Ragin' Cajun: Wednesday, June 19th

About this experience

The Ragin' Cajun is Creole Cooking at its best. A delicious blend of heritage and cooking that equates to the “haute cuisine” of Louisiana is simply known as “Creole.” The word Creole denotes many things, such as one’s heritage, lineage, or native tongue; but as for food, this Louisiana fare is known for being a refined melting pot of West African, French, Spanish, Acadian, American Indian, Haitian, Portuguese, and the Southern United States. When you add all of those into the legacy of Louisiana it takes on the nickname “The Ragin' Cajun”

Originating 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 this unique Louisiana cuisine as we guide you through the techniques, and some histories, that made these dishes the “must haves” of the Ragin' Cajun fare. BAM!

Menu:

• Crab Cakes with Remoulade

• Grilled Okra Jambalaya

• Skillet cornbread Bananas Foster

Class Type:

We have many styles of classes. This class is geared for entertainment with cooking skills taught throughout the class. It is not expected for every guest to personally make every recipe. This class has a nice balance of group work as well as cooking in pairs.

• This is a hands on cooking class with Chef Demonstrations, individual, and group work.

• This class is for ages 14 and older.

• Please come prepared with your ID if you plan on purchasing adult beverages. Outside beverages are not allowed.

• Doors open 10 minutes before class starts.

Special Instructions:

Most of our classes can accommodate V, Vegetarian, Nut allergies, and most all other dietary restrictions. Please submit the form listed in the footer of our website prior to coming to class. We do our best to make substitutions. In the case we cannot substitute a suitable ingredient then it will be omitted from your ingredients.