Wednesday, February 15th, 6pm-8pm
 
Dave's Creole Dinner
 
Recipes “originating” from Louisiana – are probably Dave’s favorite flavor profiles in the country.  Why?  Because they are a melting pot of ideas/concepts/techniques from Europe, Africa, the Caribbean, and the Americas.  The origins of Creole food differed from that of Cajun food as it was more Urban focused and used more ingredients.  Oh, and the tomato.  Tomato is key to Creole cuisine. If you want to learn more about America’s first Grandeur cuisine, this class is for you! This class is taught in our 2x4 format – we’ll split up into groups of 2 and each twosome will tackle one recipe. This is a hands-on class.
 
On the menu:
Creole Catfish Supreme
Shrimp Creole
Trout Meuniere with Toasted Pecans
Jambalaya