THIBODAUX, La. — The Chef John Folse Culinary Institute at Nicholls State University and Rouses Supermarkets have partnered to create a series of community cooking classes.
Cooking with the Colonels will be offered on Saturdays throughout the year and will cover topics from baking to Cajun cuisine.
Each class will be from 8:30 a.m. to 1 p.m. and include an orientation, tour of the Lanny D. Ledet Culinary Arts Building, cooking lessons and a family meal.
Three classes have already been scheduled.
The first will be Saturday, Jan. 26 and will focus its attention on the bounty of Louisiana’s natural resources and rich history of recipes from the Bayou region. Students will learn how to cook rabbit, oyster, and andouille gumbo; duck and pistachio terrine; wild boar osso bucco with polenta and glazed root vegetables; and riz au lait.
In the next class, titled New Orleans Creole Table, on Saturday, Feb. 23,
participants will cook T’Frere’s turtle soup; oysters Marie Laveau; spit roasted creole leg of lamb; and strawberry creole cream cheese ice cream over pecan pound cake.
On Saturday, March 23, students will take a tour of Italian cuisine as they delve into recipes from Tuscany and Florence. On the menu are ribollita soup; bruschetta; pollo alla cacciatore; bistecca alla fiorentina; and biscotti.
Classes will be taught by award-winning educators and chefs of the Chef John Folse Culinary Institute.
Each class is limited to 16 students. Participants must be at least 16 years old to register and must wear long-sleeve shirts, long pants, and flat, non-slip, closed-toe shoes. Long hair should be pulled back and students should be prepared for a 2-3 hours of physical activity. Students will work on the recipes in groups of two to three.
Cooking knives and tools will be provided but students are encouraged to bring their own, so they can feel comfortable making these recipes at home.
Registration for one person costs $125, for a couple $200 and for a Rouses’ employee $100. Payment is due two weeks before the class. For more information or to register, visit www.nicholls.edu/continuing-ed/cooking-with-the-colonels/ or call the Office of Continuing Education at 448-4444.
FOR IMMEDIATE RELEASE: Jan. 7, 2018
CONTACT: Jacob Batte, Media Relations and Publications Coordinator, 985.448.4141 or email@example.com