Executive chef Danny Trace leads a cooking class that demonstrates a three-course dinner with alligator as the main ingredient. Guests have the opportunity to observe the chef in an intimate setting as he tackles each course, learning the techniques and cooking strategies for preparing this ingredient. Following each course, the dishes are presented to guests along with a complementary wine pairing.

Menu highlights from the "Alligator Fais Do-Do" menu include: Labelle Ranch alligator and cattail soup, Texas alligator stewed with trinity, petit kale and charred tomatoes finished with chopped quail eggs and cognac; Atchafalaya Basin alligator pie, crispy pastry, caramelized trinity and fire roasted tomato sauce piquant; and Alligator grillades and grits, Texas goat cheese grits and chicory coffee red eye gravy.