🎉 **Join Chef Valerie’s Culinary Road Trip Series: From Gulf Shores to Savannah!** 🚐🍽️
Hey, fellow food enthusiasts! Are you ready to hop on board my culinary road trip adventure? Buckle up as we embark on a flavorful journey across the South, exploring regional cuisines and creating unique dishes together!
**Date & Time:** Our first class is February 29, 2024, at 4:30 PM Central Time / 5:30 PM Eastern Time, live via ZOOM from the sunny Gulf Coast near Dauphin Island, Alabama.
🌊 **Location:** Picture this: Chef Me (Valerie), husband John, and our conure parrot Bobbie 
cruising along the Gulf Coast in a charming little camper RV. As we travel, we’ll be sourcing the freshest local ingredients (such as shrimp right off the boats) and sharing short clips of the experiences. The using the ingredients in the next class…hopefully with YOU in attendance via ZOOM!
In our inaugural class, we are crafting the iconic Shrimp Po’ Boy sandwich. But that’s just the beginning of our culinary adventure!
🍤 **Shrimp Po’ Boy Extravaganza:** Get ready to elevate your cooking skills as we dive into the soulful essence of Southern comfort food. From sourcing the freshest shrimp (hopefully!) straight from the local shrimp boats to handpicking juicy tomatoes and crisp lettuce at the farmer’s market, youlearn how to create culinary magic with every bite. Maybe not with fresh caught shrimp but your results will be delicious!
🚐 **On the Road Again:** But wait, there’s more! After Alabama, we’re hitting the road and heading across the top of Florida to historic St. Augustine. There, I will host two more live online Zoom classes featuring Minorcan Clam Chowder and Fish Tacos St. Augustine style. Get ready to savor the unique flavors of this charming coastal town!
🦪 **Minorcan Magic:** Learn the secrets behind Minorcan Clam Chowder, a beloved dish with deep roots in St. Augustine’s culinary history.
🌮 **Taco Time:** Dive into the vibrant flavors of Fish Tacos St. Augustine style, bursting with fresh seafood and local flair.
🦀 **Savannah Bound:** Next stop, Savannah! Join us for another online Zoom class featuring Savannah Crab Cakes and Red Rice. Discover the culinary treasures of this charming Southern city and learn to create classic dishes that will wow your taste buds.
💌 **Registration & Details:** Ready to join the fun? Register online for Chef Valerie’s Culinary Road Trip Series and receive updates, exclusive recipes, and prep lists for each class. Don’t miss your chance to cook alongside Chef Valerie, John, and Bobbie as they share their passion for food and adventure!
**Price:** Each class is $29 (Must have the ability to engage in online class via ZOOM)
Get ready to hit the road with with us and embark on a culinary journey unlike any I’ve done. Reserve your spot today and let’s make delicious memories together! 🌟 The dates of the last three classes will be listed soon.
Upcoming Classes
Celebrate a Unique Valentines Date this year! Don’t Just GO to dinner, MAKE dinner and memories at the Pasta and Sauces class from 2:30 pm to 5:30 pm on February 14, 2024 at Art of Cookery. Learn to make tortellini and linguini as well as a delicious vodka sauce and carbonara. Then sit down and enjoy your authentic Italian dinner creations! Note that there may be up to 2 other couples in this event. Cost is $49 pp. Click here to check out the class and register.
On Thursday February 15 at 5 pm there’s a Knife Skills class with availability yet. $29 pp. Click here to learn more and book online.
The next in-person classes at Art of Cookery will be in April. In the meantime, join our travel series of online classes, noted at the top of this post!
Join us for an Epic Coastal Culinary Adventure: Crafting the Perfect Shrimp Po’ Boy! 
in the vibrant gulf shore south of Alabama! In this unique class hosted by the Art of Cookery, we’ll delve into the soulful essence of Southern comfort food as we master the art of creating the iconic Shrimp Po’ Boy sandwich.
Just a note, Chef Valerie is using her homemade pickle relish and dill pickles. Go YOU if you make your own too.
Crafting the Remoulade: