Take a trip to the Cresent City and learn how to prepare a truly authentic French-Creole feast that's reflective of the melting pot of cultures found in Louisiana in this hands-on class. Gather around our tables, and learn how to prepare these classic recipes you're sure to recreate in your own kitchen for years to come.
Menu:
Take a trip to the Cresent City and learn how to prepare a truly authentic French-Creole feast that's reflective of the melting pot of cultures found in Louisiana in this hands-on class. Gather around our tables, and learn how to prepare these classic recipes you're sure to recreate in your own kitchen for years to come.
Menu:
- Crispy Cornmeal-Fried Oysters with Remoulade
- Sautéed Snapper with Crawfish Nantua (Classic Crawfish Tail Cream Sauce)
- Dirty Rice with Andouille Sausage
- Bananas Foster with Vanilla Ice Cream
Skills covered in class:
- Getting familiar with Cajun and creole ingredients
- Selecting oysters
- Shallow frying
- Balancing flavors
- Working with fresh herbs and spices
- Selecting and sautéing fish
- Working with crawfish tails
- Preparing roux and béchamel
- Steaming rice
- Cook fruit
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
