Join Anne Laiche Milneck & Lili Courtney for a day-long food and farm adventure that ends in some delectable cooking fun! Hop on board our chartered van as we take you on a tour of the best farms and food artisans in Baton Rouge. Anne and Lili will be snagging ingredients at each stop because we're ending the day with a cooking class!
We will start the morning at Red Stick Spice with hot tea and hearty breakfast breads. Each student will receive an insulated tote--because you're going to want to purchase lots of goodies for yourself along the way!
First stop: Iverstine Farms Butcher where owner Galen Iverstine will tell us about his philosophy on ranching chicken, beef, pork and turkeys. You'll learn why shopping at Iverstines is a good choice for our community, environment and your taste buds. We'll enjoy tastes of ham, salami, pepperoni and hogs head cheese--Anne and Lili will be grabbing these for our charcuterie board we'll enjoy when we return to the shop.
Next, we'll tour Fullness Farms with Grant Guidroz and learn about his farming techniques and what we can expect from his busy farm located right in the heart of Baton Rouge. Fullness is a favorite with area chefs, and we can't wait to see what's growing.
We'll stop by D'Agostino Pasta Company and watch as Chef Daniel Thompson make our pasta right before our eyes. Find out why D'Agostino is the only choice in Baton Rouge for pasta and Italian specialties--his Italian sausage is not to be missed! We will also visit with City Gelato and pick up a few pints to enjoy with our dessert.
We will end the tour back at Red Stick Spice where we will cook up our ingredients into a delicious meal. A wine rep will be on hand to guide us in selecting wines for each course.
10:15-11:30 Fullness Farms
11:45-12:45 D'Agostino-City Gelato
1:00-3:00 Back to Red Stick Spice for cooking, eating and wine conversation
This class is for participants 21 and up.
CLASS TRANSFER POLICY: No Refunds. If you are unable to attend this class, you may request a transfer to move your reservation to another class. However these requests must be received seven (7) working days in advance of the class date. If your request is made after seven (7) working days, we will not be able to accommodate your transfer request. You may, however, pass along your place in this class to another person. Planning and staffing takes place well in advance of each cooking class; therefore, we are unable to offer refunds.