Bring the energy, color and culinary creations of Bourbon Street to your
kitchen. Chef Rochelle will teach you how to use bread crumbs to prepare savory crab cakes with
parsley, celery salad and a zesty remoulade sauce. Next, you’ll prepare a Mardi
Gras staple of chicken and sausage gumbo with jasmine rice and the “Holy
Trinity” of flavors – onions, celery and bell peppers. Puffy beignets with
powdered sugar complete this New Orleans-inspired feast.
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Crab Cakes
With bread crumbs, parsley and celery salad, and remoulade sauce
Chicken and Sausage Gumbo
With onions, celery, bell peppers and jasmine rice
Beignets
With powdered sugar
This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
