Enjoy an evening in the Park under the direction of Chef Danny Goynes, where you will perform culinary magic, slicing, chopping, sauteing, searing, and seasoning Kroc-Coo’s legendary Chicken, Smoked Sausage, and Pork Jambalaya. Under the watchful eye of Chef Goynes, you and a team will work to create an amazing and flavorful pot of jambalaya, just like Louisianians do at a jambalaya festival cook-off. The chef will bring several large pots depending on the number of participants. Up to ten participants will be in each cooking group.
As each ingredient is carefully prepared and added to the pot, the jambalaya flavor is developed, with each spice, meat, and vegetable melding into a flavorful delight. Goynes is sensitive to spicing and feels Cajun food need not be overly spicy. Goynes said, “The teams will decide how much Louisiana spice is added so it doesn’t get too spicy.”
“It is not true that if the food is Cajun, it must be hot and spicy.”
Chef Danny Goynes, Louisiana-Style Cooking School
The prep areas will consist of an 8′ table under a tent, complete with cutting boards and all the necessary preparation tools. Cook to your heart’s content!
After completing the tasty concoction, you will relish your creation while experiencing the music of Steve and Bobbie Revak of Wood n’ Wind.
Goynes brought his unique culinary skills to Hot Springs Village in 2020 when he opened Kroc Coo’s Food Truck. After sharing his delightful food from his food truck, Goynes decided to take his business to a different level by branching off into cooking classes at private parties. He continues sharing his Louisiana creations with Arkansas folks in the comfort of clients’ homes.
Additionally, Goynes owned and operated several restaurants within the Xplore Restaurant Group in Hot Springs Village.
Chef Goynes brings his culinary expertise to Grove Park on Saturday, October 14, from 2:00 to 5:00 p.m., where you will participate in an interactive cooking class and learn to master the famous Kroc-Coos Cajun Jambalaya. After the class, you will feast on the fruits of your labor and Danny’s special Donut Bread Pudding while enjoying the music of the Revaks from 5:00 to 7:30 p.m.
$45.00 per person includes a “Party in the Park” Jambalaya Cooking Experience, a large serving of jambalaya made with Goynes secret base, a takeout container of jambalaya for later (please bring your own 20 oz container), a serving of delicious Donut Bread Pudding for dessert, and music. And YES, the Jambalaya recipe is also included in the deal.
Grove Park is located at 1105 DeSoto Boulevard, Hot Springs Village. Registration is required. Email Chef Danny at dgoynes1@gmail.com to reserve your spot and meet foodie friends for an evening of feast, fun, and frivolity.
If you don’t want to participate in the class, you can enjoy the music and a serving of Kroc’s Jambalaya for only $10.00, beginning at 5:00 p.m.
BYOB or drinks. Also, bring chairs, and don’t forget your 20 oz container for leftovers for cooking class participants.
Meet Chef Goynes
Danny is originally from Corpus Christi, Texas. Beginning his culinary career uniquely, he did not attend a traditional culinary school but learned on the job. While this sounds like he learned his skills on the job at a restaurant, that is not what transpired.
Danny worked as a regional sales manager and national account manager for a frac tank rental company based in Baton Rouge, Louisiana. Raising money for charities, the company participated in numerous golf tournament events. For over 25 years, the frac tank rental company would supply food for these events. The company prepared food for and served 200-300 connoisseurs their award-winning jambalaya, crawfish etouffee, and gumbo out of a tent.
Having spent significant time in Louisiana, Chef Goynes learned how to make traditional Cajun fare from Louisiana chefs. Danny was often invited to join the cooks in the kitchen at all the Cajun parties he attended. Danny said, “They say, ‘to be a Cajun, you are born into it, you marry into it, or you are invited to the back door of a Cajun kitchen.’” No stranger to the New Orleans French Quarter, Goynes also learned many cooking skills from his chef friends.
One day, Danny was watching television on his favorite channel, the Food Network, and saw a movie about a food truck. From this random occurrence, a bayou-themed business was born, leading Danny to where he is now, conducting private cooking classes.
By Cheryl Dowden
