It’s time to “pass a good time!”

Welcome to the Big Easy Edmonton Corporate Challenge!

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 the agenda with the pre-class prep and the recipes. It is ideal that you print those out.

Click here for your ZOOM LINK: Meeting ID: 859 8741 0869. Passcode: 610109

So jump on the Zoom call a few minutes ahead of the start time of 5:45pm MST to get your technology all set and pour yourself a refreshment and we’ll get cookin’!

Le Bon Temps Roule!

Wine Pairing

Chef Joey has reviewed the exclusive menu 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.

Hurricane

Serves 2

You’ve got some amazing wine paired for the class, but If you want to kick off the class with a cocktail, you can make a Hurricane. A cocktail often sipped strolling along Bourbon Street.

  • 1/2 cup dark rum

  • 3 Tablespoons fresh lime juice

  • 1/2 cup mixed fruit drink with passion fruit and oj

  • 3/4 Tablespoons simple syrup*

  • 3/4 Tablespoons Grenadine syrup

  • Orange slice 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

    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.

Rum Old Fashion

Ingredients

  • 2 parts Bacardi Dark rum

  • 2 dashes Angostura Bitters

  • 1 splash water

  • 1-2 tsp sugar/a sugar cube

  • ice , cubed

Directions

1. Add the sugar cube/granulated sugar and Angostura Bitters to a rocks glass with a single ice cube

2. Stir the mix until the ice cube has melted enough to dissolve the sugar – if you're using a sugar cube you'll need to crush it

3. Add another 3 to 4 ice cubes and half of the Bacardi Dark rum then stir for around 60 seconds

4. Top up the glass with more ice and add the rest of the Bacardi Dark rum, then stir for another 60 seconds

5. Cut a piece of orange peel about the size of your thumb (be careful not to bend it yet). Hold the piece of orange peel over the glass and bend it to release some oil into the drink