11/09/2023 6:30 – 9:00 pm Autumn on the Bayou (Hands On)

Chef Paul Richards presents Autumn on the Bayou (Hands On)

Between Houston, Texas and Mobile, Alabama lies the Bayou of Louisiana, the home of Creole and Cajun style cooking. Although usually lumped together, these two types of cuisine have distinct flavor and cultural differences. Creole is a blend of French and Spanish cultures with Portuguese, Italian and African influences. Creole cooking is fancy, classic cuisine featuring shrimp and oysters. Cajun, the simpler, more rustic style often yields dishes made in one pot. The holy trinity of onions, bell peppers and celery, the flavor base for Creole and Cajun dishes, ties the two together in one tasty harmony. On the menu: Abita Brewing Amber Beer; Maque Choux Corn Soup, Louisiana Sunburst Salad, Picayune Shrimp Jambalaya, and Pecan Praline Cookies

Please note: We cannot change class menus or guarantee that those with dietary restrictions will be able to eat everything made during class. Our kitchens are not an allergen-free environment.