• 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.