Chef Kymberly leads this hands-on cooking class, where the accent is on the foods of the American South! You'll prepare a meal that follows these unique culinary traditions to add a little spice to your recipe collection. Create a seafood and vegetable spread that includes Cajun shrimp with grits cooked in savory brown butter and broil up lobster tails served with fresh succotash. And when dessert is orange ricotta cake dressed with citrus glaze, you'll stick around for seconds!
With brown butter grits
Broiled Lobster Tails With Roasted Succotash
With corn, lima beans, okra and herbed butter
Orange Ricotta Cake
With citrus glaze