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The way to history is through your stomach!
We decided to sign up for a cooking demonstration at the New Orleans School of Cooking based on all the great reviews this activity usually gets, and trust me, the reviews had it right! Not only did we learn how to cook a traditional gumbo, jambalaya, bread pudding and pralines, but we got a fantastic history lesson at the same time. While cracking jokes and moving from one pot to the next, our chef Sandra explained how the arrival of the French, Spanish, Germans, Italians, Irish and Jews influenced the way food was being prepared, and how it resulted in the delicious Cajun and Creole recipes we associate with New Orleans today. As if this wasn't enough, we got to taste everything Sandra had prepared for us, and the portions were quite generous - good thing we could help ourselves to some free Abita beer to wash it all down! We also got copies of the recipes to bring home with us, and the key ingredients you need to make them can all be bought at a reasonable price right on the spot.
There are two classes offered every day (10:00 am-12:30 pm and 2:00 pm-4:00 pm), with different menus. Prices range between $24-$29, which I thought was an incredibly good price considering you get a full meal and some great entertainment. People are called to take a seat in the order in which they booked (reservations are free) so I'd recommend sending an e-mail as soon as possible if you wish to sit near the front.
- Historical Travel
- Food and Dining
Something different to do and lunch is included
We had a good time learning about local cuisine during this cooking class. We visited New Orleans in the middle of the summer and it was pretty vacant. Since public transportation still isn't up to par, we became pretty bored by the third day in New Orleans. As we walked the streets, we saw the sign for cooking school and decided to take a class. We had such a good time! I highly recommend it if you enjoy the local fare.
- Women's Travel
- Food and Dining
Chef demonstrations at Petite Theatre at 3:00 each day. Monday, Dec. 13th was Chef Gus Martin from Dickie Brennan'' steakhouse. He made a seafood Court-Bouillon, a "light" bouillbaisse. Receipe was shared and sample given to each person in the audience.
Cost is FREE.
New Orleans School of Cooking
The first cooking school in Louisiana! If you are food lover like me, and cannot creole/cajun food back home, you must come here. Great experience with our class teach Anne. Although this 2-hour class not hands-on, but was mouth-on!!! We got to taste all 3 dishes made by Anne, plus free beer (^0^)
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