Culinary Insitute of New Orleans

Cooking with Class™
Designed for the gourmet enthusiast, guests will learn about the lifestyles, heritage and foods of Louisiana. Larger groups (50-300 guests or larger) may be accommodated upon request. Instructors prepare the menu selected before the live audience. Guests will dine on all dishes prepared at class conclusion. Pricing varies from class to class, depending on the specific dishes, clothing and products included.

Culinary Arts/Guest Lecture Program
Enjoy great foods in a fun and educational setting. Learn, taste, and experience Feasts of Acadiana (Cajun Cuisine), Creole Delites, Tastes of Louisiana and New Orleans Classics. Each class is two (2) to three (3) hours in duration, normally exhibiting from six (6) to eight (8) dishes. Guests may receive gift packs, coupons and discounts in the culinary shoppe, in addition to, a wonderful meal with great entertainment.

Culinary Arts/Lecture Series Program
Taking the Guest Lecture beyond the basic class. A Series of lectures and demonstrations with related culinary subjects. Usually presented in a series of three (3) 2 to 3 hour classes.

Culinary Arts/Day Chef Program
Guests will participate in a three (3) to four (4) hour hands-on menu preparation. Instructors lecture on the dishes chosen focusing on origin, heritage, and preparations. Day Chefs (guests) may dress in appropriate executive chef attire (embroidered chef jacket and/or apron, toque) and exhibit learned culinary skills. Pricing is based on the menu items, clothing or items selected or developed for specific groups. Participants will dine on menu items prepared at class conclusion.

Cost varies depending on clothing and products included and dishes demonstrated

Guest Lecture ( 2 hrs. including meal)
Lecture Series (3-2 hr.classes including meal)
Day Chef (3 to 4 hrs. including meal)


Samples Dishes from our Culinary Classes
1. Chicken and Andouille Gumbo
A Roux based soup made with tender Hens, Homemade Pork Andouille with local Vegetables and Cajun Seasonings.

2. Seafood and Okra Gumbo
Fresh Louisiana Shrimp, Crabmeat and Oysters in a Roux Based Soup with Hard-Shell Blue point Crabs, Okra and Andouille.

3. Turtle Soup
A rich dark Tomato based soup with Louisiana Yellow Belly Turtle, Lemon and Dry Sherry.

4. Eggs Sardou
Poached eggs served in an artichoke bottom over creamed spinach and topped with a Hollandaise sauce.

5. Oyster Artichoke Soufflée with Oyster Sauce
A fluffy oyster soufflé baked in a whole artichoke and accented with a velvety oyster sauce.

6. Salade d’Endives
A classic French salad with crisp endive and a New Orleans twist.

7. Remoulades
Three variations of this classic seafood sauce accompaniment. Red, white and brown remoulades.

8. Shrimp Creole
Louisiana Shrimp sautéed in a Vegetable Medley of Onions, Bell Peppers and Celery in a rich Creole Tomato Sauce served over Steamed Long Grain Rice.

9. BBQ Shrimp
Jumbo Louisiana Shrimp sautéed with Butter, Rosemary, Lemon, and Creole Herbs and Spices with Roasted New Potatoes.

10. Redfish En Papillote
Fresh Louisiana Redfish steamed in parchment paper with fresh herbs, spices and vegetables.

11. Crawfish Etouffee
Crawfish smothered with Onions, Bell Peppers and natural Roe and steamed Long Grain Rice.

12. Veal Grillades and Grits
Rounds of veal prepared in a red Creole gravy.

13. Braised Beef Brisket
A thick slab of brisket lovingly seasoned and slowly braised in a rich sauce guaranteed to melt in your mouth.

14. Crawfish Cakes
Fresh Louisiana Crawfish with Peppers, Goat Cheese and Dill served with Gingered Black Beans and a Tomato, Cucumber and Red Onion Salsa.

15. Oysters Bienville
Baked Oysters on the Half Shell topped with Shrimp, Mushrooms, Butter, Parsley and Thyme.

16. Oysters Rockefeller
Shucked Plaquemine Parish Oysters on the half Shell Topped with a Rich Velvety Fresh Spinach Dressing laced with the Licorice Liquor Herbsaint.

17. Courtboullion
A Rich Tomato Sauce with a spicy blend of our vegetable trinity with fresh Louisiana Catfish or Redfish served over Steamed Long Grain Rice.

18. Roasted Pork Tenderloin with Steen’s Cane Syrup Sauce
Braised Pork Tenderloin marinated with Steen’s Louisiana Cane Syrup and roasted with Tropical Fruit Juices.

