Crab Cakes 01 (Copy)
Chow Chow 01 (Copy)
Mardi Gras Class 01 (Copy)
Jambalaya 01 (Copy)
Mardi Gras Class 02 (Copy)
Mardi Gras Class 04 (Copy)
Mardi Gras Class 05 (Copy)
Mardi Gras Class 03 (Copy)
Mardi Gras Class 06 (Copy)
Non-Alchoholic Hurricane 01 (Copy)
Beignets 01 (Copy)
Shrimp Etouffee 01 (Copy)

Menu

  • Beignets
  • Jambalaya
  • Shrimp Etouffee
  • Cornbread Crab Cakes
  • Chow-Chow
  • Remoulade
  • Non-Alcoholic Hurricane

Class Description

I OFTEN get the assumption that my fancy-sounding last name is French. True that when said together, Chef Janon Bourgeois does look and sound extraordinarily French, HOWEVER, it is ACTUALLY (liking all the CAPS?) from the bayous of Louisiana. Several times, I’ve personally enjoyed the vibrant culture that is New Orleans. In honor of their most celebrated holiday, Mardi Gras, I bring you a few of my all-time favorite Cajun and Creole dishes as well as TONS of stories and history. We’ll recreate the Café Du Monde classic, the powdery sugared beignet, which we’ll even enjoy hot and fresh at the end of class. We’ll also make Jambalaya, Shrimp Etouffee and much, much more. At the end of class, you will take home a portion of each remaining dish as well as brag worthy recipes to recreate and impress.