Limited tickets remain for next week’s Sip and Saute

Photo of Matt Reed (far right) at the Sip & Sauté event, courtesy of Acadian House Kitchen + Bath.

Chef Matt Reed’s monthly cooking class and dinner series at Acadian House Kitchen + Bath returns next week.

This month’s edition of Sip & Sauté spotlights crawfish and lemonade and kicks off Tuesday, April 7, 5:30 p.m.-7:30 p.m. at the interior design shop at 6971 Exchequer Drive.

Each of the four courses is served with a complementary wine pairing. Tickets are $35. To buy tickets and get more information, click here. Patrons can also call 756-2777 to reserve a seat. Check out the menu below.

• Spiked Cherry Lemonade: Rose-scented Bing cherries marinated in cherry liquor and splashed over fresh squeezed lemonade.
• Crawfish stuffed honey bun: Fresh soft baked buns with spicy crawfish filling and glazed with crawfish honey butter and fresh chives.
• Crawfish-crusted Tilapia en Papillote: Local tilapia filets set on a crawfish cake and wrapped in parchment with onion, cherry tomato and basil, drizzled in Meyer lemon beurre blanc.
• Lemonade cheesecake: Served on a crunchy graham cracker and pretzel crust with Bing cherry puree.

Reed will also prepare a three-course Sip & Sauté meal and host a cooking demonstration Tuesday, April 14, at Acadian House Kitchen + Bath as part of Junior League Baton Rouge’s Warm Welcomes Kitchen Tour 2015. Only 30 tickets are available for that dinner. Tickets are $50. For more information, click here.

Editor’s note: This article has been updated since its original posting.