Celebrate Mardi Gras, and create some kickin' Cajun and Creole specialties!
Fried Oysters with Remoulade; Muffuletta with Olive and Pepper Relish; Crawfish and Andouille Sausage Etouffee; Bananas Foster Bread Pudding with Vanilla Bean Ice Cream.
Skills Covered in Class Include: Getting Familiar with Cajun and Creole Ingredients; Dredging and Frying; Working with Spices; Selecting Shellfish and Sausage; Preparing Roux; Steaming Rice; Baking Custard.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
1-week cancellation policy.