Stone’s Cove Kitbar: Cajun Inspired Cooking Class

 Have you ever been to a cooking class? This past weekend my friend from work, Natalie convinced me to attend {Stone’s Cove Kitbar’s} Cajun inspired cooking class located in Herndon, VA. Natalie and I had lunch there a while back and I was dying to revisit. (their upside down meatloaf cupcakes w/ horseradish mashed potatoes are to die for)

I am pretty obsessed with everything New Orleans related.  Take a look at the post I did on my visit to NOLA during Mardi Gras in 2011, {here}.  So, when I saw the Cajun theme for the cooking class I was pretty excited. I could already taste the beignets from {Cafe Du Monde}  and the famous hurricanes from {Pat O’Briens}; and needless to say I was beyond pumped to learn how to make them! (along with some other Cajun goodies) 

Stone’s Cove has cooking classes about once a month, each with a different theme. We were split up into teams and rotated around to different areas. We were given samples of what we would be making during the waiting periods, which was a great time to chat with the other people around us.  The recipe for each item that we made/sampled was given to us and I cannot wait to try to replicate! (which I will list out for y’all below)

First, lets start out with a little info about Stone’s Cove KitBar. The idea around Stone’s Cove is the concept of combining the feel of a kitchen and a bar into one. Patrons sit around a huge counter (or nearby tables) while the food is being cooked in the center for all to see.  It is highly interactive and awesome to watch.  Stone’s Cove’s slogan is “Recess for Adults” and the atmosphere encompasses just that! Al, Camille, Daniel, Mike and company were amazing teachers and made the whole experience so fun!

{mimosa + bloody mary}
{our awesome chef’s hats}


 Muffelta Flatbread

Our first station was  muffaletta flat breads!  {Muffalettas from Central Grocery in NOLA are THE BEST!} Al, brought our team one right out of the oven and man was it delicious. Now it was time to make our own! Each team was given a list of possible spreads, meats, cheeses and toppings and we were to create our own masterpiece. We would save a piece for the judges to rate at the end and the winning team would be crowned and recieve a Stone’s Cove giftcard! Our team decided to get a little creative and added spinach dip as a base and topped with various cheeses, chicken, bacon and apple Jicama slaw! We topped it all off with a jalapeno lime sauce.  Unique and delicious! Into the stone/fire oven it went. We tried pieces from other teams while ours was cooking. It is hard to go wrong with these! One team asked if they could have goat cheese for their flat bread. The restaurant did not have any but Camille sent someone over to the grocery store to get some! Talk about personalized service!

To make the Stone’s Cove Muffaletta Flat bread:
1 flat bread, toasted
1/4 cup Tomato Olive Tapenade
1.5 oz sliced Capicola ham, thick ribbon cut
1.5 oz sliced Genoa salami, thick ribbon cut
1.5 oz sliced pepperoni, thick ribbon cut
8 half moon slices of Provolone cheese
1/4 cup Gruyere/Swiss Cheese, Shredded
2 Tbsp chiffonade (thinly ribbon cut) basil

To prepare: 350 degrees. Spread tomato & olive tapenade evenly across flat bread. Cover the toasted side of the flat bread with the provolone cheese slices. Top provolone flat bread with mixed cold cuts. Top with shredded Gruyere. Place on baking sheet or pizza stone and bake for 6-8 minutes, or until cheese is shareable (makes 10 pieces)

** note spread the tapenade from corner to corner covering as much as the flat bread as you can to avoid burning. Also, although it is tempting do not overload with toppings as it will weight the flat bread down.



Cajun Shrimp Crepes

Shrimp Creole Crepes
So we did not actually make the shrimp creole crepes, but were lucky enough to taste! Man they are good. Of course our recipe pack included step by step instructions:

First lets start with the Crepes:
Ingredients –
2 eggs
3/4 cup milk
1/2 cup warm water
1 cup flour
1 tsp dry oregano
1/4 tsp Kosher salt
3 Tbsp of melted butter
clarified butter for coating the pan

To make:
In food processor or blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. 

* Note this allows the bubbles to dissipate so the crepes will be even

Heat a small non-stick pan. Add just enough clarified butter to coast the pan. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. 

Lay crepes flat out so they can cool. Once cooled you can stack them and refrigerate in seal-able plastic bags.

Creole Shrimp

1Qt. heavy cream
1/4 cup minced chipotles, blended
1 cup Parmesan, shredded
2 Tbsp Old Bay
2 Lb 13-15 Black Tiger shrimp, bisected

How to make
In a medium sauce pot, combine cream, chipotles, Parmesan and Old Bay. Bring to a simmer.

Add sliced shrimp to pot and continue to simmer for 8 minutes. Place 2 pieces of shrimp in the center of each crepe. Fold edges over to enevelope shrimp. 

Garnish with sliced scallions.


Now onto one the beloved beignets- I was beyond excited to learn how to make these bad boys.  My Mother even made it a point to tell me to pay specific attention to how the beignets were made so I can make some for her. Confectioners’ sugar was everywhere but it was well worth it! After the beignets were fried and sugared, we were each able to add toppings of our choosing; I chose a raspberry drizzle and chocolate syrup.

1 1/2 cups water
1/2 cup sugar, granulated
1 envelope active dry yeast
1 cup evaporated milk
2 eggs, slightly beaten
1 tsp salt, Kosher
7 cups bread flour
1/4 cup butter, unsalted, room temperature
Nonstick spray
oil, for deep frying
3 cups confectioner’s sugar

How to make:
Mix water, sugar and yeast in a large bowl and let sit for 10 minutes. In a separate bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the flour through a sifter. Add 3 cups of the flour to the yeast mixture and stir to combine.  Add the butter and continue to stir while adding the reaming flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours. Preheat oil in a deep heavy bottomed pot to 350 degrees F. Roll the dough out to about 1/4 inch thickness and cut into 1-inch squares.  Deep fry, flipping constantly, until they become a golden color.  Add the confectioner’s sugar to a paper or plastic bag and set aside.  After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold nag and shake to coast evenly. Serve warm. (use chocolate syrup or other toppings if desired.



{my creation}

The Cove Hurricane

These things are lethal but good and were the perfect ending to the afternoon.


2 cups (16 oz) Bacardi Coconut Light Rum
2 cups (16 oz) Captian Morgan Dark Rum
1 cup (8 oz) grenadine
2 cups (16 oz) fresh orange juice
1 cup (8 oz) lime juice
1 cup (8 oz) lemon juice

1 cup (8 oz) Monin agave nectar
2 large oranges, cut into 1/4- inch thick slices

To Make:
Mix all the ingredients in a tall pitcher
Add ice cuves and orange segments
Serve in a tall glass over ice with straws


Thank you a ton to Stone’s Cove KitBar for the wonderful time and lesson! I will be back!  See below for more snap shots of the event.


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