From Scratch Cooking 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.
A minimum number of 4 students are required for each class to make.
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)
Craft Beer Pairing included in price.
Guest Chef: Julian Brunt with Kim Wilson or Leslie Fenton
Day/Date: Thursday, June 8th, 15th, 22nd, 29th and July 13th, 20th, 27th
Non Members: $45.00