August 14 | The New Orleans Table Skills Series how they differ to a

how they differ to a base stock and why they are so important

We will make a delicious leek soup

No previous bread baking experience is required

We do not send leftovers home due to our policies

There will be plenty of opportunities to chat while cooking together

August 14 | The New Orleans Table Skills Series how they differ to aA 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.