A Culinary Experience with Chef Tracy Thomas: An Evening On The Bayou
Join us for a mouthwatering journey through the flavors of New Orleans with Chef Tracy Thomas!
Welcome to A Culinary Experience with Chef Tracy Thomas: An Evening on the Bayou: Louisiana inspired seafood. Chef curated wine pairings! Get ready for the first installment of A Culinary Experience with Chef Tracy Thomas, an exclusive dinner series kicking off at Sasha’s Kitchen & Cocktails.
This debut theme, An Evening on the Bayou, takes you on a flavorful journey through soul food classics, reimagined with Chef Tracy’s signature modern twist. Think comfort, culture, and creativity all on one plate.
Expect bold flavors, unexpected pairings, and a vibe that feels as good as the food tastes.
Seats are limited, so grab your ticket, bring your appetite, and come experience the soul of the South like never before.
Ticket Options
Choose the experience that’s right for you:
-- Individual Ticket for 1 – $125: Join us solo and indulge in a night of flavor and culture
-- Experience for 2 - Ticket for 2 – $200: Bring someone special and enjoy the culinary journey together.
We’re proud to honor our military service members and veterans who can enjoy 20% off your purchase with code BAYOU at checkout.
Please Note: If you are an active service member or veteran, you MUST present a valid military ID at check-in. Without verification, the standard ticket rate will apply at the door, and you will be responsible for paying the remaining full balance before entry.
Due to the nature of this event, there will be no refunds.
Lineup
Chef Tracy Thomas
Good to know
Highlights
- 2 hours 30 minutes
- ages 21+
- In person
- Free parking
- Doors at 6 PM
Refund Policy
Location
Sasha Kitchen & Cocktails
14865 Inwood Road
Addison, TX 75001
How do you want to get there?
Agenda
First Course: Butter- Poached Crab Claws
Sweet stone crab claws gently warmed in garlic herb Creole butter with fresh lemon. Wine Pairing: Albarino - Citrus notes, lively acidity, and saline finish compliment the crab and brighten the butter.
Second Course: Crawfish and Corn Bisque
A velvety bisque layered with Louisiana crawfish, sweet corn, aromatic vegetables and a touch of Creole spices. Wine Pairing: Off - Dry Chenin Blanc - Fresh acidity balances the creamy texture, while a hint of sweetness complements the corn and softens the spice.
Third Course: Creole Lobster Pasta
Succulent lobster tossed in pasta in a delicate Creole cream sauce finished with fresh herbs and lemon. Wine Pairing: Lightly Oaked Chardonnay - A rounded texture compliments the and cream with enough freshness to keep the pairing balanced.