Hands-On Culinary Adventure: Trip to New Orleans

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.