Class Menus & Schedules

Please note that we may have to make last minute modifications to some menus based on availability. We will always do our best to offer you great Louisiana cuisine and great, fresh Louisiana ingredients.

February, 2012 Class Schedule and Menus

Thursday, February 9, 5:30 Dinner Class
Frank Brigtsen
Oyster Chowder LeRuth wiht Shrimp & Crabmeat
Roast Pork Chop with Apple Cider Pan Gravy
Roasted Winter Vegetables
Pecan Pie

Friday, February 10, 5:30 Dinner Class
Gerard Maras
Oysters with Bacon & Jalapenos
Chicken & Sausage Gumbo
Crawfish Fettuccini
Banana Bread Pudding with Caramel Sauce

Saturday, February 11, 10:30 Lunch Class
Gerard Maras
Shrimp with Green Onion Remoulade
Oyster Eggplant Soup
Smothered Chicken
Crepes Suzette

Wednesday, February 15 Private Event

Thursday, February 16, 5:30 Dinner Class
Chiqui Collier
BBQ Shrimp
Chicken & Sausage Gumbo
Catfish Pecan Meuniere
Bread Pudding with Rum Sauce

Friday, February 17, 5:30 Dinner Class
Chiqui Collier
Oyster Pan Roast
Leah Chase's Shrimp & Mirliton Soup
Chicken a la Bonne Femme
Bananas Foster Napoleons

CLOSED FOR MARDI GRAS FROM FEB. 18 TO FEB 22

Thursday, February 23, 5:30 Dinner Class
Frank Brigtsen
Baked Oysters LeRuth with Shrimp & Crabmeat
Crawfish Shortcake with Basil Black Pepper Biscuit
Corn Macque Choux
White Chocolate Bread Pudding

Friday, February 24, 5:30 Dinner Class
Poppy Tooker
Oysters Rockefeller
Seafood Gumbo
Pork Sauce Piquant
Riz Au Lait

Saturday, February 25, 10:30 Lunch Class
Poppy Tooker
Crabmeat Calas with Green Garlic Dipping Sauce
Seafood Gumbo
Crawfish Etouffee
Bread Pudding with Hard Sauce



March, 2012 Class Schedule and Menus

Thursday, March 1, 5:30 Private Dinner Class

Friday, March 2, 5:30 Dinner Class
Chiqu Collier
BBQ Shrimp
Chicken & Sausage Gumbo
Apricot Glazed Pork Tenderloin and Dirty Rice
Gateau de Sirop with Rum Raisin Sauce and Ice Cream

Saturday, March 3, 10:30 lunch class
Poppy Tooker
Crabmeat Calas with Green Garlic Dipping Sauce
Seafood Gumbo
Crawfish Etouffee
Bread Pudding with Hard Sauce

Thursday, March 8, 5:30 Dinner Class
Frank Brigtsen
Oyster Chowder with Bacon & Fennel
Crawfish Shortcake with Basil Black Pepper Biscuit
Popcorn Dirty Rice
Ponchatoula Strawberry Shortcake

Friday, March 9, 5:30 Dinner Class
Gerard Maras
Oyster Gratin
Chicken & Andouille Gumbo
Butter Crusted Baby Drum Fish
Streusal Bread Pudding

Saturday, March 10, 10:30 Lunch Class
Gerard Maras
BBQ Shrimp
Gumbo YaYa
Butter Crusted Baby Drum
Crepes Suzette

Saturday, March 10, 5:30 Dinner Class
Chiqui Collier
Shrimp with White Remoulade Sauce
Smoked Bacon, Cheddar and Tomato Bisque
Gulf Fish Imperial
Bananas Foster Napoleons

Wednesday, March 14, 5:30 Private Class

Thursday, March 15, 5:30 Dinner Class
Frank Brigsen
Baked Oysters LeRuth
Roast Duck with Tart Dried Cherry Sauce
Popcorn Dirty Rice
Ponchatoula Strawberry Shortcake

Friday, March 16, 5:30 Dinner Class
Boo Macomber
Rosemary Shrimp
Chicken & Sausage Gumbo
Crawfish Stew & Crawfish Loaf
Bourbon Pecan Bread Pudding

Saturday, March 17, Private Event

Saturday, March 17, 5:30 Dinner Lunch Class
Boo Macomber
BBQ Shrimp
Chicken & Sausage Gumbo
Crawfish Etouffee and Dirty Rice
Bourbon Pecan Bread Pudding

Thursday, March 22, 5:30 Dinner Class
Frank Brigtsen
Baby Spinach Caesar Salad with Oysters & Bacon en Brochette
Crawfish Pasta with Garlic Parmesan Sauce
Sweet Potato Bread Pudding with Pecan Praline Sauce

Friday, March 23, 5:30 Dinner Class
Gerard Maras
Gulf Shrimp with Green Onion Remoulade
Louisana Oyster Stew
Crystal Chicken
Crepes Suzette

Saturday, March 24, 10:30 Lunch Class
Chiqui Collier
Oysters en Brochette
Leah Chase's Shimp & Miriton Soup
Crawfish Etouffee
Bread Pudding with Rum Sauce

Thursday, March 29, 5:30 Dinner Class
Frank Brigtsen
Crawfish Bisque
Sauteed Veal with Oysters, Mushrooms & Brie Red Peppercorn Sauce
Ponchatoula Strawberry Shortcake

Friday, March 30, 5:30 Dinner Class
Gerard Maras
Baked Oysters with Bacon and Jalapenos
Chicken & Sausage Gumbo
Crawfish Fettuccini
Sophia's Soft Chocolate Cake

Saturday, March 31, 10:30 Lunch Class
Poppy Tooker
Oysters Rockefeller
Seafood Gumbo
Pork Sauce Piquant
Riz au Lait

Saturday, March 31, 5:30 Private Dinner

Click here to view our menus and class schedule.

The New Orleans
Cooking Experience
1519 Carondelet St.
New Orleans, LA 70130
phone: 504-430-5274
e-mail us

Brigtsen's Restaurant
www.brigtsens.com