzarella. Add a side of fresh fruit for a Southern Brunch that’s perfect for warming a chilly January day.

As with all our Brunch Classes, we’ll have Mimosas, Fresh Fruit and Orange Juice to accompany your feast.

The class is perfect for an interactive brunch date or a girlfriends’ outing!

This class is suitable for the following Dynamic Duo types:

YES: Parent/Grandparent & Child

YES: Couples

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. Don’t fret, it’s more than enough food for two- plus leftovers! (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)

We provide aprons, recipes, all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Friday, November 22, 2024 | 6:00PM - 8:30PM

$179.00 Per Station (Suitable for Dynamic Duos- see below for more details)

Join TWO Louisiana natives-Suzy Fleming Leonard (retired food and dining editor at FLORIDA TODAY) and Ann Maloney (former recipes editor at The Washington Post in D.C) for a fragrant evening recreating the official dish of Louisiana: Gumbo!

In this class, you’ll learn how to make a chicken, sausage and okra gumbo. Master this recipe, then adapt it to feature turkey, seafood or almost any leftover protein.

In this class you will:

• Chop and prepare the Cajun Trinity of onion, bell pepper and celery

• Create a dark brown roux from butter and flour

• Make a zingy rémoulade dressing for a crisp green salad

• Make your own Cajun seasoning, tailored to your personal taste

While the gumbo flavors marry in the cooking pot, we’ll give a brief tutorial on the ABCs of roux, from a blond roux that adds flavor and heft to classic Cajun étouffée to the dangerously dark roux adds a depth and mystery to your gumbo.

We will also teach you a little history of gumbo, the differences between various gumbos and how to customize the dish to your liking. Whether you’re looking for a delicious way to use up leftover Thanksgiving turkey or you need to feed a crowd, gumbo is the perfect dish to warm up a cool fall day. There’s a reason this is the official dish of Louisiana.

This class is perfect for date night or girls’ night out. Your work will be rewarded with dinner of gumbo, green salad and crusty French bread and of course a FABulous Dessert!

Plan your own gathering for the next day, or freeze your gumbo for delicious, ready-to-eat suppers at home. You’ll leave the FAB kitchen with plenty to savor, and gumbo is always better the next day.

This is a perfect Date Night/Friend’s Night Out class, so you are welcome to BYOB (please drink responsibly.) We recommend an off-dry Riesling, Chenin Blanc, Gewurztraminer or Pinot Gris. (Though we also recommend you don’t open the bottle until your roux is made.)

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child

YES: Couples (live in the same household)

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!) On Chef/Date Nights you will always have enough for two and generally extra to bring home too.

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

Saturday, October 5, 2024 | 6:00PM - 8:30PM

$179.00 Per Station (Suitable for Dynamic Duos- see below for more details)

Join TWO Louisiana natives- Ann Maloney (former recipes editor at The Washington Post in D.C) and Suzy Fleming Leonard (retired food and dining editor at FLORIDA TODAY) for a fragrant evening recreating the iconic Cajun classic Etouffeé!

Dig into a delicious, homemade Cajun meal in this immersive class that reveals the step-by-step process for making no-fuss shrimp étouffée at home. The dish, now a staple in New Orleans restaurants and homes, got its start in rural Louisiana with Cajun home cooks.

• Shrimp Etouffee served with fluffy white rice

• Crispy Cornbread

• Lemon Green Beans

Étouffée (from the French word for “smothered”) is a Cajun and Creole dish traditionally made with shellfish cooked in a fragrant, luscious sauce.

In this class, you’ll discover how the essential trinity of Cajun cooking – onions, celery and bell pepper – is layered with spices and fresh herbs to form the base of so many dishes. And, you’ll master the art of making a butter roux, too. Those skills can help you tackle other classic Cajun recipes with confidence. The étouffée will be served over fluffy white rice. You’ll make a simple crispy cornbread and bright lemony green beans to go with it for a scrumptious feast. As with all Chef Night/Date Night classes, dessert will be a FABulous Surprise!

This an ideal Dynamic Duo class to take with your friends, family members or a sweet Date Night and you can BYOB (we suggest a sauvignon blanc, chardonnay or Chablis)!

This class is suitable for the following Dynamic Duo* types:

YES: Parent/Grandparent & Child

YES: Couples (live in the same household)

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!) On Chef/Date Nights you will always have enough for two and generally extra to bring home too.

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.