19. Creole Jambalaya
Homemade Andouille, Shrimp and Crawfish with Julienne Chicken Breast, Wheels of Fresh Corn and Louisiana Rice in a Tomato Base

20. Cajun Jambalaya
A Spicy blend of Pork, Boneless Chicken and Fresh Homemade Sausage simmered in a dark Gravy.

21. Paella
Reflecting our Spanish Heritage this is a predecessor to Jambalaya consisting of Scallops, Crawfish, Shrimp, Mussels, and Clams in a Saffron Broth

22. Corn Maque Choux
Fresh Corn split off the Cobb, sautéed with Onions, Bell Peppers, Celery and Creole Tomatoes.

23. Bananas Foster with Praline Topping
Sautéed slices of fresh Bananas with Brown Sugar, Butter and Myers Rum with Caramelized Pecans and homemade French Vanilla Ice Cream.

24. Strawberry Trifle
Layers of delicate French Sponge Cake laced with Chantilly Cream and sweet Pontchatoula strawberries.

25. Pecan Pie
Fresh Louisiana Pecans with Brown Sugar, Corn Syrup and Butter, served in a Pastry Shell.

26. Pineapple with White Chocolate Bread Pudding
Sautéed Fresh Pineapple blended with Fresh Baguette, Heavy Whipping Cream, White Chocolate and Raisins, Topped with Shaved Toasted Coconut served with a Praline Rum Sauce.

27. Praline Cheesecake
Made with a homemade Graham Cracker and Praline Crust served with a Praline Sauce.

28. Pralines
A classic New Orleans confection made with cane sugar and Louisiana pecans.

flam.beau n: a flaming torch; used to light evening Carnival parades. Flambeaus are noted for their brilliant, illuminating, and guiding light. They allow you to view the true beauty of a creation which otherwise would not be seen.

spice n: something giving zest or relish.
king n: one that holds a preeminent position; esp. a chief among competitors. As Spice Kings you are natural leaders in a spicy, sassy, bold way.

ga.tor n: slang for alligator. Gators are unmatched in their cunning, silent, yet devastating prey-capturing abilities.

cot.ton.mouth n: a venomous semiaquatic pit viper known as a water moccasin. Cottonmouths are well adapted to their environment and are noted for their deadly striking capabilities.

BUCCANEERS n: an unscrupulous adventurer esp. in politics or business. During the War of 1812, on January 8, 1815, Jean Laffite and his buccaneers helped General Andrew Jackson win the Battle of New Orleans to free the U.S. from British rule.

wild adj: passionately eager or enthusiastic; going beyond normal or conventional bounds. n: American evergreen tree valued for its large fragrant white, yellow, pink, or purple flowers, frequently handsome leaves, and conelike fruits. Wild Magnolias are known to be beautiful, fragrant, and enticing, yet unpredictable.

mud.bug n: slang for crawfish or crayfish; a fresh water decapod crustacean resembling the lobster but much smaller. A food delicacy in Louisiana noted for having their heads sucked and tails pinched in dining.

Mar.di Gras n: a carnival period climaxing on Shrove Tuesday often observed with parades and festivities. n.: a person who wears a mask; a participant in a masquerade. A Mardi Gras masker escapes reality by assuming a new persona. He revels without inhibitions or fear of recognition behind his mask.

Ca.jun n: a Louisianian descended from French-speaking immigrants from Acadia. These swamp settlers are free wheeling, fun spirited, family oriented, and food loving.

swamp n: a wetland often partially or intermittently covered with water.
stomp n: a jazz dance marked by heavy stamping. The marshes and swamps of Louisiana are known for spontaneous combustion fires. Swamp Stompers exhibit quick thinking methods to put out fires.

ACADIANS n: a native or inhabitant of Acadia; a descendant of the French-speaking inhabitants of Acadia expelled after the French loss of the colony in 1755. These displaced Acadians settled into the swamps of Louisiana.

half adj: being one of two equal parts.
shell n: a framework or exterior structure; an impersonal attitude or manner that conceals the presence or absence of feeling. The City of New Orleans is famous for oyster bars serving succulent oysters on the half shell. In keeping with that tradition, it remains to be seen which half you are—empty or full.

bay.ou n: marshy or sluggish body of water.
boo.gie n: earthy and strongly rhythmic rock music conducive to dancing. Wayward people dancing and prancing to the rhythms of the natural bayou setting.

cres.cent n: the figure of the moon at such a stage defined by a convex and a concave edge; something shaped like a crescent. The City of New Orleans is known as the Crescent City because it is shaped in a crescent by the winding Mississippi River as it passes the French Quarter.

gam.bler n: someone who plays a game for money; someone who stakes something on a contingency; someone who takes a chance. Riverboat gamblers plied their trade along the Mississippi River on paddlewheel steamboats, risking their lives as well as their stakes.

voo.doo n: a person who deals in spells and necromancy.
voo.doo vt: to bewitch by or as if by means of voodoo.
hoo.doo n: a body of practices of sympathetic magic.
hoo.doo vt: to cast a spell on. The City of New Orleans has a rich history of hexes, spells, and gris-gris. Beware if you do what you do to those who do hoodoo.

Bour.bon n: a person who clings obstinately to old social and political ideas.
blues n: jazz or popular music using harmonic and phrase structures of blues. Bourbon Street Blues refers to the most decadent street in New Orleans that quite often creates the blues for those who partake of the festivities.