In this hands-on cooking class, Chef Lamour will take you on a historical journey through the culinary traditions of Lowcountry fare as you prepare Southern comfort food favorites. Your dinner will begin with a spread of small bites, including pickled eggs, cornmeal-crusted okra and orange-scented cocktail nuts, and an appetizer of roasted pumpkin soup with bourbon clabbered cream and nutmeg. You'll then prepare an entrée of citrus-seasoned sorghum-braised duck served with sides of Carolina gold rice, Sea Island red beans and sautéed braising greens. Lastly, to end your Lowcountry feast, you'll enjoy a classic Southern mixed-berry cobbler for dessert.
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On the Table
Pickled eggs, orange-scented cocktail nuts and cornmeal-crusted okra
Roasted Pumpkin Soup
With bourbon clabbered cream and nutmeg
Sorghum-braised Duck
With citrus and leek
Sides
Carolina gold rice, Sea Island red beans and sautéed braising greens
Mixed Berry Cobbler
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