Cooking Class: New Orleans-Style Brunch

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.

MENU

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