From Scratch Cooking Class with Food Writer, Julian Brunt
June 8, 2017 - June 29, 2017
Recurring weekly on Thursday
Address: 1600 Government Street, Ocean Springs, MS 39564
Phone: (228) 818-2878
Price: Members $35, non-members $45
There’s a new cooking class coming to the Mary C., but it is not for the faint of heart. It’s a from scratch class that will teach you new skills and recipes. When you walk in, the ovens are turned on, grab a knife and help prep, make the stock, learn how to make the perfect roux, and by the end of the class, sit down and enjoy a three-course meal that you helped create.
Also look for guest chef speakers, field trips to local farms, and talks by experts on subjects as varied as how to start a compost pile, to the nuances of a fine single barrel scotch.
Sound’s good, but you can’t make the 5:30 p.m. start time? We understand not everyone wants to get their hands dirty, so if you just want an overview, and a great meal, show up at 6:30 p.m. You’ll still have a great time, and come away with a few new ideas.
Prices for each class vary according to the menu. If we’re using Dale Steven’s heritage breed, free range pork, it’s going to cost you a little more, if we take you back in time and make shrimp boat spaghetti (an old Biloxi favorite), you won’t blink an eye at the price.
Classes sponsored by Deep South Culinary Adventures with local food writer and photographer Julian Brunt,and foodies Kimberly Wilson and Lesley Fenton. Be prepared to have a good time.
If you would like to include the Wines Pairing by Jonathan Maisano the additional fee is $10.00
Cucumber Salad and Homemade Red Wine Vignette
Jumbo Lump Crab Cakes with Spicy Hollandaise Sauce
Classic Creme Brulee
BLT salad made with Benton’s Bacon (the best bacon in the world) and homemade ranch dressing
Mahi mahi En papillote (Mahi mahi roasted in parchment with julienne onions, bell peppers and fingerling potatoes)
Classic 1960s Watergate salad (pineapple, pistachio pudding, marshmallows, pecans and whipped cream)
Classic Italian tomato, basil and mozzarella bruschetta
Fresh made tomato sauce paired (contrasted) with a long cooked ragu, lots of Parmigiano-Reggiano and pasta finished in the sauce
Seasonal (probably blueberry) cobbler
Kick ass deviled eggs
Sous vide fried chicken (the tenderest you have ever had) with pan gravy and sweet potato biscuits
Hummingbird cup cakes (pecans, banana, pineapple, cinnamon and nutmeg)
Guest Chef: Julian Brunt with Kim Wilson or Leslie Fenton