W-FA609 Baton Rouge with Chef Craig Tinling

Pork rillons (Crispy roasted pork belly with pear watercress salad)

Pan fried catfish with crawdaddy etouffee on rice

Green goddess butter lettuce salad

Bananas Foster 

Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. 

*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop.

Date & Time:

Instructor