From Scratch Cooking, Southern Style
Saturday, April 22
10:30am – 1:00pm

This from scratch Saturday morning cooking class is all about Southern. Did you know that the South’s most beloved sandwich meat, baloney, had its origins in Italy? The Italians still call it mortadella but since it was made famous in the Italian city of Bologna, the Americans began to call it baloney. We have paired this magical sausage (we are using mortadella) with another Southern classic, pimento and cheese. You won’t believe what a great appetizer it makes.

We will also be making from scratch gumbo. If you want to learn how to make a killer good gumbo, be prepared for the long haul, it takes at least 3 hours. Kim Wilson, one of the instructors, has Cajun roots and besides making a great gumbo, she is going to teach you how to make a perfect roux. We will pair our gumbo with Mississippi grown rice.

Menu

Mortadella stuffed with pimento and cheese

Gumbo from scratch with Mississippi grown rice

Fresh fruit cobbler