Traditional Southern Cooking - A Dinner

Beginning in the 1690's, food in the U.S. deep south was heavily influenced by early settlers from France, Germany and Spain. Slaves from Senegal, Africa, then Cuban refugees and Cajuns from Nova Scotia, Canada also contributed to the medley of flavors. Join in creating a memorable meal to include: crab dip, traditional cheese straws, gumbo, jambalaya, red beans and rice, buttermilk biscuits, cheese grits, pecan praline candy and traditional bread pudding with bourbon sauce. Food costs of $15 is payable to the instructor at class.

Laurel Severson

Laurel Severson is a Home Economist working in commercial food service and recipe testing.

 April 2019 
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  Laurel Severson


District 622 John Glenn Middle School
Monday, Apr 8
6:00 - 9:00 PM

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Fewer than 5 spots left


$ 25.00
per person