Date | January 10, 2021

Time | 1:00 to 4:00 PM

Location | Carriage House Cooking School

Class Type | Hands On

Some say casseroles have had their day, or have they? This class focuses on contemporary and comfy casseroles for the winter months.

Chef Curtiss will explain the origins of casseroles along with its etymology and the required casserole components. This perspective will give participants unlimited freedom and creativity for their own creations.

Recipes for the class include

Tarragon Chicken Gratiner
chicken, leek, butter, cream, tarragon, mushrooms, cheese, breadcrumbs

Artichoke & Sausage Casserole
artichokes, sausage, chicken veloute, cheese, beer, breadcrumbs

Louisiana Blackened Chicken & Pasta
blackened chicken, corn, onion, pasta, cream, herb

Casserole Fruit de Mer
scallops, shrimp, calamari, mushrooms, saffron cream sauce, pasta, herb

Why not kick 2021 off with super simple, delicious and shareable casseroles for modern times.