Louisiana Cuisine, Series 2 - Savory Pies & Classic Dishes: Crawfish Pie
Comm Ed - Culinary | This program is completed
Absolutely delicious! The crawfish pie takes advantage of a source of protein, available fresh only in the springtime. Most of us are familiar with fruit pies, but just imagine that melt-in-your-mouth crust with a savory filling of crawfish meat and vegetables. Each participant will make a traditional crawfish pie, large enough to feed your family and then some! Join us for the classic Louisiana dish, and leave with the recipe, know-how, and your to-go container.
Louisiana Cuisine, Series 2: Savory Pies & Classic Dishes - this is part of a 3-Class Cooking Series that will cover savory pies and classics of Louisiana cuisine. The classes in this series include Natchitoches Meat Pies, Crawfish Pie, and Shrimp & Grits. Each class costs $90, but if you sign up for the BUNDLE-deal of all 3 classes, it costs $250 - you'll save $20!
- Age Requirements: Ages 14 and up. Kids between the ages of 10-13 may enroll with a registered adult.
Dietary Requests or Questions? Please e-mail kgustafson@uaptc.edu
Interested in a similar class for your next private event? UA-PTC Community Education offers completely customizable classes and training for individuals, parties, groups, businesses, and industries of all sizes and disciplines. Please e-mail kgustafson@uaptc.edu for more information.
Community Education Cancellation Policy: A full refund will be issued if registration is canceled at least 7 days prior to the start of class. Cancellations made less than 7 days from the class date, will not receive a refund unless the class spot can be sold. In the chance that UA-PTC must cancel a class, registrants will have the choice of receiving a full refund or transferring to another Community Education class.
Lance Curtis
Chef Lance has loved cooking since watching his father cook breakfast on Saturday mornings. His mother taught him canning while making wild muscadine jelly. He is currently a culinary instructor at UAPTC Culinary Arts and Hospitality Institute and formerly the Executive Chef at The Red Apple Inn and Country Club. A previous career moved him to Louisiana for three years where he fell in love with eating, and cooking, Louisiana Cuisine.