Gumbaloo:

The Caribbean Roots

of New Orleans Food

Saturday, December 19, 2009

2 P.M. to 4 P.M.

Southern Food and Beverage Museum

 Free for members, $10 for Non-members

Gumbaloo Cooking is the process of creating great food by combining the flavors of New Orleans and the cuisine from the Caribbean and other countries of the African Diaspora. Many favorite New Orleans dishes have their roots in the kitchens of other cultures, like Gumbo, and Jambalaya. A Gumbaloo Chef is comfortable combining beloved New Orleans favorites with elements from the Caribbean.

Sandra Pierre-Kazi is a native of Trinidad and Tobago, where she taught Home Economics in a local middle and high school. In 1986 Sandra moved to New Orleans and was “wonderfully amazed” by the similarities between the cuisines, and she felt right at home. Now the president of Worldwide Concepts Vacations, a New Orleans based travel company, Sandra believes in the importance of introducing her clients to the cultures of the world. Sandra’s other passion is cooking and creating recipes that combine New Orleans and Louisiana cuisine with dishes from the Caribbean and African Diaspora. Sandra conducts the very popular after school Gumbaloo Cooking class at Isidore Newman School. On December 19, Gumbaloo Cooking will encourage its participants, to imagine, taste, smell, and to appreciate the flavors and textures which connects New Orleans and Louisiana to its diversely rich not so distant past.