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NOLA Oyster Stew – Spicy Pickled Okra – Herb and Garlic Roasted Chicken (with carving demo) – Chocolate “Jolt” Cake
What you will learn
Join us for a demonstration of delicious Southern food traditions by multiple award winning chef John Currence, who earned the 2009’s James Beard Foundation’s Best Chef: South. Owner of 4 restaurants in Oxford, MS, each showcasing various aspects of southern food, Currence dominates the food scene in Oxford and is perhaps best known for his flagship City Grocery, which infuses the South with French inspiration. His first cookbook, Pickles, Pigs and Whiskey is due out Fall 2013. Expect to “get punched in the mouth” with Currence’s bold flavors.
What To Expect:
Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Learn fundamental skills for a lifetime of great cooking
Work side-by-side with other students to prepare each dish
Interact with classmates and the instructor for a rich learning experience
Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
Held in our professional teaching kitchens, each class is led by an experienced chef instructor
Students receive a 10% discount coupon to use the week after the class