Channel the Big Easy with this festive class in which you will learn to make three classic NOLA dishes. Join food writer and chef-instructor Shawnie Kelley as she guides you through the process of making Chicken and Shrimp Gumbo, Cajun Corn Maque Choux and a boozy Bananas Foster. You will learn the technique for achieving that deep chestnut brown roux, vital to the flavor and color of gumbo and discuss various thickeners for this stew-like dish. Corn Maque Choux is sort of a Southern succotash that combines fresh corn, onion, and bell pepper, and is kicked up with a blend of Cajun spices. We’ll heat things up (literally!) with dessert, as we use a kitchen torch to flambé bananas in rum to make New Orleans’ beloved Bananas Foster. During class, Shawnie will discuss ingredients specific to Creole and Cajun cooking, the historic backgrounds of these dishes, along with variations. At the end of class, we will include a glass of wine with your meal.

• You will be standing, cooking, and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back.
• If you need to cancel your class booking, you can do so up to 48 hours before the class to receive a refund or class credit.