Cooking Class: Lowcountry Southern Favorites
Sun, Apr 21st at 11:00AM
Sun, Apr 21st at 12:00PM
Sun, Apr 21st at 5:00PM
Sun, Apr 21st at 6:00PM
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
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsCouples, Gourmet, Date Night, Fun, Baking
Classpop! Guest Reviews for other experiences with Chef Lamour
Randeep
28 Jul 2023
The class was fun, interesting, learned new tips, and really enjoyed the class.
Mary
28 Mar 2023
Very nice experience, and I picked up some useful tips! I recommend the experience!!
Outside Reviews for Chef Lamour
Brian G.
12 Jan 2020
Chef Lamour was friendly, knowledgeable and a pleasure to work with and learn from! Would book again in a heartbeat!
With more than 20 years of international experience in cuisine and food preparation under her chef's hat, Chef Lamour certainly defines "culinary passion." She holds a degree in speech and public speaking, has studied cooking and culinary arts in France and has worked in high-end fine-dining establishments all across New York. Chef Lamour loves teaching both younger and older students alike and is eager to share her passion and experience with new aspiring chefs.
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