Cooking Class

Since we tend to sleep in on Sundays, the first meal is usually a combination of breakfast and lunch. Enjoyed an alcoholic beverage  

These age-old recipes will quickly become your new favorite Cajun/Creole dishes. Dishes that are centuries old and still adorn today.  

In this class we will first prepare the Sea Scallops with Beurre Blanc Sauce. Then we’ll wrap it all up with New Orleans famous Beignets.  

Prepare to tantalize your taste buds. We boil jumbo shrimp and make a Remoulade sauce to serve over shrimp on a bed of chiffonade romaine.  

You will learn the best-kept secrets for authentic New Orleans cooking in this class. We begin by discovering the importance of the Cajun Holy Trinity