Jennifer Smith of The Traveling Chef catering created a scrumptious menu for the March 2017 Cooking Class.
Missouri Beef Industry CouncilSponsors:Metro Appliances & MoreMacadoodlesInstructor:Jennifer Smith of The Traveling ChefThe Meal:Course 1: Classic Shrimp Remoulade on Butter LettuceCourse 2: Creole GumboCourse 3: Blackened Beef Tenderloin & ShrimpCourse 4: Warm Beignets
Classic shrimp rémoulade makes a perfect first course. Recipe by Jennifer Smith of The Traveling Chef.
Plus spicy sausage, lump crab, crab claws and gulf shrimp. Recipe by Jennifer Smith of The Traveling Chef.
Plus smoked Gouda grits. Recipe by Jennifer Smith of The Traveling Chef.
Consider pairing your warm beignets with a dollop of fresh cream, berries and chocolate. Recipe by Jennifer Smith of The Traveling Chef.
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