Many people have stirred the pot that has become the distinct style of cooking we like to call Creole Coastal. People from around the world have settled here, or just passed through, but they brought with them technique and recipes that they adapted to local ingredients. French bouissebase became gumbo, and Spanish paella became jambalaya and French mirepoix became the holy trinity.
This is a unique cooking class that emphasizes local ingredients and technique, not just one or two recipes. Grab a knife and chop the onions, bell pepper and celery, make a roux, sauté the okra, use Mississippi grown rice and grits, seafood from the Gulf, and what do you have? Gumbo, shrimp and grits, jambalaya, shrimp Creole and a whole lot more.
Join us Saturday morning, August 24th at 11 am, cost of class is just $35, please pay at the door, check or cash. But come hungry!
Class hosted by Julian Brunt, Southern food write and photographer.