Join us for a New Orleans-style Fat Tuesday Bonanza! The food of New Orleans is rich in French culinary techniques and Cajun lore. Learn the techniques of a proper roux as you simmer hearty Jambalaya rich with chicken and smoky Andouille sausage. Make the perfect grits, soft but spoon-able, dressed with spicy shrimp, using cajun spices that you may not be confident with.

Let us teach you how to whip together a thick buttermilk ranch dressing perfect for dipping crispy fried seasonal vegetables. Lastly, finish with beignets, fried to order, and rich chocolate ganache.

As always, this hands on cooking class culminates in a family style meal around our beautiful barnwood tables.

A welcome cocktail and an additional glass of wine with dinner are included.  Additional wine and beer is available to purchase.

• The techniques of a proper roux
• To make perfect grits
• How to whip together a buttermilk ranch dressing

• Chef Kate
• Chef Jeremiah
• Sommelier Jean (delete if not needed)

~ chicken and andouille jambalaya
~ shrimp and grits
~ fried vegetables with buttermilk ranch dressing
~ beignets with dark chocolate ganache