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A TASTE OF NEW ORLEANS

Submitted by Anonymous (not verified) on Fri, 2019-04-05 00:30
Saturday, April 20, 2019 - 17:30
Timezone: 
America: Los Angeles

HodgePodge Cafe
6016 Bothell Way Northeast
Kenmore
WA
98028
US

West Africa Cooks are listing this event called A TASTE OF NEW ORLEANS on 2019-04-20 16:30:00


  • Class price is per person.

  • Introductory Class. No kitchen experience necessary.

  • Dairy & Wheat-derived products are used in this class

  • Some simple knife skills are taught, if applicable

  • Class will conclude with communal dining of all the foods created in the class!

  • 18 years and older




Description:


New Orleans, Louisiana, is considered by many to be one of the great culinary capitals of the United States.  Its cuisine is unique in that it encompasses French, Spanish, West African and Native American cultures as well as German, Italian and other ethnic influences.


In this workshop, we will re-create a handful of some of New Orlean's most iconic dishes for the home cook, with a HodgePodge Cafe twist. 



On the Menu: 


Gumbo with Andouille Sausage, Chicken and Shrimp


Shrimp Etouffee 


Cast Iron Skillet Cornbread


Long-Grain Rice


Corn Maque Choux


Banana's Foster with made-from-scratch Vanilla Bean Ice Cream.


Suggested Alcohol Pairing: Pale Ale or Red wine  (1 (one) tasting glass of wine or beer is included to accompany the food for those 21+)


Demonstration:



  • Gumbo with Andouille Sausage, Chicken and Shrimp

  • Explanation of the different stages of roux (thickener for the gumbo) and how they are used, if applicable, in the production of the particular dishes. Examples of the color/stages will be displayed.

  • Vanilla Bean Ice Cream (accompaniment to Bananas Foster)

  • Shrimp Etouffee

  • Bananas Foster

  • Making perfect long grain rice.

  • Cast Iron Skillet Cornbread



Hands-On:



  • Gumbo with Andouille Sausage, Chicken and Shrimp

  • Cutting, slicing and chopping as it pertains to the preparation of the dishes.

  • Bananas Foster

  • Participation in cooking Corn Maque Choux

  • Participation in cooking Shrimp Etouffee

  • Cast Iron Skillet Cornbread




Additional Information:



  • You will be standing and cooking most of the class, so please wear comfortable clothing and closed-toed shoes/athletic shoes. No slippers please, to stay safe.

  • You will work with other students in groups of 2-4.

  • Typically, 4-5 good-sized bites, per person, are produced for each dish.

  • We use organic ingredients (wherever possible) and all tools and supplies are provided. 

  • 1 (one) tasting glass of wine or beer is included to accompany the food for those 21+

  • Classes are limited in size to allow for hands-on instruction.

  • Please have long hair tied back to stay safe.

  • Please arrive on time, so that we can start cooking together, it's appreciated.

  • Workshop end times are approximate and may end earlier or later based on class size, dishes served, etc.

  • Not all ingredients/items are listed or specified in the menu and as such, if you have food allergies, please contact us before attending the workshop to inquire

  • We may have, based on availability, some light food items to eat while the food is being prepared. It is recommended to eat a light meal or snack before class, as most dishes are generally served towards the end of class.

Your Venue Location On Google Map




Your map address 6016 Bothell Way Northeast Suite "J", Kenmore, WA 98028.
Your Google zip or post code look up is 98028





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