COOKING CLASS: BIG EASY BITES II
Chef Patrick takes us back to his hometown roots in this one, drawing on his boyhood and first professional culinary experiences in New Orleans. We learn the subtle differences between Creole and Cajun cuisines, their origins, and ancestry, as we celebrate an early Mardi Gras in the Coltivare culinary lab. A follow up to last March's amphitheater class of the same name, this one gives participants a chance to get more hands on, learning to prepare traditional dishes like tasso shrimp, po boy, and gumbo.
Kick off at 6:00 with a quick round of introductions then get to cooking in the culinary lab in a fun and interactive class complete with tastings, takeaways, and an adult beverage pairing. An ideal class for couples, friends, and the outgoing solo cook looking to meet new people. No experience or expertise necessary.
$50 price per person is all inclusive (food/adult beverage/take-home recipe). Expect to leave full, happy, and likely with leftovers!