*NEW* The Ragin' Cajun - Friday October 23rdSuch a delicious mix of heritage cooking that equates to the “haute cuisine” of Louisiana is simply known as “Creole.”
Location:Sweet and Savory Classroom, East Main Street, Chattanooga, TN, USA
About this experience
The Ragin' Cajun.
Some may confuse Cajun with Creole cooking (as I once did) but Cajun cooking is itself a culinary heritage and culture all its own. Though the home of both are located in Louisiana.
Such a delicious mix of heritage cooking that distills this “haute cuisine” of Louisiana down to simple and elegant roots. Cajun is the blend of French and Southern cuisine stretched by the challenge of local ingredients found in the bayou.
Creole on the other hand originated in the early 1800’s. Creole cooking was born from the New Orleans chefs and wealthy homeowners who drew from the recipes and infused ingredients of many different cultures. As the years went on, several dishes became staples of Creole cuisine; and these dishes were refined and popularized by chefs such as, most recently, Paul Prudhomme and Emeril Lagasse.
We will pay homage to these unique Louisiana cuisines as we guide you through the techniques, and some histories, that made these dishes the “must haves” of modern day.
This class is a blend of both Cajun roots and Modern Creole Fare....maybe that's why we call it the Ragin Cajun....because no cajun would rightly take ownership of this menu...but it will still be amazing.
Crab Cakes with Remoulade, Grilled Okra
Jambalaya, Skillet cornbread
Chef Jeff Pennypacker