Ready for another taste of New Orleans? Join Chef Dave for a second Cajun and Creole cooking class featuring more Southern Louisiana favorites. In this class, we’ll make creamy Shrimp and Grits, perfectly seasoned Blackened Catfish, and a classic New Orleans-style Po’boy. Along the way, we’ll talk about the flavors, techniques, and traditions that make Cajun and Creole cooking so distinctive, from bold seasoning and seafood cookery to building the perfect sandwich. Whether you joined us for the first class or are jumping in for the first time, this class will bring the spirit, history, and flavor of New Orleans to the kitchen.

September 13