August 14 | The New Orleans Table Table We will make a seasonal

We will make a seasonal pasta

We'll talk through using eggs in various ways for sweet and savoury uses - think pavlova and curd

We will learn a basic vegetable soup technique

We will talk about hot water bath canning and when it’s needed

5pm – 7:30pm – Class 1

August 14 | The New Orleans Table Table We will make a seasonalA combination of Creole and Cajun cooking, we will work together to make gumbo, shrimp and grits, muffuletta sandwich, jambalaya and classic beignet with a cafe au lait dipping sauce. Included in this class is dinner with wine, a hands on class with instruction and a thorough recipe pack that includes bonus recipes and a section on sourcing ingredients.