$185.00
Join Red Stick Spice Company's owner and chef Anne Milneck along with Lili Courtney for a day-long food and farm adventure that ends in some delectable cooking fun! We will end the day in Red Stick Spice's Teaching Kitchen!
Each student will receive an insulated tote - because you're going to want to purchase lots of goodies for yourself along the way!
Transportation will be via personal vehicles.
9am: Meet at Fullness Farm to visit with Grant & Allison Guidroz to hear about the next wave of small farming. This is a must-see farm smack in the middle of Baton Rouge.
10:15am: Our favorite butcher is on the schedule! We'll be stopping at Iverstine Farms Butcher to talk pasture-raised chicken, beef and pork. Plus some pretty amazing charcuterie fixings.
11:30am: Next, we'll head over to St. Bruno Bakery for a behind the scenes look at sourdough production.
12:45pm: We will end the day back at Red Stick Spice for a cooking class.
ON THE MENU (subject to change with the seasons and farm availability):
Arrival Nibble: Whipped Feta with Smoky Popped Tomatoes
Roasted Spatchcocked Chicken with Chimichurri Sauce
Ina Garten's Farro Salad
Roasted Carrots with Shallots, Mozzarella and Spicy Bread Crumbs
Stuffed Peanut Butter Cookies
This class is for participants 13 and up. Teenagers must be accompanied by an adult; both the teenager and accompanying adult must purchase a class seat.
CLASS TRANSFER POLICY: No Refunds. If you are unable to attend this class, you may request a transfer to move your reservation to another class. However these requests must be received seven (7) working days in advance of the class date. If your request is made after seven (7) working days, we will not be able to accommodate your transfer request. You may, however, pass along your place in this class to another person. Planning and staffing takes place well in advance of each cooking class; therefore, we are unable to offer refunds.
