An Evening in New Orleans
Seats available: 0
Friday 02-22-2019
7PM - 9:30PM


Instructor: Tara Arnaud
Learn how to prepare a truly authentic French-Creole feast that's reflective of the melting pot of cultures found in Louisiana. Gather around our table, and learn how to prepare these classic recipes you're sure to recreate in your own kitchen for years to come.
Oysters Rockefeller Crostini; Snapper with Crawfish Nantua (Classic Crawfish Tail Cream Sauce); Dirty Rice with Andouille Sausage; Banana Foster Bread Pudding.
Skills Covered in Class Include: Getting Familiar with Cajun and Creole Ingredients; Selecting Oysters; Balancing Flavors; Working with Fresh Herbs and Spices; Selecting and Sautéing Fish; Working with Crawfish Tails; Preparing Roux and Béchamel; Steaming Rice; Making and 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.