Targil's Culinary Classes
Targil has an exciting lineup of cooking classes taught by Chef Randy David. Each class includes a cooking demonstration, samples of featured dishes, and recipes to take home.
For over 25 years Targil Seasoning & Butcher Supplies has been blending and canning Louisiana seasoning. Whether it's a secret family recipe or commercial product, Targil can do the job and even customize your label. Now Targil is sharing their culinary tips and traditions!
January 10 - Boudin Making Class - 5:30pm You will be shown the proper techniques of cooking, seasoning and stuffing boudin January 24 - Boudin Making Class - 9:30am You will be shown the proper techniques of cooking, seasoning and stuffing boudin February 7 - Stuffed Chicken Breast - 7:30pm Learn how to stuff a chicken breast with Sausage, Shrimp, boudin, and vegetable February 10 - Bread Making Class - 8am-5pm Soft dinner rolls, French bread, Cheese & Jalapeno Loaf, and King Cake! February 21 - Stuffed Chicken Breast - 12pm Learn how to stuff a chicken breast with Sausage, Shrimp, boudin, and vegetable March 8 - Deboning a Chicken Class - 5:30pm You will debone a chicken and we will discuss various ideas of stuffing and seasonings, and sanitation and safety April 12 - French Onion Chicken Class - 5:30pm April 26 - Chicken Cordon Bleu Class - 5:30pm This class will show you how to prepare the classic Chicken Cordon Bleu with a cream sauce May 3 - Pasta Class Learn how to make angel hair pasta and fettuccineTargil Seasoning & Butcher Supplies | Times and Admission vary
337-942-6276 229 Wartell Ave. Opelousas, LA 70570 ADD TO MY TRIP PLANNER