Louisiana Cuisine, Series 4 - Seafood & Game: Crawfish Boil #2

Louisiana Cuisine, Series 4 - Seafood & Game: Crawfish Boil #2

Culinary Class | This program has been canceled

13000 Interstate 30 Little Rock, AR 72210 United States

Gold Lab

Beginner

5/2/2024 (one day)

5:30 PM-8:30 PM on Th

Download iCalendar

$80.00

Crawfish, potatoes and corn: 'nuff said! Join us for this classic Louisiana dish, and leave with the recipe, the know-how, and a deliciously full to-go container.


Louisiana Cuisine, Series 4: Seafood & Game - this is part of a 3-Class Cooking Series that will cover seafoods and wild game used in Louisiana cuisine. The classes in this series include Fried Soft-Shell Crab, Quail Stuffed with Oyster Dressing, and Crawfish Boil. Two of the classes cost $90 each, one of them costs $80, but if you sign up for the BUNDLE-deal of all 3 classes, it costs $230 - you'll save $30!

  • 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.

Curtis, Lance

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.