If you’d like to learn more about traditional Louisiana food, sign up for Cajun and Creole cooking classes with Chef Dee Lavigne at the SoFAB museum.
Every Monday and Thursday, Chef Dee, SoFAB’s Director of Culinary Programming, offers an in-depth look into creating delicious, traditional dishes while also teaching students about their cultural and historical origins. Both classes also include a curatorial-led tour of the museum.
Louisiana’s Cajun Cuisine
This is a hands-on cooking class where you will be learning about the Cajun culture and the cooking techniques to make this cuisine in your daily life.
- Maque Choux with Tasso
- Cajun Gumbo with Dark Roux, Andouille, and Chicken, served with Louisiana Long-Grain Rice
- Cajun, cane-syrup version of the classic dessert, Bananas Foster
- Luzianne Iced Tea
- Future Dates
Hands-on Creole New Orleans Cooking Class
- Fresh Tomato Salad with Creole Remoulade Sauce
- Creole Jambalaya with Chicken, Sausage, Vine-Ripened Tomatoes
- Bananas Foster with Vanilla Ice Cream
- French Bread with Butter
- Iced Tea
Note: You’ll be given some Luzianne Iced Tea as a refreshment during your cooking class. You will also receive copies of all the recipes made in class. Beer and wine are available for purchase.
Featured image by Renata Cossileon @renatacossileon.