SOUTHERN PROPER $105/student + tax

Also available for Team-building & Private Events. Please contact us regarding pricing.

This menu contains dairy, gluten & eggs.

*This menu can be made lacto-ovo vegetarian, see footer!

We gladly welcome skilled young cooks aged 13 and up; please be aware that our classes primarily include adults and discussions are geared toward an adult audience. For the safety and comfort of all participants, minors must be accompanied by a guardian. Please notify us in advance if you will be bringing minors. Thank you.

Traveling from out of town? This menu is a regionally specific experience!

In this class, we will be creating timeless southern classics, from fine, French Creole fare, to simple southern staples. 

You'll want to grab a Sazerac, or a tall, cold sweet tea, and come join our soiree.

You will begin your experience by making homemade pimento cheese, creamy and tangy, and served with toasty French bread crostini’s.  

Together we will create a southern favorite, tomato pie. Falling somewhere between a deep dish margherita pizza and a cheesy tomato quiche, we will prepare it crustless, (you won't even miss it.) Not a tomato lover? Let us change your mind.

Next, you will create NOLA-style shrimp cakes, incorporating classic seasonings and traditional ingredients. You will utilize tools and techniques used by restaurants to achieve a professional presentation and accompany your entrée with our homemade remoulade sauce and a fresh wedge of lemon.

You will finish with a pecan shortbread tassie tart adapted from a vintage recipe out of Savannah Georgia. This simple and sweet dessert pays homage to the industrious women who created it.

Throughout the class we will take care to use iconic and culturally significant seasonings and condiments including regionally specific pepper sauce, mayonnaise, and herb and salt blends.

This class represents some of the finest food traditions the South has to offer. Whether it be dishes born from the struggle, or inspired by the bounty from the land and sea, it's food with soul. Come ya'll and join us and celebrate the cuisine, the people, and the heritage of the South. 

Homemade Pimento Cheese

French bread crostini’s  

Southern Tomato Pie

variety of classic cheeses, fresh garden herbs

NOLA-Style Shrimp Cakes 

served with our remoulade sauce, hot sauce & lemon slice

Fresh Herbed Salad

with a lightened vinaigrette version of the famous “Sunshine Dressing”

“Savannah Ladies” Pecan Tassie Tarts

vanilla chantilly cream

Wine Pairing Recommendations: Pinot Noir, Mas Julien or Trevallon Blanc. A cold sweet tea or Sazerac are always in order! Please note this is a lengthy time for just one bottle, you may want to plan for both prep and dinner.

*This menu can be made lacto-ovo vegetarian with the substitution of a corn and grits cake for the shrimp cake. Please note, this menu still contains eggs. We are not able to effectively use egg substitutes in these recipes. If you would prefer the corn and grits cake, please contact us via email immediately after booking, otherwise we will not be prepared for you. Thank you.

We respectfully request that you do not confuse us with a restaurant. We conduct cooking classes. We run one specific menu each class and are not prepared to alter the ingredients or preparation on the fly. We are chefs not dietitians👩‍🍳 Please read our menus carefully and consider your specific dietary restrictions prior to booking.

Please see our full cancellation policy prior to scheduling.