Hands-On Creole Italian Cooking Class
At one time there were more Sicilians in New Orleans than in any place other than Palermo! Learn about how Italian cuisine was incorporated into New Orleans in this Creole Italian Cooking Class. Presented by Jyl Benson, SoFAB's Director of Culinary and Garden 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. The class includes a curator-led tour of the museum. This is a hands-on cooking class where you will be not only learning about the Creole Italian culture but also the cooking techniques to make this cuisine in your daily life.
Cost: $75 per person, $70 for NatFAB Members.
Menu:
Three Generation Olive Salad
Creole Red Gravy with Sweet Italian Sausage and Pasta
Made-to-Order Snoballs
Garlic Bread
Luzianne Iced Tea
Admission, lunch, recipes and a curator-led guided private tour of the Southern Food & Beverage Museum are included in the ticket price.
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. A minimum of 4 people must sign up for this class. Please be aware that if fewer than 4 people sign up we will cancel the class and fully refund you.
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