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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.
Join Chef Patty Wingo in the kitchen for a feast full of fall flavors, including autumn bisque, kale salad, braised short ribs and caramel...
Restaurateur Mike Jalili is sharing the recipes behind some of the most popular dishes at his three restaurants: Touch Restaurant & Oyster...
Executive Chef Branden Bentley from Mangia! A Nonna’s Italian Kitchen makes cooking authentic Italian easy at February 2017's Cooking Class.
Make your next breakfast for dinner extra-memorable with recipes by Vespa Kitchen including chicken and waffles, a fancy eggs Benedict and...