Creole New Orleans Cooking Class
The Creole Cooking Class explores the iconic dishes of New Orleans from Jambalaya to Bananas Foster. Presented by Liz Williams, SoFAB Founder and President, and Jyl Benson, SoFAB's Director of Culinary Programming, the demonstration class offers an in-depth look into how to create delicious, traditional dishes that can be found nowhere else in the world, while discussing their cultural and historical origins.
Cost: $45 per person, $35 for NatFAB Members. Includes recipes and a copy of Fancy Drinks & Popular Beverages, a cocktail recipe guide.
Menu:
Creole Okra and Tomatoes
Creole Jambalaya with Chicken, Sausage, Vine-Ripened Tomatoes
Bananas Foster with Vanilla Ice Cream
French Bread with Butter
Luzianne Iced Tea
Admission, lunch, and a guided private tour of the Southern Food & Beverage Museum led by Liz Williams are included in the ticket price.
Every Monday and Thursday from 11 AM to 1 PM, the Southern Food & Beverage Museum offers a weekly cooking class and lunch demonstration in the state-of-the-art Rouses Culinary Innovation Center by Jenn-Air.
If you have any issues with the ticketing software or would prefer to make your reservation on the phone, please call us at 504-267-7490 during the week or 504-569-0405 on weekends. Tickets may be refunded or exchanged up to 48 hours prior to the event. After 48 hours no refunds will be available.
Steen Syrup Mill is a 106 year old family-owned syrup mill located in the heart of the Louisiana Sugar Cane country
Jazzmen Rice is served in the Creole and Cajun classes.
Cane Land Rum is used in the Creole Class for Bananas Foster
Wayne Jacob's Smokehouse Restaurant supplies the Tasso for the Cajun Class