March 12 | The New Orleans Table

A combination of Creole and Cajun cooking, we will work together to make gumbo, shrimp and grits, muffuletta sandwich, jambalaya and classing beignet with a cafe au last dipping sauce. Included in this class is dinner with wine, a hands-on class with instruction and a thorough recipe pack that includes bonus recipes and a section on sourcing ingredients.

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Please note: We do our best to cover the recipes listed, but recipes are subject to change and will be replaced with something similar based on availability of ingredients.