If you're tired of recycling the same recipes week after week, try a local cooking class. The Kitchenary offers gourmet cooking classes in Lafayette, LA. A few times a month, you can expand your cooking knowledge with a local chef. We are now offering vegan and plant-based cooking classes!
The chefs will prepare a different menu for every class, so you'll always learn something new. We only take up to 25 people per class, so register today to reserve a seat.
We bring in different chefs to teach every session. You'll be learning from local chefs whose meals you can enjoy right here in Lafayette, LA. We feature chefs from:
Get ready to learn the basics of how to make an amazing board and leave with a completed board of your own! Alex Saizon from Sirop de Saizon will be teaching you how to make the perfect Old Fashion as well.
Get ready to learn the basics of how to make an amazing board and leave with a completed board of your own! Alex Saizon from Sirop de Saizon will be teaching you how to make the perfect Old Fashion as well.
Your spot is not secured until full payment is received for the class.
Joe is the chef of a private hunting camp in Gueydan, LA, and does small catering gigs. Born and raised in Lafayette, La, Chef Joe attended Rhodes College in Memphis, TN. Upon graduating in 2006, he worked at La Tourelle and later Tsunami Restaurant in Memphis, for acclaimed chef’s Chris Dollar and Ben Smith. While in Memphis, Joe also hosted a pop-up dinner series and was a featured chef of an underground supper club. He has also staged in New York City at Il Buco Alimentari & Vineria and did a collaboration dinner with the late Lionel Robin at his famed restaurant in Henderson, LA.
Joe returned to Lafayette in 2011 to earn a master’s degree in Geology. He continues to work seasonally at the hunting camp and professionally as a Geologist- he is the current President of the Lafayette Geological Society. In his spare time, he and his girlfriend Alix Gonsoulin enjoy hosting parties and getting to travel… the two things they always look most forward to doing soon!
Chef Joe Morris Menu:
1st Course:
Marinated Blue Crab: Deviled egg, cucumber, tomato & fresh herbs
2nd Course:
Everything Salad:romaine, bacon, blue cheese, Cousins Creole Tomato, aged balsamic, sesame
3rd Course:
BBQ Shrimp & Grits: local grits, LA smoked sausage, Leonard’s Carolina BBQ sauce
4th Course:
Chocolate Pot de Creme with a vanilla whipped cream
Your spot is not secured until full payment is received for the class.
Features Glenn Fidditch flight & Balvenie Flight (accompanied by small bites).
Your spot is not secured until full payment is received for the class.
The menu is TBD.
Your spot is not secured until full payment is received for the class.
Your spot is not secured until full payment is received for the class.
Offerings: Wyoming Whiskey Single Barrel, Wyoming Whiskey Outryder, Macallan Double Cask 15 and Macallan Double Cask 18
Small bites will be provided
Adam has been with Edrington for over four years and brings a wealth of knowledge in the spirits world. Prior to joining the team he ran the beverage program for a large restaurant group in Atlanta, where he focused primarily on Whiskeys from around the world. It is there that his love and passion for spirits was able to flourish. His knowledge of Whiskey of all types has been cultivated through numerous educational opportunities as well as a passion for barrel aging distilled spirits. He brings a top level understanding of distillation to our team and loves to share the knowledge that he has with other people.
Your spot is not secured until full payment is received for the class.
Your spot is not secured until full payment is received for the class.
Your spot is not secured until full payment is received for the class.
Your spot is not secured until full payment is received for the class.
Your spot is not secured until full payment is received for the class.
Your spot is not secured until full payment is received for the class.
Your spot is not secured until full payment is received for the class.