Bayou Basics

CLASS TYPE / FORMAT / COST - Cooking Techniques / Hands-On / $150

INSTRUCTOR(S) - Apron's Staff

DATE & TIME - Nov 30, Dec 7, 14 / 7:00 p.m.

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DESCRIPTION - Enjoy the taste of the bayou and the flavors of Crescent City in this three-week series, which will highlight the everyday dishes of Cajun and Creole cooking.

MENU -

(Week 1) Roast Beef PoBoy; Creole-Smothered Okra and Tomatoes; Chicken Sauce Picante; Calas; Gateau de Sirop.

(Week 2) Crawfish Pie; Shrimp Creole; Gumbo z’Herbes; Rice & Gravy; Pecan Pralines.

(Week 3) Blackened Redfish with Beurre Creole; Turtle Soup; Dirty Rice; Catfish Court-bouillon; Persimmon Cake.

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