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CLASS DETAIL:
This class will focus on Louisiana’s great contributions to regional American cooking. We’ll explore the cultural origins of our menu’s dishes as we blend the dried herbs, spices, and chiles that define the Cajun and Creole tastes. Then we’ll build flavor from the ground up, starting with a roux, and caramelizing the vegetable base to create endless, savory depth of taste. This is food so satisfying that you could eat it to the end of days.
MEAL PREPARED:
• Lamb and Andouille Jambalaya
• Blackened Tilapia with Gingersnap Gravy
• Shrimp Étouffée
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