Event Details

This event is running from 8 June 2017 until 29 June 2017. It is next occurring on June 8, 2017 5:30 pm

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Deep South Culinary Adventures Cooking from Scratch Class

There’s a new cooking class coming to the Mary C., but it is not for the faint of heart. It’s a from scratch class that will teach you new skills and recipes. When you walk in, the ovens are turned on, grab a knife and help prep, make the stock, learn how to make the perfect roux, and by the end of the class, sit down and enjoy a three-course meal that you helped create.

Also look for guest chef speakers, field trips to local farms, and talks by experts on subjects as varied as how to start a compost pile, to the nuances of a fine single barrel scotch.

Sounds good, but you can’t make the 5:30 p.m. start time? We understand not everyone wants to get their hands dirty, so if you just want an overview, and a great meal, show up at 6:30 p.m. You’ll still have a great time, and come away with a few new ideas.

Prices for each class vary according to the menu. If we’re using Dale Steven’s heritage breed, free range pork, it’s going to cost you a little more. If we take you back in time and make shrimp boat spaghetti (an old Biloxi favorite), you won’t blink an eye at the price.

Classes sponsored by Deep South Culinary Adventures with local food writer and photographer Julian Brunt,and foodies Kimberly Wilson and Lesley Fenton. Be prepared to have a good time.

Wines paired by Jonathan Maisano

Menus

June 8th

Cucumber Salad and Homemade Red Wine vinaigrette

Jumbo Lump Crab Cakes with Spicy Hollandaise Sauce

Classic Creme Brulee

June 15th

BLT salad made with Benton’s Bacon (the best bacon in the world) and homemade ranch dressing

Mahi mahi En papillote (Mahi mahi roasted in parchment with julienne onions, bell peppers and fingerling potatoes)

Classic 1960s Watergate salad (pineapple, pistachio pudding, marshmallows, pecans and whipped cream)

June 22nd

Classic Italian tomato, basil and mozzarella bruschetta

Fresh made tomato sauce paired (contrasted) with a long cooked ragu, lots of Parmigiano-Reggiano and pasta finished in the sauce

Seasonal (probably blueberry) cobbler

June 29th

Kick ass deviled eggs

Sous vide fried chicken (the tenderest you have ever had) with pan gravy and sweet potato biscuits

Hummingbird cup cakes (pecans, banana, pineapple, cinnamon and nutmeg)

Guest Chef: Julian Brunt with Kim Wilson or Leslie Fenton

Day/Date: Thursday, June 8th, 15th, 22nd, 29th

Time: 5:30p.m.-9:00p.m.

Price:

Members:$35.00

Non Members: $45.00

If you would like to include the Wines Pairing by Jonathan Maisano the additional fee is $10.00