The term Creole describes the population of people in French colonial Louisiana which consisted of the descendants of the French and Spanish. Creole cuisine is a blend of the various cultures that found their way to Louisiana including French, Spanish, Acadian, Caribbean, West African, German and Native American, among others. Join us to learn how to make a few classic dishes from The Bayou State. Menu: Seafood Gumbo Red Beans and Rice Chicken Fricassee Smothered Pork Chops Cajun Slaw Creole Bread Pudding $90 per person plus tax
Louisiana Creole Workshop
