Guild invites you to celebrate Black History Month by exploring a piece of Chef Joey’s black culinary history February 20 at 4pm MT!

Pretend you are on the streets of New Orleans with a Hurricane in your hand, dancing with the second line. This is a snapshot of Chef Joey’s history. And a small representation of the bold cuisines black culture has gifted us.

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 pre-class prep list included in the agenda and the recipes. It is ideal that you print those out. Pre-prep is key as we have an amazing couple of items but it does depend on how much is done before hand. Plan for about 20 mins of prep.

Jump on the zoom call a few minutes ahead of the start time to get your technology all set and pour yourself a refreshment and we’ll get cookin’ at 4:00pm MST sharp!

Le Bon Temps Roule!

Here’s a little Lagniappe

We’ve given you a little somthing extra to add to your meal if you like. Here is a recipe for a Honey Butter that will go great with your Cornbread if you make it ahead of time.

CLICK FOR RECIPE

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!

HINT: This drink is just as tasty as a MOCKTAIL!

  • 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.