Elevated Southern: Pork Chops, Stuffed Shrimp & More

There is a style of cooking that sits right at the intersection of comfort and sophistication — food that feels like home but tastes like a restaurant you'd drive across town for. That's exactly what tonight is about. In this hands-on class, our Chef brings a philosophy of "simply done but done well" to a menu that draws deeply from Southern and Cajun traditions while pushing each dish into genuinely elevated territory — familiar enough to feel like home, yet elevated enough to feel special. The evening opens with Crab-Stuffed Tiger Shrimp — you'll make the crab filling from scratch before our Chef walks you through the assembly, finished with a rich Cajun Cream Sauce and fragrant herb oil. From there, you'll build a stunning Shaved Brussels Sprout Salad with dried cherries, candied bacon, goat cheese, and a from-scratch Pesto Buttermilk Basil Dressing that will change how you think about salad dressing. The centerpiece of the evening is a Cider-Brined Bone-In Pork Chop — and while our Chef handles the chop itself, you'll prepare everything that makes it extraordinary: White Cheddar Grits, Parmesan-Crusted Asparagus, and an Apple Bacon Chutney that is worth making on its own. The evening closes with the Chocolate Kiss — a show-stopping dessert you'll build from scratch: Dark Chocolate Mousse, Almond Ganache, and a handcrafted chocolate chip in both white and dark chocolate. It's the kind of finale that makes people ask for the recipe before they've finished the last bite. You'll leave with a full stomach, serious new skills, and a menu worth recreating at home.