Join Anne in the kitchen for an exploration of classic South Louisiana dishes - some with Cajun influences, some Creole, all delicious. You'll chop "holy trinity" – onions, celery and bell peppers – learn about the seafood and spices that make them unique, and leave with the knowledge to create quick dishes that are perfect for weeknights or weekend entertaining.
Red Stick Spice Company owner & chef Anne Milneck graduated from the John Folse Culinary Institute at Nicholls State University. Today, she's an adjunct instructor teaching Spices in the Professional Kitchen. Anne was born and raised in LaPlace, Louisiana, and the dishes she teaches are a combination of lessons from her mother, grandmother and aunts as well as the foundations she learned in culinary school. It's all peppered with the knowledge she's gained in the 12 years of owning Red Stick Spice Company.
ON THE MENU:
Creole Tomato Salad (in season) or Sensation Salad
Hot Shrimp Remoulade
Corn & Tasso Macque Choux
Weeknight Chicken & Sausage Jambalaya
Crawfish Etouffee
Gateau di Sirop
This class is for participants 16 and up. Teenagers must be accompanied by an adult; both the teenager and accompanying adult must purchase a class seat.
CLASS TRANSFER POLICY: No Refunds. If you are unable to attend this class, you may request a transfer to move your reservation to another class. However these requests must be received seven (7) working days in advance of the class date. If your request is made after seven (7) working days, we will not be able to accommodate your transfer request. You may, however, pass along your place in this class to another person. Planning and staffing takes place well in advance of each cooking class; therefore, we are unable to offer refunds.
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