Let’s explore Cajun and Creole cooking, with its diverse and rich cultures and traditions. Both have culinary roots in France, with deep influences from countries like Spain, Africa, the West Indies, and many others, all stemming from a deep love for cooking, eating, and entertaining. From the type of roux used in signature dishes like gumbo, to wonderful shellfish and seafood fare, elegant bisques, and more, we’ll discover how the preservation of this region’s past is fueling its food scene today. Don’t miss out on the fun, as we dive into the recipes and techniques of regional favorites along with how to bring these bold flavors to your table.
This small hands-on class concludes with a meal and wine.