Cajun Creole

Cajun Cooking

“Laissez les bon temps rouler” (let the good time roll) and join Chef Matt as he brings the “Big Easy” to Libertyville!  In this class, the second in the series, you will learn to make etouffee, shrimp creole and pecan pie (the pie will be demonstration). During class, Chef Matt will offer a presentation on the history of New Orleans and its very unique culture, learn about roux’s – blonde to dark and their flavors, how to make them lump free, and the ‘base’ of many Cajun soups and stews that differentiate them from northern cooking.

Matt is an award winning pie makers, he will teach you how to make the perfect pie crust, flakey and flavorful.

It’s been my experience there are many versions of Pecan Pie, this southern piece of perfection, so lets see if Chef Matt chooses white sugar or brown sugar, maple syrup or Karo syrup, does he add bourbon or whiskey. No doubt this pie will be delicious.

This class is ideal for cooks just starting their cajun cooking adventure.

A glass of wine will be served with dinner

Demonstration

Shop the day of class and received 10% off regular priced merchandise.