adult & FAMILY SUMMER COOKING CLASSES
We’re excited to welcome The Culinary Gypsy, Dr. Vivian Ray, for an intimate adult cooking class series celebrating the bold and soulful flavors of New Orleans—kids ages 10+ are welcome to join with a parent/guardian!
With over 30 years of experience in the food-service industry and educational leadership, Dr. Ray brings passion, precision, and storytelling to the kitchen. In this small-group experience (limited to just 10 participants per session), you’ll learn to prepare iconic dishes like Andouille Sausage Gumbo, Blackened Catfish with Creole Sauce, Shrimp Remoulade, NOLA Bread Pudding, and more.
Sign up for one class or the full series—every session ends with a shared meal, giving you a chance to taste your creations, make new friends, and enjoy a warm, social atmosphere.
ADDRESS: The Tigermen Den, 3113 Royal St, New Orleans LA 70117
DATES: April 28, May 5, May 12, May 26
TIME: 7-9pm
COST PER CLASS: $70 adult, $40 child (ages 10+ with guardian)
WEEKLY MENU:
April 28: New Orleans-Style Cajun Delights
Andouille Sausage Gumbo: Andouille sausage, chicken, file powder and holy trinity vegetables
Blacken Catfish w/ Creole Sauce: Pan fried and topped with diced tomatoes, onions and creole spices over yellow rice and fried okra
NOLA Bread Pudding: Bread, sugar, milk, butter, cinnamon, and vanilla flavor
May 5: Flavors of Louisiana
Shrimp Remoulade: Boiled jumbo Louisiana shrimp with mayonnaise, creole mustard and hot sauce
Creole Chicken: Chicken pan fried and topped with diced tomatoes, onions and creole spices with pilaf rice and braised collard greens
Bourbon Bread Pudding: Bread, sugar, milk, butter, cinnamon, and vanilla flavor
May 12: Flavors of New Orleans
Seafood and Okra gumbo
Creole chicken with pilaf rice
Pralines
May 26: Mastery of Cajun Fare
Alligator Bites: Bite size Alligator meat, battered and fried, served with Louisiana hot sauce and garlic dip
BBQ Shrimp and Grits: Louisiana shrimp simmer in a sauce flavored with lots of spices, butter, garlic, beer and Worcestershire sauce
Banana Foster: Bananas are sautéed in butter and brown sugar and cinnamon and then bathed in rum, which is set aflame in a fiery burst.
MEET THE CHEF:
DR. VIVIAN RAY is a highly trained chef and educator with more than 30 years of experience in the food-service industry and educational leadership. Her expertise is in Culinary Education, Nutritional education, as an Executive Chef, Contract Food Service Management, Catering and Event Planning. Dr. Ray has provided results as the Director of the Miami Dade Culinary Institute, the Founding Director of the Livingstone College Hospitality Management & Culinary Arts program, University Central Florida and Purdue University as Food and Beverage Instructor. She has an Ed.D. in Educational Leadership from the University of Central Florida, a M.S. in Food and Nutritional Sciences from North Carolina A&T University, a B.S. in Restaurant Management from Alcorn State University, and an A.S. in Culinary Arts from Delgado Community College. Additionally, Dr. Ray Completed a three-year ACF apprenticeship program in New Orleans where she learned Creole and Cajun cooking at Commander Palace, Hyatt Regency Hotel, and Key Largo’s Restaurant to name a few. She has worked internationally – studying French cooking at La Varenne Cooking School in Paris, France and opening the New Orleans Jazz Café in London, England.
