Julian Brunt has been making gumbo for thirty years, and has written about it countless times. He has interviewed home cooks, and spent hours in professional kitchens talking to chefs about everything from mirepoix to roux. Now is your chance to get down and serious about this amazing food idea. Where did it originate? When is roux done? Chicken and sausage? Rice or potato salad? We will talk about it all! Chef Robby Holmes with Sarrasin Bread Bakery will come along and bake some of his amazing bread for this event.