Thursday, October 13th
Chef Kyle Waters
Social Southern Table & Bar
Social Southern Table & Bar's new chef de cuisine Kyle Waters is bringing a fresh new perspective to the fun restaurant. Waters began his culinary career at the age of 15 making sandwiches and washing dishes at a Baton Rouge restaurant and worked his way up to opening Lafayette's location of Cochon under Chef Donald Link. When Cochon closed, Waters worked at Ruffino's, which is located in the same building, until joining his wife and pastry chef Brittany Waters in the kitchen at Social.
$60 per person
Roasted Butternut Squash & Pecan Salad
Duck & Pork Cassoulet
(Description of Cassoulet: Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork or duck and white beans. The dish is named after its traditional cooking vessel, the casserole. This dish is beloved by generations of French cooks. It’s a rustic slow cooked dish. This dish will be perfect for your fall entertaining as it can be made ahead. Perfect for serving during half time during your favorite football game.)
This class will also feature All Clad Cookware.
Created for Uncompromising Professional Chefs
Originally designed to meet the demands of professional chefs, All-Clad continues to be the undisputed choice in top culinary circles and award winning kitchens throughout the world. Every All-Clad collection rises to this high standard. No other cookware can rival it’s exquisite lines, impeccable balance, innovative technology, meticulous hand finishing and construction warranted to last a lifetime. Bring All-Clad’s legacy of handcrafted, performance-driven cookware to your kitchen.
Thursday, October 20th
Chris McLellan, Certified Spirits Specialist
$40 per person