In this hands-on cooking class with Chef Loreanna, you will learn how to prepare a gourmet three-course menu that fuses traditional Italian recipes with jazzy Creole flavor profiles.
Chef Loreanna will begin by teaching you how to prepare a spinach and artichoke pinwheel appetizer with puff pastry. Then, you will learn how to make alfredo sauce from scratch for your blackened shrimp fettuccine alfredo entree. You'll end on a sweet note with a New Orleans staple: fresh beignets with a decadent chocolate ganache.
Spinach and Artichoke Pinwheels
With puff pastry
Blackened Shrimp Fettuccini Alfredo
With heavy cream, and Parmigiano-Reggiano and pecorino Romano cheeses
Beignets With Chocolate Ganache