HOS135 Cooking New Orleans Style
Crawfish, gumbo, sweet potato pie and jambalaya – it’s starting to sound like a party! In this fun, hands-on class you will learn the tricks and secrets for producing excellent Creole and Cajun dishes. Understanding the importance of the dark roux, the use of the trinity and careful selection of the cayenne will ensure excellent results. Upon completion of this course, you will gain practical tools and techniques for preparing and presenting the cuisine of Louisiana.Download a map with instructions to the U Building classrooms (PDF, 773 kb)
Hours: 4.00
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Section A - Jan 29, 2011 Sat, 10:00 am - 2:00 pm Material fee of $15 plus GST due at time of registration. Fee: $120 |
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Section B - Apr 16, 2011 Sat, 10:00 am - 2:00 pm Material fee of $15 plus GST due at time of registration. Fee: $120 |