Welcome to the Big Easy
Get your beads ready and let’s have some fun!
Download all the information you’ll need for the class including the pre-class prep list and the recipes. It is ideal that you print the recipes out. Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand. (Especially marinating the steak up to 6 hrs before class, the rest can be done just before class) Meet Joseph’s Queen!
Chef Joey will take us through each item step-by-step.
So jump on the zoom call anytime after 4:45pm and we’ll pour our cocktails and get cookin’ shortly after 5:00pm.
ZOOM LINK: Meeting ID: 889 7903 5960. Passcode: 390490
Blackened Cajun Strip Loin
Southern Collard Greens
Shrimp & Grits
Chili Chocolate Mousse
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.
Your lagniappe
Pronounced as a French word, lagniappe (lan-yap) is a Cajun-French inspired noun that means “a little extra.” We won’t be covering this in class but you can make these the night before to add to your meal. We wanted you to have a little sumpin’ sumpin’ extra.