Welcome to the Big Easy!
Welcome to the Big Easy
Pretend you are on the streets of New Orleans with a Hurricane in your hand, dancing with the second line!
Chef Joey will take you through each item as we explore the world of Creole, a cuisine he is very familiar with as he is from New Orleans.
Download all the information you’ll need for the class including:
Agenda: Includes the pre-class prep list. Pre-class prep the night before is key as we have number of amazing dishes and want to take our time in class. Plan for about 4o mins of prep.
Recipes: It is ideal that you print those out to have handy.
Shopping List: This will make your shopping experience easy peasy.
ZOOM LINK HERE: Meeting ID: 846 3605 1163 Passcode: 706095
HELP: If you have any questions about the event, the recipes or the Zoom link please email us at joinchefjoey@gmail.com.
Jump on the Zoom call a few minutes ahead of the start time at 2:50pm MST to get your technology all set and pour yourself a refreshment and we’ll get cookin’ at 3:00pm sharp.
Le Bon Temps Roule!
Hurricane
If you want to kick off the evening you can make a cocktail inspired by a drink often sipped along Burbon Street but we’ve made it your own Saskatoon Hurricane!
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml light rum
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml dark rum
3 Tablespoons fresh lime juice
3 Tablespoons orange juice (or Saskatoon syrup!)
1/4 cup plus 2 Tablespoons 3 ounces, 85 ml passion fruit juice
3/4 Tablespoons simple syrup*
3/4 Tablespoons Grenadine syrup
Orange slice and cherry for garnish optional
Instructions
Combine all ingredients except for orange slice and cherry in a pitcher. Stir to combine. Pour through wire mesh strainer into glass filled with crushed ice.
If desired, garnish with orange slice and cherry.
You can make your own simple syrup by combining equal parts of water and granulated sugar in a small saucepan. Heat to boiling, stirring occasionally, until sugar is dissolved. Cool completely.
Wine Pairing
Bernedette Bagshaw has 15 years in the Wine and Spirits Industry. WSET 3 and Whisky Brand Ambassador. She is a rep for Pacific Wine and Spirits.
“I loves to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical.”
She has reviewed the tasty treats you are about to cook and has made a wine pairing to serve with it.
Wine Selection:
Pierre Sparr Pinot Grigio - 373332
Aromas of fruit, apricots, peach. In the mouth as well softly and minerally with a delicate sweetness-acid-relation, a fancy minerality and a firm racy body (just like Chef Joey)!
Vina Real Crianza - 714335
This wine shows shades of medium to deep shiny cherry colour with a purple background. On the nose, intense aromas of ripe fruits (blackberries, blackcurrants) stand out, complemented with subtle hints of oak. Structure and roundness dominate the palate with a good integration of fruitiness and oakiness. The aftertaste is marked by very well balanced tannins and persistent spicy, toasty and balsamic aromas. A long stay in the bottle is the finished touch to this Rioja Alavesa wine's character.
Dessert Pairing
Taylor Fladgate 10 yr Tawny - 121749
An exceptionally fine old tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. A superb dessert wine, particularly with dishes made with chocolate, coffee or almonds, Taylor's 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port.