Ruffino’s Cooking Experience With Celebrity Chef

Celebrity chef and owner of Gris-Gris restaurant in New Orleans, Eric Cook,
will co-host Ruffino’s Cooking Experience with Executive Chef Cliff Wright on Monday, March 8
from 6-9 p.m. This five-course dinner focuses on Louisiana seafood and offers front row seats to
watch as it is prepared.

Award winning chef, Eric Cook, is a New Orleans native and six-year combat veteran of the
United States Marine Corps. After receiving training from the John Folse Culinary Institute,
Cook’s culinary career has taken him through some of the finest restaurants in New Orleans
including Brennan’s and Commander’s Palace. He also served as Executive Chef for National
WWII Museum’s American Sector, Dickie Brennan’s Bourbon House, Tommy’s Cuisine, and
N.O.S.H.

Cook appeared on television shows such as Top Chef New Orleans, Off the Menu, After Hours
with Daniel Boulud, News with a Twist, and Uncharted where he battled Chef Gordon Ramsay.
He received the honor to cook for the NFL Hall of Fame, the U.S. Marine Corps Ball and U.S.
Navy Ball, and President George W. Bush, the President of Mexico, and the Prime Minister of
Canada.

In 2018, Cook opened Gris-Gris in the Lower Garden District in New Orleans where he serves
classic Southern dishes and New Orleans favorites. Gris-Gris has an open kitchen where guests
can chat with the Chef while watching him prepare meals. The second floor balcony over looks
Magazine Street and has a private roof-top terrace. Since the restaurant’s opening, it has been
named Best Restaurant of the Year by Eater New Orleans and New Orleans City Business in
2018 and by New Orleans Magazine and TimeOut.com in 2019.

The Ruffino’s Cooking Experience is an all-inclusive, five-course meal, paired with wine and
step-by-step instructions from Food Czar, Cliff Wright. The Experience is $150 per person.

Below is the March 2021 Cooking Experience Menu:

Crawfish Avgolemono
Roasted Crawfish Tails, Lemon Egg Soup, White Rice
Paired With: Louisiana Strawberry French 75

Crab Salad
Fried Soft Shell Crab, Mixed Green, Cherry Tomatoes, Roasted Pumpkin Seeds, Sugar Cane
Vinaigrette
Paired With: Sauvignon Blanc

Grilled Shrimp
Rum Glazed Grilled Head on Shrimp, Green Squash Cassoulet, Grilled Sourdough
Paired With: Dark ‘N’ Stormy

Oyster Stuffed Fresh Fish
Fresh Louisiana Fish stuffed with Oyster Cornbread Dressing, Roasted Artichokes, Oyster Cream
Sauce
Paired With: Beaujolais Nouveau

Banana Pudding
Banana Pudding, Sabayon, Nilla Wafers, Cajun Caviar
Paired With: Champagne

To purchase tickets, call 337.706.7333 or click here.