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Cajun and Creole

Date: December 21 @ 9:30 am2:30 pm

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.

 (18+ only)

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Details

Date:
December 21
Time:
9:30 am–2:30 pm
Event Category:
Website:
https://register.culinary.edu/courseDisplay.cfm?schID=3523

Organizer

The CIA at Copia
Phone:
707-967-2500
Website:
https://www.ciaatcopia.com/

Venue

CIA at Copia (The Culinary Institute of America)
500 1st Street
Napa, CA 94559 United States
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