The South is known for breakfast fare, but New Orleans steals the spotlight when it comes to brunch.
In this hands-on cooking class, Chef Shelley will teach you how to create a classic New Orleans brunch unraveling the mystery of distinctive regional flavors.
Begin by learning the essentials of making the base of many New Orleans dishes — a roux. You'll use your new skill to prepare shrimp sassy benedict and red-eye gravy with ham to top buttery biscuits. Then, bananas foster brings the party to the brunch table with banana liqueur and dark rum.
Shrimp Sassy Benedict
Poached Eggs Over a Split Buttermilk Biscuit
With a spicy sassy sauce
Homemade Buttermilk Biscuits and Red-Eye Gravy
With beer-infused gravy and ham
Bananas Foster-Stuffed French Toast
With banana liqueur and dark rum