From the Bayou to the Big Easy: A New Orleans Cooking Adventure
Fri, May 1, 2026, 6:00 PM – $95

Location: Mitchell Hall, Columbus State Community College

Join Chef Douglas J. Weber, CEC, an esteemed graduate of The Culinary Institute of America, for a flavorful journey through the vibrant cuisines of New Orleans. Chef Weber will guide you through the bold and dynamic flavors of Cajun and Creole cooking, inspired by his externship in New Orleans in 1970.

This hands-on cooking class explores the rich cultural influences that shape these cuisines and highlights the key differences between Cajun and Creole traditions. Together, you’ll prepare some of New Orleans' most iconic dishes while learning techniques to recreate them at home.

What to Expect:

• This is a hands-on class; you will be standing, cooking, and working for most of the session.
• Please wear comfortable, closed-toe shoes and tie back long hair for safety.
• Cancellation Policy: Cancel up to 48 hours before the class for a refund or class credit.

Menu:

• Sausage and Seafood Gumbo
• Red Beans, Sausage, and Rice
• Shrimp Creole with Rice
• Shrimp and Tasso Jambalaya
• Pralines
• Café au Lait

Discover the joy of cooking New Orleans classics while gaining valuable insights from Chef Weber’s extensive culinary experience. Come ready to cook, learn, and savor the bold and flavorful dishes that make New Orleans a culinary treasure!

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