gumbo roux WITH WINE PAIRING
FEATURING CHEF tony legner
Sunday, march 9th | 2PM-4PM
$99 MEMBERS, $149 NON-MEMBER
Cooking demonstration and tasting
The ROCC, AEP Foundation Culinary Arts Kitchen
Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. The dish has its origins in the meeting of cultures that occurred in Louisiana during the 18th century.
CLASS OVERVIEW
In this class, Chef Tony Legner will demonstrate the art of making his special roux. Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. Once the roux is a deep golden color, add diced veggies and sausage to the mix. Then, incorporate beef bouillon, hot sauce, tomatoes, and seasonings to intensify the flavor. Students can sit back, relax, and enjoy watching Chef Tony prepare this unique dish as they learn about his style of cooking. During the class, participants will be offered delicious samples paired with wine.
CHEF TONY LEGNER:
Tony Legner is a Professional Chef, Restauranteur, and Caterer with over forty years of experience.
Over the years he has consulted with restaurants, private clubs, and clients, in all food service needs. He was the Executive Chef at Key Allegro Yacht Club at it’s inception, and created the menus enjoyed by many for years to come.
Tony and his wife Maddie opened their own Restaurant in 2001, Tony Legner’s Culinary Productions, which quickly became a crowd favorite.
Known for his creativity and unique dishes, he focused on local and neighboring cuisine cultures that enable him to put his experience and knowledge of food to good use. He has won many food competitions including an International First Place Award for his Cat 5 Food Polish.
Currently, Tony is a Private Chef for a number of clients that hold many dining events locally as well as ranches from Texas to Colorado to Idaho to name a few. In his leisure time, Tony plays Lead Guitar in the local blues band, Bluestown. He enjoys playing golf and spending time at home with his wife and puppies.
March 9, 2025 | 2PM-4PM
$99 members, $149 non-members