Join Chef Deb at The Prickly Pear Cooking Classes!
In this class, we will be creating timeless southern classics, from fine, French Creole fare, to simple southern staples.
You'll want to grab a Sazerac, or a tall, cold sweet tea, and come join our soiree.
You will begin your experience by making homemade pimento cheese, creamy and tangy, and served with tender and toasty French bread crostini’s.
Together we will create a Southern favorite, tomato pie. Falling somewhere between a deep dish margherita pizza and a cheesy tomato quiche, we will prepare it crustless, (you won't even miss it.) Not a tomato lover? Let us change your mind.
Next, you will create NOLA-style shrimp cakes, incorporating classic seasonings and traditional ingredients. You will utilize tools and techniques used by restaurants to achieve a professional presentation and accompany your entrée with our homemade remoulade sauce.
You will finish with a pecan shortbread tassie taets adapted from a vintage recipe out of Savannah Georgia. This simple and sweet dessert pays homage to the industrious women who created it.
Throughout the class we will take care to use iconic and culturally significant seasonings and condiments including regionally specific pepper sauce, mayonnaise, and herb and salt blends.
This class represents some of the finest food traditions the South has to offer. Whether it be dishes born from the struggle, or inspired by the bounty from the land and sea, it's food with soul. Come ya'll and join us and celebrate the cuisine, the people, and the heritage of the South.
Homemade Pimento Cheese
French bread crostini’s
Southern Tomato Pie
white sharp cheddar, mozzarella, basil
NOLA-Style Shrimp Cakes
our remoulade sauce
Simple Salad
with a lightened vinaigrette version of the famous “Sunshine Dressing”
“Savannah Ladies” Pecan Tassie Tarts
vanilla chantilly cream
Wine Pairing Recommendations: Pinot Noir, Mas Julien or Trevallon Blanc. A cold sweet tea or Sazerac are always in order! Please note this is a lengthy time for just one bottle, you may want to plan for both prep and dinner.
*This menu can be made lacto-ovo vegetarian with the substitution of a corn and grits cake for the shrimp cake. Please note, this menu still contains eggs. We are not able to effectively use egg substitutes in these recipes. If you would prefer the corn and grits cake, please contact us via email immediately after booking, otherwise we will not be prepared for you. Thank you.
