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Wednesday, February 8, 7pm: Regional New Orleans Cuisine with Adam Zensinger of June Allan
Mardi Gras is on the way – February 28 to be exact. The term Mardi Gras (or Fat Tuesday) reflects the practice of eating rich, fatty foods before the ritual fasting of Lent. Join Adam Zensinger of June Allan when he returns to COOK for a going-out-with-a-pre-Lent-bang-style feast including: Boudin Balls with Creole Remoulade; Fried Oyster Po Boy; Crawfish Étouffée; Chicken and Andouille Gumbo; and, of course, Beignets. Adam is best known to Philadelphians for his time spent as Chef de Cuisine of Amada followed by his post at Lemon Hill. Prior to his time in Philadelphia kitchens, Chef Zensinger attended Le Cordon Bleu in Atlanta and spent eight years living in the south, where he developed a true affinity for southern culinary culture. In 2015, Zensinger and his wife Shelly, a fellow Philly restaurant veteran, founded June Allan, a catering business specializing in family-style Lowcountry cuisine. Join us, and
laissez les bons temps rouler!
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