The Mardi Gras School of Cooking and Catering

Introduction: Hands-on classes are available with a minimum of two persons each day. After meeting fellow foodies, we start the class with chopping everything we need for the dishes. Next, we begin making chocolate bread pudding with a mocha brandy sauce. Then we do a study in roux, where you will learn to make a roux in four different ways. You will actually make a Cajun roux for a gumbo and then a creole roux for a shrimp creole or crawfish etouffee, and of course, we eat everything! You will get the recipes by e-mail, and wine is served with the meal.