Event Type: Adult Learning Series
Date: July 8, 15, 22, & 29, 2021
Time: 5 PM - 8 PM
Instructor: Chef Colt Patin
Price: $500 Per Person
This class is designed to introduce you to Cajun and Creole cuisine. Each class is loaded with tasting samples, topics for discussion, and hands on cooking. We will talk about kitchen safety and knife skills throughout the class. Below is the outline for each class. Over the four weeks we will explore the differences between Cajun and Creole cuisine. This class will take place over four Thursdays in July.
Thursday, July 8 – Class 1
We will learn Cajun vs Creole, Basic Knife Skills, and some info on a few Cajun ingredients. We will then make a New Orleans BBQ Shrimp, Chicken and Sausage Jambalaya, and finally my grandmothers Gateau de Sirop (syrup cake). Take home all your creations.
Thursday, July 15 – Class 2
We will learn to make boudin and boudin egg rolls. We will also make a Breaux Bridge Staple – Fried Catfish over jalapeno cornbread topped with a seafood Etouffee. Finally, we will also make a bread pudding with sweet crude rum sauce. Take home all your creations.
Thursday, July 22 – Class 3
We will learn the art of making a Cajun dark roux that will be used to make a delicious chicken and sausage gumbo, we will then make a Paul Prudhomme classic – blackened pork tenderloin with twice baked potatoes and smothered green beans, and for dessert we will have bananas foster a la mode. Take home all your creations.
Thursday, July 29 – Class 4
We will begin with a classic creamy Creole style Shrimp and Grits, then go right into a chicken sauce piquant just like we would make at the camp. It will be served with a rice pilaf and corn macque choux. We will then have beignets and coffee for dessert.
Tickets must be purchased at https://www.lci.edu/store/Cajun-Creole-Adult-Learning-Series-p314716021 to attend this event.
*Please note: This series is only available as a four-day series. No single day enrollments.
*A temperature check and mask will be required to enter the building. Anyone registering 100.4 degrees and above will not be admitted into the building. The mask must be worn during the entire time in the building.
All leisure classes include hands-on instruction from our ACF Certified Chef Instructors, food materials, LCI apron, and recipe booklet.