Advocate Food staff
Fresina schedules two cooking classes
Fresina Pasta Co. & Italian Specialties has scheduled “Italicajun” and “Pizza and Beer” cooking classes in June.
Janice “Boo” Macomber, of the “Accidental Chef” in Lafayette and the New Orleans Cooking Experience, will teach the “Italicajun” class at 10:30 a.m. June 8 and June 9. Cost is $70 per person.
The menu will include “Italiano” Shrimp Rosemary broiled with Creole Tomatoes; Chicken and Sausage Gumbo; Cauliflower Pasta With Parmigiano Reggiano and Fresina’s Vermicelli; Veggie Baked Fresh Fish Fillets; and Bread Pudding.
Jay Ducote, of Jay D’s Bite and Booze website, and Eric Ducote, of BR Beer Scene, and co-hosts of the Raise a Glass radio show, will teach the “Pizza and Beer!” class at 10:30 a.m. June 15 and June 16. Cost is $75 per person.
Eric Ducote will teach some fundamental home-brewing techniques and Jay Ducote will make pizzas from scratch during the class. The menu will include Margharita Pizza With Fresh Mozzarella, Tomatoes and Basil; Deep Dish Italian Sausage and Soppressata Pizza in a Cast-Iron Skillet; and Fig and Gorgonzola Dessert Pizza.
To make reservations, call Linda Fresina at (225) 926-1341. Classes are held at Fresina’s shop, 3458-B Drusilla Lane in Drusilla Shopping Center.
Kay Ewing sets summer classes
Registration for Kay Ewing’s Everyday Gourmet “Summer Cuisine” cooking classes begins at 10 a.m. June 1 for weekday classes and at 10 a.m. June 2 for Saturday classes at The Royal Standard, 2606 Perkins Road.
Participants will learn how to make BLT Avocado Soup, Mediterranean Tomato and Cucumber Salad, Southwestern Chicken Wraps and Toasted Almond Angle Cake With Fresh Berries. Cost is $50 per person.
All classes are held at The Royal Standard, on Perkins Road near Highland Road and Interstate 10. For more information, call (225) 751-0698.
Forum on pralines slated June 9 in N.O.
New Orleans — The Historic New Orleans Collection and Dillard University’s Ray Charles Program and Institute for the Study of Culinary Cultures will hold a forum 9 a.m. to 4 p.m. June 9 featuring talks and panel discussions on the Louisiana praline and its cousins.
The program, “Creole Sweet: The Praline and Its World,” will be held at Williams Research Center, 410 Chartres St.
Visit http://www.hnoc.org for more information. To register, call (504) 523-4662.
Compiled by The Advocate Food staff