Spring in New Orleans with Chef Drake Leonards of Eunice

For ages 21 & up

Eunice in the house! Named affectionately after Chef Leonards’ South Louisiana hometown, Houston’s Eunice restaurant offers modern Cajun-Creole brasserie-style seasonal menus inspired by his childhood. Chef Leonards will guide us through springtime in New Orleans with a celebratory dinner of Gulf oysters, crawfish étouffée with ricotta pasta, and a classic bread pudding enjoyed all over New Orleans. As you watch and pick up tips and tricks to bring these flavors home to your kitchen, you’ll have the opportunity to ask questions and learn more about Louisiana traditions.

Local guest chef demonstration. You will be served dinner, but you will not be cooking in this class. For ages 21+. You’ll enjoy a glass of wine paired with your meal.

About Eunice and Chef Drake Leonards:

Drake Leonards is the Chef and Owner of Eunice Restaurant in Houston, Texas. As a Louisiana native, his culinary journey began in New Orleans, where he developed a deep appreciation for the local foodways before advancing his training at Manhattan’s Michelin-starred Café Boulud. Eager to further refine his craft, Drake spent two years in Germany’s Black Forest under the mentorship of Chef Karl-Joseph Fuchs. During this time, he cooked and dined extensively through the French, Italian, and English countrysides, drawing inspiration from diverse culinary traditions and regional specialties.

In 2018, Drake opened Eunice, named after his hometown, to critical acclaim. While artfullyblending Louisiana flavors with refined European techniques he earned a Best New Restaurant nomination, a three-star review from James Beard Award-winning critic Alison Cook, and was named a Rising Star Chef by StarChefs. Today, he resides in Houston with his wife and two children, where he remains dedicated to supporting local farmers, fishermen and ranchers, while contributing to the city’s vibrant and evolving culinary scene.

• Gulf Oysters on the Half-Shell with Strawberry-Cucumber Mignonette and Caviar
• Seasonal Spring Salad of Shaved Asparagus, English Peas, Fennel, and Meyer Lemon Vinaigrette
• Crawfish Étouffée with Ricotta Cavatelli
• Classic NOLA Bread Pudding with Brown- Butter Caramel and Handmade Vanilla Ice Cream

Safety & Precautions

• At check-in, you will be asked to sign a waiver before entering the Cooking School.

• For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class.

For more information about our classes, please click on the links below:

Find FAQs about our in-store classes here.

Find FAQs about your private classes here.

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