Our Fourth of July Cooking Class is Red, White and Unbelievably Delicious!

Our sold out Fourth of July Cooking Classes in Alexandria, La. were a lot of fun. We did back to back classes the first one was for the 30-ish crowd and the second one was for my dear friends and my customers from all those years ago when I taught classes in Alexandria. We cooked a menu that fits the holiday, Pickled Tomatoes with Goat Cheese, Stand Up Deviled Eggs, Melon Caprese Skewers, Sticky, Honey, Chili Garlic Chicken, Grilled Halloumi with Watermelon and Basil-Mint Oil, Field Pea and Tomato Salad with Lemon Vinaigrette and Mixed Berry Crumble with Homemade Strawberry Balsamic Ice Cream



Pickled Tomatoes over Goat Cheese


The bar set up!


Here is our crowd for the first night


I started this class with the dessert a Blueberry Crumble


We did not have the set up for a hands on cooking class but, they managed to get some hands on to see how to assemble the Field Pea and Tomato Salad.


As you can see these are regular deviled eggs, The stand up version is very time consuming . I did demo how to do accomplish it so they could see how it was done. Stand Up Deviled Eggs


The field peas are cooked in broth with a ham bone and then all the ingredients get tossed in a lemon vinaigrette. Field Pea Salad


Second night of cooking class and another sold out crowd


They created a beautiful Grilled Halloumi and Watermelon Salad with Basil- Mint Oil


These tasty salads are using the peak of Summer produce. Grilled Halloumi with Watermelon and Basil-Mint Oil


Sticky Sticky Honey-Chili Garlic Grilled Chicken. You can make grill marks on the chicken with a grill pan on the stove or an outside grill.


What we did here is layer field peas, tomatoes, avocado and homemade croutons and spoon over the vinaigrette for full flavor.


It is time to enjoy!

Lili Courtney