August 14 | The New Orleans Table Table We'll talk through using eggs

We'll talk through using eggs in various ways for sweet and savoury uses - think pavlova and curd

We'll make a breakfast bowl

supported by the community

We will make a seasonal pasta

Book - The Gastronomical Me by M

August 14 | The New Orleans Table Table We'll talk through using eggsA combination of Creole and Cajun cooking, we will work together to make gumbo, shrimp and grits, muffuletta sandwich, jambalaya and classic beignet with a cafe au lait dipping sauce. Included in this class is dinner with wine, a hands on class with instruction and a thorough recipe pack that includes bonus recipes and a section on sourcing ingredients.