Events at Rudy’s
Cajun Cooking at its Best-Gumbo, Jambalaya & Bread PuddingWith Chef Diane Hoffpauer
Chicken & Andouille Sausage Gumbo
Shrimp & Sausage Jambalaya
Classic Southern Style Bread Pudding
Are you are looking for a kick in the mouth so to speak, a way to spice up your palate and add flavor? Then this is the class for you! It’s guaranteed to leave you wanting more! Cajun Cuisine or the French version “Cuisine Cadienne” is the style of cooking named for the French-speaking Acadian or “Cajun” immigrants deported from Canada to Louisiana.
Diane grew up in Crowley, Louisiana on a rice farm homesteaded by her great grandfather. After graduating from LSU with a B.S. in Food Science she worked in the areas of rice enrichment, cereal fortification, nutraceuticals and natural & organic grain products. Diane began her culinary training at the Culinary Institute of America in Hyde Park, NY in 2005 and became a Certified Culinary Scientist (CCS®) by the Research Chef’s Association in 2008. Diane is currently the Sr. Bakery Scientist at Glanbia Nutritionals, Inc. in Twin Falls, Idaho where she heads the R&D Bakery division using functional flax and ancient grains.Sat. Sept. 13th, 6-8pm, $45It's Taco Time @ Rudy'sWith Chef Aaron Lewis
Smoked Pork BBQ Tacos
Korean Beef & Kimchee Tacos
Pollo Asada Tacos w/hot sauce
Grilled Fish Tacos
Potato Queso Tacos
Who doesn’t LOVE tacos? Because tacos come in a variety of shapes, sizes, and flavors, you’d be hard pressed to find someone that doesn’t love at least one of these delectable variations on our menu for the evening. This will be a grand exploration of crowd pleasing eats.
With a love of food going back to his early youth, Tucson native Chef Aaron Lewis, began his formal culinary education path graduating at the top of his class in his high school culinary arts program. Experienced chefs know that one of the best ways to “earn your stripes” in the food world is by jumping into the fire. Chef Lewis did just that at Tucson’s Miraval Resort & Spa starting out as a dishwasher and working his way through several stations ending up as lead line cook. The next few years in Tucson were peppered with a wide array of learning possibilities with stints as restaurant manager at The San Francisco Bar and Grill and lead cook at the well-known Delectables Restaurant. Chef Lewis’ next stop was the Aria Restaurant, inside the world renowned Fairmont Hotel Chicago. While there, Aria known for its multicultural cuisine was voted by Chicago Magazine as one of Chicago’s Best New Restaurants. After a time in Miami, Florida opening the chic Vix Restaurant inside the Hotel Victor, Chef Lewis felt the need to return to his Western roots. Chef for a time at Twin Falls own Yo-Yo Café, Chef Lewis joined Chef Lynn Sheehan at Papa Hemi’s Hideaway in Ketchum. Chef Lewis now cooks at the St. Luke’s hospital right here in the Magic Valley.Mon. Sept. 15th, 6-8pm, $45Rudy's Thirty Beer Salute TastingOne of our favorite fall festivities is tasting beer and saluting our new discoveries. We will have a glorious sampling of some of the best beers from around the world! We will taste from a selection of 30 beers from across the spectrum with special attention paid to seasonal brews. The broad knowledge of our brew gurus will make this the perfect night to find some new beers to love. A 10% discount will apply to all beer purchased the evening of the class. We will provide appetizers to act as "absorption material," but you need to be responsible for your own safe transportation home. Taxis will be available upon request. Sign up now, this event sells out fast.Fri. Sept. 26th, 5-8pm, $30