High Cotton Cooking School

For Foodie Friday this week, I would like to share pictures of when we attended a cooking school class and dinner at the High Cotton in downtown, Natchez. It was a fun experience and most especially because it was free for us. We were a part of a team who were invited by the hospital to help them entertain a female physician and her family who they are trying to recruit to work here.

Foodie Friday is hosted by the most talented Gollum at http://designsbygollum.blogspot.com/. If you want to pick up new recipes for delicious foods or just want to look at gorgeous food presentations, go and visit Gollum and all her participants.

This was our menu for that evening. It was a seafood cooking.
Just look at this huge kitchen with the best appliances.

They also had a store with the best selection of kitchen stuff.

While waiting for everybody and for the class to start, we feasted on crackers with creole crawfish dip. It is the best dip that I have ever tasted but I tried not to eat too much to leave room for more food that was coming.

This is serious business, me and John complete with our chef outfits, lol! Don't we just look like prefessional cooks?

with my friend Nit.

Here is the family we were entertaining. They were a great family and I know they will fit in really well in our community.

Before helping out in the kitchen, we all had to wash our hands first,

Our first lesson was how peel and devein shrimp.

Everybody was so serious following what the instructor was showing us.Here, the owner was showing us how to pluck the salmon bones. The salmon was really fresh, all flown in directly from Hawaii. I hope the instructors weren't annoyed with me cause I kept taking pictures, lol!

Grilled Tasmanian salmon....Yummy!

The table was all set for dinner.

The menu

Patiently awaiting for the food to be served after we all took part in preparing it.

Roasted red potatoes and asparagus.

Barbecued shrimp over grilled Gambino's French bread.

Crab cakes over baby arugula with Creole remoulade

Tasmanian salmon with smoked Poblano Fraiche served with roasted red potatoes and asparagus. The smoked poblano peppers really added such a great distinct flavor to the salmon.

And now for the best part: the dessert, Bananas Foster flambe' topped with Cajun ice cream.

I tell ya, it was worth the wait that is why I forgot to take a picture before I started devouring it, LOL!

If you are ever in Natchez, I strongly recommend for you to try this wonderful experience. I think our guests really enjoyed it too because I heard that she signed a contract. I hope you enjoyed looking at the pictures, although I am sure it would be more enjoyable to actually taste and eat all that food.

Thanks, Gollum for allowing me to share this unforgettable experience in Blogland.