W-FA243 Cajun New Orleans Cooking with Chef Craig Tinling

Andouille sausage Jambalaya
Pan fried catfish with crawdaddy etouffee
Tomato green bean salad with a lemon tarragon vinaigrette
Croissant bread pudding

Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair.

*Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop.

Date & Time:

Instructor