Creole Easter Soiree!

March 8, 2017

It's an exciting time for Cast Iron Skillet. We are conducting our first class of 2017 with Gourmet Gallery. On March 18, 2017 we will feature a flavor packed menu of Easter dinner delights!  Come out and enjoy Creole Cornish Game Hens with traditional Red Rice and Creole Cabbage.  We finish the meal with Bananas Foster Pudding.  Each course will be paired with a great wine. Contact Gourmet Gallery for ticket pricing and information! 



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Each Mother Sauce produces two to three secondary sauces and host of derivitive sauces.



The key to developing rich sauces is in mastering the art of making a Roux.



Over-hydrated or thin sauces can be saved by making "slurry"; part cool sauce or liquid plus starch for thickening.

Chef Sheri's Tips

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